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 PORTION
Ingredients: Flour, sugar, non-hydrogenated palm and canola oil margarine, white chips (sugar, partially hydrogenated palm kernel and palm oil, whole milk, soy lecithin, artificial flavour), liquid whole eggs, macadamia nuts, fancy molasses, sodium bicarbonate, natural and artificial flavour. CONTAINS: WHEAT, SOY, MILK, EGG, TREE NUTS, SULPHITES. MAY CONTAIN: PEANUTS, OATS, TARTRAZINE. 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...