It's easy:

1. Heat the oven to 350 degrees F.
   
   
2. Follow the label directions for removing the dough from the wrapper.
   
   
3. Press the dough evenly over the bottom of an ungreased 12" pizza pan or 13"x9" baking pan.
   
   
4. Bake at 350 degrees F. for 12 to 18 minutes, or until they are golden brown. Cool and serve.

Yes, the eggs in our refrigerated cookie dough are dried and pasteurized, but we do not recommend eating any raw cookie dough. Our cookies are designed to be baked first, then eaten.

Sprinkle cookies with plain or colored sugar before baking. Or spread your favorite frosting on cooled, baked cookies and decorate with colored sugar or candies.

Yep, it's easy: 

1.  Allow the dough to soften at room temperature.
   
   
2. Add the desired amount of food coloring to the dough; work it into the dough until the color is well blended.
   
   
3. Shape the dough into a log and wrap it tightly in plastic. Refrigerate it until firm, about 3 hours.
   
   
4. Spoon, shape or roll the dough and bake as desired.

Sure!  In a large bowl, break up the cookie dough. Add the desired ingredients and mix well. Drop the dough by teaspoonfuls onto ungreased cookie sheets. Bake according to package directions.

Absolutely! Slicing the dough will produce crisper cookies than those made by spooning the dough. We don't recommend slicing cookies containing nuts or chocolate chunks -- it's difficult to cut through these ingredients. To slice cookies: 

1. Use well-chilled dough.
   
   
2. Follow the label directions for removing the dough from the wrapper.
   
   
3. Heat the oven to 350 degrees F.
   
   
4. Slice dough into half-inch slices and place on ungreased cookie sheets.
   
   
5. Bake at 350 degrees F. for 9 to13 minutes or until they are golden brown.

Nope, the chips, chunks or nuts would make rolling really hard. And, because of how the chips, chunks or nuts bake, the shapes would end up distorted.

No, there are no changes for baking our cookies at high altitudes.

No for both the microwave and the toaster oven.  The uneven heat of a microwave prevents the dough from browning and baking evenly. A toaster oven's small size often results in uneven heating and the cookies can burn.

Yes! Simply follow the manufacturer's guidelines provided with your convection oven.

Insulated:  Made from two sheets with a layer of air between for insulation. Cookies will not brown as much on the bottom, so it may be hard to tell when the cookies are done. Some cookie dough may spread more.

Non-stick:  A non-stick coating makes cookies easy to remove. A very dark finish may cause cookies to brown more quickly. Follow the manufacturer's directions. Many suggest reducing the oven temperature by 25 degrees.

Dark Aluminum:  These sheets have a brown or almost black finish. May absorb heat, causing bottoms of cookies to brown more quickly. May require less baking time and a lower baking temperature.

Shiny Aluminum or Stainless Steel:  Can be made of hardened aluminum alloy, anodized aluminum, tri-plate steel, stainless steel or silicon-coated aluminum to prevent sticking.  You'll get delicate, even browning.

Let cookies cool on the cookie sheet on a wire rack for one minute to make them easier to remove from the sheet. If cookies have cooled too long and are difficult to remove, reheat the cookie sheet in the oven for one minute, then remove the cookies from the sheet. Which oven rack should I use? Place the cookie sheets on the center rack of your oven.

Yep, preheat the oven for 10 minutes before baking. This will help the cookies bake evenly.

It's simple!

For soft cookies...

1. Heat the oven to 350 degrees F.  Follow the label directions for removing the dough from the wrapper.
   
   
2. Spoon heaping teaspoons of well-chilled dough about two inches apart onto ungreased cookie sheets.
   
   
3. Bake at 350 degrees F. for 10 to 15 minutes, or until they are golden brown.

To make crisp cookies...

1. Heat the oven to 350 degrees F. Use well-chilled dough. Follow the label directions for removing the dough from the wrapper.
   
   
2. Slice dough into half-inch slices and place on ungreased cookie sheets.
   
   
3. Bake at 350 degrees F. for 9 to 13 minutes, or until they are golden brown.

Package directions for refrigerated cookie dough in a soft roll

Chocolate Chip: Spoon heaping teaspoons of dough onto ungreased cookie sheets; bake at  350º F. 10-14 minutes.  

Chocolate Chip Walnut:   Spoon heaping teaspoons of dough onto ungreased cookie sheets; bake at 350º F. 10-14 minutes.  

Chocolate Chunk:   Spoon heaping teaspoons of dough onto ungreased cookie sheets; bake at 350º F. 9-14 minutes.

Double Chocolate Chip & Chunk: Spoon heaping teaspoons of dough onto ungreased cookie sheets; bake at 350º F. 9-14 minutes.  

Gingerbread: Slice dough into 1/4-inch thick slices. Place slices onto ungreased cookie sheets. Bake at 350º F. 7-11 minutes.

Peanut Butter: Spoon and shape heaping teaspoons of dough into balls. Place balls about 2 inches apart onto ungreased cookie sheets. With fork dipped in sugar, flatten in crisscross pattern. Bake at 350º F. 9-14 minutes. 

Sugar:  Slice well-chilled dough into 1/4-inch thick slices. Place slices onto ungreased cookie sheets. Bake at 350º F. 7-11 minutes.

Toss out cookie dough that has been unrefrigerated for more than two hours.

For best quality, use the cookie dough before the “use-by” date on the package.

Yes! Simply rewrap the unused portion and refrigerate or freeze it for a later use.

Once opened, refrigerated cookie dough should be used within one week.

Our cookie dough may be frozen up to two months if it is placed in the freezer before the "use-by" date printed on the package. To thaw, we recommend placing it in the refrigerator overnight.

Yep, most cookies and bars freeze well for up to six months. Frosted cookies can be stored for up to two months.

For best results:

• Your freezer should be at 0 degrees F. or colder.
• Freeze each kind of cookie separately to keep the flavors from mixing.
• Place the cookies in plastic bags, metal tins or plastic freezer containers.
• If you're planning to frost and decorate the cookies, freeze them unfrosted and then frost and decorate them just before serving.
• Label the container with the name of the cookies and the date they were frozen.
  

• Cool cookies thoroughly before storing them.
• Store each kind of cookie separately to keep the flavors from mixing.
• In dry weather, store crisp cookies in a container with a loose-fitting lid. If the weather's humid, use a container that closes tightly.
• Store soft cookies in a container with a tight-fitting cover.
• Layer frosted cookies in containers after the frosting has set. Separate the layers of cookies with a sheet of waxed paper so the cookies don't stick together.
  

Pillsbury would like all stores to carry all our products. Unfortunately, this doesn't always happen. We recommend you express your interest in a particular product to your local store manager.