Best Mrs Fields White Chunk Nutty Bars Recipes

SECRET OFFICIAL MRS. FIELD'S CHOCOLATE CHIP COOKIE (HONEST!)

Secret Official Mrs. Field's Chocolate Chip Cookie (Honest!) image

This is the real recipe... I promise! I got it from a secret source and I would like to thank him/her for giving it to me. It's INCREDIBLE!! Crispy on the outside and chewy in the inside. To achieve this fantastic cookie, just follow the recipe accurately by measuring (not using the cups).Oh, and don't forget to review how your cookies went! PS:(Honest feedback so maybe I can improve it? haha...) How to soften butter. Cut the stick (or sticks) or butter lengthwise into halves. This will help the butter to soften quicker and evenly. Wait approximately 10 minutes (depending upon how hot your kitchen is). Then, with a finger, press gently on the butter. If it leaves an indent in the butter, the butter is soft enough to start whipping "creaming" it. How to brown butter Start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.

Provided by poh_wesley

Categories Drop Cookies

Time 35m

Yield 1 1, 1 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup softened butter
1/2 cup browned butter
2 1/4 cups flour
1 cup brown sugar
1/2 cup sugar
2 medium eggs, beaten
2 teaspoons vanilla
1/2 teaspoon milk
1/2 teaspoon water
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces chocolate chips
1 cup chopped walnuts (optional)

Steps:

Directions:.
Cream sugars and butter.
Add the eggs, vanilla, milk and water into butter mixture until fully incorporated.
Whisk for about 30 seconds, until mixture is smooth and there are no lumps of sugar etc.
Let the mixture stand for 3 minutes, then whisk for another 30 seconds.
Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
Then mix in flour, baking soda, and salt; then chocolate chips and nuts (if using) until combined.
Chill in a refrigerator about a day.
Thaw the chilled dough for about 1 hour before baking. (Optional).
Set dough on an ungreased lightweight baking sheet and flatten.
Cook at 163 degrees C for about 15 minutes (estimate).
(Time may vary with oven and temperature of dough).
Cookies will be very soft when taken from oven. Carefully lift with spatula and place on rack to cool. Serve! :).

Nutrition Facts : Calories 5659.1, Fat 297.4, SaturatedFat 180.2, Cholesterol 815.8, Sodium 4274.8, Carbohydrate 749.8, Fiber 27.7, Sugar 500.9, Protein 56.7

MRS. FIELD'S MACADAMIA NUT COOKIES

Mrs. Field's Macadamia Nut Cookies image

Make and share this Mrs. Field's Macadamia Nut Cookies recipe from Food.com.

Provided by happynana

Categories Drop Cookies

Time 55m

Yield 50 cookies

Number Of Ingredients 13

Ingredients

1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2 1/2 cups oatmeal
1 cup coconut
5 ounces macadamia nuts, chopped
1 cup white chocolate (chopped or pieces)

Steps:

Preheat oven to 375 degrees.
After measuring oats, place in blender and process until they turn to powder.
Also, place coconut in a blender and process until fine.
Cream together butter and sugars.
Add eggs and vanilla.
Mix together flour, salt, baking soda, baking powder, oatmeal and coconut.
Add to butter mixture and mix well.
Add nuts and white chocolate. Stir.
Make golf ball size cookies and place 2 inches apart on an ungreased cookie sheet. Bake 10 minutes.

NUTTY WHITE CHOCOLATE CHUNK COOKIES

Nutty White Chocolate Chunk Cookies image

Make and share this Nutty White Chocolate Chunk Cookies recipe from Food.com.

Provided by Caryn

Categories Drop Cookies

Time 37m

Yield 36-48 cookies

Number Of Ingredients 10

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1/2 cup white sugar
3/4 cup salted butter, softened
2 large eggs
2 teaspoons vanilla extract
1 cup pecans, chopped (4 ounces)
1 1/2 cups white chocolate baking bar, coarsely chopped (8 ounces)

Steps:

Preheat oven to 300°F.
In medium bowl combine flour, baking soda, and salt. Mix well with wire whisk; set aside.
In large bowl with an electric mixer blend brown sugar and white sugar 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 light and fluffy.
Add the flour mixture, pecans, and white chocolate, and blend at low speed until just combined.
DO NOT OVERMIX!
Drop by rounded Tablespoons onto ungreased cookie sheets, 2-inches apart.
Bake 20-22 minutes or until edges just begin to turn golden brown.
Use spatula to transfer cookies immediately to a cool, flat surface.