Enjoying Mrs. Fields Chocolate Chip Cookies at home is easy with this copy cat recipe. They have the perfect texture of crisp edges, soft middles, and just enough chocolate in every bite!
Thank you Dixie Crystals and Flavahan’s for sponsoring this post. I only use products that I know and trust in the creation of recipes. All opinions are my own.
The Secret Mrs. Fields Chocolate Chip Cookies Recipe?
Mrs. Fields Cookies originated in the kitchen of Debbie Fields in the late 1970’s. The retail side of Mrs. Fields Cookies began with one store, and soon became a franchise made popular in airports and shopping malls. The cookies are famous for being soft in the middle and chewy around the edges. I’ve personally put away more than my fair share of those cookies over the years. For well over a decade, a chain letter has been circulating the internet claiming to have the secret Mrs. Fields Chocolate Chip Cookies recipe. However, Mrs. Fields herself came forward to say that she has never sold her cookie recipe, and it remains a trade secret.
I received a copy of the mythical Mrs Fields Chocolate Cookies recipe when I was working at an IT company right out of college. My boss sent me the recipe because I was known as the baker on our team. He also may have suggested that they would make a nice addition to our next team meeting. Real subtle, that guy.
Since every IT department that I ever worked with was fueled by sugar and caffeine, I made the cookies. Everyone on the team raved about them so much that other teams in our building began stopping by our floor in search of leftovers. I made those cookies on a weekly basis for months! Fast forward a decade or so later, and I rediscovered the recipe after one of our moves when my recipe box fell out of a packing box, spilling the contents all over the driveway. Thankfully, the recipe for Mrs. Fields Chocolate Chip Cookies landed near the top of the pile. The cookies have been in regular rotation ever since!
Seeing as Mrs. Fields herself insists that the Mrs. Fields Chocolate Chip Cookies recipe remains a trade secret, I can’t claim this to be the authentic recipe. I can attest to the fact these cookies taste pretty darn close to the real thing available in shopping malls. They have the perfect texture of crisp edges, soft middles, and plenty chocolate in every bite. I think the ground oatmeal is key to the overall texture of the cookies. The recipe itself makes a veritable truckload of cookies, but don’t let that deter you from making them. The recipe easily cuts in half. I’ve also frozen both cookie dough balls to bake later, as well as baked and cooled cookies and both are perfectly lovely enjoyed at a later date.
Now if you’re like me and provide snacks to four hungry
wolves sons and their friends on a regular basis, a full batch might last a day or two. I try to always have cookies in the cookie jar once school starts, so these are perfect #BacktoSchoolTreats. Speaking of treats, it’s #BacktoSchoolTreats week! My blogger friends and I are serving up over 100 recipes this week, as well as hosting a fun Giveaway. Scroll past the recipe for details and how to enter.
The Not-So Secret Mrs. Fields Chocolate Chip Cookies Recipe:
Yields 7 to 8 Dozen Cookies
Serves 2 Cookies6531
Enjoying Mrs. Field’s Chocolate Chip Cookies at home is easy with this copy cat recipe. They have the perfect texture of crisp edges, soft middles, and just enough chocolate in every bite!
20 minPrep Time
10 minCook Time
30 minTotal Time
- 2 cups butter, softened
- 2 cups granulated sugar (such as Dixie Crystals)
- 2 cups (packed) light brown sugar (such as Dixie Crystals)
- 2 teaspoons vanilla extract
- 4 eggs
- 5 cups rolled oats (such as Flahavan’s brand)
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups (24 oz.) semisweet chocolate chips
- 2 (1.55oz. each) Hershey’s Milk Chocolate Bars, finely grated
- Preheat the oven to 350 degrees F. Line several half sheet pans with silicone baking mats or parchment paper; set aside while assembling cookie dough.
- In a large bowl, cream the butter with both sugars and vanilla until lightened in color and fluffy. Blend in the eggs, one at a time, until fully incorporated; briefly set aside.
- Pulse the rolled oats in a food processor or high speed blender until it becomes the consistency of flour. Transfer the oat flour to another large bowl. Add the flour, baking powder, baking soda, and salt to the bowl and whisk to combine. Gradually add the dry ingredients to the butter mixture, stirring well after each addition, until blended. Once the dough comes together, fold the semisweet chocolate chips and grated milk chocolate bars into the dough to distribute throughout.
- Use a medium scoop (2oz.) to portion the dough into balls. The cookie dough balls should be roughly the size of a golf ball. Place the balls of dough 2-inches apart on the prepared baking sheets. Bake for 9 to 11 minutes or until the cookies are just set in the middle. The edges of the cookies should only be faintly browning at this point.
- Allow the cookies to cool for 2 to 3 minutes on the baking sheets before transferring them to a wire rack to cool completely.
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