WHITE CHOCOLATE CHUNK-MACADAMIA NUT COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl.
- Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and mix together until smooth.
- Add the egg and vanilla. Stop to scrape down the sides of the bowl with a rubber spatula. Blend in the flour mixture in 3 stages and stir in the white chocolate and the nuts.
- Scoop out walnut-sized mounds of the cookie dough and place on the cookie sheet, leaving 2-inches between the mounds. Bake for 8 to 10 minutes, until the cookies are golden. Remove the cookie sheet from the oven and transfer the cookies from the parchment to cooling racks. Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
MRS. FIELD'S LEMON MACADAMIA COOKIES
Make and share this Mrs. Field's Lemon Macadamia Cookies recipe from Food.com.
Provided by Tonkcats
Categories Drop Cookies
Time 40m
Yield 36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 300* f.
- In a medium bowl combine flour, soda and salt. Mix well and set aside. In a large bowl blend sugars well with an electric mixer set at med speed.
- Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
- Add the flour mixture and nuts.
- Blend at low speed just until combined.
- Do not overmix.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 min.
- Immediately transfer to a cool flat surface.
Nutrition Facts : Calories 135.1, Fat 8.1, SaturatedFat 3, Cholesterol 16.1, Sodium 65.9, Carbohydrate 14.9, Fiber 0.7, Sugar 8.9, Protein 1.6
MRS. FIELD'S MACADAMIA NUT COOKIES
Make and share this Mrs. Field's Macadamia Nut Cookies recipe from Food.com.
Provided by happynana
Categories Drop Cookies
Time 55m
Yield 50 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- After measuring oats, place in blender and process until they turn to powder.
- Also, place coconut in a blender and process until fine.
- Cream together butter and sugars.
- Add eggs and vanilla.
- Mix together flour, salt, baking soda, baking powder, oatmeal and coconut.
- Add to butter mixture and mix well.
- Add nuts and white chocolate. Stir.
- Make golf ball size cookies and place 2 inches apart on an ungreased cookie sheet. Bake 10 minutes.
AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES
This is the closest thing I've ever tasted to the "real thing" without knowing for sure if it really is the "real thing"!
Provided by PENNY
Categories Drop Cookies
Time 25m
Yield 1 Humongous Batch
Number Of Ingredients 13
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.
Nutrition Facts : Calories 14681.5, Fat 690.1, SaturatedFat 407.6, Cholesterol 1772.3, Sodium 12755.7, Carbohydrate 2066.4, Fiber 102.3, Sugar 1323.5, Protein 180.4
MRS. FIELDS BANANA NUT COOKIES
This is an original recipe from Debbie Fields, which I found and posted in a Recipezaar forum in response to a request. It prompted such positive replies that I thought I should post the recipe for others who might be searching for it, too. (Servings are calculated at 3 cookies each.)
Provided by Northwestgal
Categories Drop Cookies
Time 45m
Yield 24-48 cookies, 8-16 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F
- In a medium bowl, combine four, soda and salt. Mix well and set aside.
- In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined.
- Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
- Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
- Bake 25-27 minutes until cookie edges begin to brown.
- Transfer immediately to a cool surface.
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