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.

KC Masterpiece' s Chocolate Peanut Butter Ice Cream Pie

Serves 12

Recipe Ingredients

15 chocolate sandwich cookies

1/2 cup dry roasted peanuts

vegetable cooking spray

4 tablespoons butter or margarine

3 quarts chocolate ice cream

(7) 1.8 ounce packages milk chocolate covered peanut butter cups

(1) 8 ounce jar milk chocolate fudge topping

1/4 cup strong brewed coffee

2 tablespoons coffee flavored liqueur

Preparation

Preheat oven to 400 degrees. In a food processor or blender, blend chocolate sandwich cookies and peanuts until finely chopped. Spray 9-inch pie plate with vegetable cooking spray. Reserve 1

tablespoon cookie mixture for garnish. In pie plate, mix butter or margarine and remaining cookie mixture by hand. Press mixture onto bottom and up side of pie plate. Bake 8 minutes. Cool crust completely on wire rack.

Meanwhile, place chocolate ice cream in refrigerator about 40 minutes to soften slightly. Coarsely chop milk chocolate covered peanut butter cups. In a large bowl mix softened ice cream with chopped peanut butter cups. Spoon ice cream mixture into cooled cookie crust. Sprinkle reserved crumb mixture on top. Freeze until firm, at least 6 hours or overnight.To serve, let pie stand at room temperature 15 minutes for easier slicing. Meanwhile, in a 1-quart saucepan over low heat, heat milk chocolate fudge topping until hot; stir in coffee and liqueur until blended. Cut pie into wedges and serve with warm fudge sauce.

Jack In The Box Oreo Cookie Shake

If you live in one of the 15 Western states served by Jack in the Box, you have no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing "Jack" runs the company, even though he's got a bulbous antenna ball for a head with a giant smiley-face painted on it. He has a private jet, plays golf, even has kids with mini antenna-ball heads.

Jack also has a featured shake flavor that, it turns out, is very easy to make at home with a blender, ice cream, milk and a handful of Oreo cookies. Sure the drive-thru is convenient and easy. But if you don't feel like getting out, now you can enjoy this clone at home from the first fast food chain in the country to use a drive-thru window way beck when.

Recipe Ingredient

3 cups vanilla ice cream

1 1/2 cups milk

8 Oreo cookies

1. Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary.

2. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon

if necessary to help combine cookies.

3. Pour shake into two 12-ounce glasses.

Serves 2.

Great American Cookies White Chunk Macadamia

When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned.

The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, we have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges.

This will give the cookies the perfect chewy texture when they cool.

Recipe Ingredient
1/2 cup butter (1 stick), softened

1 cup brown sugar

1/2 cup coconut flakes, finely minced

1 egg1 tablespoon milk

1 teaspoon vanilla

1 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces solid white chocolate, cut into chunks

1 cup macadamia nuts, chopped

1. Cream together the butter and sugar in a large bowl with a mixer on high speed.

2. Add the coconut, egg, milk, and vanilla and mix well.

3. In another bowl combine the flour, baking soda, baking powder, and salt.

4. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts.

5. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

6. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled the cookies will be soft and chewy like the original.

Makes 16 to 18 cookies.

Great American Cookies Snickerdoodles

Rather than trying to beat the competitors - especially if they have an exceptional product - Mrs. Fields Famous Brands waves the cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business -- Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States.

That's how you make the dough! One of the all-time favorites you can snag at any of the 364 Great American Cookies outlets is this clone of the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy like the other cookies, and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. And a couple bites will make you wonder: "Got milk?!"

Recipe Ingredient
1/2 cup butter (1 stick), softened

1/2 cup granulated sugar

1/3 cup brown sugar

1 egg

1/2 teaspoon vanilla

1 1/2 cups flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon cream of tartar

Topping

2 tablespoons granulated sugar

1 teaspoon cinnamon

1. In a large bowl, cream together the butter and sugars with an electric mixer on high speed. Add the egg and vanilla and beat until smooth.

2. In another bowl, combine the flour, salt, baking soda, and cream of tartar.

3. Pour the dry ingredients into the wet ingredients and mix well.

4. Preheat oven to 300 degrees while you let the dough rest for 30 to 60 minutes in the refrigerator.

5. In a small bowl, combine the sugar with the cinnamon for the topping.

6. Take about 2 1/2 tablespoons of the dough and roll it into a ball. Roll this dough in the cinnamon/sugar mixture and press it onto an ungreased cookie sheet. Repeat for the remaining cookies.

7. Bake the cookies for 12 to 14 minutes and no more. The cookies may seem undercooked, but will continue to develop after they are removed from the oven. When the cookies have cooled they should be soft and chewy in the middle.

Makes 16 to 18 cookies.

GrandMa's Peanut Butter Big Cookies

When these cookies are cool, be sure to seal them up real super duper tight in something like Tupperware or a Ziploc bag. That's the way to keep these puppies moist and chewy like the original GrandMa's Big Cookies. In fact, the real product claims to be the only national cookie brand that guarantees the freshness of the product or double your money back. That's very big of the current manufacturer, Frito-Lay, which purchased the GrandMa's Cookies brand from General Mills back in 1980.

Recipe Ingredient
1/2 cup vegetable shortening

1/2 cup Peter Pan peanut butter

1 1/4 cups packed dark brown sugar

1 egg1 teaspoon vanilla

3/4 teaspoon salt

1 1/2 cups all-purpose flour

2 teaspoons baking soda

1. Preheat oven to 275 degrees.

2. Beat shortening, peanut butter, brown sugar, egg, vanilla, and salt together in large bowl until smooth.

3. In a separate bowl combine the flour and baking soda. Slowly add the dry mixture to the wet mixture while beating.

4. Roll 3 tablespoon-size portions of the dough into a ball in your hands and press to 1/2-inch flat on an ungreased baking sheet. Bake for 18 to 20 minutes. Be careful not to overcook, or the cookies will not be chewy and you may negatively impact the full enjoyment potential of the product.

Makes 14 to 16 cookies.