Tech specs

Approximately 36 frozen cookie dough pieces per tub.

Ingredients:

Sugar, Enriched Bleached Flour (Bleached Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Margarine (Palm Oil, Butter, Water, Salt, Mono- and Diglycerides, Natural Flavor, Vitamin A Palmitate, Beta Carotene), Rainbow Candy (Chocolate [Sugar, Unsweetened Chocolate, Cocoa Butter, Dextrose, Soy Lecithin, Vanillin], Sugar, Coloring [Includes Red 40 Lake, Yellow 6 Lake, Yellow 6, Yellow 5 Lake, Blue 1 Lake, Red 3, Blue 2 Lake], Confectioner’s Glaze), Eggs, Crisp Rice (Rice Flour, Malt Extract, Rice Bran), Milk Chocolate Chips (Sugar, Whole Milk Powder, Cocoa Butter, Unsweetened Chocolate, Unsweetened Chocolate processed with alkali, Dextrose, Butter Oil, Soy Lecithin, Salt, Vanilla), Cocoa processed with alkali, Molasses, Water, Natural and Artificial Flavor, Baking Soda, Salt.
Contains:  Wheat, Milk, Soybeans and Eggs

Baking Instructions:

Do not thaw before use. Keep frozen in original packaging.

Baking time and temperature will vary from oven to oven so watch cookies closely towards the end of baking time.

PREP: Preheat oven to 325° F.

BAKE: Place cookies 2" apart on an ungreased cookie sheet. Bake at 325° F for 16-20 minutes or until the edges are golden brown.

COOL: Let cool for 15 minutes before removing from baking pan. Cookies are still baking while cooling on the pan.

Properly baked cookies should have a golden brown color, and should be firm on the outside and have a soft moist interior.

Underbaked cookies will appear pale, slightly grey in the center, greasy, and have a soft pliable texture.

Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.

Shelf Life:

Dough: 1 year in freezer (unopened) from the date of production when stored at or below 0° F (-18° C).

Baked cookies: 2 Days if baked properly, and stored in sealed containers.