INGREDIENTS FOR U.S. MARKET: ENRICHED BLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, SEMISWEET CH OCOLATE CHIPS (SUGAR, CHOCOLATE LIQUOR, MILKFAT, COCOA BUTTER, SOY LECITHIN (AN EMULSIFIER), NATURAL FLAVOR), PALM AND SOYBEAN OILS, EGGS, HIGH FRUCTOSE CORN SYRUP, WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: MOLASSES, ARTIFICIAL FLAVOR, SALT, RICE FLOUR, LEAVENING (BAKING SODA), DATEM, MONO AND DIGLYCERIDES.
1. KEEP PRODUCT FROZEN AT 0 F OR BELOW UNTIL READY TO USE. DO NOT CONSUME RAW COOKIE DOUGH. USE SAFE FOOD HANDLING PROCEDURES. 2. PAN DESIRED AMOUNT OF COOKIE DOUGH ON PARCHMENT LINED SHEET PAN IN A 2 X 3 CONFIGURATION. 3. IF THERE ARE ANY LOOSE TOPPINGS IN THE CASE, PLACE THEM ON THE COOKIES PRIOR TO BAKING. 4. BAKING TIME AND TEMPERATURE GUIDELINES: CONVECTION OVEN: 300F (150C) 19 - 23 MINUTES DECK OVEN: 350 F (175C) 17 - 22 MINUTES RACK OVEN: 300 F (150 C) 18 - 22 MINUTES (NOTE: FOR BEST RESULTS, ALLOW COOKIES TO THAW 30 MINUTES BEFORE BAKING. THAWED COOKIE BAKE TIME WILL BE SLIGHTLY SHORTER. OVEN TEMPERATURES VARY, BAKE COOKIES UNTIL GOLDEN BROWN.) 5. REMOVE FROM OVEN. ALLOW COOKIES TO COOL FOR ONE HOUR BEFORE REMOVING FROM THE PAN. 6. DISPLAY OR PACKAGE AS DESIRED.
CONTAINS: WHEAT, MILK, SOY, EGGS MANUFACTURED ON SHARED EQUIPMENT WITH PEANUTS AND TREE NUTS
