Mrs Fields Peanut Butter Cookies Recipes

MRS. FIELD'S SOFT AND CHEWY PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300 degrees F.
• Mix dry ingredients and set aside.
• On medium speed, in large bowl, blend sugars; add butter, mix till grainy consistency. Add eggs, peanut butter and vanilla extract; beat till fluffy. On low speed, add flour mixture until barely mixed into butter mixture.
• Drop by rounded tablespoonsful, 2 inches apart on ungreased cookie sheet. Use a wet or flour coated fork to gently press a crisscross pattern on top of each cookie.
• Bake until the edges of the cookies are lightly browned, approximately 18 to 20 minutes. Remove to cool on a flat surface.

MRS FIELDS PEANUT BUTTER COOKIES RECIPE - (3.7/5)

Steps:

• 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 COOKIE RECIPE I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
• Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
• In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
• Stir butter mixture into flour/oatmeal mixture. Blend well.
• Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.

MRS. FIELDS SUGAR COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine the flour and salt with a wire whisk. In a large mixing bowl cream the butter and sugar with an electric mixer on medium speed. Add the egg and vanilla, and beat until well blended. Scrape down sides of bowl, then add the flour mixture. Blend on low speed just until combined. Do not overmix.
• Gather dough into a ball. Flatten the ball into a disk and wrap tightly in plastic wrap or a plastic bag. Refrigerate one hour until firm.
• On a floured surface, roll out dough to a 1/4 inch thickness. With cookie cutters, cut dough into desired shapes and place on ungreased cookie sheets. Decorate with colored sugars or sprinkles. Bake for 13-15 minutes, being careful not to brown. Immediately transfer cookies with a spatula to a cool, flat surface.

MRS. FIELDS CREAMY PEANUT BUTTER CHOCOLATE BARS RECIPE - (3.9/5)

Steps:

• heat oven to 325°F. Crush cookies until finely ground. Add butter and mix. Press crumb mixture into bottom of 8x8 baking pan and bake 10 minutes. Cool to room temperature. Melt chocolate. Pour half into pan and smooth evenly over crust. Place pan in refrigerator. Keep remaining chocolate warm. Blend peanut butter and 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.

MRS. FIELDS PEANUT BUTTER OATMEAL RANCH COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, combine flours, baking powder, and oats. Mix well with 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. Do not overmix.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until bottoms turn golden brown. Immediately transfer cookies to cool flat surface.