Mrs. Fields Chocolate Chip Cookies (Plus one secret tip)

We absolutely love these cookies. I first tried them at my mother-in-law’s house over the holidays years ago. I couldn’t believe how good they were so I begged her for the recipe. Thankfully, she obliged!

We whip these up whenever we want a big batch of something sweet we can just grab and go. They’re perfect to take on the road as a sweet treat, or freeze them and save for later. I have also included these cookies on my 10 Best Christmas Cookie list. They are truly a personal and family favorite.

Print Recipe

Mrs. Fields Chocolate Chip Cookies

This wonderful cookie satisfies the sweet tooth in all of us! Enjoy with a glass of milk, a cup of coffee, or freeze for later.

Prep Time10 minutes mins

Total Time45 minutes mins

Course: Desserts, Sweets

Keyword: chocolate chip, cookies, Mrs. Fields

Equipment

• Cookie sheet
• Mixing bowl
• Spatula
• Stand mixer or hand mixer
• cookie scoop

Ingredients

• 1 cup salted butter, room temp (2 sticks)
• 1 cup brown sugar (light or dark or a combo of both is fine)
• 1 cup white sugar
• 2 eggs
• 2 1/2 cups quick cook oats, (Secret tip: grind in food processor)
• 2 cups all purpose flour
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 ounce milk chocolate bar, grated
• 2 cups semi sweet chocolate chips

Instructions

• Using the paddle attachment of your mixer, cream butter and both sugars together.
• Add eggs, one at a time until fully incorporated.
• Add vanilla, salt, baking powder, and baking soda.
• Next add flour and oats. Mix well. Pro Tip: The secret to making this a fantastic cookie is grinding the oats using a food processor. Give it several pulses, you'll be glad you did.
• The dough will really be thick at this point. Take bowl from mixer, add in both types of chocolate, and mix by hand. I have omitted the 4 oz of grated chocolate and the cookies were still amazing, however I highly recommend adding it. It gives specks of chocolate all through out the cookie.
• Refrigerate for an hour.
• Preheat oven to 350.
• Using a 1 1/2 " cookie scoop, place dough balls on cookie sheet, 2" apart.
• Bake 8 minutes. Pro Tip: Do not over bake these cookies. They will have some browning on the bottom and none on the top.
• Allow to cool for 2 minutes, then transfer to cooling rack.

Notes

Because it’s a large batch, it usually takes about 45 minutes to an hour to have all the dough balled up and baked. My kids usually help out here, thankfully!