... so we're giving her one.
I've had the original Mrs. Fields' Cookie Book for years, and we have made quite a few batches from it- the touble is, the recipes are just so unhealthy that we only made them for Grand Occasions like Thanksgiving or Christmas, and they were definately a treat (as opposed to a part of our regular snacking like these ones).
So, Gracie and I have a plan (which has been heartily endorsed by the rest of the family ;-) to healthy-up the recipes. We've started on Page One and will work our way through the entire book, making notes as we go. Wanna come along for the ride?
The recipes:
1. Blue-Ribbon Chocolate Chip Cookies
Showing posts with label Mrs. Fields' cookies. Show all posts
Showing posts with label Mrs. Fields' cookies. Show all posts
Thursday, June 12, 2008
Mrs. Fields' Blue-Ribbon Chocolate Chip Cookies with a healthy makeover
Helper: Baby (7yo). I had to give the sugar/ butter mixture an extra stir, but she did everything except use the oven.
Results:
Hubby: "These are outstanding!"
Boy: "These are beyond outstanding! They are outstandingly outstanding!"
Gracie: "Mmmmmm... definitely a make-again!"
Baby: "(munchmunch) Can't talk (munchmunch)... must (munch) eat (munch) cookies (munchmunchmunch)...
Ingredients:
2 1/2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 cup raw sugar
1 cup olive oil margarine (Baby is allergic to milk- you can use softened butter if you prefer)
2 large eggs (we use free-range, grain-fed)
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips (ours are dairy-free, of course, and have no artificial colours or flavours)
Directions:
Thoroughly wash and dry a flat surface for cooling cookies (we use a part of our counter, you could also use a table).
Preheat oven to 300*.
In a medium bowl whisk together the flour, soda and salt.
In a large bowl blend sugar and margarine to a grainy paste, then add eggs and vanilla. Mix until blended, but don't over-mix.
Add the dry ingredients to the large bowl until almost combined, then add the chocolate chips and stir until all ingredients are incorporated, but don't over-mix.
Drop by round tablespoons onto an ungreased cookie sheet (about 2" apart), and bake for 18-22 minutes or until golden. Use a spatula to transfer quickly to a cool, hard surface.
Notes:
We found that even after the cookies seemed cool, the chocolate chips were still 'melty', so we left them for about an hour before transferring them to a plate. We didn't wait that long to sample some, though ;-)
Results:
Hubby: "These are outstanding!"
Boy: "These are beyond outstanding! They are outstandingly outstanding!"
Gracie: "Mmmmmm... definitely a make-again!"
Baby: "(munchmunch) Can't talk (munchmunch)... must (munch) eat (munch) cookies (munchmunchmunch)...
Ingredients:
2 1/2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp. salt
1 cup raw sugar
1 cup olive oil margarine (Baby is allergic to milk- you can use softened butter if you prefer)
2 large eggs (we use free-range, grain-fed)
2 tsp. pure vanilla extract
2 cups semisweet chocolate chips (ours are dairy-free, of course, and have no artificial colours or flavours)
Directions:
Thoroughly wash and dry a flat surface for cooling cookies (we use a part of our counter, you could also use a table).
Preheat oven to 300*.
In a medium bowl whisk together the flour, soda and salt.
In a large bowl blend sugar and margarine to a grainy paste, then add eggs and vanilla. Mix until blended, but don't over-mix.
Add the dry ingredients to the large bowl until almost combined, then add the chocolate chips and stir until all ingredients are incorporated, but don't over-mix.
Drop by round tablespoons onto an ungreased cookie sheet (about 2" apart), and bake for 18-22 minutes or until golden. Use a spatula to transfer quickly to a cool, hard surface.
Notes:
We found that even after the cookies seemed cool, the chocolate chips were still 'melty', so we left them for about an hour before transferring them to a plate. We didn't wait that long to sample some, though ;-)
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