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: Flour, sugar, non-hydrogenated margarine (canola, modified palm, palm kernel oils), chocolate candies (chocolate (cocoa mass, sugar, milk ingredients, cocoa butter, soy lecithin, artificial flavour), sugar, colour, corn starch, corn syrup, dextrin, carnauba wax), liquid whole eggs, fancy molasses, sodium bicarbonate, natural and artificial flavour. CONTAINS EGG, MILK, SOY, WHEAT, SULPHITES, TARTRAZINE. MAY CONTAIN: PEANUTS, TREE NUTS, OATS. 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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