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.
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!