Mrs. Fields' Original Cookies, Inc. bakes and sells specialty cookies, brownies, pretzels, and other baked goods. From one store started by Debbi and Randy Fields in 1977, the firm has expanded to over 1,500 stores named Mrs. Fields' Original Cookies, the Great American Cookie Company, the Original Cookie Company, Pretzel Time, Hot Sam, and Pretzelmaker. This is a true success story of an American homemaker and her husband who overcame numerous obstacles to create an international business. However, like many companies that began as family businesses, it reorganized under outside leadership and ownership. The firm's chocolate chip cookies were so popular that they became the subject of a modern urban legend in the late 1980s and early 1990s.

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Peanut M&M Bars


PEANUT M&M BARS
Mrs. Field's Copycat Recipe

Makes about a Dozen

1 cup sugar
1 cup creamy peanut butter
1 egg
1 teaspoon vanilla extract
1/4 cup mini M&Ms

Preheat the oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray.  In a medium bowl, combine the sugar, peanut butter, egg, and vanilla. Add the M&Ms and mix well.  Press evenly into the baking pan and bake for 25 to 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Allow to cool then cut into bars and serve.

Notes: If you really like peanut flavor, use crunchy peanut butter and you'll have your own combination of peanuts and chocolate.

Lemonades


LEMONADES
Girl Scout Cookie Copycat Recipe

3/4 cup  (1 1/2 sticks) unsalted butter, softened
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg
2 tablespoons honey
1 tablespoons grated lemon zest
1 teaspoons pure lemon extract
2 cups all purpose flour
1 teaspoon baking powder
1  teaspoon baking soda
1/4 cup confectioners' sugar

Make the dough: In a large bowl using a mixer on medium speed, beat butter and sugars until light and fluffy. Add the egg, honey, zest, and extract and beat until combined. Reduce mixer speed to low and add the flour, baking powder, and baking soda. Mix until well blended and a sticky dough forms. Remove dough from bowl and divide in half. On a sheet of parchment or waxed paper, form each dough half into a log about 1 1/2 inches in diameter. Tightly wrap in the paper and refrigerate until dough is firm -- 2 to 3 hours.

Bake the cookies: Preheat oven to 325 degrees. Line a baking sheet with parchment paper. Unwrap one log of the dough and slice 5/8 inch thick rounds. Place cookie-dough rounds 2 inches apart on the baking sheet. Rewrap remaining dough and keep chilled until ready to bake. Bake until the cookies are golden -- 11 to 13 minutes. Carefully transfer cookies with a spatula to wire racks and cool completely. Sprinkle tops of each cookie with a thin, even layer of confectioners' sugar. Store in an airtight container for up to 4 days or freeze, without confectioners' sugar, for up to 4 weeks.


Sweetie Pies


SWEETIE PIES
Mrs Field's Restaurant Recipe

2 ounces unsweetened chocolate
3/4 cup (4 oz.) semisweet chocolate chips
1/2 cup salted butter, softened
1 cup white sugar
2 large eggs
2 teaspoon pure vanilla extract
1 1/2 cup all purpose flour
1 cup (6 oz.) semi sweet chocolate chips
1/2 cup (3 oz.) white chocolate chips
1/4 cup (1/5 oz.) milk chocolate chips

Preheat oven to 375 degrees. 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.

Scrape 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 ball to 1/2 inch thickness. Bake for 10 to 12 minutes. Transfer with a spatula to a cool, flat surface like your countertop.

Lacy Oatmeal Cookies


LACY OATMEAL COOKIES
Mrs Field's Recipe

1 cup rolled oats; quick-cooking
1/4 cup all-purpose flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1 cup granulated sugar
1/2 cup butter, softened
1 large egg
1 teaspoon vanilla extract

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.

Krispies


KRISPIES
Mrs Field's Recipe

2 cup flour
1/4 teaspoon salt
1/2 teaspoon soda
1/2 cup dark brown sugar, packed
1/2 cup sugar
3/4 cup butter, softened
1 large egg
2 teaspoon vanilla extract
1 cup crispy rice chocolate bar, coarsely chopped

Preheat oven to 300 degrees. 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 2 inches apart. Bake for 22 to 24 minutes. Immediately transfer cookies to a cool flat surface.

Sea Salt and Caramel Chocolate Chip Cookies



SEA SALT and CARAMEL CHOCOLATE CHIP COOKIES
Mrs. Field's Recipe

Cookies:
2 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons butter, softened
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups chocolate chips
sea salt for sprinkling at the end

Caramel:
4 tablespoons butter
1/4 cup heavy cream
1/2 cup brown sugar

In a small bowl, sift together flour, baking soda and salt. Set aside.

In a large bowl, beat together softened butter and sugars until fully combined and light and fluffy. Add the eggs and vanilla and beat until combined. Slowly add the bowl of dry ingredients and beat until the ingredients come together to form large balls. You want the dough to just barely come together rather than trying to make it smooth. Fold in the chocolate chips. Put dough in the fridge for 30 minutes.

Preheat oven to 350 degrees. Line two cookie sheets with parchment paper and scoop out balls that are roughly 2 tablespoons worth of dough. Place at least an inch apart on the cookie sheet and gently flatten each ball just a bit. These cookies will spread, but just a bit, so flatten them a little to make sure I have plenty of surface area for caramel. Bake for 12-14 minutes until the edges start to to a light golden brown. Let cook on a rack.

While the cookies are cooling, prepare the caramel. In a small saucepan, combine all caramel ingredients. Cook over low medium heat, constantly whisking, until it comes to a boil. Let the mixture boil for two minutes, still constantly whisking and remove from heat. Keep whisking until the mixture stops bubbling. Using a spoon, drizzle the warm caramel over the tops of the cookies. Let caramel set for a minute or two and then sprinkle with sea salt.



Black and White Cheesecake Bars



BLACK and WHITE CHEESECAKE BARS
Mrs. Fields Recipe

Makes 20

1 (15.5 oz.) package cream-filled chocolate sandwich cookies, divided
5 tablespoon butter, melted
3 (8 oz.) packages cream cheese, softened
1 cup sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 eggs

Preheat oven to 350 degrees. Line a 9 x 13 inch baking dish with aluminum foil hanging over sides.
Place 28 cookies in a food processor and process until finely ground. Place in a medium bowl, add butter, and mix well. Place crumbs in prepared pan and press mixture evenly into bottom. Refrigerate until ready to fill.

In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs, one at a time, beating well after each addition. Coarsely chop remaining cookies and stir into batter. Pour mixture into crust.Bake 45 minutes, or until edges are firm and center is slightly jiggly.

Let cool 1 hour. Cover and refrigerate at least 4 hours. Lift cake out of pan using foil, and place on cutting board. Cut into bars and serve, or refrigerate until ready to serve

Mother Lode Brownies



MOTHER LODE BROWNIES
Mrs. Field's Copycat Recipe

Makes 1 1/2 Dozen

Brownie Layer
1/4 cup all purpose flour
1/4 teaspoon baking soda
3 ounces unsweetened chocolate
3 ounces semisweet chocolate
3/4 cup unsalted butter
1 1/2 cups packed light brown sugar
3 large eggs
2 teaspoons vanilla extract

Caramel Layer
1/4 cup granulated sugar
3 tablespoons water
1/4 cup heavy cream, scalded
2 tablespoons unsalted butter

Toppings
1 cup coarsely chopped macadamia nuts
9 ounces semi-sweet chocolate chips
6 ounces milk chocolate chips

Preheat oven to 325 degrees. Grease and flour a 9 x 9 baking pan.

Make the brownie layer: In a small bowl, combine the flour and baking soda. In a double boiler, melt the unsweetened chocolate and the semisweet chocolate with the butter, stir until smooth and set aside to cool slightly. In a large bowl with an electric mixer, beat the brown sugar and eggs until lightened and pale in color. Beat in the cooled chocolate mixture and the vanilla. Gradually beat in the flour mixture. Pour the batter into the prepared pan, bake for 40 to 50 minutes or until the center is set but still moist and a bit fudgy. Cool in the pan on a wire rack.

Prepare the caramel layer: In a small, heavy saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium high heat, then let boil without stirring until the syrup turns a deep amber.While the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat, then stir in the hot cream (be careful it will bubble rapidly). Continue stirring over low heat if necessary, until all of the caramel is dissolved into the cream. Stir in the butter until smooth. Set the caramel aside until it has cooled slightly but is still spreadable.

Assemble: Preheat the oven to 325 degrees. Spread the caramel over the cooled brownies.Sprinkle the toppings over the caramel layer and place the brownies in the oven for 5 minutes to set the toppings (to not let the chips melt completely). set on a wire rack to cool, then cut into squares.

Cheesecake Brownie Cups



CHEESECAKE BROWNIE CUPS
Mrs. Field's Copycat Recipe

Makes 1 Dozen

3 tablespoons butter, softened
2-3 oz package cream cheese, softened
1/3 cup sugar
2 teaspoons flour
1 teaspoon vanilla

Brownies
2 cups sugar
1 1/4 cup flour
1/4 teaspoon salt
6 tablespoons cocoa
4 eggs, beaten
3/4 cup vegetable oil
1 teaspoon vanilla

Mix butter, cream cheese, sugar, flour and vanilla and blend well, set aside.

Mix all brownie ingredients together until smooth. Reserve 1/2 cup of brownie batter for topping cream cheese mixture. Fill cupcake cups 1/2 full, spoon cream cheese mixture on top of the brownie batter until the cupcake cup is 3/4 full. Top with a teaspoon of brownie batter. Place in a preheated 350 degree oven between 20-25 minutes until done.

Pecan Pie Brownies



PECAN PIE BROWNIES
Mrs. Field's Copycat Recipe

1/2 cup vegetable shortening
1/2 cup brown sugar
2 tablespoons molasses
2 tablespoons Dark Karo Syrup
2 egg yolks (beaten)
1 1/2 cup flour
1 teaspoon vanilla
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup pecan pieces
16 pecan halves
1 tablespoon Dark Karo Syrup (for pecan halves)

Mix pecan halves with 1 tablespoon of dark Karo syrup and set aside. Beat shortening with brown sugar until creamy. Add molasses, 2 tablespoons dark Karo syrup, and pecan pieces, blend. Beat in egg yolks and vanilla.

Measure flour, add baking powder, baking soda, and salt. To batter slowly mix in dry ingredients until all ingredients are blended well.

Place in a 8 x 8 greased baking pan. Top batter with arranged pecan halves that have been mixed with the dark Karo syrup.  Place baking pan in a preheated oven at 350 for 25-30 minutes. (if glass baking dish is used bake at 325 for 25-30 minutes)

GS Oatmeal Peanut Butter Cookies




OATMEAL PEANUT BUTTER COOKIES
Girl Scout Copycat Recipe

2 sticks (1 cup) unsalted butter at room temperature
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3 cups all-purpose flour
1/2 cup smooth peanut butter
1/2 cup confectioner’s sugar
2 cups semi-sweet chocolate chips

In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 minutes.

Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 minutes. Place on a cooling rack and let cool completely.

Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

Thumbprint Jam Cookies



THUMBPRINT JAM COOKIES
Mrs. Field's Copycat Recipe

Makes about 3 Dozen

2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1 cup salted butter, softened
1 cup white sugar
1 large egg
2 teaspoons pure vanilla extract
1 cup fruit jam

Preheat oven to 300 degrees.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. Place half a teaspoon 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.

Triple Chocolate Cookies




TRIPLE CHOCOLATE COOKIES
Mrs. Field's Copycat Recipe

2/3 cup butter, room temperature
2/3 cup granulated sugar
1/3 cup packed dark brown sugar
1 large egg
1 teaspoon vanilla
2 (1 oz.) squares unsweetened chocolate, melted
1 1/2 cups all purpose flour
1 1/2 (3 oz.) bars chopped Swiss dark chocolate
1 (3 oz.) bar chopped white chocolate

Heat oven to 325 degrees. Lightly grease 2 cookie sheets. In large bowl of electric mixer, beat butter, sugar, eggs, vanilla, and melted chocolate at medium high speed until fluffy. Reduce mixer speed to low and add flour. Increase mixer speed gradually and beat just until blended. Stir in dark and white chocolate. Drop heaping tablespoon dough 2 1/2 inches apart onto prepared cookie sheets. Bake 1 sheet at a time 17 minutes or until top looks dry. Cool on sheet on wire rack 5 minutes. Remove to rack to cool completely.

Cranberry White Chocolate Cookies



CRANBERRY WHITE CHOCOLATE COOKIES
Mrs. Field's Copycat Recipe

1 cup (2 sticks) butter, softened
1 1/2 cups brown sugar
1/4 cup granulated sugar
2 eggs
1/4 teaspoon vanilla extract
2 3/4 cups all purpose flour
1 cup rolled oats (not instant)
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups chopped dried cranberries
1 cup chopped walnuts
3/4 cup white chocolate baking chips

Preheat the oven to 350 degrees. In a large bowl, cream together the butter, sugars, eggs, and vanilla with an electric mixer on high speed.

In another bowl, mix together the flour, oats, baking powder, baking soda, salt and cinnamon.

Stir the dry ingredients into the wet stuff until blended. Stir in the cranberries, walnuts, and white chocolate. Spoon 1/4 cup portions 2 inches apart onto a nonstick surface (parchment paper, silicone mat, or Release foil [I just greased my cookie sheet, none of that fancy stuff for me]) on baking sheets. Bake for 15 to 18 minutes, or until the edges of the cookies are just beginning to brown - the cookies will still be soft in the center. Allow the cookies to cool for at least 15 minutes before serving.

Coconut Mud Bars



COCONUT MUD BARS
Mrs. Field's Copycat Recipe

Makes about 24 Bars

1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1 pinch salt
1/2 cup dark brown sugar, packed
1/2 cup unsalted butter, slightly softened and cut into small pieces
10 ounces semisweet chocolate pieces, finely chopped
3/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon coconut extract, optional
2 large eggs
3 1/2 ounces flaked coconut (about 1 1/2 cups)
1 1/2 cups chopped pecans


Preheat oven to 350 degrees.Lightly butter a 9x13-inch baking pan. To make the bottom layer, stir together 1 1/3 cups flour, 1/2 teaspoon baking powder, pinch salt and the brown sugar. Use a pastry blender to add the 1/2 cup of butter (in small pieces), until the mixture is crumbly and coarse. Press into the bottom of the baking pan. Bake at 350 degrees for 10 minutes, then place pan on rack to cool.
Leave oven on.

Prepare the Chocolate Ganache: After the chopped chocolate is placed in a medium bowl, bring the cream to a simmer in a small saucepan. Pour the cream over the ganache, and wait 5 minutes before stirring. The ganache will be smooth when ready to refrigerate and set (15 minutes in the refrigerator).

Prepare the Topping: Cream the remaining butter in a bowl. Add the granulated sugar, and extracts. Beat until blended, then beat in the eggs; then stir in coconut and nuts. Drop the topping by spoonfuls evenly over the ganache and spread with a spatula or a knife. Bake at 350 degrees for 25-30 minutes, until golden brown. Set pan on rack to cool before cutting into bars.