Christie Cookie Co.® Oatmeal Raisin Baked Cookie, 2.4oz

#75203

Delicious whole plump raisins, real oats and toffee candy pieces.

Where to buy
Find distributor stocking and online retailer availability.
Features & Benefits
1.
LABOR SAVING. A quick thaw, and these cookies are ready to sell. Deliver bakery quality without the need to bake.
2.
COOKIE CONVENIENCE. Fully baked format allows retailers and operators to easily offer eye-catching displays and keep shelves stocked. Includes packaging, so no need to source custom packaging.
3.
REAL RICHNESS. This cookie is made with 100% real butter dough, vanilla flavor, and sugar.
4.
FUN INCLUDED. This cookie features large, premium inclusions for an indulgent experience.
Ingredients
OATS, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER (CREAM (FROM MILK)), RAISINS, TOFFEE CANDY (SUGAR, PALM AND SUNFLOWER OILS, BUTTER (CREAM (FROM MILK)), ALMONDS, SALT, SOY LECITHIN, CHOCOLATE), SUGAR, BROWN SUGAR, EGGS, LEAVENING (BAKING SODA), SALT, NATURAL FLAVOR.
More Specifications
GTIN:
10832526009031
Kosher Certification:
KOF-K
Kosher Status:
DAIRY
Kosher Certificate:
Case Count:
72
Master Pack:
CASE
Net Case Weight:
10.8 LB
Gross Case Weight:
11.904 LB
Case Cube:
0.612
UPC:
832526009034
Serving Size:
1 COOKIE (68 G)
Case Dimensions:
13.62 IN L x 8.88 IN W x 8.75 IN H
Item Dimensions:
12.25 IN L x 7.5 IN W x 3.88 IN H
Pallet Pattern:
16 Ti x 7 Hi (112 Cases/Pallet)
Master Unit Size:
2.4 OZ
Nutrition Facts
75203 standard nutritional panel
100G Nutrition Facts
75203 hundred gram nutritional panel
Tips & Handling
Let thaw at room temperature for one hour and serve.
Storage
  • Shelf Life From Manufacture: 365 DAYS
  • Storage Method: Keep Frozen
  • Shelf Life Refrigerated, Prepared: 0 DAYS
  • Shelf Life Ambient, Prepared: 7 DAYS
  • Shelf Life Refrigerated, Thawed: N/A
  • Shelf Life Ambient, Thawed: N/A
Allergens
CONTAINS: ALMONDS, EGGS, MILK, SOY, WHEAT
MAY CONTAIN PEANUTS AND OTHER TREE NUTS

DERIVED FROM BIOENGINEERING