homemade cookie recipe

This Mrs. Fields Cookie from Delish.com might taste even better than the original.

Mrs. Fields Chocolate Chip Cookies

c. all-purpose flour

baking soda

kosher salt

c. (2 sticks) butter, cold,

c. packed dark brown sugar

c. sugar

eggs

pure vanilla extract

c. chocolate chips

What kind of chocolate chips do you prefer?

loved the recipe I will recommend this but the cold butter was a bit of a struggle but

These are delicious! They hold their shape beautifully. My son said it was the best chocolate chip cookie he'd ever tasted.

It tasted really good. I loved the chocolate chips and everything. It was like a chocolate water fountain in my mouth

Little less butter would be better. Also, before i cooked mine, i put a few chips on top

Def doesn’t taste like Mrs. Fields . Mine came out very crunchy on the outside and chewy on the inside. Was very buttery so I would use less better. Not terrible, but not great; hence the 3 stars.

Mine did <strong>not</strong> taste like Mrs. Fields cookies.

They tasted good! Not like the Mrs. Fields cookies from the package, but still pretty tasty. I made these using butter I had left out since 9:00 AM, and began mixing at about 5:30 PM. This didn't cause any kind of structure issue, so forgoing cold butter won't kill the recipe. I might even suggest adding less chips, because they felt a little too chocolatey.

These German Chocolate Cookie Stacks are homemade German chocolate cookies and coconut pecan frosting layered into fun cookie stacks. They are delicious chocolate coconut cookies that everyone will love.

German Chocolate Cookie Stacks

butter, room temperature

sugar

brown sugar

oz german chocolate, melted

tsp vanilla extract

all purpose flour

tsp baking soda

cornstarch

evaporated milk

vanilla

butter, cubed

coconut

pecans

2. Cream butter, sugars and chocolate together for 3-4 minutes, until light and fluffy.

3. Add the egg and vanilla and beat until well combined.

4. Add the flour, baking soda and cornstarch and mix until smooth.

5. Scoop balls of about 1 tbsp of dough out onto a cookie sheet lined with a silicone baking mat, or parchment paper.

7. Remove from oven and allow to cool for about 3 minutes, then remove to cooling rack to finish cooling.

8. Once cooled, make the frosting. In a large saucepan, combine the egg yolks, milk and vanilla and whisk until well combined.

9. Add sugar and butter and cook on medium heat for 12-15 minutes, or until thickened (almost pudding-like) and golden brown, stirring constantly.

10. Remove from heat and add coconut and pecans. Mix well.

12. Using three cookies per stack, layer the cookies into stacks with the coconut pecan frosting. Each stack should have three layers of frosting. If the frosting is too thin, add more coconut until thickened. Refrigerate cookies until ready to serve.

These soft batch cookies are made with a combination of butter and cream cheese, which makes them extra rich and delicious!

Softbatch Cream Cheese Chocolate Chip Cookies

(1 stick) unsalted butter, softened

cream cheese, softened*

light brown sugar, packed

vanilla extract

all-purpose flour

salt,

semi-sweet chocolate chips

To the bowl of a stand mixer fitted...

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, cream cheese (measure it by smooshing it into a 1/4-cup measure), sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use an electric hand mixer and beat for at least 7 minutes).

Stop, scrape down the sides of the bowl,...

Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.

Add chocolate chips and chunks, and beat momentarily...

Add chocolate chips and chunks, and beat momentarily to incorporate, or fold in by hand.

Using a medium 2-inch cookie scoop, form heaping mounds...

Using a medium 2-inch cookie scoop, form heaping mounds (I made 28). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Preheat oven to 350F, line a baking sheet...

Preheat oven to 350F, line a baking sheet with a Silpat Non-Stick Baking Mat or spray with cooking spray and place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).

Bake for 8 to 9 minutes, or until...

Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool.

Allow cookies to cool on the baking sheet...

Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.***

Cookies will keep airtight at room temperature for...

Cookies will keep airtight at room temperature for up to 1 week, or in the freezer for up to 3 months. Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

These easy oatmeal cookies are soft, chewy and loaded with salty macadamia nuts and sweet white chocolate chips!

Oatmeal White Chocolate Macadamia Nut Cookies

unsalted butter

all-purpose Flour

oats

salt

macadamia nuts

white chocolate chips

Preheat the oven to 350° F. Line a baking sheet with parchment paper or a silicone baking sheet.

Soften the butter in the microwave for 10-15 seconds. Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.

Next add the eggs and vanilla extract and continue beating until well incorporated.

In a separate bowl, combine the flour, oats, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form.

Before the dough thickens, add the chopped macadamia nuts and chocolate chips. Beat a couple of times until they start to incorporate.

Use a large cookie scoop and place on a sheet pan about 2 inches apart. Bake for 11-13 minutes. The center of the cookie should be slightly under baked but not too gooey. Allow to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool.

Top 4 homemade cookie recipe recipes from across the web

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Mrs. Fields Chocolate Chip Cookies

German Chocolate Cookie Stacks

Softbatch Cream Cheese Chocolate Ch...

Oatmeal White Chocolate Macadamia N...

Top 4 homemade cookie recipe recipes from across the web

The most viewed homemade cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mrs. Fields Chocolate Chip Cookies

German Chocolate Cookie Stacks

Softbatch Cream Cheese Chocolate Ch...

Oatmeal White Chocolate Macadamia N...

The most viewed homemade cookie recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine