Best 2 Mrs Fields Chocolate Chip Cookies My Way Recipes

**Indulge in the Classic Delight: Mrs. Fields Chocolate Chip Cookies - A Culinary Journey Through Sweetness**

For decades, Mrs. Fields' chocolate chip cookies have tantalized taste buds and brought joy to cookie enthusiasts worldwide. These iconic treats embody the perfect balance of crisp edges, chewy centers, and an explosion of rich, melty chocolate chips in every bite. Whether you're a seasoned baker or a novice in the kitchen, this article presents a curated collection of Mrs. Fields chocolate chip cookie recipes that cater to diverse skill levels and dietary preferences. From the classic original recipe to gluten-free and vegan variations, these recipes promise a delectable experience that will transport you to cookie heaven. Get ready to embark on a culinary adventure as we delve into the secrets of creating these timeless treats, ensuring that every bite is a symphony of flavors that lingers long after the last crumb disappears.

Check out the recipes below so you can choose the best recipe for yourself!

AUTHENTIC MRS. FIELDS CHOCOLATE CHIP COOKIES

Authentic Mrs. Fields Chocolate Chip Cookies image

This is the closest thing I've ever tasted to the "real thing" without knowing for sure if it really is the "real thing"!

Provided by PENNY

Categories Drop Cookies

Time 25m

Yield 1 Humongous Batch

Number Of Ingredients 13

Ingredients

2 cups butter
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 tablespoons vanilla
4 cups flour
5 cups oatmeal (put in blender and make into flour)
1 teaspoon salt
4 teaspoons baking powder
4 teaspoons baking soda
2 (12 ounce) bags chocolate chips
8 ounces Hershey Bars, grated
3 cups nuts, any kind of nuts (optional)

Steps:

Cream together butter, sugar and brown sugar.
Add eggs and vanilla and mix well.
Mix together flour, oat flour, salt, baking powder and baking soda.
Stir in chocolate chips, grated Hershey bar and nuts (if using).
Drop by 1 1/2" balls onto ungreased cookie sheet.
Bake at 375° for 6-10 minutes.
NOTE: If you want your cookies to spread out a bit more, flatten them a bit before baking.
Cookies will be soft but will firm up a bit after cooling.

Nutrition Facts : Calories 14681.5, Fat 690.1, SaturatedFat 407.6, Cholesterol 1772.3, Sodium 12755.7, Carbohydrate 2066.4, Fiber 102.3, Sugar 1323.5, Protein 180.4

MRS. FIELD'S CHOCOLATE CHIP COOKIES - MY WAY

Mrs. Field's Chocolate Chip Cookies - My Way image

There are several versions of this wonderful recipe floating around. This is my particular take on it, posted here for safekeeping. I will give the "standard" ingredients first and will then give the alternate (healthier) ingredients that I personally use. I am guesstimating the number of cookies this yields. I am updating this recipe on 12/22/12 to make a gluten-free version that I tried out and liked. The two changes are using brown rice flour instead of regular flour and doubling the amount of egg (brown rice flour tends to produce a crumbly product but extra egg offsets this).

Provided by coconutty

Categories Drop Cookies

Time 40m

Yield 40 cookies, 20 serving(s)

Number Of Ingredients 11

Ingredients

1 cup unsweetened butter, softened
2 cups sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups flour
2 1/2 cups oatmeal (not instant)
1/2 teaspoon salt (optional if using salted butter, or reduce amount of salt)
1 teaspoon baking powder (a pinch more to make them softer)
1 teaspoon baking soda
12 ounces semi-sweet chocolate chips
1 1/2 cups chopped nuts (any kind)

Steps:

Preheat oven to 350°F.
In a larger mixing bowl, cream the butter, sugar, eggs and vanilla well.
Pulverize the oatmeal in a blender a little at a time.
Combine dry ingredients in a large bowl.
Combine the wet and dry ingredients.
Stir in the chocolate chips and nuts.
With your fingers, place golf-ball-sized dough portions, 2" inches apart on an ungreased cookie sheet.
Bake 8-9 minutes or until edges are light brown.
My "healthier" substitutions:.
For the 2 cups of flour, I use 1 1/2 cups whole wheat pastry or organic oat flour PLUS 1/2 cup soy flour.
For the sugar, I substitute fructose.

Tips:

Chilling the cookie dough for at least 30 minutes before baking helps the cookies hold their shape and spread less.
Use parchment paper to line the baking sheets. This prevents the cookies from sticking and makes cleanup easier.
Bake the cookies until the edges are golden brown and the centers are just set. Overbaking will make the cookies dry and crumbly.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These Mrs. Fields Chocolate Chip Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a batch of warm, gooey cookies that will satisfy your sweet tooth. Be sure to follow the tips above to ensure that your cookies turn out perfect every time.