Best Copy Cat Mrs Fields Chocolate Chip Cookie With Toasted Pecans Recipes

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AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES



Authentic Mrs. Fields Chocolate Chip Cookies image

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

2 cups butter
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 tablespoons vanilla
4 cups flour
5 cups oatmeal (put in blender and make into flour)
1 teaspoon salt
4 teaspoons baking powder
4 teaspoons baking soda
2 (12 ounce) bags chocolate chips
8 ounces Hershey Bars, grated
3 cups nuts, any kind of nuts (optional)

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 CHOCOLATE CHIP COOKIES.



Mrs. Fields Chocolate Chip Cookies. image

This makes a large batch of cookies good for either a crowd, to freeze into ready-to-cook balls, or just half them. Use egg sub or just 2 small eggs. They also make great ice cream sandwiches!

Provided by startnover

Categories     Drop Cookies

Time 17m

Yield 1 batch

Number Of Ingredients 10

1 1/2 cups sugar
2 cups brown sugar
1 lb butter
3 eggs
2 tablespoons vanilla
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
6 cups flour
2 cups semi-sweet chocolate chips
2 cups loosely chopped pecans

Steps:

  • Add all ingredients one at a time.
  • Beat after each ingredient.
  • Dough will be fairly dry with all flour, before adding all flour, you might want to make a "test cookie" to adjust for altitude and make sure they will spread out.
  • Use small ice cream scoop to spoon onto greased cookie sheet.
  • Bake 350° 7-10 minutes do not over cook!

Nutrition Facts : Calories 12216.2, Fat 648.2, SaturatedFat 312.1, Cholesterol 1610.6, Sodium 8427, Carbohydrate 1547.5, Fiber 61, Sugar 921.6, Protein 134.3

MRS. FIELDS CHOCOLATE CHIP COOKIES



Mrs. Fields Chocolate Chip Cookies image

This is out of the "Top Secret Recipes" book, by Todd Wilbur. These cookies are amazing! Tastes just like the real thing.

Provided by Roberts44

Categories     Dessert

Time 18m

Yield 30 serving(s)

Number Of Ingredients 10

1 cup softened butter
1/2 cup granulated sugar
1 1/2 cups packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve oz bags semi-sweet chocolate chips

Steps:

  • Preheat the oven to 350°F.
  • In a large mixing bowl, cream the butter, sugars, eggs, & vanilla.
  • Mix together the flour, salt, baking powder, & baking soda.
  • Combine the wet & dry ingredients.
  • Stir in the chocolate chips.
  • With your fingers, place golf-ball-size dough portions 2 inches apart on ungreased cookie sheet.
  • Bake for 9 min, or until edges are light brown.
  • DO NOT EXCEED THE COOKING TIME.
  • The finished product should be soft in the middle & crunchy on the edges.
  • For variations of this cookie, substitute milk chocolate & add chopped walnuts or macadamia nuts.
  • You can use margarine, although the cookies have a richer taste when made with real butter.

Nutrition Facts : Calories 152.8, Fat 6.6, SaturatedFat 4, Cholesterol 28.7, Sodium 174.3, Carbohydrate 22.2, Fiber 0.3, Sugar 14.1, Protein 1.6

MRS. FIELDS CHOCOLATE CHIP COOKIES



Mrs. Fields Chocolate Chip Cookies image

Got this one from top secret recipes. These are always in our cookie jar. It is tempting to keep cooking these cookies because they don't seem done, but DON'T. They will continue to cook for a little while after you take them out of the oven. Crispy around the edges and soft/chewy in the center. Got milk?

Provided by SkinnyMinnie

Categories     Dessert

Time 24m

Yield 30 cookies

Number Of Ingredients 10

1 cup butter, softened
1/2 cup sugar
1 1/2 cups brown sugar, packed
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips (1 1/2 bags)

Steps:

  • Preheat oven to 350ºF.
  • In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
  • In another bowl, mix together the flour, salt, baking powder and baking soda.
  • Combine wet and dry ingredients.
  • Stir in chocolate chips by hand.
  • With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet.
  • Bake 9-10 min or until edges are light brown.

Nutrition Facts : Calories 234.5, Fat 11.7, SaturatedFat 7, Cholesterol 28.7, Sodium 176.2, Carbohydrate 33.1, Fiber 1.3, Sugar 23.4, Protein 2.3

MRS. FIELDS CHOCOLATE CHIP COOKIES



Mrs. Fields Chocolate Chip Cookies image

Make and share this Mrs. Fields Chocolate Chip Cookies recipe from Food.com.

Provided by Gregg

Categories     Drop Cookies

Time 22m

Yield 42 cookies

Number Of Ingredients 9

1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup sugar
1 cup butter, softened (2 sticks)
2 large eggs
2 teaspoons vanilla extract
1 (12 ounce) package semi-sweet chocolate chips

Steps:

  • Heat oven to 300°F.
  • Combine flour, baking soda and salt in medium bowl using whisk; set aside.
  • Mix sugars in bowl with an electric mixer on medium speed.
  • Add butter; beat until grainy paste forms.
  • Beat in eggs and vanilla on medium speed until light and fluffy.
  • Add flour mixture and chocolate chips.
  • Beat on low speed just until mixed.
  • Do not over mix.
  • Drop dough by rounded tablespoons onto ungreased baking sheets, 2-inches apart. Bake for 22 minutes until golden brown.
  • Transfer cookies to cooling rack.

Nutrition Facts : Calories 121.4, Fat 7.1, SaturatedFat 4.3, Cholesterol 21.7, Sodium 66.3, Carbohydrate 14.9, Fiber 0.6, Sugar 11.9, Protein 1

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