Something is very weird about the recipe. It turns out very sticky. I’m glad I didn’t use a cookie scoop, just a soup spoon and a silicone-type spatula to push the batter off the spoon. Also, forget about using a fork to make the criss-cross pattern. The cookies are far too sticky for that.

(Unlike some recipes, there’s no point in trying to add the criss-cross pattern as soon as the cookies emerge from the oven, either. They have a slight crust as they cook.)

The “10 – 20 minutes” cooking time was so vague, I was a little concerned, and after 25 minutes, the cookies still hadn’t browned at all.

I took them out of the oven anyway, let them cool on a rack, and… they are very tasty, but they don’t really resemble Mrs. Fields’ cookies.

As I was writing this, I experimented with a higher oven temperature to see if that helps them brown. So far, I’m seeing no improvement.

(Later note: I went back to 300 degree oven, and 20-plus minutes in the oven. At that low temperature, it’s difficult to scorch ‘em. Cool them on the cookie sheet, not a cooling rack. They stay a little more moist that way, and hold together better.)

This recipe may work for you. I may even try making it again. However, my guess is that at least two ingredients or steps in the instructions aren’t quite correct.

Betty