Mrs Fields' Lemon Chocolate Chip Buttons

Categories: Cookies

Yield: 48 servings

2 c Flour

1/2 ts Soda

1 ts Ground coriander

3/4 c Butter, softened

1 c Sugar

2 lg Eggs

1 1/2 ts Lemon extract

1 1/2 c Miniature chocolate chips

Preheat oven to 300* F. In a medium bowl combine flour, soda and coriander with a wire whisk, set aside. In a large bowl cream butter and sugar with an electric mixer at medium speed to form a grainy paste. Add eggs and lemon extract, and beat well. Scrape down sides of bowl. Add the flour mixture and the chocolate chips, and blend at low speed just until combined. Drop dough by teaspoons onto ungreased baking sheets, 1 1/2 inches apart. Bake for 14-15 minutes on center rack of oven. Do not brown. Immediately transfer with a spatula to a cool surface.

Mrs Fields Black and Whites

Categories: Cookies

Yield: 36 servings

2 1/4 c All purpose flour

1/2 c Unsweetened cocoa powder

1/2 ts Baking soda

1/4 ts Salt

1 c Dark brown sugar; packed

3/4 c White sugar

1 c Salted butter; soft

3 lg Eggs

2 ts Pure vanilla extract

5 1/4 oz Semisweet chocolate bar

- coarsely chop

5 1/4 oz White chocolate bar;

-coarsely chop

Preheat oven to 300 degrees (yes, it says 300) In a medium bowl combine flour, cocoa, soda and salt. Mix well with a wire whisk. 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 the sides of the 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. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Transfer cookies immediately to a cool flat surface. Yield: 3 dozen.

*NOTE: I just made her oatmeal cookies, also 300 degrees for 23-25 minutes

and found I had to leave them in the oven a little longer.

Mrs Fields Apricot Nectar Cookies

Categories: Cookies

Yield: 36 servings

2 3/4 c All-purpose flour

1 ts Baking soda

3/4 c White sugar

1/4 c Dark brown sugar; packed

1 c Salted butter; softened

1 lg Egg

1/4 c Apricot nectar

1/2 c Apricot preserves

1/4 c Dried apricots; chopped

Preheat oven to 300-degrees. In a medium bo wl combine flour and baking soda. Mix well with a wire wish and set aside.

In a large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix.

Drop by rounded tablespoonfuls onto ungreased baking sheets 1-1/2 inches apart. Bake 22-24 minutes or until cookies just begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheet 5 minutes before transferring to a cool flat surface with spatula.

MRS FIELDS' APPLESAUCE OATIES

Serving Size : 48

Categories : Cookies

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 c Quick oats

1 1/2 c Flour

1 tsp Baking powder

1/2 tsp Soda

1/2 tsp Salt

1 tsp Cinnamon

1/2 tsp Nutmeg

1 c Lt brown sugar -- packed

1/2 c Sugar

1/2 c Butter -- softened

1 lg Egg

3/4 c Applesauce

1 c Semisweet chocolate chips

1 c Raisins

1 c Chopped walnuts

Preheat oven to 375*F.

In a medium bowl combine oats, flour, baking powder, soda, salt, cinnamon and nutmeg. Mix well with a wire whisk and set aside. In a large bowl combine sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Add egg and applesauce, and blend until smooth. Add the flour mixture, chocolate chips, raisins and walnuts. Blend at low speed just until combined. Drop dough by tablespoons onto lightly greased baking sheets, 2 inches apart. Bake 12-14 minutes or until light brown. Immediately transfer cookies with a spatula to a cool flat surface.

MRS FIELDS' APPLE OATMEAL COOKIES

Categories: Cookies

Yield: 48 servings

2 1/2 c Flour

1 c Quick oats (not instant)

1/2 ts Salt

1 ts Soda

1 ts Cinnamon

1/4 ts Cloves

2 ts Grated lemon zest

1 c Dark brown sugar, packed

3/4 c Butter

1 lg Egg

1/2 c Unsweetened applesauce

1/2 c Honey

1 c Fresh apple, peeled and

Finely chopped (1 med apple)

1 c Raisins (6 oz)

Topping:

1/2 c Quick oats

Preheat oven to 300*F.

In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.