Betty Crocker Snickerdoodle Cookie Mix

You will need: 1 stick (1/2 cup) butter, margarine or spread (spread should have at least 60% vegetable oil), softened (to soften butter directly from refrigerator, microwave on high 10-15 seconds.) (not melted). 1 tablespoon water, 1 egg. Heat oven as directed below. Empty pouch of cookie mix into a medium bowl. Remove cinnamon sugar packet, empty into a small bowl. Stir cookie mix, softened butter, water and egg until dough forms. Roll dough into balls. Drop into cinnamon sugar rolling until coated. Drop dough 2-1/2 inches apart on ungreased cookie sheet. Bake as directed below or until edges are set. Cool 2 minutes before removing from cookie sheet. Number of cookies: 22-24 regular; oven temperature: 375 degrees F for aluminum pan, 350 degrees F for nonstick pan; drop dough by: rounded tablespoon; bake time: 11 to 13 minutes, Number of cookies: 12 large; oven temperature: 350 degrees F for aluminum pan, 325 degrees F for nonstick pan; drop dough by: about 3 tablespoon; bake time: 14 to 16 minutes. Betty's tip: To prepare with vegetable oil, make dough using 1/3 cup oil, 1 tab;espoon water and 2 egg. High altitude (3500-6500 ft): stir 3 tbsp all -purpose flour into dry cookie mix.