From the Kitchen of Mrs. Field’s….
Blue Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed
1/2 cup sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups (2 oz) semisweet chocolate
chips
yield 3 1/2 dozen
Preheat oven to 300 F.
In medium bowl combine flour, soda, and salt.
Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butte and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
From the Kitchen of Mrs. Field’s….
Oatmeal Raisin Chews
2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup quick oats (not instant)
1 cup dark brown sugar,packed
1/2 cup sugar
1 cup salted butter, softened
2 Tbsp. honey
2 large eggs
2 tsp. pure vanilla extract
1 1/2 cups (8 oz.) raisins
1/2 cup (3 oz.) walnuts, chopped (optional)
Yeild: 3 1/2 dozen with walnuts
3 dozen without walnuts
Preheat oven to 300 F.
Preheat oven to 300 F.In medium bowl combine flour, soda, salt, and oats. Mix well with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Then add honey, eggs and vanilla extract, and mix at medium speed until light and fluffy.
Add the flour mixture, raisins, and walnuts, and blend at low speed until just combined. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
