MRS. FIELDS COOKIE RECIPE I
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
- Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
- In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
- Stir butter mixture into flour/oatmeal mixture. Blend well.
- Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.
Nutrition Facts : Calories 416.3 calories, Carbohydrate 54.3 g, Cholesterol 47.8 mg, Fat 21.6 g, Fiber 3.1 g, Protein 5.5 g, SaturatedFat 10.5 g, Sodium 248.7 mg, Sugar 33.7 g
MRS. FIELDS COOKIE RECIPE II
These are just like Mrs. Fields...makes 112 cookies.
Provided by Sonnia
Categories Desserts Cookies Drop Cookie Recipes
Yield 56
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Cream together butter or margarine, white sugar, and brown sugar. Add eggs and vanilla.
- Mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of oatmeal and only "powderize" that, NOT 5 cups "powderized" oatmeal).
- Mix all of the above.
- Add: chocolate chips, grated chocolate bar, and chopped nuts (any kind).
- Bake on greased cookie sheet (make golf ball sized balls) and bake about two inches apart. Bake for 8 -10 minutes. Do not overbake.
Nutrition Facts : Calories 301.1 calories, Carbohydrate 37.6 g, Cholesterol 31.7 mg, Fat 16.4 g, Fiber 2.2 g, Protein 4.1 g, SaturatedFat 7.7 g, Sodium 162.3 mg, Sugar 23.9 g
MRS. FIELDS CHOCOLATE CHIP COOKIES
Got this one from top secret recipes. These are always in our cookie jar. It is tempting to keep cooking these cookies because they don't seem done, but DON'T. They will continue to cook for a little while after you take them out of the oven. Crispy around the edges and soft/chewy in the center. Got milk?
Provided by SkinnyMinnie
Categories Dessert
Time 24m
Yield 30 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350ºF.
- In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
- In another bowl, mix together the flour, salt, baking powder and baking soda.
- Combine wet and dry ingredients.
- Stir in chocolate chips by hand.
- With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet.
- Bake 9-10 min or until edges are light brown.
Nutrition Facts : Calories 234.5, Fat 11.7, SaturatedFat 7, Cholesterol 28.7, Sodium 176.2, Carbohydrate 33.1, Fiber 1.3, Sugar 23.4, Protein 2.3
COLOR-FIELD COOKIES
This tribute to the artist Ellsworth Kelly's work "Nine Colors," requires just one decorating skill: mixing colors. Use gel food coloring for the best results, and blend the colors together gradually, using the tip of a toothpick to control their transformation. For muted tones, add a touch of brown, or a complementary color, like a drop of purple to bright orange. Try a mixing lighter color first. Then, once you've used it, make it darker. For example, sky blue can be deepened with the addition of royal blue, navy blue or a combination. Don't feel tied to the colors produced in Kelly's work, but rather, think of these as an experiment in color.
Provided by Susan Spungen
Categories cookies and bars, dessert
Time 1h
Yield 2 dozen cookies
Number Of Ingredients 6
Steps:
- Prepare the glaze: Combine box of confectioners' sugar, corn syrup, lemon juice and 3 tablespoons warm water in a medium bowl. Stir with a fork to combine well, slowly adding water as needed to achieve the desired consistency. You should have 2 cups total. Test the glaze on a cookie as you go: If it doesn't spread out on its own to a smooth finish within 10 seconds, it is too thick and needs more water. If it runs off the edge of the cookie, it's too thin and needs more confectioners' sugar.
- Let glaze sit, tightly covered, until ready to use, stirring occasionally. The glaze will keep for at least a week in a small airtight container like a glass jar.
- Decorate the cookies: Pour about 1/3 cup glaze into a small, wide bowl. Starting with a light gel food coloring, mix in color until desired shade is reached. Holding a cookie by the edges, with the top-side down, dip into the glaze, moving the cookie around a bit to make sure it coats the whole surface. Gently shake the cookie from side to side to let the excess glaze drip off.
- Use a small offset spatula to stop the flow of icing, gently scrape cookie against edge of bowl, and flip the cookie over. Use the spatula to spread the icing to pop any air bubbles, and make sure it goes all the way to the edges. The glaze should quickly smooth out on its own. If not, thin it out a bit until it does. Use your fingers to wipe away any icing on the outside edges.
- Continue in this way until you have mixed nine different colors and coated 2 or 3 of the cookies in each color. Let dry completely, a few hours. Cookies will keep in an airtight container up to 3 days.
MRS. FIELD'S COOKIES
As far as I know this is an authentic Mrs. Field's cookie recipe. These cookies are some of the tastiest I've ever had. They are hard on the outside, but soft and delicious on the inside. It's our family' favorite chocolate chip cookie recipe! When you take the cookies out of the oven they will seem a little softer than an average batch of cookies, but not to worry, they firm up right away. I hope you enjoy them!!
Provided by Chef James Thomas
Categories Dessert
Time 35m
Yield 48 Cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F.
- Combine softened butter and both sugars in a mixing bowl. Whip together until light and fluffy. Add the eggs and vanilla. Mix until well combined.
- In another bowl, combine the flour, salt, baking powder, and baking soda. Put oatmeal into a food processor to break down into a powder. Add the "oatmeal flour" to the rest of the dry ingredients.
- Slowly add the flour mixture (half at a time) into the sugar mixture. Blend with an electric mixer until well combined. Put the milk chocolate chips into the food processor and chop into small pieces. Using the electric mixer, add them to the dough. Now stir in the semi-sweet chocolate chips with a spoon.
- Drop golf ball sized balls of dough onto an ungreased cookie sheet. Bake for 10-12 minutes. Allow to cool on a wire rack for an additional 10 minutes. Enjoy!
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