Copycat Mrs. Field's Chocolate Chip Cookies

Tickled to find this recipe at Yum Sugar who went into Mrs. Field's kitchen to bake these luscious nuggets of YUM. 

You've probably heard the urban legend of how someone asked for this recipe after tasting one of Mrs. Field's cookies...well, I'll just briefly share the story found at Truth or Fiction website

My daughter and I had just finished a salad at Neiman-Marcus Cafe in Dallas & decided to have a small dessert. Because both of us are such cookie lovers, we decided to try the "Neiman-Marcus Cookie". It was so excellent that I asked if they would give me the recipe and the waitress said with a small frown "I'm afraid not." Well" I said, "would you let me buy the recipe?"

With a cute smile, she said YES". I asked how much and she responded, "Only two fifty, it's a great deal!" I said with approval, "just add it to my tab".. Thirty days later, I received my VISA statement from Neiman-Marcus and it was $285.00. I looked again and remembered I had only spent $9.95 for two salads and about $20.00 for a scarf. As I glanced at the bottom of the statement, it said, "Cookie Recipe - $250.00". That's outrageous!!!

Then, as the story goes, they said because they were ripped off, they were going to share the recipe with everyone.

Makes for a great story, but it really isn't true....

But STILL an awesome cookie.  I used Valentine chocolate chips I had in the freezer after finding them on sale after Valentine's Day last year.
Half of the chips are red.  Makes for a lovely holiday cookie to share with your sweetie...

I looked at several recipes for Mrs. Field's cookies, and it seems they all had their own 'take' on it, but the video I watched, direct from Mrs. Field's kitchen, said a big key to this recipe is using cold butter.  Makes all the difference. 

I know 20 minutes is a long time to wait for a cookie to bake, but rest assured..it will be worth the wait!  You DO want them to be copycat, right?

THINK...MRS. FIELD'S COOKIES AT THE MALL!!! 

COPYCAT MRS. FIELD'S CHOCOLATE CHIP COOKIES

2- 1/2 c. all-purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 c. (dark) brown sugar (firmly packed)

(You can always use 1 Tb. molasses to 1 brown sugar to make DARK)

1/2 c. white sugar

1 c. cold salted butter, cut into cubes

2 lg. eggs

2 tsp. vanilla extract (real is best)

1 (12 ozs.) bag semisweet chocolate chips

1. Preheat oven to 300°F. (You may line cookie sheets with parchment paper, or bake cookies on ungreased pans).
2. In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
3. In a large bowl, with an electric mixer, blend the sugars at medium speed.
4. Add the cold butter, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
5. Add the flour mix and chocolate chips, and blend at a low speed just until mixed. 
6. Drop by rounded tablespoons (using a medium spring loaded scoop works great) onto an ungreased cookie sheet, 2 inches apart.
7. Bake 20-22 minutes until golden brown. Remove cookies immediately to a cooling rack.

If you like these cookies, you may also like these 

Double Chocolate Chip Oat Cookies

(made with a cake mix)

Linked to GBP Roundup - Picnic
       Weekend Potluck

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Banana Bread Oatmeal

 I am truly an oatmeal fanatic! 

I LOVE it...and love 'dressing it up'. The only thing I did differently, was to use agave nectar for the honey, and I added a tsp. of flax seed meal.  I can't think of anything else I could have done to make it any better. 

Was so tickled to find this yummy recipe at Cooking with Libby
I make a lot of her recipes and am never disappointed. Please stop by 
and tell her I sent you over.

It's simple...recipe can easily be halved, or doubled. 

Libby cooked it on top of the stove, I cooked it in the microwave. 

Gives you a quick 'fix' if you're hankering for some banana bread flavor.

MMM good!

BANANA BREAD OATMEAL 

1 cup oatmeal (any type)

(I used old fashioned)

2 c. (1%) milk

1 tsp. flax seed meal 

1 tsp. vanilla extract

1/2 tsp. ground cinnamon

1 tsp. brown sugar

A pinch of nutmeg

(I prefer a little fresh grated)

1 tbsp. honey

2 ripe bananas, mashed

Chopped pecans (optional)

In large microwavable bowl, combine oats and milk together.  Cook on high power for 2 minutes. Add flax seed, vanilla, cinnamon, brown sugar, nutmeg and mashed bananas. Stir until combined. Cook another minute on high; stir; cook until desired thickness if needed. 

Serve warm; top with honey and toasted pecans.  

Yield: 2 - 3 servings

Linked to Weekend Potluck

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Browned Butter Blondies (Fabulous!)

TA-DA!!!

These amazing bars are the B-E-S-T I've made in a looonnng while!

Browned butter paired with brown sugar, white chips and toasted pecans!!!! 

Well, I want you to know I am not just 'whistlin' Dixie' when I say these are 

OUT-OF-THIS-WORLD YUMMY!! 

These yummy bites remind me of Applebee's Blonde Brownies...
minus the maple sauce they serve over them. 

This was my last big 'sweets splurge' for the year of 2013. 

For me, they are the perfect texture, chewy, brown sugar-y, nutty, melt-in-your-mouth kind of YUM. 

I edited the photo because I felt like they needed to be IN.THE.SPOTLIGHT! 

I do hope you'll try them soon. The recipe came from 

Mandy at Mandy's Recipe Box  

I know her recipes will always be a winner in my kitchen! I'm so thankful she shares.  Please pop in and check her out and tell her I sent you over. 

(Did you see her photo in the Nov. issue of Taste of Home? She's one of their field editors and was featured there!  WOWZERS!)

These are really tough to improve, but the second time I made them I added toffee bits instead of white chocolate chips (because that's what I had on hand).  I thought the texture was perfect! And having the crunch of the nuts and white choc chips (or toffee) were a big reason why. 

BROWNED BUTTER BLONDIES 

3/4 c. butter

1-1/2 c. packed brown sugar

(I only used 1-1/4 c. and thought they were just right)

2 eggs

1 Tb. vanilla extract

1-1/2 c. all purpose flour

1 tsp. baking powder

1/2 tsp. salt

1 c. coarsely chopped pecans, toasted

1 c. white chocolate chips

In medium saucepan, melt butter over medium-high heat, watching closely, and stirring occasionally, until it begins to brown and you can smell that nutty aroma it gives off. Remove from heat. Cool a few minutes; pour into large glass dish and refrigerate for about 15 minutes. 

Preheat oven to 375. Line 9" X 13" baking dish, with (non stick) aluminum foil, extending foil over the edges (so you'll be able to lift them out of the pan with ease). If necessary, spray foil with non stick cooking spray; set aside. 

Add brown sugar, eggs and vanilla to cooled butter; mix well until smooth. Stir in flour, baking powder and salt; stir just until blended. Add pecans and white chocolate chips. Spread evenly into prepared pan. 

Bake 18 - 20 minutes, or until golden brown around the edges. Insert toothpick in the center and if it comes out clean, remove from oven. 

Cool completely. 

Lift blondies from pan; remove foil; cut into squares. 

They are just BEAUTIFUL!  The topping will have a crackly look and that just gets me so excited about these scrumptious bars. 

(TIP: For freshest results, do not cut until just before you're ready to serve). 

#2 TIP: I place nuts in a bowl and microwave for 45 second intervals, stirring between each. You'll be able to smell them toasting..MMMM!)

If you like this recipe, you'll probably also like these easy bars...
with chocolate chips..
Toffee Bars

Linked to Weekend Potluck

A Change of Plans...

Hello Dear Foodie Friends

Sorry, NO 

for me this weekend....

I'm going to be on the road...heading SOUTH....so won't be participating in our Weekend Potluck party, but my sweet co-horts, (co-hostesses), will be, so please feel free to head on over to one of the links below and share your wonderful dishes.

Sunflower Supper Club ~ Kim & Julie
Meet Penny ~ Tabitha
4 Little Fergusons~ Tonya
The Country Cook~ Brandie

I will miss you, but plan to be back next week, with laptop in tow, to party hardy with y'all for WP in the weeks to come, while hubby and I are enjoying some fun in the sun. 

Hope you've cooked up a storm trying to stay warm in these frigid temps around the country!!  Can't wait to see what you will share!! 

Til next Friday....

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Looking Ahead...

Hello Dear Foodie Friends & Fans...

Just wanted to give you a 'heads up' to what's happening now in The Better Baker world. 

My sweet, 100% disabled hubby and I are heading to warmer temps for several weeks. (We hit the road this morning).  Hubby can't seem to get warm...he's cold from the inside out..and with all of his health issues, we are blessed that we're able to head South and enjoy some needed sunshine. 

I will have my laptop, so I will still be doing blogging, but am going to enjoy a slower pace for a little while.  

I have some guest posts lined up, and am very excited about those, and
hope you will be too.  

 I will still be posting recipes at Facebook too, so just in case you don't follow me there, you can find me here..

Will be thinking of & missing you all...

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3 Super Appetizers for the Super Bowl Game {Blast from the Past}

No matter who you're cheering for, or even if you're like me, and don't care to watch the game...only the commercials...you still want to cook up some great dishes for the fans to enjoy! 

These are great to serve a crowd...easy too! 

This dish is always a crowd pleaser...much easier and less messy than eating AND making buffalo wings! 

Hot Buffalo Wing Dip

photo credit: Tonya Ferguson

Same ingredients as in a reuben sandwich, only different!  MMMM! 

Crockpot Reuben Dip

Only 3 ingredients - I'm asked for this recipe time and time again.  VERY addicting! 

Snappy Super Bowl Ranch Pretzels

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White Chili Dip {3 ingredients!}

SUPER Duper recipe for SUPER BOWL SUNDAY!

This one's E-Z, P-Z.....always gone first! kind of recipe. 

Only THREE ingredients...an optional four. 

What's not to love?  Quick, easy and deliciously wonderful. It's heated in the microwave...kept warm in the crockpot!

Feel free to use 'regular' tomatoes if you don't want the kick from the rotel.

My dear friend, Rosie, gave me this recipe and I added it to my most recent cookbook.  She said it is always gone QUICKLY anywhere she takes it!

WHITE CHILI DIP 

1(1#) pkg. Bob Evans sausage roll 

2 (10 ozs. each) rotel tomatoes (with green chilies), well drained

2 (8 ozs. each) (lite) cream cheese, softened

1 (15 ozs) can refried beans, optional

Brown sausage; drain.  Thoroughly drain tomatoes. In large microwavable bowl, combine all ingredients. 

Microwave 2 - 3 minutes until mixture is smooth, stirring every minute.  Place in crockpot (sprayed with non-stick cooking spray) on low to keep warm up to 2 hours. Serve with tortilla chips.

If you like this recipe, but prefer a cold dip, try this yummy 4-ingredient 
Ranch Mexican Dip

Linked to Weekend Potluck

             Meal Plan Monday

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Copycat Bob Evans Chicken & Noodles (Soup)

I was excited when I saw this tasty recipe at Tastes of Lizzy T's
mostly because this is just how I make my chicken and noodle soup! 

You can't ever go wrong making soup.  We love all year around. 
We love Bob Evans because we always! get a great meal there.

Honestly, I'm not sure this recipe was intended to be soup.
Maybe just chicken and noodles?

I guess one just has more broth than the other, but both are mighty comforting. 

(If you'd take a fancy...hop on over to All Free Copycat Recipes and
see this...my...recipe here being shared there!) 

I made mine just before dinnertime, but there is the option to do all the cooking in the crockpot, so do whatever works best for you. 

Enjoy it either way you choose! It's gonna be delicious, no matter what. 

COPYCAT BOB EVANS CHICKEN & NOODLES 

9 c. chicken broth

3/4 c. carrots, chopped

3/4 c. celery, chopped

1 c. onion, chopped

1/2 c. butter (1 stick)

1/2 tsp. black pepper

1/2 tsp. salt

1 lb. boneless skinless chicken breast

1 (1# pkg.) homestyle noodles

(I used 12 ozs. pkg. frozen Reames noodles - they're just like homemade!) 

In large (6 qt. or larger) crockpot, add broth, vegetables, chicken, butter and seasonings. Cover and cook on low for 7 hours or on high for 3. 

Remove chicken and shred with a fork. Return back to crockpot.  Add noodles; cook for another hour on low. 

Add more broth if you need it to be 'soupier'. 

Linked to Weekend Potluck
           Meal Plan Monday

You might also like this dish...Chicken Ranch Stroganoff

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Luscious Lemon Sheet Cake

This simple THREE ingredient! moist dessert is for the lemon lover!

How can you not love a simple recipe like this one?

I've had this recipe in my files for years but hadn't made it until recently.

It's so tasty and the cream cheese frosting is the perfect topping. 

L-L-L-Luscious!!!!

It only takes these few ingredients! 

LUSCIOUS LEMON SHEET CAKE 

1 (18 ozs) pkg.lemon cake mix

4 eggs

1 (15 ozs) can lemon pie filling

(or use a sm. pkg. of lemon pudding, not instant,

cooked according to package directions, then cooled)

Preheat oven to 350. Grease 15" x 10" x 1" jelly roll pan (cookie sheet with sides). In large mixing bowl, beat cake mix and eggs until well blended. Stir in pie filling and beat until smooth. Pour into prepared baking pan and spread evenly. Bake 18-20 minutes or until toothpick inserted near center comes out clean. Remove from oven; cool; frost.

CREAM CHEESE FROSTING

1/2 c. butter or margarine

4 ozs (lite) cream cheese, softened

2 c. powdered sugar

1-1/2 tsp. vanilla extract

chopped toasted pecans, optional

In small mixing bowl, beat butter and cream cheese until smooth. Add powdered sugar and vanilla. Blend well. Spread over cooled cake. Sprinkle with pecans if desired. Store leftovers in refrigerator. Yield: 24 - 28 servings.

You may also like this recipe for Lemon Whippersnapper Cookies 

(made with a cake mix)

Linked to Weekend Potluck

Meal Plan Monday

Cream of Asparagus Soup & Weekend Potluck #102

WELCOME TO WEEKEND POTLUCK! 

AND....

When I share a recipe worth sharing...again...

Delicious and creamy - a great way to get veggies into your family....

Cream of Asparagus Soup {Healthier Options}

Now, before we take a quick peek back at last week...
We didn't hear back from the first winner of our big giveaway...:-( so the second winner is Sandy at garyandsandy@
Please contact one of us with your mailing info within the next 48 hours to redeem your prize!

The recipe with the most clicks was ~

Baked Chicken Breasts in Gravy by Serenity Cove

Recipes that caught our attention ~

Cornbread Topped BBQ Bake by Of The Hearth

Beef Chow Mein by The Shady Porch

And, a personal favorite ~

Rocky Road Brownie Batter Dip by Hun...What's for Dinner?

Your hostesses ~

• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Meet Penny ~ Tabitha
• 4 Little Fergusons~ Tonya

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video Please use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Please use the title of your recipe in the name/description box. Please understand that by linking up, you are granting us permission to use one photo of your recipe with an appropriate link back should your recipe be featured. Thank you for linking up!

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3 Favorite (& Healthier) Oatmeal Dishes {Blast from the Past}

I really should buy stock in Quaker Oats!  I LOVE eating and using oatmeal in recipes.  It's good for you, so I thought I'd share some of my favorite ways to enjoy it....

This cake is OAT-rageously wonderful!  It can be enjoyed for breakfast, lunch, dinner or snacktime! Soak the oats overnight and the recipe has no refined sugar or flour.  I'm wild about having dessert for breakfast! 

Overnight Oatmeal (Cake)

(dairy, egg, gluten and sugar free options)

This has been a very popular recipe adding oatmeal for fiber.  You can't even tell it's there, but it's good for you. Substitute peanut butter for nutella if you so desire. It's all wonderful!

Nutella Banana Oatmeal Smoothie




These little cookies are amazingly wonderful. Only 2 Weight Watchers points each...Using sugar free butterscotch pudding makes them so easy!
I keep mine in the freezer and they don't freeze hard.  Ready to pop in my mouth anytime! 

No Bake Butterscotch Cookies

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Wonderful Whole-Grain Waffles

After eyeing this yummy recipe in a recent USA Weekend in our local newspaper, I tried this the next day. 

We were so glad I did too! 

I don't often make recipes with a longer list of ingredients, but trust me on this one...these waffles were VERY delicious. 

The article entitles the article with the recipe as 

"A Winning Breakfast...If you're looking to eat better in the New year, the Culinary Institute of America has a tasty idea; start your day with a delicious, fiber-packed breakfast of Whole-Grain Waffles. Garnish them with yogurt and seasonal fruit, and award yourself a plate of these hearty 'golden globes' of griddle goodness".

HOW COULD I RESIST??? 

I added blueberries to half the batch (the last half of course!=). They were wonderful topped with fresh banana and Greek yogurt.

WHOLE-GRAIN WAFFLES 

1-1/2 c. whole wheat flour

3/4 c. all purpose flour

(I used white whole wheat)

2 Tb. flax seeds

1/4 c. wheat germ

1/4 c. white sugar

1 TB. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 c. buttermilk

3 large eggs, separated

1/4 c. plus 2 Tb. vegetable oil

(or use applesauce)

non-stick cooking spray as needed 

In large bowl, combine flours, oats, flax seeds, wheat germ, sugar, baking powder, baking soda and salt. Make a well in the center of the dry ingredients. 

In medium bowl, combine buttermilk, egg yolks and oil; whisk just until blended. 

Add the buttermilk mixture to the dry ingredients and mix with a wooden spoon just until batter is evenly moistened.  Do not overmix. 

In a clean glass bowl, using an electric mixer, whip egg whites on medium speed until medium-stiff peaks are formed, about 2 - 3 minutes. Gently fold 1/3 of egg whites into batter until completely combined.  Fold in remaining egg whites in two additions. 

Generously spray preheated waffle iron with cooking spray.  Ladle 3/4 c. batter into the waffle iron, spread a little, close the lid and cook until waffles are golden brown, about 3 - 4 minutes per waffle.

Serve with generous serving of fresh seasonal fruit and a dollop of non-fat Greek yogurt. 

Yield: Six 6-inch waffles 
(we got at least 6 good sized servings) 

You might also like to try my popular Crunchy Crust French Toast

Linked to Weekend Potluck
    GBP Roundup - Breakfasts

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