A Great Mrs. Field’s Chocolate Chip Cookie Recipe

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Might Not be Real, But it Sure is Good!

Around that same time, our local paper printed a recipe that claimed to be a real Mrs. Field’s Chocolate Chip Cookie Recipe.  It has been a favorite in our circle ever since.  So today, we share it with you.  One key difference from many chocolate chip cookie recipes is the use of oats, ground into flour, making the cookie texture a little more dense.  As with most great cookies, this one is best when very slightly underbaked–edges just starting to turn.  And as always, purchase the best ingredients you can afford–particularly the chocolate.  It is true, that the better the quality of your ingredients, the better the finished product.

Mrs. Field’s Chocolate Chip Cookies


1 cup brown sugar

1 cup granulated sugar

1 cup butter

2 eggs

1 teaspoon vanilla

2 1/2 cups oatmeal (quick or slow cook)

2 cups flour

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

6 ounces semisweet or bittersweet chocolate chips

9 ounces milk chocolate chips

1 1/2 cups chopped pecans


In large mixing bowl cream together brown sugar, granulated sugar and butter.  Add eggs and vanilla and beat well.

Place oatmeal in food processor with metal blade and process until powdery and flour-like.  In large mixing bowl combine oat flour, four, salt, baking powder and baking soda.

Add to creamed mixture and blend.  Stir in dark and milk chocolate chips and pecans.  Shape into golf ball-sized balls.  Place on ungreased cookie sheet 2 inches apart.  Bake in preheated 375° oven 12 to 15 minutes.

Makes 5 to 6 dozen cookies.

photo courtesy of mamahenskitchen.blogspot.com

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