325 degrees for 16 to 19 minutes in a home oven. Here is the website http://www.spunkmeyer.com/products/products.aspx?mID=9&itcd=58327

Yeah, I'll tell you where to find them: in a dumpster! Those cookies are terrible! Why would you want to eat those!?!? They are tasteless. You will not want them. They are currently unavailable because my friend sent them a harsh letter saying how bad they were.

Oils that are suggested for use in baking are Butter, Canola Oil, Corn Oil, Lard, Margarine (hard & soft), another oil used for commercial baking is Coconut oil.

*Safflower oil can be used if the end result taste is to your liking. I use exclusively Olive Oil for all my baking when oil is called for . The taste of Olive oil is slightly different when one is used to Canola or Corn, but good.

They will probably be good (and at their best) for maybe 3 or 4 days if kept wrapped up tightly or in an air-tight container.

it is cookie dough. just because it is a compound word doesn't mean you should put a dash in between the word.

Debbi Fields

Higher heat plus shorter baking time can produce puffier, softer, chewier cookies (all other things being equal). Lower heat plus longer baking time can produce crisper, flatter cookies. The cookies will continue to cook from their internal heat for a short while after being removed from the oven.

The answer depends on what the ambient temperature is. I'm going to assume room temperature. The rate of cooling will depend on the difference between the object temperature and the ambient temperature. Using my assumption, the cookies at 150 degrees will cool faster. That is, they will transfer heat to their surroundings at a higher rate.

HOWEVER, it will still take longer for the 150 degree cookies to cool, because they have farther to go, and their rate of cooling will slow as their temperature decreases.

seriously? ok, roll out dough. press down with cookie cutter. take cookie cutter away. done!

we can eat 98460976348957203856245620563320863 trillion cookies......................................................

.....................................................

PER MINUTE!!!!!!

In many things you can use margarine, lard, or shortening instead of butter, or a combination of any of them. I actually use 1/3 butter, 1/3 shortening, and 1/3 lard for the fat in my homemade pie crust, which gives excellent results. Just keep in mind that margarine has a higher water content than butter, so depending on what you are baking, the results may be just a little different than with butter.

unfortunately you cant... I had the same problem and tried so many things to try and fix it... I'm afraid you have to start again

A local market or bakery.

faster than what please tell more information.

yes

A heterogenous mixture means you can see all the components. So the actual ingredients in making the cookie dough are a homogeneous mixture but...the final product (The cookie) yes would be a heterogeneous mixture.

What do you think?!?!?!? Of course! Never eat food from the garbage! You don't know where its been and it is obviously covered in germs and has been thrown out for a reason!

A Culinary for a good health and nutrition.

No longer than it would take for the eggs to go bad. You can freeze it for as long as you want though, just wrap it up in an airtight plastic bag. Later you can slice it up and put it directly into the oven.

John Mason patented the screw-top for fruit jars on Nov. 30, 1858.

chocolate cream cheese...cream chocolate chips..whatever you want really..

The "Can't Believe It's Not Butter" website says that you can use any of their products that contain at least 60% fat in baking recipes, which would include cookies. But the site does not specify which of their products (tubs or sticks) contain 60% fat, so you will need to read the product label carefully.

Freihofer's has discontinued making Hermit cookies

Girl Scouts of the USA sell Girl Scout Cookies.

Girl Guides of Canada sell Girl Guide Cookies.

Girl Guides Australia sell Girl Guide Biscuits (cookies).