The Chefs Black Book

MRS FIELDS' APPLE OATMEAL COOKIES

Categories: Cookies, Mimi
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.

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 Carrot Fruit Jumbles

Categories: Cookies
Yield: 48 servings
2 1/2 c Flour
1 ts Soda
1/2 ts Baking powder
1/2 ts Ground cloves
2 ts Cinnamon
1/4 ts Salt
1 c Quick oats (not instant)
3/4 c Dark brown sugar; packed
3/4 c Sugar
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
2 c Grated carrots (2-3 medium
Carrots)
1/2 c Crushed pineapple; drained
1 c Chopped walnuts (4 oz)

Preheat oven to 350*f. In a medium bowl combine flour, soda, baking
powder, cloves, cinnamon, salt and oats. Mix well with a wire whisk and set
aside. In a large bowl with an electric mixer, blend sugars. Add butter and
mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla
and beat at medium speed until light and fluffy.. Add carrots, pineapple
and nuts, and blend until combined. Batter will appear lumpy. Add flour
mixture and blend at low speed until just combined. Drop by rounded
teaspoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake 13-15
minutes, taking care not to brown cookies. Immediately transfer cookies
with a spatula to a cool, flat surface.

Mrs Fields Butterscotch Pecan Cookies

Categories: Cookies
Yield: 30 servings
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
1 1/2 c Dark brown sugar; packed
1 c Butter; softened
2 lg Eggs
2 ts Vanilla extract
1 c Chopped pecans (4 oz)
1 c Whole pecans (3 oz)
Caramel glaze:
8 oz Caramels
1/4 c Heavy cream

PREHEAT OVEN TO 300*F. IN A BOWL COMBINE FLOUR, SODA AND SALT. MIX WELL
AND SET ASIDE. IN A LARGE BOWL WITH ELECTRIC MIXER, BEAT SUGAR AND BUTTER.
MIX TO FORM A GRAINY PASTE, SCRAPING DOWN THE SIDES OF THE BOWL. ADD EGGS
AND VANILLA, AND BEAT AT MEDIUM SPEED UNTIL SOFT AND LUMPY (?). ADD THE
FLOUR MIXTURE AND CHOPPED PECANS JUST UNTIL COMBINED. DROP DOUGH BY
ROUNDED TABLESPOONS 2 INCHES APART ONTO AND UNGREASED COOKIE SHEETS. PLACE
1 WHOLE PECAN IN CENTER OF EACH COOKIE. BAKE 23-25 MINUTES OR UNTIL COOKIE
EDGES BEGIN TO BROWN LIGHTLY. TRANSFER IMMEDIATELY TO COOL, FLAT SURFACE
WITH A SPATULA.
TO PREPARE THE CARAMEL GLAZE: MELT THE CARAMELS WITH THE CREAM IN A SMALL
SAUCEPAN OVER LOW HEAT. STIR WITH A SPOON UNTIL SMOOTH. REMOVE FROM HEAT.
DRIZZLE COOLED COOKIES WITH THE CARAMEL GLAZE IN DESIRED PATTERN USING A
SPOON OR FORK.

Mrs Fields Banana Nut Cookies

2 2/3 C FLOUR
1/2 Tsp SODA
1/4 Tsp SALT
1 C LT BROWN SUGAR -- PACKED
1/2 C SUGAR
1 C BUTTER -- SOFTENED
1 Lg EGG
1 Tsp BANANA LIQUEUR OR EXTRACT
3/4 c MASHED RIPE BANANA
2 c SEMISWEET CHOCOLATE CHIPS
1 c CHOPPED WALNUTS

PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT.
MIX WELL AND SET ASIDE. IN A LARGE BOWL WITH AN EXLECTRIC 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 25-27 MINUTES UNTIL
COOKIE EDGES BEGIN TO BROWN. TRANSFER IMMEDIATELY TO A COOL SURFACE.

Mrs Fields Cashew and Coconut Cookies

Categories: Cookies
Yield: 30 servings
2 1/4 c Flour
1/2 ts Baking soda
1/4 ts Salt
3/4 c Light brown sugar
1/2 c Sugar
3/4 c Butter; softened
2 lg Eggs
2 ts Vanilla
1/2 c Sweetened shredded coconut
1 c Chopped raw cashews;
-unsalted
1 c Chopped dates
1/4 c Sweetened shredded coconut
Reserved for topping

Preheat oven to 300*F. In a medium bowl combine flour, soda and salt.
Mix well with a wire whisk and set aside. In a medium bowl combine sugars
with an electric mixer at medium speed. Add butter and mix to form a grainy
paste. Add eggs and vanilla, and beat until smooth. Add flour mixture,
coconut, cashews and dates. Blend at low speed just until combined. Drop by
rounded tablespoonfuls onto ungreased baking sheets, 2 inches apart.
Sprinkle tops lightly with reserved coconut. Bake for 23-25 minutes or
until bottoms turn golden brown. With a spatula, transfer to a cool, flat
surface.

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.

RS FIELDS' APPLESAUCE OATIES

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 Chocolate Chip Cookies

Categories: Cookies
Yield: 112 servings
2 c Butter
2 c Sugar
2 c Brown suga
4 Eggs
2 ts Vanilla
4 c Flour
5 c Oatmeal flour*
1 ts Salt
2 ts Baking powder
2 ts Baking soda
24 oz Chocolate chips
3 c Chopped nuts
8 oz Hershey bar(grated)

Preheat oven to 375 F. Cream butter and sugars together, add flour,
oatmeal powder, salt, baking powder, and baking soda. Then add chips,
chocolate and nuts. Bake on ungreased coolkie sheet, golf-ball sized dough,
2 inches apart,for 6 minutes. Makes 112 cookies OATMEAL POWDER- Premeasure
5 cups oatmeal. Put in blender or processor, and grind until powdered.

Mrs Fields Chocolate Mint Cookies

Categories: Cookies
Yield: 36 servings
2 2/3 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/2 c Unsweetened cocoa powder
3/4 c Light brown sugar; packed
2/3 c White sugar
1 c Salted butter; softened
3 lg Eggs
1 ts Pure mint extract
10 oz Mint chocolate chips

Preheat oven to 300-degrees. In a medium bowl combine flour, soda, salt
and cocoa powder. Mix well with a wire whisk and set aside.
In a large bowl blend sugars with an electric mixer at medium speed.
Add butter and beat to form a grainy paste. Scrape sides of bow, then add
eggs and mint extract. Beat at medium speed until light and fluffy. Add
the flour mixture and chocolate chips, and blend at low spead just until
combined. Do not overmix Drop dough by rounded tablespoonsfuls onto
ungreased cookie sheets, 1-1/2 inches apart.
Bake for 19-21 miuntes. Immediately transfer cookies with a spatula to
a cool, flat surface.

Mrs Fields Lacy Oatmeal Cookies

Categories: Cookies
Yield: 96 servings
1 c Rolled oats; quick-cooking
1/4 c All-purpose flour
1/2 ts Salt
1 1/2 ts Baking powder
1 c Granulated sugar
1/2 c Butter; softened
1 Egg
1 ts Vanilla extract

Recipe by: Mrs. Fields Cookie Book
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, then peel the cookies from the foil with your fingers. Be
sure to respray the cookie sheets between batches.

Mrs Fields' Lemon Chocolate Chip Buttons

Categories: Cookies, Mimi
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 Lemon Poppy Seed Cookies

Categories: Cookies
Yield: 1 servings
2 c All-purpose flour
1/2 ts Baking powder
1 1/2 ts Freshly grated lemon zest
1 ts Ground corriander
2 tb Poppy seeds
1/4 c Salted butter; softened
1 c White sugar
2 lg Egg yolks
1 lg Egg
1 1/2 ts Pure lemon extract

Preheat oven to 300-degrees F. In a medium bowl combine flour, baking
soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and
set aside.
In a large bowl cream butter and sugar with electric mixer at medium
speed until mixture forms a grainy paste. Scrape down sidw of bowl, then
add yolks, egg and lemon extract. Beat at medium speed until light and
fluffy. Add the flour mixture and mix at low speed just until combined. Do
not overmix.

Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake for 23-25 minutes until cookies are slightly brown along edges.
Immediately transfer cookies with a spatula to a cool surface.

Mrs Fields Choconut Macaroons

Categories: Cookies
Yield: 20 servings
1/4 c Sugar
2 tb Pure almond paste
1 c Shredded sweetened coconut
1/3 c Mini semisweet choc chips
3 lg Egg whites
1/2 ts Cream of tartar

Preheat oven to 325d F. Combine almond paste and sugar in a medium bowl.
Using
your fingers, work paste into sugar completely. Add coconut and chocolate
chips
and stir to combine. In a clean medium-sized bowl beat egg whites until
fluffy
using absolutely clean beaters. Add cream of tartar and beat on high until
stiff
peaks form. Add half of beaten egg whites to coconut mixture and combine
to
lighten. Fold in remaining whites gently being careful not to deflate.
Drop by rounded teaspoons onto lightly greased cookie sheets. Bake 20
minutes
until tops are lightly browned. Cool 1 minute on cookie sheets before
transferring cookies to a cool surface.

Mrs Fields Cinnamon Maple Rings

Categories: Cookies
Yield: 48 servings
2 c All-purpose flour
1/4 c Sugar
1 c Butter; chilled
Sliced into 8 pieces
1/4 c Maple syrup; chilled
2 tb Ice water; or as needed
Filling:
1/4 c Sugar
4 ts Ground cinnamon
Topping:
1/4 c Maple syrup

Recipe by: Ruth Burkhardt (KKBG35A)
Combine flour and sugar in a medium bowl using an electric mixer set
on medium speed. Add butter and mix until the dough forms small, pea-sized
pellets. Add chilled maple syrup and 2 Tbl water, and mix on low speed
until dough can be formed into a ball, do not overmix or the dough will be
tough! Separate dough into 2 balls andflatten into disks. Wrap dough
tightly in plastic wrap or place in plastice bags. Refrigerate for 2 hrs.
To Prepare the Filling: Combine the sugar and cinnamon in a small bowl.
Preheat oven to 325d F. Using a floured rolling pin on a floured
board, roll one piece of dough into a rough rectangle 10 inches wide, 15
inches long, and 1/8 inch thick. Sprinkle dough with half of the
cinnamon-sugar filling. Starting with smaller side, roll dough up tightly
into a cylinder. Wrap each roll in plastic wrap and refrigerate for 1 hour.
Using a sharp thin knife, cut 1/4 inch slices from each roll. Place
slices on ungreased baking sheets, 1 inch apart. Brush tips lightly with
1/4 cup maple syrup. Bake for 16-17 minutes or until light golden brown.
Immediately transfer cookies to a cool, flat surface.

Mrs Fields Malted Milk Cookies

Categories: Cookies
Yield: 42 servings
1/8 c All purpose flour
3/4 c Plain malted milk powder
1/2 ts Baking soda
1/4 ts Salt
1 c White sugar
1/2 c Light brown sugar; firmly
1 c Salted butter; softened
2 lg Eggs
2 ts Pure vanilla extract
2 tb Sweetened condensed milk
12 oz Milk choc. chips

Preheat oven to 300. In medium bowl combine flour, malted milk powder,
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,
occasionally scraping down the sides of the bowl. Add the eggs, vanilla and
condensed milk, and beat at medium speed until light and fluffy. Add the
flour mixture and choc. chips, and blend at low speed until just combined.
Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches
apart. Bake 24-25 minutes until cookies are slightly brown along the edges.
Transfer cookies immediately to a cool surface with a spatula.

MRS FIELDS LEMON MACADAMIA COOKIES

2 c FLOUR
1/2 ts BAKING SODA
1/4 ts SALT
1 c LT BROWN SUGAR,PACKED
1/2 c SUGAR
1/2 c BUTTER, SOFTENED
4 oz CREAM CHEESE, SOFTENED
1 lg EGG
1 t LEMON EXTRACT
1 1/2 c MACADAMIA NUTS, UNSALTED

-PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, SODA AND
SALT. MIX WELL AND SET ASIDE. IN A LARGE BOWL BLEND SUGARS WELL WITH
AN ELECTRIC MIXER SET AT MED SPEED. ADD THE BUTTER AND CREAM CHEESE,
AND MIX TO FORM A SMOOTH PASTE. ADD THE EGG AND LEMON EXTRACT, AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND SOFT. SCRAPE DOWN SIDES OF BOWL
OCCASIONALLY. ADD THE FLOUR MIXTURE AND NUTS. BLEND AT LOW SPEED JUST
UNTIL COMBINED. DO NOT OVERMIX. DROP BY ROUNDED TABLESPOONS ONTO
UNGREASED COOKIE SHEETS, 2 INCHES APART. BAKE 23-25 MIN. IMMEDIATELY
TRANSFER TO A COOL FLAT SURFACE. YIELD APPROX 3 DOZEN

Mrs Fields Linzer Cookies

Categories: Cookies
Yield: 24 servings
Cookies
1 1/2 c Flour
1/2 c Ground almonds
1/2 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
3/4 c Butter; softened
3/4 c Sugar
2 Egg yolks
1 ts Vanilla
1 ts Almond extract
Filling:
1/2 c Raspberry jam
1 ts Grated lemon peel
Topping
1/4 c Confectioners' sugar
1/2 c Sliced almonds (2 oz)

Preheat oven to 300d F. In medium bowl combine flour, almonds, baking
powder, salt and cinnamon with wire whisk. In large bowl with an electric
mixer cream butter and sugar. Add egg yolks, the vanilla and almond
extracts, and beat at medium speed until light and fluffy. Add the flour
mixture and blend at low speed until just combined. Roll dough into 1 1/2
inch balls. Place 2 inches apart on ungreased baking sheet. With index
finger press an indentation in center of each ball to hold filling.
Bake 22-24 minutes or until just golden brown on bottom. Transfer
cookies to a cool,, flat surface. In a small bowl combine jam and grated
lemon peel. Place 1/2 teaspoon of filling mixture in center of cooled
cookie. If you wish to add an extra decorative touch, sift confectioners'
sugar over cookies and place sliced almonds in the jam filling.

Mrs Fields Gingersnaps

Categories: Cookies
Yield: 30 servings
2 1/2 c Flour
1/2 ts Soda
1/4 ts Salt
2 ts Ginger
1 ts Crystallized ginger; diced
1/2 ts Allspice
1/2 ts Black pepper
1 1/4 c Dark brown sugar; packed
3/4 c Butter; softened
1 lg Egg
1/4 c Unsulfured molasses

Preheat oven to 300d F. In a medium bowl combine flour, soda, salt,
ginger, crystallized ginger, allspice and pepper. Mix well and set aside.
In a large bowl, mix sugar and butter with an electric mixer set at medium
speed. Scrape down sides of the bowl. Add egg and molasses, beat at medium
speed until light and fluffy. Add the flour mixture and mix at low speed
just until combined. Chill the dough in the refrigerator for 1 hour--the
dough well be less sticky and easier to handle. Form dough into balls 1
inch in diameter. Place onto ungreased cookie sheets, 1 1/2 inches apart.
Bake 24-25 minutes. Use a spatula to immediately transfer cookies to a
cool, flat surface.

Mrs Fields Krispies

Categories: Cookies, Mimi
Yield: 36 servings
2 c Flour
1/4 ts Salt
1/2 ts Soda
1/2 c Dark brown sugar, packed
1/2 c Sugar
3/4 c Butter, softened
1 lg Egg
2 ts Vanilla extract
1 c Crispy rice chocolate bar
Coarsely chopped

Preheat oven to 300*F. In a medium bowl combine flour, salt and
soda. Mix well 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 and add egg and vanilla. Beat at
medium speed until light and fluffy. Add flour mixture, rice cereal
and chocolate chunks. Blend at low speed just until blended. Drop by
rounded tablespoons onto ungreased cookie sheet 2inches apart. Bake
for 22-24 minutes. Immediately transfer cookies to a cool flat
surface.

MRS FIELDS CHOCOLATE RAISIN COOKIES

Categories: Cookies, Mimi
Yield: 48 servings
1 c BUTTER,DIVIDED
2 oz UNSWEETENED BAKING CHOCOLATE
2 1/4 c FLOUR
1/2 ts SODA
1/4 ts SALT
1 c DARK BROWN SUGAR, PACKED
1/2 c SUGAR
2 lg EGGS
2 ts VANILLA EXTRACT
1 1/2 c RAISINS
1 c SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 300*F. IN A DOUBLE-BOILER OVER HOT BUT NOT BOILING
WATER, MELT 1/2 CUP BUTTER AND THE CHOCOLAT. REMOVE FROM HEAT AND SET
ASIDE. IN MEDIUM BOWL, COMBINE FLOUR, SODA AND SALT. IN A LARGE
BOWL WITH AN ELECTRIC MIXER BLEND SUGARS AT MEDIUM SPEED UNTIL
FLUFFY. ADD THE REMAINING 1/2 CUP 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 MELTED CHOCOLATE AND
BLEND UNTIL THOROUGHLY COMBINED. ADD THE FLOUR MIXTURE, RAISINS AND
CHOCOLATE CHIPS. BLEND JUST UNTIL COMBINED. DROP BY ROUNDED
TABLESPOONS ONTO UNGREASED BAKING SHEETS 2 INCHES APART. BAKE FOR
20-22 MIN OR UNTIL SET. TRANSFER TO COOL, FLAT SURFACE IMMEDIATELY
WITH A SPATULA.

Mrs Fields Peanut Butter Chocolate Bars

Categories: Cookies
Yield: 24 servings
8 md Butter cookies
1/4 c Salted butter; melted
Chocolate layers:
2 1/2 c Milk choc chips(15 oz)
Peanut butter filling:
1 1/2 c Creamy peanut butter
1/2 c Salted butter; softened
3 c Confectioners' sugar
2 ts Pure vanilla extract

*Crush cookies until finely ground. Add butter & mix. Press crumb
mixture into bottom of 8x8 baking pan & bake 10 mins. at 325 F. Cool to
room temperature. *Melt chocolate. Pour half into pan & smooth evenly over
crust. Place pan in refrigerator. Keep remaining choc. warm. *Blend peanut
butter & butter together until smooth using electric mixer. Slowly beat in
confectioners' sugar & vanilla. Beat until smooth. Spread mixture over
chilled chocolate layer. Pour remaining warm chocolate over top & spread
smoothly. Chill in refrigerator one hour. Yields 24-36 bars.

Mrs Fields Maple Pecan Butterballs

Categories: Cookies
Yield: 24 servings
1 1/4 c Flour
1/2 ts Soda
1 ts Cinnamon
3/4 c Pecans; finely ground in
Food processor or blender
1/2 c Butter; softened
2/3 c Sugar
1/4 c Maple syrup
1 lg Egg

Recipe by: Ruth Burkhardt (KKBG35A)
Preheat oven to 300d F. In a medium bowl combine flour, soda, cinnamon
and finely ground pecans. For extra flavor, saute pecans in 1 Tbl butter
until slightly browned. Mix ingredients well with a wire whisk and set
aside. In a medium bowl cream butter and sugar with an electric mixer
until mixture forms a grainy paste. Add syrup and egg and beat until
slightly thickened. Add the flour mixture and blend at low speed just
until combined. Place dough in plastic bag and refrigerate until firm,
about 1 hour. Remove dough from refrigerator and shape into 1-inch balls.
Place cookies on ungreased cookie sheets 1 inch apart. Bake 17-18 minutes
or until cookie bottoms are golden brown. Immediately transfer to a cool,
flat surface.

Mrs Fields Peanut Butter Cookies

Categories: Cookies
Yield: 1 servings
2 ts Vanilla
1 c Peanut butter; creamy
3 Eggs
1 c Butter; softened
1 1/4 c Sugar
1 1/4 c Dark brown sugar
1/4 ts Salt
1/2 ts Baking soda
2 c Flour

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 Party Time Cookies

Categories: Cookies
Yield: 36 servings
3/4 c Salted butter; soft
1/3 c Sugar
1 ts Vanilla
1/3 ts Almond extract
1 c Flour
1 c Semisweet chocolate chips
1 c Slivered almonds

Preheat oven to 350 F. Cream butter and sugar together in a medium bowl
using an electric mixer set at medium speed. Add extracts and beat well.
Scrape bowl. Add flour, chocolate chips and almonds, and blend on low speed
until just combined. Do Not Overmix. Shape rounded tablespoonsful into 1
1/2 inch balls and place on ungreased baking sheets, 2 inches apart. Press
balls with palm of hands or bottom of drinking glass into 1/2 inch thick
rounds. Bakes 15-17 minutes or until cookies just begin to brown. Transfer
cookies to a cool, flat surface.

Mrs Fields Marbles

Categories: Cookies
Yield: 30 servings
2 c All purpose flour
1/2 ts Baking powder
1/4 ts Salt
1/2 c Light brown sugar
1/2 c White sugar
1/2 c Salted butter; softened
Egg
1/2 c Sour cream
1 ts Vanilla
1 c Chocolate chips

Preheat oven 300. In med bowl, combine flour, baking powder, and salt
with wire whisk. Set aside. Combine sugars in a lg bowl using an electric
mixer set at med speed. Add butter and beat until batter is grainy. Add
egg, sour cream, and vanilla, and beat at med speed until light and fluffy.
Scrape bowl. Add flour mixture and blend at low speed until just combined.
Do not over mix.

Place chocolate chips in double boiler over hot but not boiling water.
Stir constantly until melted. OR, microwave, stirring every 20 sec until
melted. Cool chocolate for a few minutes and pour over cookie batter. Using
a wooden spoon or rubber spatula, lightly fold melted chocolate into the
dough. Do not mix chocolate completely into cookie dough. Drop by rounded
T's, 2" apart, onto ungreased cookie sheets. Bake 23-25 mins. Do not brown.
Quickly transfer cookie to a cool surface.

Mrs Fields Original Cookies

Categories: Cookies
Yield: 30 servings
1/2 c Butter
1/2 c Sugar
1/2 c Brown sugar
1 Egg
1/2 ts Vanilla
1 1/4 c Oatmeal
2 oz Plain hershey bar
1 c Flour
1/4 ts Salt
1/2 ts Baking powder
1/2 ts Baking soda
6 oz Chocolate chips

Put oatmeal in blender, blend till powder, set aside. Grate hershey bar
in blender or by hand, set aside.
Cream together butter, sugar and brown sugar. In large bowl, mix
oatmeal, flour, salt, baking powder, and baking soda. Blend in butter and
sugar mix to dry ingredients. Add chocolate chips and grated hershey bar.
Make golfball size cookies, bake on ungreased cookie sheet for 6
minutes at 375 degrees.

MRS FIELDS NUTTY WHITE CHUNK COOKIES

Categories: Cookies, Mimi
Yield: 1 servings
2 1/4 c FLOUR
1/2 ts SODA
1/4 ts SALT
1 c LT BROWN SUGAR, PACKED
1/2 c SUGAR
3/4 c BUTTER, SOFTENED
2 lg EGGS
2 ts VANILLA EXTRACT
1 c PECANS, CHOPPED (4 0Z)
1 1/2 c WHITE CHOCOLATE BAR (8 OZ)
COARSELY CHOPPED

PREHEAT OVEN TO 300* F. IN A MEDIUM BOWL COMBINE FLOUR, 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 BOWL. ADD EGGS AND VANILLA AND
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
PECANS AND WHITE CHOCOLATE AND BLEND ON LOW SPEED UNTIL JUST
COMBINED. DROP BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE SHEETS, 2
INCHES APART. BAKE 20-22 MIN. OR UNTIL EDGES JUST BEGIN TO TURN
GOLDEN BROWN. TRANSFER COOKIES TO A COOL FLAT SURFACE.

Mrs Fields' Orange Chocolate Chunk Cookies

Categories: Cookies, Mimi
Yield: 1 servings
2 1/2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 ts Grated orange peel
1 c Sugar
1/2 c Light brown sugar, packed
1 c Butter, softened
2 lg Eggs
1 ts Orange extract
1 1/2 c Semisweet chocolate bar
Coarsely chopped (8 oz)

Preheat oven to 300*F. In a medium bowl combine flour, soda,
salt and orange peel. Mix well and set aside. In a large bowl blend
sugars with electric mixer at medium speed. Add butter and beat to
form a grainy paste, scraping sides of bowl as needed. Add eggs and
orange extract, and beat at medium speed until light and fluffy. Add
the flour mixture and chopped chocolate. Blend on low speed just
until mixed. Drop by rounded tablespoons onto ungreased cookie
sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are
slightly brown along the edges. Transfer cookies immediately to a
cool surface.

Mrs Fields Mocha Chunk Cookies

Categories: Cookies
Yield: 48 servings
2 1/2 c All-purpose flour
1/3 c Unsweetened cocoa powder
1/2 ts Baking soda
1/4 ts Salt
2 ts Instant coffee crystals
- (french roast or other
Coffee)
2 ts Coffee liqueur
1 c White sugar
3/4 c Dark brown sugar; packed
1 c Salted butter; softened
2 lg Eggs
10 oz Semisweet chocolate bar
- coarsely chopped

Preheat oven to 300 degrees. In a medium bowl combine flour, cocoa,
soda and salt. Mix well with a wire whisk and set aside. In a small bowl
dissolve coffee crystals in coffee liqueur 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 adown sides of bowl. Then add eggs and
dissolved coffee crystals, and beat at medium speed until smooth. Add the
flour mixture and chocolate chunks, and blend at low speed just until
combined. Do not overmix.
Drop by rounded tablespoonfuls onto ungreased cookie sheet, 2 inches
apart. Bake for 23-25 minutes. Immediately transfer cookies with a spatula
to a cool, flat surface.

Mrs Fields Pecan Pie Bars

Categories: Cookies
Yield: 1 servings
Pastry:
1 1/2 c All-purpose flour
1/2 c Salted butter; chilled
5 tb Ice water; (5 to 6)
Filling:
5 tb Salted butter
1 c Dark brown sugar; firmly pac
-k
1/2 c Light corn syrup
2 ts Pure vanilla extract
3 lg Eggs; beaten
1 1/2 c Chopped pecans

Preheat oven to 350-degrees F. In a medium bowl combine flour and
chilled butter with a pastry cutter until dough resembles coarse meal. Add
water gradually and mix just until dough holds together and can be shaped
into a ball. Or, use a food processor fitted with metal blade to combine
four and butter until they resemble coarse meal. Add watter by
tablespoonfuls and process just until a dough ball begins to form. Wrap
dough tightly in a plastic scrap or a plastic bag. Refrigerate 1 hour or
until firm.

On floured board using a floured rolling pin, roll out dough into a
10x10-inch pan. Fold dough in half and then into quarters. Place it in an
8x8-inch baking pan. Unfold the dough and press it into the corners and up
along the sides of the pan. Refrigerate 15 minutes.

TO PREPARE THE FILLING: Melt 5 tablespoons of butter in medium saucepan
over medium heat. Remove from heat, and stir in sugar and corn syrup. Mix
until smooth. Add vanilla and eggs, and beat with spoon until thoroughly
combined. Fold in chopped pecans. Pour the pecan filling into the
pastry-lined pan. If dough extends beyond filling minsture trim dough with
a knife. Place pan in center of oven and bake 50-60 minutes or until
filling is set. Cool on wire rack. Cut into 2x2-inch square, and top each
with a pecan half. Serve at room temperature or chilled.

Mrs. Dash® Salt Free Seasoning Blend

So here's the challenge with this clone recipe: Not only do
we have to get the right ratios for nearly 20 different spices,
but we also have to come up with a way to get the same lemony
tang that makes the real Mrs. Dash the tasty salt-free seasoning
blend we've come to know and love over the years. Sure, we could
use powdered citric acid that is sometimes found in health food
stores, but not everyone is going to have that scary sounding
ingredient readily available. Then we still need to figure out
the "lemon juice solids" part. Ah, but wait, there's citric acid
and lemon juice solids in Kool-Aid unsweetened lemonade drink
mix. It's perfect! Add a little of that drink powder to the spice
blend and we have a clone that in a blindfolded taste test could
fool even Mr. Dash.

1/4 cup crushed dried minced onion flakes
4 teaspoons crushed dried vegetable flakes (Schilling)
1 tablespoon garlic powder
1 tablespoon dried orange peel
2 teaspoons coarse ground black pepper
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
1/2 teaspoon dried savory
1/2 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
1/4 teaspoon Kool-Aid unsweetened lemonade drink mix
dash crushed dried rosemary
Crushing the vegetable flakes with extreme prejudice

1. Combine all of the ingredients in a small bowl and stir well.
As you stir, crush the leafy spices for a finer blend.
2. Store the spice blend in a covered container or a sealed shaker
bottle.
Makes about 2/3 cup.
Tidbits
It's best to use a mortar and pestle to crush these sometimes tough
little onion and vegetable flakes to about the size of rice, before
adding them to the mix. But if you don't have one of those handy
kitchen tools, you may also use the back of a spoon and a small
bowl - plus a little grease. You know, the elbow kind.

Mrs Fields Peanut Butter Oatmeal Ranch Cookie

Categories: Cookies
Yield: 42 servings
3/4 c Whole wheat flour
3/4 c Flour
1/2 ts Baking powder
1 c Oats/old fashioned or quick
1 c Light brown sugar
1/2 c Butter; softened
1/2 c Creamy peanut butter
1/4 c Honey
2 lg Eggs
2 ts Vanilla
1 c Raisins
1/2 c Sunflower seeds

Preheat oven to 300*F. In a medium bowl combine flours, baking powder
and oats. Mix well with a 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. Drop by rounded tablespoonfuls onto
ungreased baking sheets, 2 inches apart. Bake for 23-25 minutes until
bottoms turn golden brown. Immediately transfer cookies with a spatula to a
cool, flat surface.

Mrs. Fields Carrot Cake

Yield: 12 Servings
CAKE
2 1/2 cups All-purpose flour
1 tbs Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts
ICING
16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch
cake pans.
In a large bowl stir together flour, baking soda, salt, cinnamon
and sugars. Add butter, one egg and vanilla; blend with electric
mixer on low speed. Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. And remaining eggs, one at a time,
beating 30 seconds after each addition. Add carrots, pineapple,
raisins and walnuts. Blend on low until thoroughly combined. Pour
batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted
into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.
PREPARE ICING: In a medium bowl with an electric mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice
and vanilla; beat until combined. Add sugar gradually, mixing on
low until smooth.
ICE THE CARROT CAKE: Place one layer on a cake platter, and with
a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top
and sides of the cake evenly with remaining icing. Refrigerate 1
hour to set icing.

MRS. FIELD'S SWEETIE PIES

Yield: 6 Servings
2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips

Preheat oven to 375F. Line cookie sheets with waxed paper.
In a double boiler, melt the unsweetened chocolate and the first
batch of chocolate chips. Stir frequently with a wooden spoon or
wire
whisk until creamy and smooth. Pour melted chocolate into a large
bowl. Add butter and beat with electric mixer at medium speed until
thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium
speed until well blended. Scape down the sides of the bowl. Add the
flour and the three types of chocolate chips. Mix at low speed just
until combined. Chips should be distributed equally throughout the
dough.
Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches
in diameter. Place dough balls onto paper-lined pans, 2 inches apart.
With the palm of your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a cool, flat
surface like your countertop.

Mrs. Fields® Chocolate Chip Cookies
Mrs. Fields cookies that are crispy around the edge and chewy
in the middle. Be careful not to cook these too long. I know
it becomes tempting to keep cooking these because they don't
seem to be done after 10 minutes, but they will continue to
cook for awhile after you take them out of the oven, and when
cool, will be nice and chewy. Mmm...got milk?

1 cup (2 sticks) 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-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars,
eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder
and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2
inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.
Makes 30 cookies.

Mrs Fields White Chocolate Chip

Categories: Cookies
Yield: 24 servings
2/3 c Butter plus 2 tbs.
1/2 c Sugar
1/2 c Dark brown sugar
1 Egg
1 ts Vanilla
1 1/2 c Flour
3 1/2 oz Macadamia nuts; chopped
6 oz White chocolate; chopped in
Heat oven to 325. Grease cookie sheets. In large bowl with electric
mixer beat butter, sugars, egg and vanilla at med-high speed until fluffy.
Reduce mixer speed to low, add flour, increase speed gradually and beat
just until blended. Stirr in nuts and chocolate. Drop by heaping tablespoon
onto cookie sheets. Bake about 15 minutes or until edges are slightly brown
and tops look dry. Cool on cookie sheet on wire rack about 5 minutes the
remove to rack to cool completely.

Mrs Fields Peanut Butter Cream -Filled Cookies

Categories: Cookies, Snacks, Peanut butt
Yield: 36 servings
Mmmm----------------
-----------cookies-----
1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Ground cinnamon
1 c Quick oats (not instant)
1 c Light brown sugar, firmly
- packed
1/2 c Salted butter, softened
1 lg Egg
1 ts Pure vanilla extract
Mmmmm---------------
------------filling---- -- ¥
3/4 c Smooth peanut butter
1/4 c Salted butter, softened
2 tb Half-and-half
1 ts Pure vanilla extract
1 1/2 c Confectioners sugar

Preheat overn to 325-degrees F. In medium bowl combine flour, soda,
cinnamon and oats. Mix well with a whire whisk. Set aside. Cream
sugar and butter in a large bowl using an electric mixer set at medium
speed. Add the flour-oat mixture, and blend at low speed until just
combined. Do not overmix. Separate dough into two balls, flatten
them into disks, and wrap each tightly in plastic wrap or a plastic bag.
Chill 1 hour. On floured board using a floured rolling pin, roll out
one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted
cookie cutter dipped in flour. Repeat procedure with the second disk,
reworking scraps until all the dough is used. Bake cookies on ungreased
baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn
light brown. Transfer immediately to a cool, flat surface with a
spatula. When cookies are cool, spread 1 tablespoon of peanut butter
filling on the bottom side of a cookies. Top with another cookie-bottom
side toward the filling-to make a sandwich. Repeat with the remaining
cookies and filling : Yield: 3 1/2 dozen cookies.

Mrs. Dole's Pecan Roll Cookies

Categories: Cookies
Yield: 45 servings
1 c Margarine; room temp
1/4 c Powdered sugar plus more
For coating baked cookies
1 tb Cold water
1 ts Vanilla
2 c All-purpose flour
2 c Pecan pieces

Recipe by: St. Louis Post-Dispatch 8/12/96
Preheat oven to 275 degrees. Grease baking sheet. In medium bowl with
mixer on medium speed, beat together margarine and 1/4 cup powdered sugar
until smooth and creamy. Beat in water and vanilla. On low speed, gradually
beat in flour. Mix in pecans with a wooden spoon or by hand.
With floured hands, roll 2 teaspoons dough for each cookie into a
datelike shape. Place cookies on greased baking sheet. Score top of each
cookie lengthwise with knife. Bake 45 minutes. Roll in powdered sugar while
still warm. Yield: 3 3/4 dozen cookies.

MRS FIELDS PECAN SUPREMES

Categories: Cookies, Mimi
Yield: 36 servings
2 c FLOUR
1/2 ts SODA
1/4 ts SALT
3/4 c QUICK OATS
3/4 c DARK BROWN SUGAR, PACKED
3/4 c SUGAR
1 c BUTTER, SOFTENED
2 lg EGGS
2 ts VANILLA EXTRACT
1 c CHOPPED PECANS (4 OZ)
1 c SEMISWEET CHOCOLATE CHIPS

PREHEAT OVEN TO 300*F. IN A MEDIUM BOWL COMBINE FLOUR, SODA,
SALT, AND OATS. MIX WELL 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 EGGS AND VANILLA.
BEAT AT MEDIUM SPEED UNTIL LIGHT AND FLUFFY. ADD THE FLOUR MIXTURE,
PECANS AND CHOCOLATE CHIPS AND BLEND AT LOW SPEED JUST UNTIL
COMBINED. DROP DOUGH BY ROUNDED TABLESPOONS ONTO UNGREASED COOKIE
SHEETS, 1 1/2 INCHES APART. BAKE FOR 20-22 MINUTES. IMMEDIATELY
TRANSFER COOKIES TO A COOL, FLAT SURFACE.

Mrs. Fields Carrot Cake

Yield: 12 Servings

CAKE
2 1/2 cups All-purpose flour
1 tbs Baking soda
1/4 tsp Salt
2 tsp Cinnamon
1 cup Light brown sugar, packed
1 cup White sugar
1 1/2 cup Butter, softened
3 large Eggs
2 tsp Pure vanilla extract
3 cups Grated carrots
1/2 cup Crushed pineapple, drained
1 cup (6-oz.) raisins
1 cup (4-oz.) chopped walnuts
ICING
16 oz Cream cheese, softened
1/2 cup Salted butter, softened
1 tbsp Fresh lemon juice (about 1 large lemon)
2 tsp Pure vanilla extract
3 cups Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch
cake pans.

In a large bowl stir together flour, baking soda, salt, cinnamon
and sugars. Add butter, one egg and vanilla; blend with electric
mixer on low speed. Increase speed to medium and beat for 2 minutes.
Scrape down sides of bowl. And remaining eggs, one at a time,
beating 30 seconds after each addition. Add carrots, pineapple,
raisins and walnuts. Blend on low until thoroughly combined. Pour
batter into prepared pans and smooth the surface with a rubber
spatula. Bake in center of oven for 60-70 minutes. Toothpick inserted
into center should come out clean. Cool in pans for 10 minutes.
Then invert cakes on rack and cool to room temperature.

PREPARE ICING: In a medium bowl with an electric mixer on medium
speed, beat cream cheese and butter until smooth add lemon juice
and vanilla; beat until combined. Add sugar gradually, mixing on low until smooth.

ICE THE CARROT CAKE: Place one layer on a cake platter, and with
a metal spatula spread icing over the top to form a thin filling.
Place second layer over the first, rounded side up. Coat the top
and sides of the cake evenly with remaining icing. Refrigerate 1
hour to set icing.

MRS. FIELD'S SWEETIE PIES

Yield: 6 Servings
2 oz Unsweetened chocolate
3/4 c (4 oz) semisweet chocolate-chips
1/2 c Salted butter, softened
1 c White sugar
2 lg Eggs
2 ts Pure vanilla extract
1 1/2 c All purpose flour
1 c (6 oz) semi sweet chocolate-chips
1/2 c (3 oz) white chocolate chips
1/4 c (1/5oz) milk chocolate chips

Preheat oven to 375F. Line cookie sheets with waxed paper.
In a double boiler, melt the unsweetened chocolate and the first
batch of chocolate chips. Stir frequently with a wooden spoon or
wire

whisk until creamy and smooth. Pour melted chocolate into a large
bowl. Add butter and beat with electric mixer at medium speed until
thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium
speed until well blended. Scape down the sides of the bowl. Add the
flour and the three types of chocolate chips. Mix at low speed just
until combined. Chips should be distributed equally throughout the
dough.

Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches
in diameter. Place dough balls onto paper-lined pans, 2 inches apart.
With the palm of your hand, flatten each bal to 1/2-inch thickness.
Bake for 10-12 minutes. Transfer with a spatula to a cool, flat
surface like your countertop.

Mrs. Fields® Chocolate Chip Cookies

Mrs. Fields cookies that are crispy around the edge and chewy
in the middle. Be careful not to cook these too long. I know
it becomes tempting to keep cooking these because they don't
seem to be done after 10 minutes, but they will continue to
cook for awhile after you take them out of the oven, and when
cool, will be nice and chewy. Mmm...got milk?

1 cup (2 sticks) 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-ounce bags semisweet chocolate chips

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, cream together the butter, sugars,
eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder
and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2
inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown.
Makes 30 cookies.