MRS. FIELDS

MRS. FIELDS

Ingredients:
1 cup quick-cooking rolled oats
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
2 teaspoons grated lemon zest
1 cup packed dark brown sugar
12 tablespoons (1½ sticks) unsalted butter, softened
1 large egg
½ cup unsweetened applesauce
½ cup honey
1 cup finely chopped peeled apple
1 cup raisins
½ cup quick-cooking rolled oats (optional)

Directions:
1. Preheat the oven to 300°F.
2. In a large bowl, combine the flour, the 1 cup rolled oats, salt, baking soda,
cinnamon, cloves, and lemon zest. Whisk everything together so that all the dry
ingredients are evenly distributed.
3. In another large bowl, beat the brown sugar and butter until the mixture is light
and fluffy. With the mixer running, add the egg, then the applesauce, then the
honey.
4. Gradually add the dry ingredients, 1 cup at a time, mixing well after each
addition; then add the chopped apple and raisins and mix until they are just
combined.
5. Drop by rounded tablespoonfuls, about 1½ inches apart, onto ungreased baking
sheets. Sprinkle with the ½ cup rolled oats, if desired. Bake for 20 to 25 minutes,
until the bottoms are golden. Transfer to wire racks to cool.
Makes 48 cookies
AT-HOME COST: $4.50
In 1977, Debbie Fields began selling her homemade cookies, brownies,
pretzels, and other baked goods, as well as ice cream and candies. Her goodies
have since become an international favorite, being sold in South America,
Europe, Asia, and Australia, as well as throughout North America.
pumpkin harvest cookies
A FALL FAVORITE! PUMPKIN COOKIES WITH CHUNKS OF WHITE CHOCOLATE AND
TOASTED PECANS, FRESHLY BAKED.
1 cup pecan halves and pieces
2¼ cups all-purpose flour