[Someone sent this in from California, and we decided to extendour campaign against information hoarding to recipes as wellas software. (Recipes are the closest thing, not involving computers,to software.)The story appears to be a myth, according to the Chicago Tribune,which says that Mrs Fields Cookies hoards the information completely.Therefore, this recipe can be thought of as a compatible replacement.We have reports that the cookies it makes are pretty good.]Someone at PG&E called the Mrs. Fields Cookie officeand requested the recipe for her cookies. They askedher for her charge card number, and she gave it to themthinking the cost would be $15 to $25. It turned outto be $200!Therefore, this person is giving the recipe to anyoneand everyone she knows (and doesn't know) so thatsomeone can get use of her $200. Anyway, just keeppassing it on.Cream together: 2 cups butter 2 cups sugar 2 cups brown sugarAdd: 4 eggs 2 tsp. vanillaMix together inseparate bowl: 4 cups flour 5 cups oatmeal (put small amounts of oatmeal in blender until it turns to powder. Measure out 5 cups of oatmeal and only "powderize" that, NOT 5 cups "powderized" oatmeal) 1 tsp salt 2 tsp baking powder 2 tsp baking sodaMix: All of the aboveAdd: 24 oz. bag of chocolate chips and 1 finely grated 8 oz Hershey bar (plain)Add: 3 cups chopped nuts (any kind)Bake on greased cookie sheet (make golf ball sized balls) andbake about two inches apart. Bake at 350 degrees for 8 - 10minutes. DO NOT OVERBAKE. Makes 112.From: ucdavis!lll-lcc!hplabs!parcvax!bane@ucbvax.berkeley.edu (John R. Bane)Subject: Re: free cookie foundation?Hi! I "stole" your very expensive cookie recipe off the net. If youwant to send me your SnailMail address, I'll be glad to send you adollar (I would like to suggest this to the net, but I think there issome netiquette rule against asking for money - or is that only moneyfor oneself?) to help defray the cost (it's not much, but if EVERYonewho took the recipe sent you a dollar, it would help).Here also is another cookie recipe which I'm very fond of.Makes 6-8 dozenBake at 375 degrees for ~10 min.Cream together:1 cup shortening (I use Weight Watcher's Reduced Calorie Margarine!)1/4 cup peanut butter (I recommend the non-sugared kind)1/2 cup sugar1/2 cup brown sugar2 eggs1 teaspoon vanillaAdd:1/2 cup flour1 teaspoon soda1/2 teaspoon salt2 cups rolled oats (I use the 5-min variety)1-2 cups chocolate chips (I use 2 cups semi-sweet - ummmm!)1 cup nuts (I use pecan pieces - don't get them crushed, or the extra oil will make greasy cookies)1 cup shredded or flaked coconut(The nuts were listed as optional and I added the coconut myself, butI really love them there! You could also add things like m&m's, orraisins (I don't care for raisins in cookies, but you might). I'vealways wanted to try banana chips.)Mix well. Drop by teaspoonfuls on greased cookie sheet (I use pam).Bake at 375 degrees for approx. 10 min.My aunt found this recipe in an Amish book called something like"Eating Well When The Whole World Is Starving," and although I thoughta cookie recipe was a bit odd for a book like that, they are about thehealthiest a cookie is ever likely to get.They are also very easy to make (no blending, sifting, rolling, etc.)and extremely delicious. I get rave reviews and recipe requests wheneverI make them. - reneChocolate Chip Cookies - Glamorous, crunchy, rich with chocolate bits & nuts.Also known as "Toll House" Cookies ... from Kenneth and Ruth Wakefield'scharming New England Toll House on the outskirts of Whitman, Massachusetts.These cookies were first introduced to American homemakers in 1939 throughour series of radio talks on "Famous Foods From Famous Eating Places."Mix Thoroughly : 2/3 cup soft shortening ( part butter ) 1/2 cup granulated sugar 1/2 cup brown sugar ( packed ) 1 egg 1 tsp vanillaSift together and stir in : 1-1/2 cups sifted flour (*) 1/2 tsp soda 1/2 tsp saltStir in : 1/2 cup cut-up nuts 6 oz package of semi-sweet chocolate pieces ( about 1-1/4 cups )(*) for a softer, more rounded cookie, use 1-3/4 cups sifted flour.Drop rounded teaspoonfuls about 2" apart on ungreased baking sheet. Bake untildelicately browned ... cookies should still be soft. Cool slightly before youremove them from the baking sheet.Temperature: 375 F. ( modern oven )Time: bake 8 - 10 minutesAmount: 4 - 5 dozen 2" cookies=====Personal comments :I find it tastes better with a mixture of shortening and butter, as they say.You don't need << all >> of that sugar, and it can be whatever color you want.The nuts are optional. Feel free to play with the recipe. I put oatmeal in it,reducing flour accordingly, and sometimes cinnamon.I also find it useful to grease the cookie sheets.I think I'm going to go bake some now ...-- richard