Mrs. Fields Cookie Recipe II Recipe Reviews - Allrecipes.com (Pg. 7)
Reviewed: Feb. 28, 2001
Grating the chocolate takes FOREVER but these cookies are remarkably good. I can't figure out how long they need to be baked -- they seem like they could use more time when they come out, but later on harden a bit. Store with a slice of bread in closed container to keep moist
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Reviewed: Feb. 13, 2001
This recipe tastes great and is easy to make. I added a tablespoon of cocoa and it turned out great!
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Reviewed: Nov. 24, 2000
I've been making these cookies since the late 1980s. Always a major hit with anyone who eats them! The key to success is to not over bake them. Various stories have been attached to this recipe -- when I recevied it via e-mail long ago, the theory was the recipe cost someone $200 and they were getting "even" by passing it around. Who cares what urban legend is attached to this recipe -- the cookies are simply the best that I've ever made.
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Reviewed: Nov. 22, 2000
A great recipe that delivers awesome chocolate chip cookies. A few additions to the recipe: 1. chill the chocolate bar before grating...simplifies the process. Use a food processor to expedite this part of the recipe. 2. make sure that the oats are ground completely. I usually empty the blender and add them again. 3. I find that people are just as happy without the nuts, and some people either can't eat nuts or hate them in cookies. Leaving out the nuts will improve overall acceptance. 4. It may be obvious to people who really know how to cook, but these cookies turn out much better when you hand mix the ingredients. Ok, maybe it's my own superstition, but I really believe this...stick your bar hands in there and really "feel the dough". 5. I always cool the dough before rolling into balls...it makes it easier to roll into balls, and the slighty chilled dough seems to improve the final shape of the cookies (no idea why, but seems to work).
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Reviewed: Oct. 23, 2000
the only chocolate chip recipe I make.
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Reviewed: Sep. 1, 2000
This is a tasty cookie but the oatmeal flavor is too prominent for my preference. Grinding the oats was time consuming as well; I might try just purchasing the oat flour if I make this recipe again.
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Cooking Level: Expert

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Reviewed: Apr. 8, 2000
These cookies are absolutely delicious. Everybody loves and raves about them. The flavor is rich, and the texture is thick, soft and hearty. Everytime I make these cookies, they are the first dessert devoured. Everyone wants the recipe. They are definitely worth baking, and so delicious, worth every calorie. The dough is thick, I roll the cookies into balls so they all come out the same size and shape. LTE
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Displaying results 61-67 (of 67) reviews

 
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