When I was in grade school, my mom would always take us to the National Book Store along Katipunan. She’d ask us to pick one book and she’d buy it for us. One afternoon, I chanced upon the Mrs. Fields Cookie Book. I decided, I wanted to learn how to make cookies.
I spent a lot of my childhood baking recipes out of that book. I would make Maple Vermont Walnut Bars for bake sales in Assumption Antipolo. I must have spent more than one Christmas baking Blue-Ribbon Chocolate Chip Cookies for our neighbors upon the request of my mom. I’ve botched the Soft and Chewy Peanut Butter Cookies with the distinctive fork marks more times than I can count on one hand. I learned what the difference was between drop, filled, fancy, and bar cookies. To this day, I know a cookie is done when I touch it ever so lightly and it springs back up instead of sinking. A lot of what I know from baking I learned from that recipe book.
It turned yellow with age and fell apart when our house got flooded several times. I don’t even have it anymore, but the recipes have stayed with me all these years.
I remember reading the first pages of that book over and over, thinking, I’m going to be like Debbi Fields someday. Her with the big hair standing in a beautiful kitchen with her gorgeous family, surrounded with all her baked goods. I’m no Mrs. Fields yet, but I still dream of that kitchen filled with all my baked goods. For now, they shall live here and hopefully, in your kitchen, too. Welcome to Macy’s Fields.