Food tips

Oven Tips : Check the seal on your oven door for wear. Even a small tear or gap can allow heat to wander away from your meal. A clean seal also provides better heat retention.

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.

Buy Local Food : It’s easy to take locally abundant foods for granted when they’re in season, but you can enjoy many locally produced foods out of season by stocking up. Storing big baskets of hazelnuts (in the Northwest) or pecans (in the Southeast) will come naturally if you start thinking like a squirrel. Look for foods that keep well, such as nuts, honey, winter squash and sweet potatoes and stock up.

Cook safely

Don't ever leave the deep fat frying pan unattended.
Never fill a chip pan more than a third full of oil.

Mrs. Fields Chocolate Chip Cookies

	Category	Baking Recipes
	Views	2962
	Ratings	5

Ingredients And Procedures

DWIGANS (FWDS07A) 1 cup Butter

1/2 cup Granulated sugar

1 1/2 cups Packed brown sugar

2 Eggs

2 1/2 teaspoons Vanilla extract

2 1/2 cups All-purpose flour

3/4 teaspoon Salt

1 teaspoon Baking powder

1 teaspoon Baking soda

6 ounces Semisweet chocolate chips

Preheat oven to 350. In a larger mixing bowl, cream the butter, sugars, eggs and vanilla well. Sift together the flours, salt baking power and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips. With your fingers place golf ball size dough portions 2 inches apart on an ungreased cookie sheet. Bake 9 minutes or until edges are light brown. NOTE: It is very important you not exceed the cooking time given above, even if the cookies appear to be underbaked.When the cookies are removed from the oven the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges. For variation of this cookie substitute milk chocolate for the semi sweet chocolate and or add 1 1/2 cups chopped walnut walnuts or macadamia nuts to the recipe before baking.Although you can sub margarine for butter you will have the best results from butter. The cookie will have a richer taste and will be crisper around the edges like the original.

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<h1>Mrs. Fields Chocolate Chip Cookies</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>DWIGANS (FWDS07A) 1 cup Butter <P>1/2 cup Granulated sugar <P>1 1/2 cups Packed brown sugar <P>2 Eggs <P>2 1/2 teaspoons Vanilla extract <P>2 1/2 cups All-purpose flour <P>3/4 teaspoon Salt <P>1 teaspoon Baking powder <P>1 teaspoon Baking soda <P>6 ounces Semisweet chocolate chips <P><P>Preheat oven to 350. In a larger mixing bowl, cream the butter, sugars, eggs and vanilla well. Sift together the flours, salt baking power and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips. With your fingers place golf ball size dough portions 2 inches apart on an ungreased cookie sheet. Bake 9 minutes or until edges are light brown. NOTE: It is very important you not exceed the cooking time given above, even if the cookies appear to be underbaked.When the cookies are removed from the oven the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges. For variation of this cookie substitute milk chocolate for the semi sweet chocolate and or add 1 1/2 cups chopped walnut walnuts or macadamia nuts to the recipe before baking.Although you can sub margarine for butter you will have the best results from butter. The cookie will have a richer taste and will be crisper around the edges like the original. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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