“Mrs. Fields” Chocolate Chip Cookies

Posted: April 30th, 2009 | Author: | Filed under: Cookies, Dessert, Vegetarian | 4 Comments »

Chocolate chip cookies, fresh out of the oven.

Everyone has a chocolate chip cookie recipe. This is mine. I have no idea if it’s actually Mrs. Fields’ recipe or not. The original recipe is scrawled in my 2nd grade penmanship; I brought it home from school one day. Its source has long since been forgotten, though I often wonder which Monte Vista Elementary School mom (or dad?) bestowed it upon me. Since I have been making these cookies basically forever, this recipe plays a crucial role in my culinary education. And, I must say, they are delicious.

Astonishingly, the original recipe makes about 100 cookies. I normally halve it for 50 cookies (plus what I eat from the dough). You could halve it again and it would be just fine. Below is the recipe for 50 cookies.

“Mrs. Fields” Chocolate Chip Cookies

INGREDIENTS

1 cup (2 sticks) butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups flour
2 1/2 cups oatmeal
1 12-oz. package chocolate chips

DIRECTIONS

  1. Preheat the oven to 375F.
  2. Cream the butter, sugars, and vanilla with a mixer until fluffy.
  3. Add eggs. Mix well.
  4. Add salt, baking powder, baking soda, flour. Mix well.
  5. Put the 2 1/2 cups oatmeal into the blender and whiz it till it’s ground like flour. Add to the dough and mix well. It should be pretty thick at this point.
  6. Add chocolate chips and mix with a wooden spoon until thoroughly incorporated.

    Nothing quite like cookie dough.

    Be sure to sample the dough liberally along the way.

  7. Roll into balls and place on a cookie sheet.

    Doughballs.

    Make them about this big.

  8. Bake one sheet at a time for about 9 minutes, or until the peaks of the cookies are just getting golden brown but the rest of the cookie is still light and looks uncooked (it should still be shiny).
  9. Remove from oven and let cool on the cookie pan for 5 minutes. Transfer to wire cooling rack. (Cookies will fall apart if you try to transfer them sooner.)
  10. And try not to eat all of them at once like I always do.


4 Comments on ““Mrs. Fields” Chocolate Chip Cookies”

  1. 1 LadyKalessiaq said at 12:11 pm on May 1st, 2009:

    That’s hilarious! that’s the exact same recipe that my mom got as xerox-lore from the Walnut Creek Longs Drugstores central office back in 1982. I know, because she still has her copy, and it’s the one I memorized in middle school, and pulled out as a sleepover party trick. “Look ma! No recipe!” (Though our version was for double that size batch yielding 110 cookies, purported to be the Mrs. Fields recipe bought at great expense by someone blindly calling their office.) (Also, bake for 8 minutes at 400 degrees. Though I found that this varies depending on the cookie sheet color.)

    Did your original copy have an instance of the word “Blenderize”?

  2. 2 mooflyfoof said at 1:03 pm on May 1st, 2009:

    HAHAHA OMG YES!

    "blenderized"

    That’s the copy I made when I moved away from home; my parents still have my 2nd grade version.

    I also had this recipe memorized at one point, but those days have long since passed. I’m pretty sure I pulled the “Look ma! No recipe!” trick too! Hahaha.

    The length of time in the oven is actually something I only just recently re-perfected. When I was still living with my parents, I had no trouble with it, but when I moved out and encountered a series of unpredictable ovens, I tended to overbake them. I finally figured out that they basically have to still look like dough when you take them out, and that they’ll harden a bit when they cool. I use a light-colored aluminized steel cookie sheet from Williams-Sonoma.

  3. 3 James said at 12:59 pm on May 4th, 2009:

    I love chocolate chip cookie serendipity almost as much as I love blenderizing serendipity.

  4. 4 mooflyfood » Blog Archive » Veganifying “Mrs. Fields” Chocolate Chip Cookies said at 3:49 pm on November 22nd, 2009:

    […] Remember this? It’s my favorite chocolate chip cookie recipe in the world. My only problem with it is that it’s not vegan, nor is it dairy free. This means that neither my fiance nor many of my friends can eat them. Needless to say, that’s not a good situation for my waistline. So I figured out how to veganify them. They’re just as delicious without animal products — though be warned, they don’t stay good for nearly as long. If your house is anything like mine, though, that won’t really matter. […]


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