Mrs. Fields Chocolate Chip Cookie Recipe

5 from 11 votes

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The perfect copycat Mrs. Fields Chocolate Chip Cookie Recipe is here for your enjoyment! Best served fresh and warm with cold milk. Similar to my own chocolate chip cookie recipe but made with oat flour!

mrs fields chocolate chip cookies stacked on top of each other. The top one has bites taken out of it.

Slap on those fatty McFat pants. I decided to make some chocolate chip cookies. Mrs. Fields Chocolate Chip Cookies are soft, chewy, bigger than my face, and surprisingly easy to whip up. You just need to know about a few tricks of the trade to get such wonderful results! Take a peek and try these out this weekend! SO worth it.

Why This Mrs. Fields Copycat Recipe is The Best

To make the best copycat of Mrs. Field’s Chocolate Chip Cookie Recipe I honed in on three tricks that make ALL the difference.

  • Oat Flour: I don’t use/typically buy oat flour…until now! That is the secret ingredient in these cookies!
  • Freezing the Dough: This ensures that the cookies don’t spread out and flatten while baking.
  • Baking: Baking these cookies at a low temperature makes them soft and chewy.
cookie dough in a metal bowl

Main Ingredients Needed

I did something bad but oh so good, today I have Mrs. Fields Chocolate Chip Cookie Recipe for you. Here’s everything you’ll need:

  • Butter – softened! For flavor and essential fats to make cookies.
  • Granulated Sugar + Brown Sugar – both for sweetness and softness.
  • Vanilla + Egg – vanilla for flavor and an egg for structure.
  • Rolled Oats + Flour – these are both used as flour. The rolled oats are blended up to make oat flour!
  • Salt – to balance out flavors.
  • Baking Soda + Baking Powder – both are used for lift!
  • Chocolate Chips – I used milk chocolate because it’s what I found in my cupboard, but use whatever you want.

How to Make Mrs. Fields Chocolate Chip Cookies

Mrs. Fields Chocolate Chip Cookies follow the same method as regular cookies. Plus one or two extra steps. But don’t worry, this recipe is surprisingly easy when you follow these steps. For full details check out the recipe card down below.

Step 1: Make Oat Flour

Throw some oats into a blender and give them a good whirl. Voila! Oat flour. Set aside for a few minutes while you make the cookie dough.

Step 2: Make Dough

Whip some butter, brown sugar, and granulated sugar together until light and fluffy. Stir in an egg and some vanilla. Now we can add in the dry ingredients plus that oat flour we ground up! Stir and then add in lots of chocolate chips. And voila! Cookie dough.

Step 3: Roll + Freeze Dough

Measure out 1/4 cup balls of dough and flatten them into 2-3 inch discs. Freeze for 30 minutes then…

Step 4: Preheat + Prep

Preheat oven to 300 degrees and line 2 baking sheets with parchment paper. Set aside.

Step 5: Bake and Cool

Bake low and slow (for about 15 minutes or until just barely browned). They won’t look cooked in the middle. Remove from oven and cool 2 minutes before transferring to cooling rack.  This creates the softest baked cookies EVER!

Mine (pictured) were in an extra minute and you can see the edges are golden. Too much!! Watch your cookies like a hawk so they don’t over-bake.

Ahh, smell that? That is the smell of joy and satisfaction.

Mrs. Fields Chocolate Chip Cookies stacked
Can I add other mix-ins?

You absolutely can! If you’d like to sub out the chocolate chips for nuts, sprinkles, other flavors of chocolate chips, go for it 🙂

Do I have to chill/freeze the dough?

Yes, you absolutely have to chill/freeze the dough. If you don’t the cookies will spread out too thin while baking. So plan ahead and be patient. These cookies are well worth it.

mrs fields chocolate chip cookie bit into

Love Mrs. Fields Chocolate Chip Cookies? Check these out!

Long live chocolate chip cookies! Here are a bunch of amazing recipes to try if you liked this Mrs. Field’s Chocolate Chip Cookie Recipe:

Hello, ooey-gooey cookies. How I love thee.

Here’s the printable, guys! Make Mrs. Fields Chocolate Chip Cookie Recipe this weekend! Super tasty!

5 from 11 votes

Mrs Fields Chocolate Chip Cookie Recipe

The perfect copycat Mrs Fields Chocolate Chip Cookie Recipe is here for your enjoyment! Best served fresh and warm with cold milk.
servings 11 large cookies
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins

Ingredients

Instructions

  • Line 2 baking sheets with parchment paper and set aside.
  • Pour oats into high powered blender {such as a Blendtec} and blend into flour. Set aside.
    blending oats to make oat flour
  • In a large bowl, whip butter and sugars until light and fluffy. Stir in vanilla and egg.
    creaming butter and sugars together in a stand mixer
  • Stir in all dry ingredients, including the homemade oat flour until just combined.
    pouring oat flour into stand mixer bowl
  • Stir in chocolate chips.
    cookie dough in a stand mixer
  • Spoon cookie dough into 1/4 cup measure, level off and scoop out onto prepared baking sheets. Flatten evenly to be about 2-3 inches across. Place in the freezer for 20-30 minutes.
    cookie dough patty on a baking sheet
  • Preheat oven to 300 degrees and bake cookies 15 minutes or until just barely browned. {they won’t look cooked in the middle.} Remove from oven and cool 2 minutes before transferring to cooling rack. Enjoy at room temperature or warm with milk!
    mrs fields chocolate chip cookies cooling on a wire wrack

Nutrition

Calories: 312kcal | Carbohydrates: 45g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 39mg | Sodium: 249mg | Potassium: 82mg | Fiber: 1g | Sugar: 29g | Vitamin A: 315IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1.3mg
Course: Cookies, Dessert
Cuisine: American
Keyword: mrs fields chocolate chip cookie recipe

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Recipe Rating




44 Responses
  1. Erin @ The Spiffy Cookie

    How fun! My dad has his own version of Mrs. Fields Cookies. Supposedly they are based off the original recipe but of course who knows.

  2. Heidi @foodiecrush

    5 stars
    I am such a sucker for yummy chocolate chip cookies and am thrilled to learn the secret of Ms. Debbie and will totally give oat flour a try. The real question: exactly how did you find out these sneaky tricks Ms. Detective? Impressive!

  3. laurie zimmer

    So, is it 1/2 tsp of baking powder and 1/2 tsp of baking SODA? You list baking powder twice. Since I am currently making these? OR did you just list it twice accidently?

  4. PoopseyMarie

    I follow you through email and the first thing I’d make is Lauren’s version of Mrs. Fields Chocolate Chip Cookies!! This sounds like a wonderful adaptation for this recipe.

  5. M.C. Phillips

    I subscribed to Lauren’s Latest on YouTube…I’ll be watching some of your awesome videos until further notice about my BLENDER!!! Thanks! 🙂

  6. Erin

    If I don’t have oats, and want to try the recipe with JUST flour, about how much of the “oat flour” does the ground 1-1/4 c make? Would I use 2 c of regular flour?

  7. Laurie

    5 stars
    I made these cookies tonight because I have the worst time trying to make soft cookies. These came out great. I realized that I still cooked them a little too long but they were still soft chewy and delicious. Thank you for the recipe and all the great tips!

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  9. Robin

    Good day! Just to clarify, only 1 cup of flour is used for the whole recipe (with the 1 1/4 cup of oats)? More oats than flour? I got confused with the amount of flour because looking at the step by step pics, you already have flour in your mixing bowl then the next step says add the oat flour. Help? Thanks:)

      1. Robin

        So “oat flour” is just ground oats? I feel so stupid for asking this. It’s just that I’ve never heard of oat flour haha. Thanks again Lauren:)

  10. Jeanette Obelenus

    These cookies are the next thing on my list for a homemade dessert! Congrats again on the new addition! Hope you are getting some decent sleep!

  11. Yvette N.

    Thanks for another great recipe. I’ve never heard of putting the dough in
    the freezer right before baking, very interesting. Can’t wait to try them!
    Have a great weekend!

  12. valerie

    my cookie dough is sticky, not like yours… i added 1/4 cup less for each sugar, is it because of that? what should i do?

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  14. Cass

    So if I already have store bought oat flour already ground up for me, my question is… How much oat flour do I use exactly? Is it still equivalent to 1 1/4 cups?? Help!!

  15. Amber

    I have two questions.

    Could i put these in my fridge for 20-30 minutes?
    For the rolled oats i have quaker quick oats can i use those?

  16. Monique

    I would recommend Ghiradellli chocolate morsels for this recipe. I have yet to use them for cookies and by far they are the only milk chocolate morsel I have found that has the creaminess that the original Mrs. Smith’s milk chocolate chips had. They were my favorite cookie.

    I will definately try this one!

  17. Wieska

    Hi there,
    If I do happen to have some oat flour here… could you just tell me how much of that I use instead of grinding up the oats? Just not sure how much 1 1/4 cup oats becomes. Thanks 🙂

  18. Katie Beeman

    Okay so I made these today and I am not sure if I did it wrong but the color is very pale and they are a little too salty for me. It was fun to make the oat flour though so I will totally do that again!

  19. Pam

    5 stars
    Wow- these are just SO good! Definitely our go-to recipe from now on. My 3 year old daughter just insisted that we make another batch this morning… YUM!

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