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Mrs. Fields Chocolate Chip Cookie Recipe
November 21, 2018
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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 Cookie Recipe | Copycat
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.
Looking for even more chocolate chip cookie recipes? Check these out! Dark Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, Chocolate Chip Cookie Mix, and Chocolate Chip Walnut Cookies.
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.
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 and Brown Sugar – both for sweetness and softness.
- Vanilla and Egg – vanilla for flavor and an egg for structure.
- Rolled Oats and Flour – these are both used as flour. The rolled oats are blended up to make oat flour!
- Salt – to balance out flavors.
- Baking Soda and 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 the Dough
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.
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 2: Freeze
Measure out 1/4 cup balls of dough and flatten into 2-3 inch discs. Freeze for 30 minutes then…
Step 3: Bake and Cool
Bake low and slow. This creates the softest baked cookies EVER!
Hello lover! You want to pull them out once the edges looked cooked but the centers look slightly raw still. Cool 2 minutes, then remove to a cooling rack.
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.
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:
- Brown Butter Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Chocolate Chip Pecan Cookies
- Salted Caramel Chocolate Chip Cookies
Hello, ooey gooey cookies. How I love thee.
Here’s the printable, guys! Make Mrs Fields Chocolate Chip Cookie Recipe this weekend! Super tasty!
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.
Ingredients
- 1/2 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups rolled oats
- 1 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup milk chocolate chips
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.
- In a large bowl, whip butter and sugars until light and fluffy. Stir in vanilla and egg.
- Stir in all dry ingredients, including the homemade oat flour until just combined.
- Stir in chocolate chips.
- 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.
- 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!
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
Those cookies look delicious!
I love Mrs. Fields cookies and love the secret tips!
I love your Chocolate Chip Clone recipe! I’m going to make these this weekend too! Mmmm! 🙂
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.
Whoa, these cookies look amazing!!
These look outrageous! Nothing beats hot chocolate chip cookies. 🙂
So THAT’S how the cookies are so soft!!! I will have to try this sometime. =)
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!
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?
Nope, you’re right! 1/2 teaspoon baking soda, 1/2 teaspoon baking powder.
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.
I love that you recreated Mrs. Fields. I used to have those cookies all the time growing up!
Isn’t it so tasty!! Yum….
Making cookies today. Yum.
I subscribed to Lauren’s Latest on YouTube…I’ll be watching some of your awesome videos until further notice about my BLENDER!!! Thanks! 🙂
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?
No sure…didn’t measure! I would guess about 3/4 cup.
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!
What a great idea with the oat flour… who would have thunk? That’s why I follow you 🙂
Thanks for the techniques included (freezing the cookies, cooking slowly, etc). Can’t wait to try this out.
[…] Mrs. Fields Chocolate Chip Cookie Recipe {clone!}. /* Filed Under: Copycat […]
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:)
You add in the all purpose flour, grind up the oats and add those in as oat flour as well.
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:)
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!
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!
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?
[…] Anyways, the 2nd round of Homemade Cookies Brand are Mrs. Fields Chocolate Chip Cookies, recipe adapted from Lauren’s Latest. […]
Very good recipe, but it took more than 15 min to bake in my oven
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!!
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?
yes and yes!
Like it a lot!
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!
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 🙂
I think it ends up being about 2/3 to 3/4 of a cup.
you didn’t mention what type of oats you use…instant, quick or old-fashioned?
Old fashioned!
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!
No, NO, NO, not softened butter. The “secret” is cool butter. At least she got the baking right , low and slow.
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!
This is great timing! Our pastor just asked me to make milk chocolate chip cookies ????
i’m about 6 years late in discovering this recipe but these are SO GOOD. every time i make them i get tons of compliments!
[…] dough, bread, cookies and cinnamon rolls all happen in my mixer. Why? Because it’s faster and easier than doing it […]