Cooking instructions for Chocolate Chip Cookies

• 1/3 cup melted non-dairy butter substitute
• 1/4 cup soy or rice milk
• 1 tsp vanilla extract
• 2 3/4 cups chocolate chip cookie mix
• * If you do not have a dairy allergy or intolerance you may substitute real butter and milk.

Preheat oven to 375F. Melt butter substitute. Add soy or rice milk and vanilla and mix well. Add 2 3/4 cups
of cookie mix and stir until dough is formed. Drop batter by tablespoon onto ungreased cookie sheet 1/2 inch apart
(for best results use a nonstick liner). Bake until begin to color, approx. 12 min. Cool for 5 minutes before removing
from pan. Store in airtight container at room temperature.

Yield: approx. 2 dozen 3-inch round cookies per batch
(Small bag yields one batch, bulk bag yields 3 batches.)

Detailed cooking instructions are included with all baking mixes.