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
1 cup (2 sticks) butter, softened
1 cup sugar
1 cup brown sugar
1 teaspoon vanilla
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
- Preheat the oven to 375F.
- Cream the butter, sugars, and vanilla with a mixer until fluffy.
- Add eggs. Mix well.
- Add salt, baking powder, baking soda, flour. Mix well.
- 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.
- Add chocolate chips and mix with a wooden spoon until thoroughly incorporated.
Be sure to sample the dough liberally along the way.
- Roll into balls and place on a cookie sheet.
Make them about this big.
- 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).
- 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.)
And try not to eat all of them at once like I always do.