Cranberry White Chocolate Cookie Dough

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 PORTIONS

Ingredients: Enriched wheat flour, sugar, non-hydrogenated palm and canola oil margarine, white confectionery chips, liquid whole eggs, cranberries (cranberries, sugar, citric acid, sunflower oil, colour), fancy molasses, sodium bicarbonate, artificial flavour. CONTAINS: EGG, MILK, SOY, WHEAT, SULPHITES. MAY CONTAIN: TREE NUTS, PEANUTS, OATS, TARTRAZINE. Made on equipment that also processes peanuts/tree nuts.