Mrs Fields Peanut Butter Cookies Recipes

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.

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.

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.

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.

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.

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.