Best Mrs Fields Cookies Recipes

AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES

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.

MRS. FIELDS SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
• Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
• On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

MRS. FIELDS CHOCOLATE CHIP COOKIES

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.

MRS. FIELDS BANANA NUT COOKIES

Steps:

• Preheat oven to 300°F
• In a medium bowl, combine four, soda and salt. Mix well and set aside.
• In a large bowl with an electric 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 flour mixture, 1 cup of the chocolate chips and 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.

MRS. FIELDS' CHOCOLATE CHIP RAISIN COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Cream sugars and butter in a large bowl.
• Add eggs and vanilla, mixing at medium speed until smooth.
• In a separate bowl, combine flour and baking powder.
• Add flour mixture to sugar mixture.
• Fold in raisins and chocolate chips.
• Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake 22- 24 minutes.
• Transfer immediately to cool, flat surface.

MRS. FIELDS CHEWY RAISIN COOKIES

Steps:

• Preheat oven to 325°.
• Whisk flour, soda, salt and oats together.
• In large mixing bowl blend sugars. Add butter to form a grainy paste.
• Scrape sides and add honey, vanilla and eggs.
• Mix at medium speed until light.
• Add flour mixture, raisins and nuts. Blend together.
• Drop by rounded tablespoon on ungreased cookie sheets.
• Bake about 18-20 minutes until they're pale golden.
• Remove immediately to cool flat surface to cool.

MRS. FIELDS CINNAMON SUGAR COOKIES

Steps:

• Preheat oven to 300 degrees.
• In a small bowl, combine sugar and cinnamon for topping. Set aside.
• In a medium bowl combine flour, soda and salt. Mix well with a whire whisk and set aside.
• In a large bowl, blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add the eggs and vanilla extract. Mix at medium speed until light and fluffy.
• Add the flour mixture and blend at low speed just until combined. Do not overmix.
• Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping.
• Place onto ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

MRS. FIELDS BANANA NUT COOKIES RECIPE - (3.9/5)

Steps:

• Preheat oven to 300°F. In a medium bowl, combine four, soda and salt. Mix well and set aside. In a large bowl with an electric 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 to 27 minutes until cookie edges begin to brown. Transfer immediately to a cool surface.

MRS. FIELDS PUMPKIN HARVEST COOKIES

Steps:

• Preheat the oven to 300 degrees F.
• In a small bowl, combine the flour, pumpkin pie spice, and baking soda.
• In a medium bowl with an electric mixer, cream butter and sugar. Beat in eggs, pumpkin and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate and pecans.
• Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake for 20 to 22 minutes, or until just set. Transfer to wire racks to cool. Note: A friend said she cooked them at 350 degrees for 12-15 minutes to shorten baking time, but I haven't tested that temp/time combo yet.

MRS. FIELDS PUMPKIN SPICE COOKIES

Steps:

• Preheat oven to 300°F.
• Combine flour, soda, salt, and pumpkin pie spice in a medium bowl. Mix well with a wire whisk and set aside.
• In a large bowl, blend sugars with an electric mixer. Add the butter and beat to form a grainy mixture. Then add egg, pumpkin and vanilla. Beat at medium speed until light and fluffy.
• Add the flour mixture, raisins and walnuts. Blend at low speed until combined. DO NOT OVERMIX.
• Drop by rounded teaspoons onto ungreased cookie sheet.
• Bake about 20 minutes or until cookies are slightly brown around the edges.

MRS. FIELDS THUMBPRINT JAM COOKIES

Steps:

• Preheat oven to 300*F.
• In a medium bowl combine flour and baking powder. Mix well with a wire whisk. Set aside.
• In a medium bowl with an electric mixer cream butter and sugar. Add egg and vanilla and beat on medium until smooth. Add the flour mixture and blend at low speed until thoroughly combined. Dough will be firm.
• Scoop tablespoonfuls of dough, roll into 1-inch-diameter balls and place on ungreased baking sheets, 1 inch apart. With the small end of a melon baler, scoop out the center of the dough balls. Do not scoop all the way through the cookie. (I've found that a melon baller doesn't give as generous of a jam cup as I would like so I tend to form larger shallower holes in my cookies by hand) Place ½ teaspoons of jam in the center of each dough ball. Place scooped-out dough back into mixing bowl to use to form more cookies.
• Bake 22-24 minutes or until light golden brown. Transfer to a cool, flat surface.

MRS. FIELDS PEANUT BUTTER OATMEAL RANCH COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, combine flours, baking powder, and oats. Mix well with wire whisk and set aside.
• In a large bowl, beat sugar and butter with an electric mixer at medium speed to form a grainy paste. Blend together the peanut butter, honey, eggs, and vanilla. Scrape down sides of bowl.
• Add the flour mixture, raisins, and sunflower seeds. Blend at low speed just until combined. Do not overmix.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until bottoms turn golden brown. Immediately transfer cookies to cool flat surface.

MRS. FIELDS LACY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees; cover baking sheets with foil, then coat with nonstick cooking spray. In a medium bowl, combine the oats, flour, salt and baking powder; mix well with a wire whisk and set aside. In a large bowl, combine the sugar and butter with an electric mixer on medium speed to form a grainy paste. Add the egg and vanilla extract; beat until smooth. Add the flour mixture and blend just until combined. Drop the dough by teaspoonfuls 2 1/2 inches apart onto the cookie sheets. Bake for 10 to 12 minutes, or until the edges begin to turn golden brown. Let cool, and then peel the cookies from the foil with your fingers. Be sure to respray the cookie sheets between batches.

MRS FIELDS PEANUT BUTTER COOKIES RECIPE - (3.7/5)

Steps:

• Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies. Bake for 8-22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.

MRS. FIELDS CHOCOLATE CHIP COOKIES

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.

DELIGHTFUL COOKIES A LA MRS. FIELDS & NEIMAN MARCUS OMAC

Steps:

• In a food processor. A)-GRATE: 8 oz Hershey chocolate bar & set aside in separate dish. B)-Measure 5 cups (Old Fashioned) Oatmeal. Put small amounts of the oatmeal into a food processor until it turns to powder/flour (Add oatmeal flour to 4 cups white flour in step 2 below).
• Combine: In a VERY large bowl (I use a 13 quart mixing bowl.) 4 cups white flour (with above Oatmeal flour included), 1 teaspoon salt, 2 teaspoons baking powder, & 2 teaspoons baking soda.
• CREAM together 2 cups (1 lb.) butter (Softened & whipped before adding sugars), 2 cups (1 lb.) dark brown sugar, 2 cups granulated white sugar.
• To the creamed mix add: 4 large eggs (ONE at a time), and 2 teaspoon pure vanilla extract. Mix together well.
• To the DRY ingredients (flour/oatmeal mixture in a VERY large bowl), ADD the CREAMED mixture. Stir together (with a VERY STRONG, very large spoon - wooden?) all ingredients. Mix well with the SPOON. (Do NOT use a mixer. This recipe has burned out 2 mixers). ***THE MIXTURE WILL BE VERY DRY!***.
• Stir in, 8 oz (grated) Hershey chocolate bar, 24 oz bag of semi-sweet chocolate chips, 3 cups chopped nuts (any kind) OPTIONAL additions 24 oz (3 cups) raisins, craisins, dried cherries etc. Use your imagination! ; ).
• Form (one inch/two tablespoons) ping pong-ball sized cookies. I use a cookie-scoop (like an ice cream scoop) dipped in cold water before each use. (Wal-Mart sells cookie scoops in 2008). The raw dough balls freeze very well. I FLASH freeze them on a cutting board before freezer-bagging them together. KEEP SOME IN THE FREEZER FOR FRESH, HOMEMADE COOKIES ANYTIME!
• Cook on an UNgreased cookie sheet, 2 inches apart. Bake at 375 degrees: Soft cookies = 6 to 10 minutes.Crispy cookies = 10 to 14 minutes. (Mine are 12 minutes).
• COOL cookies on the cookie sheet (until the next batch comes out of the oven) because they are too soft to remove right away. (4 cookie sheets = 1 baking, 1 cooling, 1 prepped, 1 cleaned & drying.). Cookies CRISP as they cool.
• ENJOY!

MRS. FIELDS CHOCOLATE CHIP COOKIES.

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!

MRS FIELDS CINNAMON SUGAR BUTTER COOKIES RECIPE - (4.1/5)

Steps:

• Preheat oven to 300~F. In a small bowl combine sugar and cinnamon for topping. Set aside. In a medium bowl combine flour, soda and salt. Mix well with a wire whisk and set aside In a large bowl blend sugars with an electric mixer set at medium speed. Add the butter and mix to form a grainy paste. Scrape sides of bowl, then add eggs and vanilla extract. Mix at medium speed until light annd fluffy. Add the flour mixture and blend at low speed just until combined. DO NOT OVERMIX. Shape dough into 1-inch balls and roll each ball in cinnamon-sugar topping. Place on ungreased cookie sheets, 2 inches apart. Bake for 18-20 minutes. Immediately transfer cookies with a spatula to a cool, flat surface.

MRS. FIELDS CRANBERRY WHITE CHOCOLATE COOKIES.

Steps:

• 1 . Preheat oven to 350 degrees F. 2. In a large mixing bowl cream together the butter, sugars, eggs, and vanilla with an electric mixer on high speed. 3. In another bowl, mix together the flour, oats, baking powder, baking soda, salt, and cinnamon. 4. Stir the dry ingredients into the wet stuff until blended. Stir in cranberries, walnuts, and white chocolate. 5. Spoon 1/4 cup portions 2 inches apart onto a non-stick surface (parchment paper, Silpat, or Release foil) on a baking sheet. Bake for 16 to 18 minutes or until edges of cookies are just beginning to brown - cookies will still be soft in trie center. Allow cookies to sit for at least 15 minutes before serving. Makes 2 dozen cookies.

MRS. FIELDS PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl, blend sugars using a mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. (Do not overmix). Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a wet fork, gently press a crisscross pattern on top of the cookies. Bake for 8−22 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to cool surface with a spatula.