Recipe by Sonnia
"These are just like Mrs. Fields...makes 112 cookies."
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packed brown sugar
semisweet chocolate chips
finely grated chocolate bar
A great recipe that delivers awesome chocolate chip cookies.
A few additions to the recipe:
1. chill the chocolate bar before grating...simplifies the process. Use a
food processor to expedite this part of the recipe.
2. make sure that the oats are ground completely. I usually empty the
blender and add them again.
3. I find that people are just as happy without the nuts, and some people
either can't eat nuts or hate them in cookies. Leaving out the nuts will
improve overall acceptance.
4. It may be obvious to people who really know how to cook, but these
cookies turn out much better when you hand mix the ingredients. Ok,
maybe it's my own superstition, but I really believe this...stick your bar
hands in there and really "feel the dough".
5. I always cool the dough before rolling into balls...it makes it easier to
roll into balls, and the slighty chilled dough seems to improve the final
shape of the cookies (no idea why, but seems to work).
This is a tasty cookie but the oatmeal flavor is too prominent for my preference. Grinding the oats was time consuming as well; I might try just purchasing the oat flour if I make this recipe again.
I got a hold of this recipe about 15 years ago. It is fantastic. Be sure to blend the butter and the sugar until fluffy...this makes the cookies soft and chewy. The recipe can be easily cut in half. If you have no need for 52 cookies...roll out the rest into golf ball size and freeze on a cookie sheet on wax paper. Once frozen, store in the freezer in freezer bags. Then you can take out just a dozen or so. Let thaw a little before baking. YUM!
Yum! This was a lot of work, but very delicious--well worth the effort!
I cut the recipe in half--I don't need 52 cookies
My boyfriend doesn't like nuts, so I omitted them and doubled the amount of chocolate chips (cut chocolate chips by 1/2, instead of 1/4). Powderizing the oatmeal was a great idea--it lends a unique and very subtle flavor to the cookie. I made the entire process much easier by adding in the chocolate (not chocolate chips) with the oatmeal, instead of grating it by hand. I also threw in 1/4 C of almonds while powderizing the oatmeal and chocolate-the texture is subtle enough that my boyfriend didn't notice.
I also added 1 teaspoon EACH of cinnamon, nutmeg, and ginger. It lends a slightly spicy taste that pairs very well with the grated chocolate.
Please follow the cooking time--10 minutes for a smaller cookie, 12 minute for the larger ones. Grease the cookie sheet WELL, and wait at least 5-10 minute for the cookie to cool before removing them from the sheet--otherwise, they crumble. After they are cooled, however, they're not very crumbly, and can easily be packaged and shipped.
I have been making these for years and everyone raves about them. The trick is to only bake them for 8-10 minutes. They will look like they are not done but once they have cooled they will be perfect. If not they will not taste good at all. A cookie scooper will make this a lot easier.
Grating the chocolate takes FOREVER but these cookies are remarkably good. I can't figure out how long they need to be baked -- they seem like they could use more time when they come out, but later on harden a bit. Store with a slice of bread in closed container to keep moist
I just made this recipe this morning. It is a lot of work. I took the advise of another and rolled and froze about 3/4 of the recipe for later use. They taste fine, but why are they so bland in color. I recommend using the second level up from the bottom of the oven. I used the medium size pampered chef scoop and needed extra baking time for them. If you want a good chocolate chip cookie don't make this one. Find a recipe (re: Best Big Fat Chewy Chocolate Chip Cookie recipe, this site) that hasn't the oatmeal in it. Don't get me wrong they will not go to waste. Just not what I expected. Make a small batch and be your own judge. Preferences differ.
This is what I want when I want a chocolate chip cookie. Perfect. Very pretty too -- stayed nice and fat, instead of spreading and flattening. The oats give it a great chewiness. I measured the ground oats and they came out to 3-3/4 cups, so next time I will just use oat flour in that amount instead of grinding my own oats. I replaced half the white sugar with Splenda, but bet I can get away with replacing all of it (since it will still have brown sugar in there too). Lasted almost a week, and were nice and soft the whole time.
* Percent Daily Values are based on a 2,000 calorie diet.
Mrs. Fields Cookie Recipe II
Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories from Fat: 148
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