Mrs Fields Cookies Recipe

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Mrs. Fields Cookies are one of America’s favorite chocolate chip cookies. Made with ground oats and a few other twists this recipe is really good, and a bit different than your typical chocolate chip cookie.

If you search Mrs. Fields Cookies, you will find there are lots of Mrs. Fields cookie recipes out there nowadays, and they do vary in the ingredients. This can be expected over the years as folks might tweak recipes to suite their own preferences and find what works for them when they bake.

I’ve had this copycat Mrs. Fields cookie recipe floating around in my recipe box for many, many years. The point of origin is a mystery but I suspect a friend or church member passed it along. It was a fun find and these cookies are scrumptious!

What makes a chewy cookie chewy?

If you’re like us you love a soft, slightly chewy and fluffy cookie. Flat, stiff and dense are not adjectives that we want to use when discussing cookies. So how do you achieve that perfect cookies texture? It’s all in the moisture content of the cookie dough, as well as the technique used when combining the ingredients.

The butters are an important ingredient to pay attention to. You don’t want your butter to be melted otherwise it will not cream properly with the sugars resulting in a flat, wet consistency rather than creamy and fluffy. Unless the recipe specifically calls for cold butter, set your butter out and warm it to room temperature.

Carefully following the recipe and measuring properly will also aid in keeping the ingredients balanced. For example, if you mis-measure the sugars this will create a heavy almost caramelized texture to your cookies rather than a light and fluffy chew.

If you are looking for other cookie recipes, some of our favorites include the Ranger cookies, No Bake Peanut Butter Chocolate cookies and traditional Peanut butter cookies.

What is the best chocolate for chocolate chip cookies?

When selecting the chocolate for your cookies, milk chocolate, semi-sweet and dark chocolate are all fine to use and will not alter your cookies in any negative ways. However, semi sweet chocolate tends to be the best option for chocolate chip cookies. It has a more balanced contrast of sweet and bitter and is the most favorable selection for most.

Below you will find a picture of the recipe card that I have had in my box. Someone took the time to type out this recipe and its story. They dated it 1-31-86 and ran it through a mimeograph. They even initialed it!

Reading through this tattered recipe card wasn’t easy, but I was able to make my way through and the resulting cookies were absolutely worth it

“A woman who works with the American Bar Association called Mrs. Fields Cookies and asked for the attached recipe. She was told there was a two fifty charge for the recipe. She assumed it was $2.50 and she charged it to her Visa. It was not $2.50 but $250.00. In order to get her money’s worth, she is passing the recipe out to everyone. Take a copy and give it to a friend with her blessing.”

There you have it, what a fun story. I’m passing it along to you. Please send it on to your friends if you enjoy it. We did!

What is the history of Mrs. Fields cookies?

Mrs. Debbi Fields opened her first cookie store in Palo Alto California, in 1977. The name quickly became a brand and has always been associated with warm, chewy cookies. The brand has remained very popular as it expanded into gift baskets and arrangements over the generations.

Recipe Notes:

I made these chocolate chip cookies with coconut oil. The original recipe called for butter.
It also used only chocolate chips. I used what I had which was a bit of this and that in the candy chips department but the proportion of chips is correct.
I did cut it in half. The original recipe makes 112 cookies. This recipe halved still made almost 6 dozen 2 inch cookies.
These cookies are very different from other chocolate chip cookies because they have more oats than flour. It’s really important to grind up your oats into powder (or very small bits).
There are a lot of chips and chopped nuts in the recipe if you make it how I did. Because of this, they tend to fall apart on the baking sheet a bit. I scooped out a tray of cookie dough and then used my fingers to compress the cookie dough into shape as needed. They baked beautifully.
Let them cool on the baking sheets for at least 10 minutes and then remove them with a sharp metal spatula. I used my silicone mats on my baking sheets for this recipe and they lifted just fine once cool and set.

Once cooled these Mrs. Fields cookies handle wonderfully.

Can you freeze cookies?

You can definitely freeze your chocolate chip cookies. Be careful to cool them completely, then place them in an airtight freezer safe bag or container. Cookies are vulnerable to becoming freezer burned or hardened if they are not stored properly.

You can freeze your cookies for up to 2 months. To thaw your cookies simply place them on your counter and allow them to thaw at room temperature completely. Once your cookies are thawed they should be eaten within 2 days for optimal freshness.

Your Printable Recipe:

Yield: 60

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

I found this recipe for Mrs Fields cookies languishing in my recipe box. I made them this week for him and now I know why Mrs Fields cookies are so popular. This homemade version is so delicious you will prefer it to store bought!

Ingredients

1 Cup Coconut Oil (Or butter-softened)
1 Cup Granulated sugar
1 Cup Brown sugar
2 eggs
1 tsp. vanilla
2 Cups all purpose flour
2-1/2 Cups Oats (measure then grind fine in a blender or food processor)
1-1/2 Cup chopped nuts-any kind I used Walnuts
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1-4 oz. bag Heath bits
6 oz. chocolate chips
6 oz. Butterscotch Chips

Instructions

Preheat the oven to 375 degrees F.
Cream the coconut oil, vanilla, eggs and sugars together
in a separate bowl whisk all the dry ingredients together except the chips and nuts.
Combine the wet and dry ingredients.
Add the chips, bits and nuts and mix.
With an ice cream scoop place golf ball sized balls on the baking sheet 2 inches apart.(I used silicone baking mats on mine)
Bake for about 7 minutes until the edges turn just barely brown.
Remove from oven and let cool on the baking sheet until they set up enough to move to the cooling racks.
Cool completely and then store in an airtight container

Did you make this recipe?

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Yield: 60