Add Cookie Mix, butter and egg in a bowl. Mix with wooden spoon. Refrigerate 30 minutes.
Preheat oven to 375F/190C (standard) or 340F / 170C (fan / convection).
Scoop dough with ice cream scoop, level and press in with fingers, then drop onto tray 2" apart (makes 12 large cookies, 8cm/3” rounds). Or measure heaped tablespoon and roll into balls (makes 18 small cookies 5cm/2”).
Bake 10 -12 minutes until light golden. Rest 2 minutes then transfer to cooling rack.
