Mrs. Fields Way to Make Chocolate Chip Cookies
1. Mix on low until looks like fluffy;
1 cup brown sugar
1/2 cup sugar
2. Add ;
1 cup butter (hardened)
a) First mix on low until butter and sugar mass is about the size of half dollar coins.
b) Then turn on high and beat until the size of pearls.
3. Add and beat on low for 10 seconds;
2 eggs
2 teaspoons vanilla
4. Add and mix on low until lightly dusted;
2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
5. Add;
2 cups chocolate chips
Nuts (optional)
6. Use an ice cream scoop to drop cookies onto cookie sheet. Bake at 300 degrees F. for
20 to 22 minutes (Varies according to oven). Cook until lightly golden brown. Transfer
immediately off tray.
Anita Hummel
Chocolate Chip Cookies
2 cups butter 1 teaspoon salt
2 cups sugar 2 teaspoons baking powder
2 cups brown sugar 2 teaspoons baking soda
4 eggs chocolate chips
2 teaspoons vanilla 1 8-ounce Hershey bar, grated(optional)
4 cups flour 3 cups chopped nuts
5 cups blended oatmeal*
Cream butter and both sugars. Add eggs and vanilla. Add oatmeal, salt, baking powder, baking soda and flour. Then add chocolate chips, Hershey bar and nuts. Roll into balls and place 2 inches apart on a cookie sheet. Bake for 8 minutes at 375 degrees F.
* Measure oatmeal and blend in blender to a fine powder.
Marianne Poulson
Soft Chocolate Chip Cookies
1 cup butter 1/2 teaspoon salt
1 cup sugar 1 teaspoon baking soda
1 cup brown sugar, packed 1 teaspoon baking powder
2 eggs 1 12-ounce package semi-sweet
1 teaspoon vanilla chocolate chips
2 cups flour 1 4-ounce bar milk chocolate,grated
2 1/2 cups oats 1 1/2 cup chopped nuts (optional)
Cream together butter and sugars. Add eggs and vanilla, beating well. Mix together flour, oats, salt, baking powder and baking soda. Place small amounts in blender and process until mixture turns into powder. Mix butter-egg mixture with flour mixture until just blended. Add chocolate chips, milk chocolate and nuts. Roll into balls about the size of golf balls and place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F. for 12 minutes. Makes 3 to 4 dozen.
“ The grated milk chocolate makes these extra good!” Ann Hartman
“This cookie base is good and fun to play with. I don’t use the chocolate bar, I use milk chocolate chips and semi-sweet OR white chocolate and macadamia nuts. It’s pretty safe to do whatever you want.” Christine Gygi
Buffalo Chip Cookies
1 cup margarine 2 teaspoons baking powder
1 cup shortening 2 teaspoons baking soda
1 box brown sugar (2 cups tightly packed) 1 cup oatmeal
2 cups granulated sugar 1 cup chocolate chips
4 eggs 1 cup pecans, chopped
2 teaspoons vanilla 2 cups rice crispies
4 cups flour 1 cup coconut
Cream margarine and shortening. Add brown sugar, sugar, eggs and vanilla. Sift and add flour baking powder and soda. Add oatmeal, chips, pecans, cereal and coconut. Use 1/4 measured cup per cookie or use ice cream scoop. Place on ungreased cookie sheet, 6 to a sheet. Bake at 350 degrees F. for 15 minutes. Let cool 5 minutes before removing from cookie sheet. Makes 30 to 40 cookies.
Tamara Beard
Ranger Cookies
2 eggs 1 cup margarine
1 cup sugar 2 cups flour
1 cup brown sugar 1 cup coconut
1/2 teaspoon salt 1-2 cups oatmeal
1 teaspoon baking soda 1 cup nuts
1/2 teaspoon baking powder 1 cup chocolate chips
Cream butter and sugars. Add eggs and dry ingredients to mixture. Add coconut, oatmeal, chocolate chips and nuts. Bake at 350 or 375 degrees F. for 10-12 minutes.
Krissana Seliger
Fudge Ecstasies
1 12-ounce package chocolate chips 2/3 cup sugar
2 squares(2 ounces)unsweetened chocolate 1 teaspoon vanilla
2 tablespoons butter or margarine 1/4 teaspoon baking powder
2 eggs 1 cup chopped nuts
1/4 cup flour
In medium saucepan, heat half the chocolate pieces, the unsweetened chocolate and butter or margarine until melted, stirring occasionally. Add eggs, flour, sugar, vanilla and baking powder. Beat till thoroughly combined. Stir in remaining chocolate chips and nuts. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake until edges are firm and surfaces are dull and cracked. Makes about 36.
Teri Kennedy
Oatmeal-Peanut Butter Chocolate Chip Cookies
1/2 cup butter or margarine, softened 1 teaspoon vanilla extract
1 (18-ounce) jar chunky peanut butter 6 cups quick-cooking oats, uncooked
1 1/2 cups sugar 2 1/2 teaspoons baking soda
1 1/2 cups firmly packed brown sugar 1 cup semi-sweet chocolate morsels
4 large eggs
Beat butter and peanut butter at medium speed with an electric mixer until fluffy; gradually add sugars, beating well.
Combine oats and baking soda; add to butter mixture, mixing well. Stir in chocolate morsels; drop by tablespoons onto ungreased cookie sheets. Bake at 350 degrees F. for 9 to 10 minutes. Cool on cookies sheets 5 minutes; remove to wire racks to cool completely. Yield: 7 dozen.
Paula Brady
Tami’s Peanut Butter Chocolate Chip Oatmeal Cookies
1 cup shortening or margarine 2 cups oats
1 cup sugar 1 1/2 teaspoon baking soda
1 cup brown sugar 1 teaspoon baking powder
2 eggs 1/2 teaspoon salt
2 tablespoons vanilla 1 cup peanut butter
2 cups flour (could use 1 cup whole 1 cup chocolate
wheat flour)
Mix well. Form into balls. Roll in granulated sugar. Flatten with fork and bake at 350 degrees F. for 10-12 minutes.
Myung Uscharawadi
Chewy Oatmeal Cookies
1 cup white sugar 1 cup brown sugar
1 cup melted shortening 2 eggs
1 cup coconut 3 1/2 cups rolled oats
1/2 teaspoon salt 1 teaspoon baking soda
1 tablespoon vanilla 1/2 teaspoon almond extract
1 cup flour
Cream wet ingredients together. Add dry ingredients and blend until well mixed. Roll into balls about the size of a walnut. Bake 2 inches apart at 325 degrees F. for about 12 minutes.
Teri Kennedy
World’s Best Oatmeal Cookies
1 cup butter 1 cup uncooked oatmeal
1 cup brown sugar 1/2 cup coconut
1 cup white sugar 1/2 cup nuts
1 cup oil 3 1/2 cup flour, sifted
1 egg 1 teaspoon salt
1 teaspoon vanilla 1 teaspoon baking soda
1 cup crushed corn flakes
Mix well. Form into balls and flatten with fork. Bake at 350 degrees F. for 10-12 minutes.
Myung Uscharawadi
Janeen’s No Flour Oatmeal Cookies
3 cups Quaker Oatmeal 6 tablespoons melted butter
1 cup sugar 2 eggs, beaten together with
1 teaspoon baking soda 1 teaspoon vanilla
1/2 teaspoon salt
Bake at 350 degrees F for 10 minutes. Makes 2 dozen.
Peggy Allen
Anzac Biscuits
1 cup rolled oats 125 grams (4 ounces) butter
1 cup plain flour 2 tablespoons golden syrup
1 cup sugar 1 teaspoon bicarbonate of soda
3/4 cup coconut 1 tablespoon boiling water
Combine oats, sifted flour, sugar and coconut. Combine butter and golden syrup. Stir over gentle heat until melted. Mix soda with boiling water, add to melted butter mixture. Stir into dry ingredients.
Place teaspoonfuls of mixture on lightly greased oven trays. Allow room for spreading. Cook in fast oven for 10 minutes, or in slow oven 20 minutes. Loosen while warm then cool on trays.
* The trick : The syrup, sugar, butter and water when hot add bicarbonate of soda it will effervesce and froth up-Beware. Pour this into the dry mixture.
Janice Puckridge
Peanut Butter Cup Cookies
1/2 cup butter 1/4 teaspoon salt
1/2 cup sugar 1 cup flour
1/2 cup brown sugar 1/2 teaspoon baking soda
1 egg 1/2 teaspoon vanilla
1/3 cup peanut butter 1 cup oatmeal
Cream well, butter and sugars. Blend in remaining ingredients. Spread in a 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes. After baking, cool slightly and frost with a thin layer of peanut butter. Then frost with a layer of chocolate icing.
Mary Phelps
1/2 cup butter or margarine 2 teaspoons baking soda
1 1/2 cups creamy peanut butter 3 eggs
1 cup brown sugar 1/2 cup chocolate chips
1/4 tablespoon corn syrup 4 ounces M&M’s
1/4 tablespoon vanilla 4 1/2 cups rolled oats
Cream butter with peanut butter. Add remaining ingredients one at a time, blending well after each addition. Drop by rounded teaspoon onto ungreased baking sheet. Leave enough room for spreading. Bake at 400 degrees F. for about 10 minutes.
Janice White
Magic Cookie Bars
1/2 cup butter or margarine 1 cup (6 ounces) chocolate chips
1 1/2 cups graham cracker crumbs 1 1/3 cup (3 1/2 ounce can) shredded coconut
1 can sweetened condensed milk 1 cup chopped nuts
Melt butter in a 9x13 inch baking pan. Sprinkle graham cracker crumbs evenly over butter. Pour sweetened condensed milk onto crumbs. Top evenly with chocolate chips, coconut and nuts. Press gently into dough. Bake at 350 degrees F. for 25 to 30 minutes. Cool before cutting.
Janice White
Sugar Cookies
1 1/4 cup shortening 1 teaspoon almond extract
1/2 cup butter 1 teaspoon lemon extract
2 1/4 cups sugar 5 cups flour
4 eggs 2 teaspoons baking powder
1 teaspoon vanilla 2 teaspoons salt
Combine dry ingredients. In separate bowl, cream sugar, butter, shortening, eggs and flavorings. Mix together with flour mixture. Chill for 1+ hours. Roll out to no less than 1/4inch thick, and use cookie cutters. Place on ungreased cookie sheets. Bake at 375 degrees F. for 10 minutes.
Hint; The key to these cookies is to roll them out fairly thick and not to overbake. They will turn out firm enough to frost, but soft to eat!
Ann Hartman
Snickerdoodles
1 cup shortening 1 teaspoon salt
1 1/2 cups sugar 2 teaspoons cream of tartar
2 eggs 2 2/3 cups flour (I sometimes use more until
1 teaspoon baking soda dough doesn’t stick to my fingers)
Cream shortening and sugar. Add eggs. Mix in dry ingredients. Chill in refrigerator. Roll into balls and roll in cinnamon sugar mixture (2 teaspoons cinnamon with 2 tablespoons sugar.). Bake at 400 degrees F. for 8-10 minutes.
Shauna Ogle
Chocolate Cookies
1 1/2 cups granulated sugar 3 eggs
1/2 cup cooking oil 1/4 cup milk
3- 1 ounce squares unsweetened chocolate 2 1/4 cups flour
(melted and cooled) 2 teaspoons baking powder
2 teaspoons vanilla sifted powdered sugar
Combine sugar, oil, chocolate and vanilla. Beat in eggs, one at a time; beating well after each one. Stir in milk. Stir flour and baking powder together, then stir into egg mixture. Chill about 4 hours. Shape dough into balls and roll into powdered sugar. Place on greased cookie sheet. Bake at 375 degrees F. for 10-12 minutes. While still warm, roll in powdered sugar again. Makes 4 dozen.
Janice White
Chewy Chocolate Cookies
1 1/4 cup butter 2 cups flour
2 cups sugar 3/4 cup cocoa
2 eggs 1 teaspoon baking soda
2 teaspoon vanilla 1/2 teaspoon salt
Beat together butter, sugar, egg and vanilla. In a separate bowl sift together flour,
cocoa, baking soda and salt. Add to creamed mixture. Refrigerate for 1 hour. Place on greased cookie sheet. Make sure to leave room for spreading. Bake for 8-10 minutes at
350 degrees F.
Barbara Anderson
Sugar & Spice Cookies
3/4 cup soft shortening 2 teaspoons baking soda
1 cup sugar 1/4 teaspoon salt
1 egg 1 teaspoon cinnamon
1/4 cup molasses 3/4 teaspoon cloves
2 1/2 cups sifted flour 3/4 teaspoon ginger
Combine shortening, sugar, egg and molasses. Mix thoroughly. Sift together remaining ingredients and combine everything together. Form into balls the size of walnuts. Roll in granulated sugar for added taste. Bake for 10-12 minutes at 375 degrees F. Makes 2 1/2 dozen cookies. Janice White
Mary Phelps
Pineapple Cookies
1 1/2 cups margarine 1 teaspoon baking soda
1 cup sugar 3 cups flour
2 eggs 1/2 teaspoon salt
1 teaspoon vanilla 1/2 cup almonds
1 cup undrained, crushed pineapple
Mix together all ingredients. Drop on greased cookie sheet. Bake at 350 degrees F. for 10-12 minutes.
frosting;
4 tablespoons butter 1 teaspoon vanilla
4 tablespoons milk powdered sugar
Heat butter and milk. Add vanilla. Add powdered sugar until spreadable. Top frosted cookies with coconut and/or almonds.
Rhea Pitman
Pumpkin Cookies
1/2 cup sugar 2 cups flour
1/2 cup firmly packed brown sugar 1 teaspoon baking soda
1 cup butter, softened 1/2 teaspoon salt
1 teaspoon vanilla 1 1/2 teaspoons cinnamon
1 egg 1/2 teaspoon ginger
In large bowl, beat sugar, brown sugar, and butter until fluffy. Add vanilla, egg, and pumpkin; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking soda, salt, ginger and cinnamon; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Using a metal spoon, flatten into 3-inch circles. Bake at 350 degrees F. for 14-17 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets. Makes 2 dozen.
Myrleen Hendrickson
Pumpkin Squares
1 small can pumpkin 2 teaspoons cinnamon
4 eggs 1 teaspoon salt
1 2/3 cup sugar 1 teaspoon baking soda
1 cup oil 1/2 teaspoon nutmeg
2 cups flour 1/4 teaspoon cloves
2 teaspoons baking powder
Beat eggs and add the remaining ingredients. Pour into ungreased 10x15 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.
Cool and frost with;
2 cups powdered sugar 1/2 cup butter or margarine
3 ounces cream cheese 1 teaspoon vanilla
Janice White
Oatmeal Brownies
1 cup butter 1/4 teaspoon nutmeg
2/3 cup brown sugar 1 teaspoon baking powder
2/3 cups sugar 1 teaspoon cinnamon
2 eggs 2 cups chocolate chips
1 teaspoon vanilla 2 cups quick oats
1 cup flour 1 cup pecans
1/2 teaspoon salt
Cream together butter and sugar. Add eggs, vanilla, flour, salt, spices and baking powder. Mix well. Add chocolate chips, oats and pecans. Spread in ungreased 9x13 inch pan. Bake at 350 degrees F. for 20 to 25 minutes.
Tamara Beard
Fudgy Brownies
1/2 cup butter or margarine 1 teaspoon vanilla
2/3 cup cocoa powder 1/2 teaspoon salt
2 tablespoons oil 3/4 cup sifted flour
1 cup sugar 1/2 teaspoon baking powder
2 eggs 1/2 cup chopped walnuts
Grease an 8x8x2 inch baking pan. Stir together butter, cocoa, oil and sugar. Add eggs and vanilla; beat until just combined. Stir in flour, baking powder and nuts. Bake at 350 degrees F. for 30 minutes.Barbara Anderson
Chocolate Marshmallow Brownies
1 cup butter 4 eggs
2 cups sugar 1 1/2 cups flour
1/2 cup cocoa 1/2 teaspoon salt
2 teaspoons vanilla 1 1/2 cups chopped nuts (optional)
Cream butter with sugar, cocoa and vanilla. Add eggs and beat well. Add remaining ingredients and spread into 11x17 1/2 inch pan. Bake at 350 degrees F. for 25 minutes. Take out and sprinkle with 1 10-ounce package of miniature marshmallows. Return to the oven for 3 minutes or until marshmallows begin to melt. Cool for 1 hour. Frost.
Frosting;
1/2 cup butter 1/2 cup cocoa
1 2/3 cup powdered sugar 1/3 cup milk
Mix butter, powdered sugar and cocoa together. Add small amounts of milk at a time. Beat until smooth. Frost over marshmallows and then cover pan with foil. Set aside to ripen for 12-24 hours. Cut.
Ann Hartman
Gingerbread Boys
1/3 cup shortening 1 teaspoon allspice
1 cup dark brown sugar 1 teaspoon cinnamon
1 1/3 cups dark molasses 1 teaspoon cloves
7 cups sifted flour 1 teaspoon ginger
2 teaspoons baking soda 1 7-ounce bottle 7-UP
1 teaspoon salt
Cream together shortening and brown sugar. Add molasses and beat until well blended. Sift together flour, soda and spices. Add flour mixture to molasses mixture alternately with 7-UP, mixing to form a stiff dough. Chill dough thoroughly. Roll out one-half of dough about 1/2-inch thick. Cut out using gingerbread boy cutter. Carefully transfer to a lightly greased baking sheet. Then roll out remaining chilled dough and repeat procedure. Bake at 350 degrees F. for 12-15 minutes. Remove from baking sheet and cool on wire rack. Decorate with confectioner’s sugar icing and candies. Makes about 3 dozen Gingerbread Boys.
Loretta Wolff
1 cup flour 3/4 cup sugar
1/4 cup powdered sugar 3 tablespoons lemon juice
1/2 cup butter 2 tablespoons flour
2 eggs 1/4 teaspoon baking powder
Stir together first three ingredients until mixture clings together. Pat into ungreased 8x8-inch pan. Bake at 350 degrees F. for 10-12 minutes. Meanwhile beat eggs. Add sugar and juice and beat until thick and smooth. Stir flour and baking powder; blend until moist. Pour over baked layer and bake at 350 degree F. for 20 minutes. Sprinkle with powdered sugar when done.
Shauna Ogle
Lemon Bars
2 1/2 cups all-purpose flour 4 eggs, beaten
1/2 cup sifted powdered sugar 2 cups sugar
3/4 cup butter or margarine 1/3 cup lemon juice
1/2 teaspoon baking powder powdered sugar
Combine 2 cups flour and 1/2 cup powdered sugar. Cut butter into mixture until it resembles coarse meal. Spoon flour mixture into an ungreased 13x9 inch baking pan. Press firmly into pan. Bake at 350 degrees F. for 20-25 minutes or until crust is lightly browned. Combine remaining 1/2 cup flour and baking powder; set aside. Combine eggs, sugar and lemon juice; stir well. Stir dry ingredients into egg mixture and pour over baked crust. Bake at 350 degrees F. for 25 minutes or until lightly browned and set. Cool on a wire rack. Dust lightly with powdered sugar.
Lynette Pinvises
French Christmas Cookies
1 bag of small marshmallows 1 large box of cut up and pitted dates
1 bag of chopped walnuts 1 bag of Bakers coconut
Mix all together with 2 small cellophane packages of crushed graham crackers. Add 1 1/2 cans of sweetened condensed milk until dry ingredients are well covered. Roll into logs about 1 foot long. Roll in an additional 2 packages of crushed graham crackers until covered. Wrap in aluminum foil, roll and freeze. Slice off when ready to serve. Makes 4 logs. Will keep for a long time on the freezer.
Peggy Allen
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