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 high powered blender {such as a Blendtec} 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 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 15 minutes or until just barely barely browned. {they won't look cooked in the middle.} Remove from oven and cool 2 minutes before transferring to cooling rack. Enjoy at room temperature or warm with milk!
Standard bakery cookies rely on expensive pre-milled specialty grains, whereas this method processes basic rolled oats into fine flour using a standard blender. Budget-conscious bakers appreciate this approach because whole rolled oats typically cost significantly less per ounce than specialty alternative flours. Multiplying or dividing this formula requires careful attention to the single egg; halve the yield by beating one egg in a small bowl and weighing out half of the liquid volume, or double the ingredients safely without altering the chemical leavening ratios.
- Process standard rolled oats in a high-powered blender for approximately 60 seconds until a powdery consistency forms before mixing.
- Cream softened butter and sugars together for three to four minutes until the mixture turns pale and increases noticeably in volume.
- Measure dough portions using a quarter-cup scoop to ensure even baking across multiple sheet pans.
- Chill shaped dough portions in the freezer for 20 to 30 minutes to solidify fats and prevent excessive spreading in the oven.
- Bake at 300 degrees Fahrenheit for 15 minutes, removing the pans when the edges show pale golden color while the centers remain soft.
