The Secret Recipe Blog

Mrs. Fields makes the best oatmeal cookies.  I can never get enough of these treats — that is why I bake them at home.  This recipe captures the right amount of sweetness and spice to make these cookies JUST RIGHT!

2 1/2 cups Flour
1 cup Quick oats (not instant)
1/2 teaspoon Salt
1 teaspoon Soda
1 teaspoon Cinnamon
1/4 teaspoon Cloves
2 teaspoons Grated lemon zest
1 cup Dark brown sugar, packed
3/4 cup Butter
1 large Egg
1/2 cup Unsweetened applesauce
1/2 cup Honey
1 cup Fresh apple, peeled and finely chopped
1 cup Raisins

Topping:
1/2 cup Quick oats

Preheat oven to 300 degrees F.
In a medium bowl combine flour, oats, salt, soda, cinnamon, cloves and lemon zest. Mix well and set aside. Cream sugar and butter together in a large bowl using an electric mixer. Add egg, applesauce and honey and beat at medium speed until smooth. Add the flour mixture, fresh apple and raisins, and blend at low speed until just combined. Dough will be quite soft. Drop by rounded tablespoons onto ungreased baking sheets, 1 1/2 inches apart. If you wish, sprinkle cookies with oats. Bake 23-25 minutes or until bottoms are golden.

(12 votes, average: 4.08 out of 5)

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Everyone loves Girl Scout cookies and the Thin Mints are my favorites! This past weekend I baked a batch of these with my nephew and they came out amazing. I hope you enjoy!

Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Chocolate Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

Put the first 3 ingredients for the cookie wafers in a large bowl. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2″ cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.

(25 votes, average: 3.60 out of 5)

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