Scoop & Bake
Baking Instructions: Thaw overnight in refrigerator. Preheat oven to 325°F-350°F. Scoop dough with a spoon and place onto cookie tray 1 ½ inches apart. Bake for 9 - 11 minutes or until edges are slightly brown. Remove from oven and let cool. The cookie dough will keep in the refrigerator for up to 2 weeks and is good in the freezer for up to 6 months. RE-FREEZE UNUSED PORTIONS
Ingredients: Sugars (sugar, fancy molasses), rolled oats, enriched flour, vegetable oil margarine (canola, palm, modified palm and palm kernel oil), raisins coated with vegetable oil, liquid whole egg, honey, sodium bicarbonate, spices, natural and artificial flavour. CONTAINS: EGG, MILK, SOY, WHEAT. MAY CONTAIN: PEANUTS, TREE NUTS, SULPHITES. Made on equipment that also processes peanuts/tree nuts.
Weight: 1.36 kg
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Scoop & Bake Baking Instructions: Thaw overnight in refrigerator. Preheat oven to 325°F-350°F. Scoop dough with a spoon and place onto cookie tray 1 ½ inches apart. Bake for 9...
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