Mrs Fields Chocolate Chip Cookies

 Categories: Cookies
      Yield: 112 servings

      2 c  Butter
      2 c  Sugar
      2 c  Brown suga
      4    Eggs
      2 ts Vanilla
      4 c  Flour
      5 c  Oatmeal flour*
      1 ts Salt
      2 ts Baking powder
      2 ts Baking soda
     24 oz Chocolate chips
      3 c  Chopped nuts
      8 oz Hershey bar(grated)

     Preheat oven to 375 F. Cream butter and sugars together, add flour,  oatmeal powder, salt, baking powder, and baking soda. Then add chips,  chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough,  2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure  5 cups oatmeal. Put in blender or processor, and grind until powdered.

Mrs Fields Chocolate Mint Cookies

 Categories: Cookies
      Yield: 36 servings

  2 2/3 c  All-purpose flour
    1/2 ts Baking soda
    1/4 ts Salt
    1/2 c  Unsweetened cocoa powder
    3/4 c  Light brown sugar; packed
    2/3 c  White sugar
      1 c  Salted butter; softened
      3 lg Eggs
      1 ts Pure mint extract
     10 oz Mint chocolate chips

 

     Preheat oven to 300-degrees.  In a medium bowl combine flour, soda, salt  and cocoa powder.  Mix well with a wire whisk and set aside. In a large bowl blend sugars with an electric mixer at medium speed.  Add butter and beat to form a grainy paste. Scrape sides of bow, then add  eggs and mint extract. 

Beat at medium speed until light and fluffy. Add  the flour mixture and chocolate chips, and blend at low spead just until  combined.  Do not overmix  Drop dough by rounded tablespoonsfuls onto  ungreased cookie sheets, 1-1/2 inches apart. Bake for 19-21 miuntes.  Immediately transfer cookies with a spatula to  a cool, flat surface.  

Mrs Fields Cashew and Coconut Cookies

 Categories: Cookies
      Yield: 30 servings

  2 1/4 c  Flour
    1/2 ts Baking soda
    1/4 ts Salt
    3/4 c  Light brown sugar
    1/2 c  Sugar
    3/4 c  Butter; softened
      2 lg Eggs
      2 ts Vanilla
    1/2 c  Sweetened shredded coconut
      1 c  Chopped raw cashews;
           -unsalted
      1 c  Chopped dates
    1/4 c  Sweetened shredded coconut
           Reserved for topping
 

      Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.  Mix well with a wire whisk and set aside. In a medium bowl combine sugars  with an electric mixer at medium speed. Add butter and mix to form a grainy  paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,  coconut, cashews and dates. Blend at low speed just until combined. Drop by  rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.  Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or  until bottoms turn golden brown. With a spatula, transfer to a cool, flat  surface.

Mrs Fields Butterscotch Pecan Cookies

 Categories: Cookies
      Yield: 30 servings

  2 1/2 c  Flour
    1/2 ts Soda
    1/4 ts Salt
  1 1/2 c  Dark brown sugar; packed
      1 c  Butter; softened
      2 lg Eggs
      2 ts Vanilla extract
      1 c  Chopped pecans (4 oz)
      1 c  Whole pecans (3 oz)
           Caramel glaze:
      8 oz Caramels
    1/4 c  Heavy cream

  PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL  AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.  MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS

AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY. 

ADD THE  FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY  ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. 

PLACE  1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE  EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE  WITH A SPATULA.
  TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL  SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.
  DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A  SPOON OR FORK.

MRS FIELDS' BLACK AND WHITES

 Categories: Cookies, Mimi
      Yield: 36 servings

  2 1/4 c  Flour
    1/2 c  Cocoa powder
    1/2 ts Soda
    1/4 ts Salt
      1 c  Dark brown sugar, packed
    3/4 c  Sugar
      1 c  Butter, softened
      3 lg Eggs
      2 ts Vanilla extract
      1 c  Semisweet chocolate bar
           Coarsely chopped (5 1/4 oz)
      1 c  White chocolate bar
           Coarsely chopped (5 1/4 oz)
 

     Preheat oven to 300*F.  In a medium bowl combine flour, cocoa,  soda and salt. Mix well and set aside. Blend sugars in a large bowl using an electric mixer set at medium  speed.  Add butter and mix to form a grainy paste, scraping down  sides of bowl.  Add eggs and vanilla, and beat at medium speed until  smooth. Add the flour mixture and chocolates, and blend at low speed  until just combined. Drop by rounded tablespoons onto ungreased  cookie sheets, 2 in apart. Bake 23-25 min. Transfer to cooling rack.

 

Mrs Fields Carrot Fruit Jumbles

 Categories: Cookies
      Yield: 48 servings

  2 1/2 c  Flour
      1 ts Soda
    1/2 ts Baking powder
    1/2 ts Ground cloves
      2 ts Cinnamon
    1/4 ts Salt
      1 c  Quick oats (not instant)
    3/4 c  Dark brown sugar; packed
    3/4 c  Sugar
      1 c  Butter; softened
      2 lg Eggs
      2 ts Vanilla extract
      2 c  Grated carrots (2-3 medium
           Carrots)
    1/2 c  Crushed pineapple; drained
      1 c  Chopped walnuts (4 oz)
 

    Preheat oven to 350*f. In a medium bowl combine flour, soda, baking  powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set  aside. In a large bowl with an electric mixer, blend sugars. Add butter and  mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla  and beat at medium speed until light and fluffy.. Add carrots, pineapple  and nuts, and blend until combined. 
Batter will appear lumpy. Add flour  mixture and blend at low speed until just combined. Drop by rounded  teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15  minutes, taking care not to brown cookies. Immediately transfer cookies  with a spatula to a cool, flat surface.

Mrs Fields Banana Nut Cookies

Serving Size  : 48   Preparation
Categories    : Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 2/3  C             FLOUR
     1/2  Tsp           SODA
     1/4  Tsp           SALT
   1      C             LT BROWN SUGAR -- PACKED
     1/2  C             SUGAR
   1      C             BUTTER -- SOFTENED
   1      Lg            EGG
   1      Tsp           BANANA LIQUEUR OR EXTRACT
     3/4  c             MASHED RIPE BANANA
   2      c             SEMISWEET CHOCOLATE CHIPS
   1      c             CHOPPED WALNUTS

PREHEAT OVEN TO 300*F.  IN  A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.
MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC 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 THE FLOUR MIXTURE, 1 CUP OF THE CHOCOLATE
CHIPS AND THE 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.