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Mrs. Fields, you make good cookies

By Nadine Bells | Shine from Yahoo! Canada – Mon, 8 Aug, 2011 12:05 PM EDT

Dying to know the secrets behind Mrs. Fields’ soft, chewy, super-addictive classic chocolate chip cookies? Now you can.

Check out YumSugar’s behind-the-scenes look at the Mrs. Fields kitchen — secrets, like using cold butter instead of softened butter, included.

Eager to make your own? Find the recipe here.

Baking them “low and slow” will give you the advantage. Enjoy.

P.S. That infamous $250-recipe story about the cookies is just an urban legend.

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All Comments

75 comments

Ann-Marie • 8 months ago
I made these cookies. They weren't great, and didn't taste anything like Mrs. Fields cookies. Also, they were so sweet, they made my teeth ache. I'm not impressed, I won't be making these again.
APRIL • 9 months ago
Life is short, eat what makes you happy (in moderation).
- rpackmanus 9 months ago
  yeah? i'd be in divorce court!
Night • 9 months ago
I've always made my chocolate chip cookies with cold butter. They holdd their shape better while baking too. This is something I learned about 50 years ago.
- ellen 9 months ago
  Gotta try this! My cookies melt all over the tray with warm butter.
- rpackmanus 9 months ago
  so butter does'nt warm at 350 degrees??
David H • 9 months ago
And brown sugar, it keeps them moist and chewy, from a former chef of 20+ years around the world.
- rpackmanus 9 months ago
  wtf never heard of brown sugar in cookies???? WTF else do you do with brown sugar?? friggin archimedes are'nt you?
Wendy Potts • 9 months ago
That really makes me want some fresh baked cookies. Nothing like fresh baked cookies. <>spontaneous subject change> glow in the dark cats are real how wrong or right do you think this is? http://glowinthedarkcats.webstarts.com/index.html?r=20110710224158
- Mary 9 months ago
  I want one! ! ! How did they......do that.?
- David 9 months ago
  that is really just wierd and creepy
Momo • 9 months ago
What would be the difference if you use margarine instead of butter?
- Catorina 9 months ago
  The oils in butter and margerine are different. I'm pretty sure that's why most recipes call for butter. I've never baked a cookie using margerine and to be honest, I'd be afraid of the results...
- Zekaric 9 months ago
  Margarine isn't butter. Ok, obviously but the big difference will be in the final taste. Otherwise you should get similar results. Other shortening could also work like vegetable shortening. But again, taste will be different. Some will prefer the taste of cookies made with butter.
- kk 9 months ago
  Margarine in one molecule away from being plastic (no joke). Organic butter is the best choice.
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Reply
macs • 9 months ago
....I like crisp cookies---better for dunking:) Never did like soft!
mm • 9 months ago
They are cloyingly sweet. Yuck. Tried once, not again.
joyces • 9 months ago
Awesome Wonderful cookies. I'll take the recipe for sure. Yippee. Thank you. What a treat!!!
Ronna • 9 months ago
are they kosher?
Jamie • 9 months ago
It's "Soylent Green"! Soylent Green is people!
dee247 • 9 months ago
Then why does say use softened butter in the "Cookie Book" for this recipe? Now that's just deceitful.
A Yahoo! User • 9 months ago
This is a fantastic idea that I will be using for now on. And to the lady who goes by the name of "Smile", maybe if you were eating real foods you would actually smile more often. Eating butter is much better than eating margarine that was made in a food lab. Man, some people are blind sheep who don't have a mind of their own.
des.joseph • 9 months ago
The Jive Bunny cookies are much better than Mrs. Fields...and it is better with butter!
A Yahoo! User • 9 months ago
Spray your cookies with a bit of water from a spray bottle before putting them in the oven and they will stay super soft and yummy!
A Yahoo! User • 9 months ago
Yum, cookies are my favorite. I'm going to make a cookie recipe using cold butter instead of the standard soft butter.
sheilaannejay • 9 months ago
Seriously...that's the entire article??
shannonsaunt • 9 months ago
I know I'm in the minority but I find Mrs Fields cookies just plain greasy.
Noura • 9 months ago
yum yum yum. i love to bake. definite thumbs up :)
Nun Yuh Binnis • 9 months ago
Hmm. I use the exact opposite to get soft and moist cookies! Doesn't matter the chocolate chip recipe I use mine where ALWAYS awful and dry untill I started using these tips!

1. Melt the butter or margerine. It will have a grainy texture when added to the sugar(s). When you ad your egg(s) whip the mixture to hell
2. Use brown sugar especially if the recipe calls for it. Or if you DO subsitute a portion of the brown sugar for splenda or something try to make it an even ration of Brown sugar to splenda. ex. recipe calls for 1 cup brown and 1/2 cup of white. for a *slightly* healthier cookie, use 1 1/2 cups splenda and 1/2 cup Brown sugar.
3. Take them out of the oven a minute or 2 earlier than the recipe calls for, or until the cookies' centres aren't moist.
4.cool on the pan for 3-5 minutes before moving the cookies to wire racks.

follow at least 1 of these tips and you'll have perfectly soft and un-dry cookies!

*these tips may make cookies REALLY moist if the area you live in is very humid, or the air is at least moist. If the air where you live is dry, to get un-dry cookies all of these tips should be used :)

Hope it helps!