Love chocolate chip cookies? Try this Copycat Mrs. Field’s Chocolate Chip Cookies recipe!
Do you remember when Mrs. Field’s cookie stores started opening in the late 70’s and everyone HAD to get their hands on them? No? Well, I remember when the first store opened in Hawaii and it became THE place to buy cookies. Growing up, I must have ate dozens of Mrs. Field’s cookies and I enjoyed each and every one of them! So when I found an old copycat Mrs. Field’s Chocolate Chip Cookies recipe in my aunt’s recipe stash, I had to make them!
Copycat Mrs. Field’s Chocolate Chip Cookies
Ok, I’m not going to torture you with a long dragged out post. I’m going to get right to the recipe because you’re going to want to try this.
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Delicious soft and chewy chocolate chip cookie recipe.
- 1/2 cup softened butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 tsp. vanilla
- 1 cup flour
- 1 1/4 cup dry uncooked oatmeal, pulse into powder in a food processor
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup chocolate chips
- 3/4 cup chopped walnuts
- Preheat oven to 375˚F. Line a cookie sheet with parchment paper. Set aside. In a large bowl, cream together butter and sugars. Add in eggs and vanilla and mix well. Set aside.
- Measure out oatmeal, add into a food processor, and pulse until it becomes a powder. Add the ground oatmeal to a separate bowl and add the flour, salt, baking soda, and baking powder. Mix the dry ingredients well.
- Add the dry ingredients to the butter mixture just until the dry ingredients are incorporated. Add in the chocolate chips and nuts. Mix to distribute throughout the mixture.
- Drop tablespoon of cookie dough onto the prepared baking sheet about 2" apart. Bake for about 7-8 minutes. Remove and let cool slightly on the baking sheet before moving to a cooling rack. Cool completely before storing in air tight containers.
- Centers of cookies may look slightly uncooked when removed after 7-8 minutes. It will 'tighten' up when cooled.
- Quick cook oats can be used.