Mrs Fields Chocolate Chip Butterscotch Bars Recipe 375 Food

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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

BUTTERSCOTCH BARS



Butterscotch Bars image

I put three recipes together to make these amazing bars that really satisfy the sweet tooth. -Romagene Deuel, Clarkston, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield about 1-1/2 dozen.

Number Of Ingredients 16

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1 package (10 ounces) butterscotch chips
1 cup chopped pecans
FILLING:
3 ounces cream cheese, softened
2 tablespoons butter, softened
1/4 cup sugar
1 large egg
1 tablespoon all-purpose flour

Steps:

  • In a large bowl, cream the shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats and baking soda; gradually add to the creamed mixture. Stir in chips and pecans. Reserve 2 cups. Spread remaining dough into a greased 13x9-in. baking pan. , In a small bowl, combine filling ingredients; beat until smooth. Spread evenly over crust. Crumble reserved dough over filling. , Bake at 375° for 40-42 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts : Calories 438 calories, Fat 24g fat (9g saturated fat), Cholesterol 45mg cholesterol, Sodium 90mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

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

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 OATMEAL COOKIES



Mrs. Field's Oatmeal Cookies image

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

Provided by HELEN PEAGRAM

Categories     Dessert

Time 22m

Yield 24 serving(s)

Number Of Ingredients 12

1/2 cup butter
1/2 cup brown sugar
1/2 teaspoon vanilla
2 ounces Plain Hershey Bar, grated
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1 egg
1 1/4 cups oatmeal
1 cup flour
1/2 teaspoon baking powder
1 (6 ounce) bag chocolate chips

Steps:

  • Cream butter and both sugars.
  • Add egg and vanilla - mix well.
  • Take 1 1/4 cups oatmeal - put small amounts in blender and blend until it turns to powder - set aside.
  • Grate Hershey bar - set aside. Combine oatmeal, flour, salt, baking powder, and baking soda.
  • Add this to butter/sugar mixture and mix well.
  • Add chips and grated chocolate.
  • Shape dough into golfball sized cookies.
  • Bake on ungreased cookie sheet for 6 mins. at 375.

Nutrition Facts : Calories 143.4, Fat 6.7, SaturatedFat 3.9, Cholesterol 19, Sodium 91, Carbohydrate 20.4, Fiber 1, Sugar 12.9, Protein 1.9

MRS. FIELDS' CHOCOLATE CHIP RAISIN COOKIES



Mrs. Fields' Chocolate Chip Raisin Cookies image

from RecipeSource. Makes tons of soft, rich cookies. You have to love chocolate and raisins for this one.

Provided by Cathleen Colbert

Categories     Drop Cookies

Time 37m

Yield 54 cookies

Number Of Ingredients 9

2 cups flour
1/2 teaspoon baking powder
1/3 cup light brown sugar, packed
1 cup sugar
1 cup butter, room temperature
2 eggs, large
2 teaspoons vanilla
2 cups raisins
2 cups chocolate chips

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.

Nutrition Facts : Calories 115.5, Fat 5.5, SaturatedFat 3.3, Cholesterol 16.9, Sodium 32.1, Carbohydrate 16.8, Fiber 0.7, Sugar 11.6, Protein 1.2

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. FIELD'S CHOCOLATE CHIP BUTTERSCOTCH BARS RECIPE - (3.7/5)



Mrs. Field's Chocolate Chip Butterscotch Bars Recipe - (3.7/5) image

Provided by HeatherS

Number Of Ingredients 8

2 cups all-purpose flour
1/2 tsp. baking soda
1 cup dark brown sugar, firmly packed
1 cup salted butter, softened
1 large egg
2 tsps. pure vanilla extract
1 cup (4 oz.) chopped pecans
1 1/2 cups (9 ozs.) semisweet chocolate chips

Steps:

  • Preheat oven to 300°F. Grease an 8-by-8-inch baking pan. Combine flour and soda in a medium bowl. Mix well with a wire whisk. Set aside. In a large bowl use an electric mixer to blend the sugar and butter. Add egg and vanilla, and beat at medium speed until light and smooth. Scrape down the sides of the bowl, then add the flour mixture, pecans and chocolate chips. Blend at low speed until just combined. Do not overmix. Transfer batter into the prepared pan, and level top with a rubber spatula. Bake in center of oven for 35-45 minutes or until toothpick comes out clean but center is still soft. Cool on rack to room temperature. Cut with sharp knife into 1-by-2-inch bars.

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