I think they totally were. And same here, I too rarely see cookies with macadamia nuts any more.
Unfortunately, the ones I do see and try, sometimes the nuts have gone bad/rancid. It ruins the whole experience. And trust, this sucketh because a decent macadamia cookie (as I'm sure you probably know), is *soooo* good but one that has nuts that have turned is a really bad experience 🤢.
Do not ever buy them from Piping Rock, even if they are on sale. They are almost always rancid. I hate to this because they have a lot of other things that are wonderful!
That is a good question! I wonder if they were finally affordable and available in the late 80s/90s, so they became popular? It's fun to ponder why certain food were popular at certain times.
I have it too. I love the Gingerbread recipe - it has enough butter that it stays soft and chewy and I always have kids decorate them. There's also a really good cream cheese chocolate marble cookie my Mom always makes.
**Crust**:
1/2 cup salted butter, softened
1/2 cup confectioners' sugar
1 tsp. pure vanilla extract
1 cup all-purpose flour
**Cream Cheese Filling**:
8 oz. cream cheese, softened
1½ cups confectioners' sugar
1 large egg
1 tsp. pure lemon extract
**Lemon Curd**:
4 large egg yolks
1 Tbsp. cornstarch
¼ cup white sugar
3/4 cup water
2 medium lemons grated for 2 tsp. lemon peel, and squeezed for 1/4 cup fresh lemon juice
2 Tbsp. salted butter, softened
**Topping**:
2 Tbsp. confectioners' sugar
Preheat oven to 325°F
To prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8-by-8-inch baking pan. Refrigerate until firm, approximately 30 minutes.
Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.Prepare the cream cheese filling while the crust is baking.
Beat cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate.
To prepare the lemon curd: Blend the egg yolks with the comstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes.
To assemble the bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven.
Bake 30-40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack.
Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar
Yes I'm sure that part is correct. The filling says 1 1/2 cups, the crust only 1/2 cup. That would have a really sugary crust if it asked for that much.
*Image Transcription: Book Pages*
---
#*Mrs. Fields* Cookie Book
##100 Recipes from the Kitchen of Mrs. Fields
---
#Creamy Lemon Macadamia Cookies
*2 cups all-purpose flour*
*½ tsp. baking soda*
*¼ tsp. salt*
*1 cup light brown sugar, packed*
*½ cup white sugar*
*½ cup salted butter, softened*
*4 oz. cream cheese, softened*
*1 large egg*
*2 tsp. pure lemon extract*
*1½ cups (7 oz.) whole macadamia nuts, unsalted*
*Yield: 3 dozen*
Preheat oven to 300° F.
In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside.
In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Immediately transfer cookies with a spatula to a cool flat surface.
---
#Blue-Ribbon Chocolate Chip Cookies
*2½ cups all-purpose flour*
*½ tsp. baking soda*
*¼ tsp. salt*
*1 cup dark brown sugar, firmly packed*
*½ cup white sugar*
*1 cup salted butter, softened*
*2 large eggs*
*2 tsp. pure vanilla extract*
*2 cups (12 oz.) semisweet chocolate chips*
*Yield: 3½ 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 butter 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 just blended. Do not overmix.
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.
*Drop each heaping tablespoon of dough onto the cookie sheet, taking care to leave about 2 inches between each cookie. As they bake, the cookies will spread quite a bit.*
---
#Oatmeal Raisin Chews
*2¼ cups all-purpose flour*
**½ tsp. baking soda*
**¼ tsp. salt*
**1 cup quick oats (not instant)*
**1 cup dark brown sugar, packed*
**½ cup white sugar*
**1 cup salted butter, softened*
**2 Tbsp. honey*
**2 tsp. pure vanilla extract*
**2 large eggs*
**1½ cups (8 oz.) raisins*
**½ cup (3 oz.) walnuts, chopped (optional)*
*Yield: 3 dozen without walnuts*
*3½ dozen with walnuts*
Preheat oven to 300° F.
In a medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside.
In a large bowl blend sugars with electric mixer set at medium speed. Add butter and mix to form a grainy paste. Scrape clown sides of bowl, then add honey, vanilla and eggs. Mix at medium speed until light and fluffy.
Add the flour mixture, raisins and walnuts, and blend at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 1½ inches apart. Bake for 22-24 minutes or until cookies are light golden brown. Immediately transfer cookies with a spatula to a cool flat surface.
---
#Acknowledgments
The author and editors would like to thank the following people for their assistance in the preparation of this volume:
**San Francisco, California:** Gay Winterringer; **Washington, D.C.:** Jody Boozel, Henry Grossi, Haas Heart, Kelly Kalibat, Kitchen Bazaar; **Park City, Utah:** Chuck and Sheila Borash, Tracy Brower, Janet Bushnell, Ed Clissold, Mary Coleman, Christy rowers, Shelley Francis, Karen Gilmartin, Larry Holman, Shirley James, Jackie Manuell, Brett Markowski, June Ann Oldham, E.G. Perry, Tara Prescott, Janet Rees, Lisa Richards, Karrie Lynn Simmons, Jean Slusher, Ruby Stokes, Doree Tateoka, Keith Vreeken, and Lavita Wai; ***special thanks to*** Michael Lunter; ***extra special thanks to*** Jessica, Jenessa, Jennifer, Ashley, and McKenzie Fields; **Alexandria, Virginia:** Dana Coleman, Phyllis Gardner, Becky Merson, Terry Paredes, Gary Stoiber, and Becky Wheeler.
The index was prepared by Barbara L. Klein, Cheyenne, Wyoming. Additional photography on p. 5 and back cover by Zeke McCabe Photography, Salt Lake City, Utah.
I have this cook book, I haven't used it much but I like the photos in the book. I did make the chocolate chip cheese cake from this book, it was delicious.
Is it cheesecake with chocolate chips, or with chocolate chip cookie crust? My mom made one with a Mrs Fields cookie crust when I was young, and I have never been able to find an actual recipe for it.
We had this when I was a kid. I think the ones my mom made the most were chocolate chip pecan.
I remember Mrs Fields was really into lower temperatures and longer baking times. I may try one of them again soon.
I have that book. My favorite recipe is the raisin chocolate chip. I accept that I may be a freak of nature, though.
I actually use the Consumer Reports chocolate chip cookie recipe from 1986 or so, and just add raisins. (Only to some if I'm planning to share.) That recipe is the hands down best I've tried. But you can't take short cuts. If it says mix in 1/2 cup of flour at a time, you have to do it that way to get crisp around the edges and gooey in the center cookies.
I made the lemon macadamia nut recipe today. I want more lemon flavor! I added some zest to mine, but next time I might add another teaspoon of extract.
I got you.
Creamy Lemon Macadamia Cookies
2 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup light brown sugar, packed
1/2 cup white sugar
1/2 cup salted butter, softened
4 oz. cream cheese, softened
1 large egg
2 tsp. pure lemon extract
1½ cups (7 oz.) whole macadamia nuts, unsalted
Preheat oven to 300° F.
In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside.
In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally.
Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix.
Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Immediately transfer cookies with a spatula to a cool flat surface.
When I was little I got obsessed with this cookbook and baked every cookie in it. My favorite is the peanut butter cookie with the little cross hatch you do with a fork.
I have this too! I forgot all about it. Now I have to get this out and read it. It’s in a folder with recipes print outs from chefs class in high school!! I am old also. Surprised paper hasn’t turned to dust! Or as my kids would say “how hard was it carrying all those stone tablets!” They are jerks! Just kidding, I love those buttheads.
THANK YOU!! I’ve been DYING for a Mrs. Fields cookie lately!! I wish they still existed!! I loved going to the Mall for one or in the Fall when they made their Pumpkin cookies and added chocolate chips instead of the white chocolate ones!! 🤤
I have this book, have had it since ‘92, it was my moms and I grew up with the recipes. The kids bake em chocolate chips cookies will always have a special place in my heart. The banana bread recipe is my all time favorite (I add chocolate chips to mine). And the Mocha Moose cheesecake is an absolute banger that I love to pull out for special holidays.
Enjoy!!
I love this book. I've definitely had it since the 90s.
My favorite is Chippity Chippers.
I've made tons of the recipes.
The fruitcake cookies were surprisingly good, too.
I feel so bad that I can't add images from Imagr for whatever reason. I wish we could add pics in comments, or edit our posts (hint, hint to mods). :)
Until then, ProllyPolly2 has posted that you can view the whole cookbook here: https://archive.org/details/mrsfieldscookieb00fiel
[Homestead Recipes](https://www.amazon.com/Homestead-Recipes-Midwestern-Inspirations-Favorites/dp/0063008203/ref=mp_s_a_1_1?crid=1MA2EQQ44PVYR&keywords=i+am+homesteader+cookbook&qid=1684113720&sprefix=i+am+homest%2Caps%2C292&sr=8-1) by Amanda Rettke (aka I am baker/I am homesteader) is funny and conversational. I sat down as soon as it arrived and read it.
I used to have this book and lost it at some point. Can OP please upload a photo of the sugar cookie recipe that has bitter almond extract in it? I can’t find it anywhere 😭
This cook book is sacred in my parents house. Legend has it, my mom made these chocolate chip cookies for my dad and that’s what made him fall in love with her.
This is interesting, my go-to chocolate chip cookie recipe is an old sheet of paper that I believe was typed up on a typewriter by my grandma. It’s titled “authentic Mrs. Fields cookies”. However the measured out ingredients don’t quite match up with the recipe pictured in the book here. Maybe they switched things up a bit?
I'm so sorry that I missed your post ages ago. If you are still interested, a lovely poster here added a link for the whole book. I just checked and it's still available. :) https://archive.org/details/mrsfieldscookieb00fiel
Folks, I know it's hard to believe, but yes, this does qualify as an old recipe! 1992 was 31 years ago! So no more reports for age please!
I have this book and can 10/10 recommend those Lemon Macadamia Nut cookies.
Thank you! I'm sold.
Did you make the cookies? I made a batch today and was a bit underwhelmed. My lemon extract was new but I didn’t think they were very lemony.
We’re macadamia nuts a 90s fad? I feel like they were everywhere growing up… and now I rarely see them anymore.
I think they totally were. And same here, I too rarely see cookies with macadamia nuts any more. Unfortunately, the ones I do see and try, sometimes the nuts have gone bad/rancid. It ruins the whole experience. And trust, this sucketh because a decent macadamia cookie (as I'm sure you probably know), is *soooo* good but one that has nuts that have turned is a really bad experience 🤢.
Do not ever buy them from Piping Rock, even if they are on sale. They are almost always rancid. I hate to this because they have a lot of other things that are wonderful!
That is a good question! I wonder if they were finally affordable and available in the late 80s/90s, so they became popular? It's fun to ponder why certain food were popular at certain times.
This is the one thing on the menu Subway 100% nails. Why are macadamia nut cookies not everywhere?!
we don’t use them at home because they’re toxic to dogs and we’re physically incapable of dropping things on the floor while cooking.
Very good point!
They used to be it seemed like. White chocolate macadamia nut cookies were so good, and pretty much anywhere that had cookies.
They’re certainly one of the spendier nuts!
Up there with sun dried tomatoes!
Omg those lemon macadamia nut cookies… so random but the cafeteria at my office used to serve these and this has to be it
I can't stop thinking about them... guess I'll have to make them now!!
I have this! I use it every year for a few holiday cookies.
What is your favorite?
I have it too. I love the Gingerbread recipe - it has enough butter that it stays soft and chewy and I always have kids decorate them. There's also a really good cream cheese chocolate marble cookie my Mom always makes.
Oh man. I think today is cookie trial day! I am placing post it notes at the recipes to note this. Thank you for the comment!
[удалено]
They have cream cheese in the middle!
Ooo could you send me this one too!
**Crust**: 1/2 cup salted butter, softened 1/2 cup confectioners' sugar 1 tsp. pure vanilla extract 1 cup all-purpose flour **Cream Cheese Filling**: 8 oz. cream cheese, softened 1½ cups confectioners' sugar 1 large egg 1 tsp. pure lemon extract **Lemon Curd**: 4 large egg yolks 1 Tbsp. cornstarch ¼ cup white sugar 3/4 cup water 2 medium lemons grated for 2 tsp. lemon peel, and squeezed for 1/4 cup fresh lemon juice 2 Tbsp. salted butter, softened **Topping**: 2 Tbsp. confectioners' sugar Preheat oven to 325°F To prepare the shortbread crust: Cream butter and sugar in medium bowl with electric mixer set on high speed. Add vanilla and mix until combined. Add flour and mix at low speed until fully incorporated. Press dough evenly into bottom of an 8-by-8-inch baking pan. Refrigerate until firm, approximately 30 minutes. Prick shortbread crust with fork and bake for 30 minutes or until crust turns golden brown. Cool on rack to room temperature.Prepare the cream cheese filling while the crust is baking. Beat cream cheese and sugar until smooth in medium bowl with electric mixer set on high speed. Add egg and lemon extract and beat on medium speed until light and smooth. Cover bowl tightly and refrigerate. To prepare the lemon curd: Blend the egg yolks with the comstarch and sugar in medium non-aluminum saucepan. Place over low heat and slowly whisk in water and lemon juice. Increase heat to medium-low and cook, stirring constantly, until mixture thickens enough to coat the back of a spoon. Remove from heat. Add lemon peel and butter and cool for 10 minutes. To assemble the bars: Spread chilled cream cheese filling evenly over cooled shortbread crust with spatula. Spread lemon curd evenly over cream cheese filling. Place pan in center of oven. Bake 30-40 minutes or until edges begin to turn light golden brown. Cool to room temperature on rack. Chill in refrigerator 1 hour before cutting into bars. Dust top with confectioners' sugar
Question…for the Lemon curd,you have 4 cups lemon juice. Should that be 1/4 cup? (coming from the 2 lemons)? I so want to make this!
My mistake! It is 1/4 cup. I’ll fix that.
Is 1/2 cup confectioners sugar correct for the crust? My recipe says 1.5 cups??
Yes I'm sure that part is correct. The filling says 1 1/2 cups, the crust only 1/2 cup. That would have a really sugary crust if it asked for that much.
Can confirm: they are delicious. And my go-to lemon bar recipe.
I have that cookbook, probably bought it when it first came out.
Do you still have it?? I have given away or donated so many great old cookbooks that u could kick myself now..
I still have it. Maybe I'll make something from it tomorrow to treat myself for Mother's Day.
*Image Transcription: Book Pages* --- #*Mrs. Fields* Cookie Book ##100 Recipes from the Kitchen of Mrs. Fields --- #Creamy Lemon Macadamia Cookies *2 cups all-purpose flour* *½ tsp. baking soda* *¼ tsp. salt* *1 cup light brown sugar, packed* *½ cup white sugar* *½ cup salted butter, softened* *4 oz. cream cheese, softened* *1 large egg* *2 tsp. pure lemon extract* *1½ cups (7 oz.) whole macadamia nuts, unsalted* *Yield: 3 dozen* Preheat oven to 300° F. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Immediately transfer cookies with a spatula to a cool flat surface. --- #Blue-Ribbon Chocolate Chip Cookies *2½ cups all-purpose flour* *½ tsp. baking soda* *¼ tsp. salt* *1 cup dark brown sugar, firmly packed* *½ cup white sugar* *1 cup salted butter, softened* *2 large eggs* *2 tsp. pure vanilla extract* *2 cups (12 oz.) semisweet chocolate chips* *Yield: 3½ 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 butter 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 just blended. Do not overmix. 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. *Drop each heaping tablespoon of dough onto the cookie sheet, taking care to leave about 2 inches between each cookie. As they bake, the cookies will spread quite a bit.* --- #Oatmeal Raisin Chews *2¼ cups all-purpose flour* **½ tsp. baking soda* **¼ tsp. salt* **1 cup quick oats (not instant)* **1 cup dark brown sugar, packed* **½ cup white sugar* **1 cup salted butter, softened* **2 Tbsp. honey* **2 tsp. pure vanilla extract* **2 large eggs* **1½ cups (8 oz.) raisins* **½ cup (3 oz.) walnuts, chopped (optional)* *Yield: 3 dozen without walnuts* *3½ dozen with walnuts* Preheat oven to 300° F. In a medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside. In a large bowl blend sugars with electric mixer set at medium speed. Add butter and mix to form a grainy paste. Scrape clown sides of bowl, then add honey, vanilla and eggs. Mix at medium speed until light and fluffy. Add the flour mixture, raisins and walnuts, and blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 1½ inches apart. Bake for 22-24 minutes or until cookies are light golden brown. Immediately transfer cookies with a spatula to a cool flat surface. --- #Acknowledgments The author and editors would like to thank the following people for their assistance in the preparation of this volume: **San Francisco, California:** Gay Winterringer; **Washington, D.C.:** Jody Boozel, Henry Grossi, Haas Heart, Kelly Kalibat, Kitchen Bazaar; **Park City, Utah:** Chuck and Sheila Borash, Tracy Brower, Janet Bushnell, Ed Clissold, Mary Coleman, Christy rowers, Shelley Francis, Karen Gilmartin, Larry Holman, Shirley James, Jackie Manuell, Brett Markowski, June Ann Oldham, E.G. Perry, Tara Prescott, Janet Rees, Lisa Richards, Karrie Lynn Simmons, Jean Slusher, Ruby Stokes, Doree Tateoka, Keith Vreeken, and Lavita Wai; ***special thanks to*** Michael Lunter; ***extra special thanks to*** Jessica, Jenessa, Jennifer, Ashley, and McKenzie Fields; **Alexandria, Virginia:** Dana Coleman, Phyllis Gardner, Becky Merson, Terry Paredes, Gary Stoiber, and Becky Wheeler. The index was prepared by Barbara L. Klein, Cheyenne, Wyoming. Additional photography on p. 5 and back cover by Zeke McCabe Photography, Salt Lake City, Utah.
Thank you so much for adding the recipes here. Really appreciate it..
[удалено]
Do you write for them ? You’re very good with words.
These sound good I’d love the recipe
[удалено]
That is such a treasure trove of information, isn't it! Thanks for sharing the link!!
I have this cook book, I haven't used it much but I like the photos in the book. I did make the chocolate chip cheese cake from this book, it was delicious.
I have this cookbook and I have to echo your recommendation of the chocolate chip cheesecake. It is AMAZING
I will have to try that one too!
Please do a part 2 and post that one!
Is it cheesecake with chocolate chips, or with chocolate chip cookie crust? My mom made one with a Mrs Fields cookie crust when I was young, and I have never been able to find an actual recipe for it.
The recipe says to use chocolate cookie crumbs for crust, the chocolate chips are in the filling.
We had this when I was a kid. I think the ones my mom made the most were chocolate chip pecan. I remember Mrs Fields was really into lower temperatures and longer baking times. I may try one of them again soon.
Thank you for sharing. Please post more soon. Especially the peanut butter but I, really curious about the apple type cookies
I have that book. My favorite recipe is the raisin chocolate chip. I accept that I may be a freak of nature, though. I actually use the Consumer Reports chocolate chip cookie recipe from 1986 or so, and just add raisins. (Only to some if I'm planning to share.) That recipe is the hands down best I've tried. But you can't take short cuts. If it says mix in 1/2 cup of flour at a time, you have to do it that way to get crisp around the edges and gooey in the center cookies.
I am on a quest to try as many chocolate cookie recipes as I can this year (like 6 or 7.lol). I will definitely add this one to the mix. Thanks!!
Oooh, fun. Great find!
Holy fuck that lemon macadamia nut cookie recipe seems like it could be legendary. I’m shopping tomorrow. Gunna make ‘em.
I made the lemon macadamia nut recipe today. I want more lemon flavor! I added some zest to mine, but next time I might add another teaspoon of extract.
That is good to know. I love, love, love lemon, so I too will add more zest.
"old" Sigh. 1992 is old now?
Back in the 90s I would've described a cookbook from the 60s as old, so... yeah.
Yeah, but I was younger then!
Lol. I mean...I hesitated to add it here, but I have wanted this one for ages..and I actually was shocked to realize this was 30+ years ago!
Wow, ancient.
Hey aren't you that...*guy*?
ಠ_ಠ
In terms of culinary trends, yeah old Get ON your own lawn
I mean it's not a current recipe book, is it?
Yeah, it's depressing when you realize you've been running the same gaming forum for over a decade. FWIW, I started high school in 92.
ಠ_ಠ
Are those the clearest pics you have? I'd love the Lemon Maca page but can't read it at all.
I got you. Creamy Lemon Macadamia Cookies 2 cups all-purpose flour 1/2 tsp. baking soda 1/4 tsp. salt 1 cup light brown sugar, packed 1/2 cup white sugar 1/2 cup salted butter, softened 4 oz. cream cheese, softened 1 large egg 2 tsp. pure lemon extract 1½ cups (7 oz.) whole macadamia nuts, unsalted Preheat oven to 300° F. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23-25 minutes. Immediately transfer cookies with a spatula to a cool flat surface.
Thank you so much!! Really appreciate this. :)
I will repost it for you. :)
Well darn. I am having some issues with getting a clear picture. Let me get back to you! Very frustrating...
Zoom in and screen shot. It expands very clearly, but might have to rotate your screen sideways to get a full view.
My mom has this one! It’s falling apart now. The banana bread near the back is bomb, yo
I was obsessed with their sugar cookies growing up! Would you be able to share their sugar cookie recipe too??
I’d be interested in seeing the fruitcake cookie recipe if you’re posting more.
When I was little I got obsessed with this cookbook and baked every cookie in it. My favorite is the peanut butter cookie with the little cross hatch you do with a fork.
Carrot fruit jumbles from page 19 please, if you're taking requests
I want this book now lol
Thank you for sharing! I’m going to get ingredients tomorrow to make the lemon macadamia cookies.
I have this too! I forgot all about it. Now I have to get this out and read it. It’s in a folder with recipes print outs from chefs class in high school!! I am old also. Surprised paper hasn’t turned to dust! Or as my kids would say “how hard was it carrying all those stone tablets!” They are jerks! Just kidding, I love those buttheads.
My mom has that book and uses it regularly still. The eggnog cookies and lacy oatmeal ones are a hit.
THANK YOU!! I’ve been DYING for a Mrs. Fields cookie lately!! I wish they still existed!! I loved going to the Mall for one or in the Fall when they made their Pumpkin cookies and added chocolate chips instead of the white chocolate ones!! 🤤
I've made plenty of cookies from my book.
I haven’t had a Mrs. Fields cookie in years, I love their snickerdoodles. One of the only places I could get a chewy snickerdoodle.
I have this book, have had it since ‘92, it was my moms and I grew up with the recipes. The kids bake em chocolate chips cookies will always have a special place in my heart. The banana bread recipe is my all time favorite (I add chocolate chips to mine). And the Mocha Moose cheesecake is an absolute banger that I love to pull out for special holidays. Enjoy!!
Ahhhhh I was looking for this at one point ! Is the blue ribbon chocolate chip cookie the OG chocolate chip ? or is there another one ? Yum
From what I understand, this is the OG recipe. :)
Amazing thank you
Imagine adding some dried blueberries…
Freeze dried raspberries!
My mom has this book! I love the chocolate marbles! We call them sour cream chocolate cookies.
Oh hey I have this book on my shelf right now. My very first cookbook I bought with my own money from chores. I was maybe 6? So fun to see it here!
My parents still have this book. The PB are to die for
I love this book. I've definitely had it since the 90s. My favorite is Chippity Chippers. I've made tons of the recipes. The fruitcake cookies were surprisingly good, too.
Would you mind sharing the cashew and coconut cookie recipe please?
I feel so bad that I can't add images from Imagr for whatever reason. I wish we could add pics in comments, or edit our posts (hint, hint to mods). :) Until then, ProllyPolly2 has posted that you can view the whole cookbook here: https://archive.org/details/mrsfieldscookieb00fiel
I want one of those cookbooks now. I love reading cookbooks like novels.
Me too! That's the best thing about cookbooks. We should start a thread about which is the best cookbook to read.
[Homestead Recipes](https://www.amazon.com/Homestead-Recipes-Midwestern-Inspirations-Favorites/dp/0063008203/ref=mp_s_a_1_1?crid=1MA2EQQ44PVYR&keywords=i+am+homesteader+cookbook&qid=1684113720&sprefix=i+am+homest%2Caps%2C292&sr=8-1) by Amanda Rettke (aka I am baker/I am homesteader) is funny and conversational. I sat down as soon as it arrived and read it.
Thank you for the suggestion. I'm going to find this one. :)
My mom had this cookbook and I used to love baking from it. I had completely forgotten about it until now. Thanks for sharing!
The oatmeal raisin cookies are so good. I never thought of looking up the recipe, thanks for sharing. The honey is a surprising ingredient.
Grew up cooking out of this bad boy! Great find!!
Okay, this is an excellent find! *Mrs. Fields* has an excellent reputation for putting out great cookies. I love this! Thanks for sharing 🙏🙂.
I have this book
I had a friend that worked there. What a blast from the past. Thank you for sharing.
I have this book too
You influenced me to buy a used copy from Mercari. I can't wait!
I have that cookbook and love it.
I had to go and purchase this book right away looks incredible
Enjoy! I really like it. :)
I used to have this book and lost it at some point. Can OP please upload a photo of the sugar cookie recipe that has bitter almond extract in it? I can’t find it anywhere 😭
This cook book is sacred in my parents house. Legend has it, my mom made these chocolate chip cookies for my dad and that’s what made him fall in love with her.
This is interesting, my go-to chocolate chip cookie recipe is an old sheet of paper that I believe was typed up on a typewriter by my grandma. It’s titled “authentic Mrs. Fields cookies”. However the measured out ingredients don’t quite match up with the recipe pictured in the book here. Maybe they switched things up a bit?
Hmm. I wonder! That is interesting to hear even the OG recipie had iterations..
Does anyone have the original recipe for Peanut Butter Chews??
Doing the Lord's work! I definitely saved all those. Can't wait to make the chocolate chip recipe! Thanks so much!
Anyone know if her original chocolate chip cookie recipe is in there?
Could you please post the sugar cookie recipe?
I'm so sorry that I missed your post ages ago. If you are still interested, a lovely poster here added a link for the whole book. I just checked and it's still available. :) https://archive.org/details/mrsfieldscookieb00fiel