Mrs. Fields Chocolate Chip Cookies (My Version)
These are soft, chewy, bigger than my face, and surprisingly easy to whip up. You just need to know about a few tricks of the trade to get such wonderful results. I think her tricks are: Oat flour, freeze before baking, bake longer at a lower temperature.
These are soft, chewy, bigger than my face, and surprisingly easy to whip up. You just need to know about a few tricks of the trade to get such wonderful results. I think her tricks are: Oat flour, freeze before baking, bake longer at a lower temperature.
- Carbohydrate 13.4426438597271 g
- Cholesterol 32.6947222306794 mg
- Fat 11.0049082770787 g
- Fiber 0.804252674608976 g
- Protein 2.10128788570563 g
- Saturated Fat 6.69648985834631 g
- Serving Size 1 1 Recipe (36g)
- Sodium 68.6028265709199 mg
- Sugar 12.6383911851181 g
- Trans Fat 0.901527766147698 g
- Calories 160 calories
Step-by-step
- Line 2 baking sheets with parchment paper and set aside.
- Pour oats into a high-powered blender and blend into flour. Set aside.
- In a large bowl, whip butter and sugars until light and fluffy. Stir in vanilla and egg.
- Stir in all dry ingredients, including the homemade oat flour, until just combined. Stir in chocolate chips.
- Spoon cookie dough into a 1/4 cup measure, level off, and scoop out onto prepared baking sheets.
- Flatten evenly to be about 2-3 inches across.
- Place in the freezer for 20-30 minutes.
- Preheat oven to 300 degrees and bake cookies for 15 minutes, or until just barely browned (they won't look cooked in the middle).
- Remove from oven and cool for 2 minutes before transferring to a cooling rack.
- Enjoy at room temperature or warm with milk!
My Take on Mrs. Fields' Famous Chocolate Chip Cookies
Let me tell you, there’s nothing quite like a warm, gooey chocolate chip cookie. The kind that melts in your mouth, leaving a trail of chocolatey bliss. For years, I've admired Mrs. Fields' cookies – those legendary, oversized delights. But let's be honest, sometimes those store-bought versions just don't quite hit the spot. They can be a little too sweet, or maybe not chewy enough. So, I decided to embark on a mission: to create my own version, a cookie that captures the essence of Mrs. Fields' magic but with a touch of my own homemade goodness.
This recipe is the culmination of many experiments, late-night baking sessions, and a whole lot of taste-testing (don’t worry, I had plenty of willing participants!). I’ve discovered a few key secrets to achieving that perfect texture: oat flour for extra chewiness, a pre-freeze for that perfectly crisp edge and soft center, and a lower baking temperature for longer to ensure they bake through perfectly without burning. The result? Cookies that are soft, chewy, ridiculously large, and surprisingly easy to make. Honestly, even I'm amazed at how simple they are to create. And the best part? They taste even better than the ones from the bakery.
The magic behind the perfect cookie lies in the details. Using a combination of granulated and brown sugar gives you that perfect balance of sweetness and moisture. The oat flour adds a wonderful texture and depth of flavor. And freezing the cookie dough before baking is the secret weapon for achieving that perfect crisp-edged, soft-centered texture. I know it might sound counterintuitive to freeze the dough, but trust me on this one. It prevents the cookies from spreading too thin during baking, resulting in thicker, chewier cookies. The lower baking temperature ensures they bake through evenly without burning, giving you that perfect golden-brown color. And let’s not forget the generous amount of chocolate chips – the more, the merrier, I say!
Beyond the recipe: This isn't just about cookies; it's about creating a little bit of happiness in the kitchen. It's about the aroma of warm chocolate filling your home, the satisfaction of creating something delicious from scratch, and the joy of sharing those treats with loved ones. It's about making memories, one perfectly baked cookie at a time. Whether you're a seasoned baker or a complete novice, this recipe is designed to be accessible to everyone. The simple steps and readily available ingredients make it perfect for a weekend baking project, a special occasion treat, or just a mid-week pick-me-up. So gather your ingredients, preheat your oven, and prepare to be amazed by how easy it is to make cookies that rival (and maybe even surpass!) those legendary Mrs. Fields creations.
I hope you enjoy this recipe as much as I do. Let me know in the comments how yours turn out, and feel free to share your own baking adventures. Happy baking!
