Mrs Fields Lacy Oatmeal Cookies Food

OATMEAL LACE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Melt the butter with the sugar in a saucepan over low heat, stirring, until the mixture thickens and the sugar is almost dissolved, about 5 minutes. Transfer to a large bowl and stir in the oats, flour, vanilla and salt. Let cool 10 minutes, then stir in the egg white.
• Drop 6 rounded tablespoonfuls of batter onto each prepared baking sheet, about 3 1/2 inches apart. Spread each mound into a 3-inch circle. Bake, switching the position of the pans halfway through, until golden brown, 12 to 15 minutes. Let cool on the baking sheets until firm, about 3 minutes, then carefully remove using a thin metal spatula and transfer to a rack to cool completely.
• Put the chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Drizzle on the cookies and let set, about 30 minutes.

LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Cover baking sheets with foil, then coat the foil with a non-stick cooking spray.
• In a medium bowl, combine oats, flour, salt, and baking powder. In a large bowl, cream sugar and butter until fluffy. Beat in egg and vanilla. Mix in the flour and oat mixture until just combined. Drop dough by teaspoonfuls onto the prepared baking sheets, 2 1/2 inches apart.
• Bake at 325 degrees F (165 degrees C) for 10 to 12 minutes, or until edges turn golden. Cool, then peel cookies off with your fingers. Be sure to re-spray baking sheets with non-stick cooking spray between batches.

MRS. FIELDS LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees; cover baking sheets with foil, then coat with nonstick cooking spray. In a medium bowl, combine the oats, flour, salt and baking powder; mix well with a wire whisk and set aside. In a large bowl, combine the sugar and butter with an electric mixer on medium speed to form a grainy paste. Add the egg and vanilla extract; beat until smooth. Add the flour mixture and blend just until combined. Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. Let cool, and then peel the cookies from the foil with your fingers. Be sure to respray the cookie sheets between batches.

MRS. FIELDS LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Cover baking sheets with foil and then spray with cooking spray and respray between batches. Combine the oats, flour, salt and baking powder and set aside. In a separate bowl, beat the butter and sugar into a grainy paste. Add the egg and vanilla extract and beat until smooth. Add the flour mixture and blend just until combined. Drop the dough by small teaspoonfuls 2 ½ inches apart. Bake for 10-12 minutes or until the edges are a golden brown. Let cool and then peel from the foil.

AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES

Steps:

• Cream together butter, sugar and brown sugar.
• Add eggs and vanilla and mix well.
• Mix together flour, oat flour, salt, baking powder and baking soda.
• Stir in chocolate chips, grated Hershey bar and nuts (if using).
• Drop by 1 1/2" balls onto ungreased cookie sheet.
• Bake at 375° for 6-10 minutes.
• NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
• Cookies will be soft but will firm up a bit after cooling.

MRS. FIELDS PEANUT BUTTER OATMEAL RANCH COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, combine flours, baking powder, and oats. Mix well with wire whisk and set aside.
• In a large bowl, beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs, and vanilla. Scrape down sides of bowl.
• Add the flour mixture, raisins, and sunflower seeds. Blend at low speed just until combined. Do not overmix.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until bottoms turn golden brown. Immediately transfer cookies to cool flat surface.

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.

MRS. FIELD'S COOKIES

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!