Try this delicious Mrs. Fields Cookie recipe.
- Carbohydrate 50.9225636625198 g
- Cholesterol 54.9537037378838 mg
- Fat 30.9910553738658 g
- Fiber 3.06882206311189 g
- Protein 6.04105479653115 g
- Saturated Fat 16.7755685750646 g
- Serving Size 1 1 Serving (114g)
- Sodium 347.094446816588 mg
- Sugar 47.8537415994079 g
- Trans Fat 2.22202129208554 g
- Calories 488 calories
Step-by-step
- Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets or line with parchment paper.
- Cream butter, sugars, eggs and vanilla until very smooth and fluffy.
- In a separate bowl, mix together flour, salt, baking powder, and baking soda. In a food processor, blend oatmeal until fine. Add to flour mixture.
- Stir butter mixture into flour/oatmeal mixture. Blend well.
- Add chocolate chips and walnuts. Stir until blended. Roll into golf balls size and bake for 8-10 minutes. You do not want to over bake these.
Replacing regular rolled oats with instant oats alters the final chew entirely, yielding a more uniform texture because smaller flakes hydrate faster in the dough. Achieving the signature texture relies heavily on the initial creaming phase. Whipping the softened butter, white sugar, and packed brown sugar together for a full four minutes incorporates microscopic air pockets that expand evenly at 350 degrees Fahrenheit. Without this prolonged mechanical aeration, the cookies spread flat into greasy discs before the structure can set.
The Role of Blended Oatmeal
Pulverizing the rolled oats in a food processor until fine transforms them from a chunky mix-in into an absorbent flour substitute. This mechanical breakdown exposes more starch surface area, which traps moisture and prevents the centers from drying out during baking. Stop the processor when the oats reach a coarse meal consistency rather than a powdery dust to retain a subtle rustic bite.
Baking and Storage Precision
Removing the portions from the oven strictly between eight and ten minutes preserves the soft interior before the starches overcure. Watch for edges that turn lightly golden while the centers still appear slightly wet and glossy. Raw dough balls freeze exceptionally well for up to three months on a sheet pan before transferring to a sealed bag, allowing fresh batches to bake straight from the freezer by simply adding two minutes to the timer.
