Mrs. Field’s-Style Chocolate Chip Cookies

 

The Great Imposter Cookies!

Even though these cookies do not appear to be completely baked, do not over bake them or they’ll be like rocks by the 2nd day. Cookies will remain soft in a covered container by adding a few slices from a fresh, unpeeled apple.
Course Dessert
Cuisine American
Keyword ChocolateChips, cookie, Mrs. Fields
Cook Time 12 minutes
cooling time 5 minutes
Servings 60 cookies

Ingredients

  • 1 pound butter or use ½-lb butter with ½-lb margarine
  • 2 C packed, light brown sugar
  • 2 C granulated sugar
  • 5 large eggs or 6 medium
  • 1 TB vanilla
  • 2 tsp baking soda
  • 6 C self-rising flour
  • 6 ounces semi-sweet chocolate chips
  • 12 ounces MINI semi-sweet chocolate chips
  • 12 ounces milk chocolate morsels
  • 2 C chopped walnuts and/or pecans optional

Instructions

  1. In large bowl, cream butter (and/or margarine) with electric mixer on high speed until light and fluffy. Gradually beat in the sugars, eggs (1 at a time), vanilla and baking soda. Add in only 2 cups of the flour, beating for 5 minutes. Remove beaters and work in remaining flour with sturdy mixing spoon, stirring in chips and nuts last.
  2. Using a 1/8-cup scoop, place dough balls 2 inches apart on a warm, prepared* cookie sheet (see instructions below), slightly flattening each mound with the back of the scoop.
  3. Bake at 350°F for exactly 12 minutes. [Note: Cookies will not look done – very light beige color with definite cracks where wet dough is visible.] Cool on the cookie sheet for 5 minutes before removing carefully to place on paper towels. These cookies are best after 4 hours of cooling on the paper towels…but, who can wait that long?!
  4. *To prepare cookie sheet: spray it with Pam and place it in a 350°F oven for 5 minutes or until Pam turns brown. Remove pan and wipe with paper towel, leaving a light, but even, film on the cookie sheet. Do not re-grease between cookie batches.

Seize Fudge, Like California’s See’s Candy

 

Seize Fudge, Like See's Candy

In California, the only word in candy is the famous See's Candy. If you like their fudge, then you'll love this make-alike version!
Course Dessert
Cuisine American
Keyword California, fudge, See’s Candy
Servings 36 pieces

Ingredients

  • 1 stick butter
  • 12 ounces semi-sweet chocolate chips
  • 2 eggs well beaten
  • 1 pound powdered sugar
  • 1 tsp vanilla

Instructions

  1. In top of double-boiler, over gently simmering water, melt the butter and chocolate chips, stirring until smooth. Remove from heat and beat in eggs with portable electric mixer on high speed. Beat in powdered sugar a little at a time, until smooth, then add vanilla. Pour into greased 9-inch square pan. Chill a few hours until firm enough to cut into 36 squares.

Big Match Sauce – Like McDonald’s Special Sauce

THE BIG MATCH ATTACH – This is the double-decked, at-home-hamburger recipe that promises you will shock the socks off everyone who tries your improvisation of the famous “Golden Arch’s” very own “Big Mac”.

All you need for one ‘Big Match’ is: 2 all beef patties, “Special Sauce”, lettuce, cheese, onions, pickles & 2 sesame seed buns. Sear both sides of the 2 patties in a bit of oil on a hot griddle, cooking to medium-well. Place each patty on the 2 bottom halves of the buns. To each of these, add a tablespoon of Special Sauce (see below), lettuce, cheese, onions and pickles to taste. Assemble one atop the other and add one of the bun tops to the top of that. Serve at once to anyone having a Big Match Attach!

Big Match Special Sauce

THE BIG MATCH ATTACH – This is the double-decked, at-home-hamburger recipe that promises you will shock the socks off everyone who tries your improvisation of the famous “Golden Arch’s” very own “Big Mac”.

All you need for one ‘Big Match’ is: 2 all beef patties, “Special Sauce”, lettuce, cheese, onions, pickles & 2 sesame seed buns. Sear both sides of the 2 patties in a bit of oil on a hot griddle, cooking to medium-well. Place each patty on the 2 bottom halves of the buns. To each of these, add a tablespoon of Special Sauce (see below), lettuce, cheese, onions and pickles to taste. Assemble one atop the other and add one of the bun tops to the top of that. Serve at once to anyone having a Big Match Attach!

Course Main Course
Cuisine American
Keyword FastFood, hamburger, SpecialSauce

Ingredients

  • 1 cup Miracle Whip Salad Dressing
  • 1/3 cup creamy French dressing
  • 1/4 cup sweet pickle relish
  • 1 TB sugar
  • 1/4 tsp pepper
  • 1 tsp dry, minced onions

Instructions

  1. In a small mixing bowl, stir all ingredients together with a spoon, as listed. Makes 2-cups sauce. Keeps up to a week or so if refrigerated & well-covered. Do not freeze this.

Famous Nameless Chocolate Chip Cookies

 

FAMOUS NAMELESS CHOCOLATE CHIP COOKIES

My original version had a dozen ingredients. Look at how I shortened it! Still, the results are identical! An interesting note on the popularity of these cookies… A few years ago, [around 1980], I received a letter from Dr. Joyce Brothers, in which this was the only recipe she requested. I sent her the longer, from-scratch version. I hope she has a chance to try this version. One thing I noted about the original cookie is that it has a “sugary” consistency to it. It’s almost like a confection. When Amos, himself, was interviewed in Family Circle magazine a few years ago, he offered them the recipe for making his kind of cookie at home. I tried that recipe 3 times and it was NOT one bit like his famous cookies. To be like his product, the cookie must be firm, a little crisp, but not dry, and have a definite brown-sugar-flavor and crunchy-texture to it. You can add chopped raisins to the finished batter and you can double the chocolate chips – but do be sure, if you are imitating the original product, that you include some pecan halves, as well as chopped pecans, for these really “make” the cookie!
Course Dessert
Cuisine American
Keyword cookie, FamousAmos
Bake at 350°-F 12 minutes
Servings 54 cookies

Ingredients

  • 1 18-ounce box yellow cake mix
  • 2 3 ¾-ounce boxes butterscotch pudding powder (NOT instant)
  • 1 ¼ cups mayonnaise
  • 1 12-ounce pkg semi-sweet chocolate chips
  • 1 4-ounce pkg walnut chips
  • 1 4-ounce pkg pecan halves

Instructions

  1. Mix the dry pudding powder with the dry cake mix in a roomy bowl. Combine thoroughly, using a slotted spoon or large meat fork.

  2. Then, mix in the mayonnaise; but, don’t use an electric mixer!
  3. When well-blended, add the chips and nuts.
  4. Drop by rounded spoonful, 2 inches apart on an ungreased cookie sheet.
  5. Bake 12 to 14 minutes at 350°F.
  6. It’s important to permit the cookies to cool at least 2 minutes on the baking sheet before moving them, carefully, to paper towels to continue cooling. These are very fragile while warm but tend to firm-up while cooling.
  7. Keep at room temperature in a tightly covered container for up to a month! They freeze poorly.
  8. Makes 4 ½ dozen.

  9. Note: If weather is very humid, you’ll note that these become quite limp if they stand out, uncovered, for any length of time. If you store the cooled, firm cookies in an airtight container they should remain crisp despite humid weather.

Recess Peanut Butter Cups, a Make-Alike Version of Reeses

 

Recess Peanut Butter Cups

The development of this recipe grew from a request made by a local group of parents whose children followed the Feingold diet to arrest hyperactivity. It became one of my most popular recipes across the country – and when I heard from the people at Hershey’s, in Pennsylvania, they were quite upset with my having such a recipe. I assured them that the name “Recess” was drawn from the dictionary definition of the word, meaning “a hidden or secret place” – quite in keeping with the theme of my series. And, because Hershey’s makes the famous product by a similar name (of which there are many in various industries, such as Goodyear and Goodrich both making tires), naturally, I recommended using Hershey’s chocolate in this recipe. I have had recipes sent to me by those who also try to imitate the famous product, but they each contained powdered sugar and were more like a cookie than a candy. I detected no powder sugar in my samplings of the famous product – so I didn’t include it in my imitation.
Course Dessert
Cuisine American
Keyword PBCups, RecessPeanutButterCups, Reese’s
Servings 24 cups
Author TheRecipeDetective

Ingredients

  • 1 8-oz Hershey’s milk chocolate candy bar
  • 3/4 C peanut butter
  • 4 TB butter or margarine or 6 tablespoons melted paraffin – optional – but I use it, adding it to the chocolate when I melt it with the peanut butter. It’s up to you!
  • 3/4 C additional peanut butter

Instructions

  1. In top of double boiler, over HOT but not boiling, water, melt together the 1st three ingredients, stirring well.

  2. Put ¾ cup additional peanut butter in top of another double boiler over simmering water – or in a heat-proof bowl in a shallow pan of simmering water. Let peanut butter melt just to a pouring consistency.
  3. Have 24 miniature paper liners placed inside cupcake or muffin tin wells. You can place them side-by-side on a cookie sheet, but I like the support that the cupcake tin wells give the papers while the candy is “setting”.
  4. Next, divide HALF of the chocolate mixture, equally between each of the paper liners.
  5. Then, divide ALL the melted peanut butter between each of them, spooning it over the top of the chocolate.
  6. Finally, divide the remaining chocolate over the top of the peanut butter.
  7. Let it stand, at room temperature for 2 hours to “set”. Keep them refrigerated in a covered container up to a week. They’ll keep frozen for months – if they even last that long!
  8. NOTE: if you don’t want to bother with the cups, grease a 9-inch square pan, spreading half of the chocolate mixture evenly over the bottom and then the peanut butter over that and finely the remaining chocolate mixture over the peanut butter layer. Let it set until firm to the touch and cut into neat little squares. Makes about 36 pieces, depending on the size of your squares.

Butter Pie Crust, Like Baker’s Square

 

Butter Pie Crust, Like Baker's Square

My most dependable & very favorite recipe!
Course Dessert
Cuisine American
Keyword BakersSquare, baking, ButterCrust, ButterPieCrust, Crust
Cook Time 20 minutes
Servings 1 single crust

Ingredients

  • 1 stick butter (NOT margarine)
  • 1 TB sugar
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1 C all purpose flour

Instructions

  1. Prepare a 10-inch Pyrex pie plate by spraying it in Pam. (Pyrex plates work best with this very rich recipe.) If you don’t have Pam, grease the pan in Crisco only! It might stick otherwise!

  2. Melt the butter in a small sauce pan on medium heat until it’s frothy, but don’t let it change color or become the least-bit brown. (I like to put the stick of butter into my heat-proof, 1 ½-quart, glass mixing bowl, placing it in the microwave for 2 to 3 minutes on “Defrost”.)

  3. As soon as the butter is melted, and while it’s still hot, dump in the remaining ingredients.
  4. Turn your electric mixer on high and beat mixture in a bowl for about 30 seconds or until it comes away from the center and hits the sides of the bowl.
  5. Quickly gather mixture into a ball and pat it out to cover the bottom and sides of the Pam-sprayed Pyrex pie plate.
  6. Bake crust at 375°F for 18 to 20 minutes or until golden brown. Then, fill as desired. Makes one 10-inch pie crust.
  7. Note: Make one single recipe at a time. Do not double this recipe. The dough becomes difficult to work with as it cools and, then, it crumbles and breaks apart.
  8. To make a top crust for a filled pie: Pat out a single recipe, as given above, on a Pam-sprayed and waxed-paper-lined dinner plate. Invert top crust over filled, crust-lined pan, per recipe of your choice. Lift off plate and peel back waxed paper. Make slits for steam to escape. Gently press crust to rim of pie pan with a floured fork (or a fork dipped in ice water.) Use an egg-wash if you wish (one egg yolk, beaten with 1 tablespoon cold water and brushed lightly – lapping it, rather than pressing it, over top of crust), but the butter in this crust should allow it to brown beautifully without the wash. Bake per filling recipe directions. Generally, the best temperature is at 375°F for 25 to 28 minutes or until filling begins to bubble up through the slits in the top crust in the crust is golden brown.

Big Bucket in the Sky! Fried Chicken, Like KFC

 

Big Bucket in the Sky! Fried Chicken

THIS RECIPE was created on-the-spot when I discovered that my usual ingredients and…most familiar utensils were not ready…to use on The Donahue Show (… July 7, 1981) …I had to adlib the experience, calling upon every possible thing I could remember about good cooking. It was luck! And luck – of course – is when preparation and experience meet opportunity!

There was a toaster oven on the table the staff had set up for me to use during the live–telecast of the show. At 8 o’clock in the morning, the producer of the show was driving around Chicago, trying to find a Kentucky Fried Chicken restaurant that was open, so that the audience could later compare what I had prepared to what the restaurant prepared. So, I looked at the ingredients I had on hand and tried to improvise with what was there. The on-the-spot recipe was every bit as good as what Paul & I had been publishing and was so much easier, that again we could prove that there will always be more than one way to arrive at a given result!

Course Main Course
Cuisine American
Keyword BigBucket, chicken, KentuckyFriedChicken, KFC
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Author TheRecipeDetective

Ingredients

  • 3 C self-rising flour
  • 1 TB paprika
  • 2 packages Lipton Tomato Cup-a-Soup powder mix see Index of "Gloria Pitzer's Cookbook - The Best of the Recipe Detective" for my “Cup-of-Thoup” recipe
  • 2 packages Good Seasons’ Italian dressing powder mix
  • 1 tsp salt

Instructions

  1. In doubled plastic food bags, combine all ingredients well, twisting the end of the bags tightly and creating an inflated balloon affect. Shake well to combine.

  2. Spray a jellyroll pan (10 x 15 x 3/4-inch) with Pam or wipe it well with oil.
  3. Run a cut-up chicken fryer under cold water and let excess water drip off, putting all the pieces into a colander to drain a few minutes.
  4. Dredge pieces one at a time in the seasoned flour mixture, by placing each piece in the bag and shaking to coat. Arrange the coated pieces, skin-side up on prepared pan.
  5. Melt ¼ pound margarine or butter and, using a 1-inch-wide, soft-bristled, pastry brush (or one from a paint store with soft hair bristles – NOT plastic bristles,) dab the melted butter or margarine over the floured surface (skin-side only) of each chicken piece until all the melted butter or margarine has been divided between the pieces.
  6. FOR CRISPY COATING: After applying melted butter or margarine, dust pieces with a few additional tablespoons of seasoned flour and drizzle with more melted butter or margarine before baking.

  7. Bake it in a 350°F oven, uncovered, for 1 hour or until golden brown and tender.

Lone John Sliver Fish Batter, Like Long John Silver’s

This make-alike version of Long John Silver’s popular fast food product appears on page 111 in “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer’s Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.

LONE JOHN SLIVER FISH BATTER – Similar in texture and flavoring to [The Recipe Detective’s] “Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!

Lone John Sliver Fish Batter

This picture (here) is of an updated version to the version given below, from the Secret Recipe Detective’s “Free Recipes & Information” sheet (2000).  

Note: Mom found in later years, after the development of the version given below, that the fish coating fried best (with coating staying intact) in 385°F oil, as in the later version pictured here.

This make-alike version (below) of Long John Silver's popular fast food product appears on page 111 in “Gloria Pitzer’s Cookbook – The Best of the Recipe Detective” [published by Balboa Press (January 2018, 1st Printing) – a rewrite by Laura Emerich, of “Gloria Pitzer’s Better Cookery Cookbook” (self-published by Gloria Pitzer's Secret Recipes, May 1983; 3rd Printing)], asking only for proper credit if you care to share it.

LONE JOHN SLIVER FISH BATTER is similar in texture and flavoring to The Recipe Detective's “Archer Teacher Batter”, but made a bit differently. You can pirate your way through a seaworthy voyage of vittles with this crispy fish coating!

Course Main Course
Cuisine American
Keyword DeepFry, fish, FishBatter, LongJohnSilver
Servings 4 people
Author TheRecipeDetective

Ingredients

  • 1/2 C flour
  • 1/2 C biscuit mix
  • 1 tsp season salt
  • 1/2 tsp sugar
  • 1 egg
  • 2 TB corn oil
  • 1 C club soda, or Busch Light beer
  • grated rind of half a lemon
  • 1/4 tsp onion salt

Instructions

  1. Combine flour, biscuit mix, season salt and sugar. Set aside.

  2. Beat egg and oil, adding to half of the club soda or beer.
  3. Stir in flour mixture, plus enough more club soda or beer to make it the consistency of buttermilk.
  4. Stir in lemon rind and onion salt.
  5. Moisten fish fillets in buttermilk [or water as directed in my Arthur Treacher-style recipe (see Index.)] Drain fillets and dredge in plain flour. Allow them to dry a few minutes.
  6. Dip to coat in prepared batter and fry, a few pieces at a time, in 425°F oil/Crisco mix.
  7. When golden brown, remove and keep warm on a paper-lined cookie sheet in a warm oven until all pieces have been fried.
  8. Serve with Tartar Sauce - Serves 4 to 6 sensibly!

 

 

“Gloreos” – The Oreo-Style Cookies

 

5 from 1 vote
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"Gloreos" - The Oreo-Style Cookies

Course Dessert
Cuisine American
Keyword cookie, Gloreos
Cook Time 8 minutes
Cooling Time 20 minutes
Servings 48 cookies
Author Gloria Pitzer's Secret Recipes Newsletter

Ingredients

  • 18 oz. package devil's food cake mix
  • 2 eggs eggs
  • 2 tbsp oil
  • 1/2 cup Nestle's Quik cocoa powder

The Filling:

  • 1 envelope unflavored gelatin
  • 1/4 cup cold water
  • 1 cup Crisco
  • 1 lbs + 1 cup powdered sugar
  • 1 tsp vanilla

Instructions

  1. Cookie: Preheat oven to 400 degrees F. Combine cake mix, eggs + water, oil and cocoa powder. Blend well until you can form it into a ball. Let stand 20 minutes. 

  2. Form dough into 1/2-inch balls placed 2 inches apart on lightly greased baking sheet Flatten each ball with bottom of a greased once drinking glass that has been dipped in Nestle's Quik powder to deepen the color of the cookies to resemble the originals. 

  3. Bake 8 minutes. Immediately out of the oven, flatten each cookie with the back of a pancake turner. Let cool 20 minutes while you prepare the filling.

Filling

  1. Soften the gelatin in 1/4 C cold water and place in a pan of hot water until clear. Meanwhile, beat the Crisco until fluffy, adding the powdered sugar a little at a time. 

  2. Add the vanilla and cooled gelatin and beat 6 minutes. Shape into 1-inch balls and place between the bottom sides of two cookies, pressing them gently but firmly together until the filling becomes nicely rounded at the edges. 

  3. Chill about one hour to set the filling.

Recipe Notes

AboutOreos®

The Oreo cookie was developed and produced by Nabisco in February 1912 at its Chelsea factory in New York City (now Chelsea Market). It was created mainly to target the British market, whose biscuits were seen by Nabisco to be too 'ordinary'. Originally, Oreo was mound-shaped and available in two flavors; lemon meringue and cream. In America, they were sold for 30 cents a pound in novel tin cans with glass tops, which allowed customers to see the cookies.

A newer design for the cookie was introduced in 1916, and as the cream filling was by far the more popular of the two available flavors, Nabisco discontinued production of the lemon meringue filling during the 1920s. The modern-day Oreo was developed in 1952 by William A Turnier, to include the Nabisco logo.

What a lot of people don't know is that over 491 billion Oreo cookies have been sold since they were first introduced, making them the best selling cookie of the 20th century.

Check outwww.nabiscoworld.com/Oreofor more information about Nabisco and their entire line of great snacks.