Baking Instructions

Keep the cookie dough frozen until ready to bake.

(Do not eat raw cookie dough.)

  1. Preheat oven to 350°F.
  2. Unfold enclosed parchment paper and place on cookie sheet. Trim as needed.
  3. Place dough scoops 2” apart on the baking sheet.
  4. Bake for exactly 15 minutes or until just golden brown around the edges (the cookies may look underdone, they will continue to set as they cool.)
  5. Cool at least 5 minutes before removing cookies from baking sheet.
  6. If you have a drying rack, move the cookies to it after they’ve cooled for 5 minutes on the baking sheet. Enjoy!

For smaller cookies, cut each dough scoop in two and bake for just 10 minutes. Parchment paper is silicone-lined and can be re-used if you don’t bake all the cookies at the same time.

They should look like this when they are ready to come out of the oven:

Correctly Baked Cookie

They should not look like this:

Cookie That Has Been Baked Too Long

Let cool on the baking sheet or eat after 5 minutes.

Remember, an over cooked cookie is a tragedy!

Although the cookies certainly last many days, like most baked products, they are so much better the first day.  We recommend that you only bake the number you want to eat that day.

If you over-bake them, here is an idea for a great, easy dessert that can help resurrect them.  If they burned so much that they are dark brown and bitter, I’m afraid this recipe won’t save them.

The cookie dough may be frozen for up to 4 months. To ensure freshness after opening, seal the bag completely.

NOTE: This product is not made in a nut-free facility.