Mrs. Fields Chocolate Chip Cookies

makes 60 cookies

These are just like Mrs. Fields (almost). For those who have never been to the US or tasted her cookies (she has outlets all across the States), these are rich and slightly chewy in the center with crispy edges. They are best eaten within 4 hours of baking. After that, they harden up a bit (but you can soften them in the microwave).

This recipe was obtained via email in the early 1980’s with some story about how a woman wanted the recipe, phoned for it and was told it cost two-fifty. Thinking this was $2.50, she said sure and gave her credit card number. Then the bill came and it was $250 so she decided to get even by sending it to everyone she knew by email. Another one of those internet “urban legends.” Well, regardless of how the recipe was originally obtained, it is a good one and worth making.

In Europe, simply use chopped up bitterweet chocolate instead of the chocolate chips. For a picture, click here.

1

cup

butter or margarine, softened

8

ounces

225

grams

1

cup

white sugar (caster)

7

ounces

200

grams

1

cup

brown sugar

7½

ounces

215

grams

1

tsp

vanilla extract (essence)

½

tsp

salt

1

tsp

baking powder

1

tsp

baking soda

2

large

eggs

2

cups

all-purpose flour (plain)

10

ounces

285

grams

2½

cups

rolled oats

8

ounces

225

grams

2

cups

semisweet chocolate chips

12

ounces

340

grams

4

oz

finely grated milk chocolate

115

grams

1½

cups

chopped nuts

8

ounces

225

grams

Preheat oven to 350°F [180°C].

Cream together butter or margarine, white sugar, and brown sugar. Add eggs and vanilla.

Mix together in a separate bowl: salt, baking powder, baking soda, flour and oatmeal (put small amounts of oatmeal in blender or processor until it turns to powder. Measure out 2½ cups of oatmeal and only "powderize" that, NOT 2½ cups "powderized" oatmeal).

Blend dry ingredients into the creamed mixture and blend well.

Add: chocolate chips, grated chocolate bar, and chopped nuts (any kind).

Shape dough into 1" [2.5 cm] balls.
Bake on greased cookie sheet and bake about two inches [5 cm] apart.
Bake for 12-15 minutes. Do not overbake.
Let set on the baking sheet for about 5 minutes before removing to a rack to cool.

Notes:

After forming into balls, freeze, if desired. Take out just what you need and bake that. They are best within about 4-5 hours of baking. After a day, they tend to harden and dry out (can be briefly zapped in micro to restore, but you must eat them immediately or they turn to concrete).

I used 1 whole egg and 2 egg yolks (leftover from another dessert), baked for 10 minutes and found the resulting cookies were very light and crisp (October 2003).

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