Mrs. Fields and a Traditional Cookie Recipe
By Carmela Villegas of Casa San Luis
This Recipe Book is what got me into baking! Everyone in the 90’s had a copy of the Cookie Recipe Book by Mrs. Fields.
When I was growing up, my sisters and I would bake with my mom using the recipes inside. I remember frequent afternoons when we would come home from school and bake. We would choose a cookie recipe that we wanted try for our afternoon snack or to have something to share with our friends the next day.
Through this book I discovered my love for chocolate chip cookies and chewy peanut butter cookies.
As you can see in the picture this book has been through many wars. From egg splashes to sticky sugar stains.
Mrs. Fields is to me “The Cookie Master” and an inspiration to all home bakers. She opened a small cookie bakery that eventually turned into an internationally known brand/franchise.
Here is my favorite Soft and Chewy Peanut Butter Cookie recipe. I still remember trying to perfect the crisscross shape on top of the cookie. This taught me how to be patient when baking. You can’t rush the cooking time or the rest period of your cookie dough.
And of course Practice makes perfect!
This recipe calls for Salted Butter. I have substituted it with Unsalted Butter because I want to control the saltiness of my cookie. I used French Sea Salt but you can use Rock Salt. You can use any type of Peanut Butter: organic, homemade, etc. If you want to experiment try it with Almond Butter.
Serving ideas: Make a Nutella Cookie Sandwich or Ice Cream Sandwich using Vanilla or Chocolate flavored ice cream.
2 C – All Purpose Flour
½ tsp – Baking Powder
1 tsp – Salt
1 C – Brown Sugar
1 C – White Sugar
1 C – Unsalted Butter
1 C – Creamy Peanut Butter
2 tsp. – Vanilla Extract
In a Medium bowl combine flour, baking powder and salt. Mix well with a wire whisk.
In a bowl of your electric mixer, mix the butter and peanut butter together at medium speed.
Gradually add the sugars and mix to form a grainy paste.
Add eggs and vanilla. Mix at medium speed until light and fluffy.
Add the flour mixture and mix at low speed until it’s incorporated. Do not overmix.
Place cookie dough balls unto your baking sheet. With a wet fork gently press a crisscross pattern on top of cookies.
Refrigerate before baking at least for 15 minutes.
Bake for 15-20 mins at 300F degrees.
You can store the cookies at room temp for up to a week.