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. All you cookie lovers out there. This one is just for you!
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!
Someone took the time back in the day, to type out this recipe and it’s story. They dated it 1-31-86 (I’ve had it that long!) and ran it through a mimeograph. They even initialed it. The machine it was copied on was of awful quality. Probably a church or school machine.
I believe they did mass produce this recipe to share it all over (so SOMEONE believed the story). My copy is about 4 x 6 on a well folded piece of barely legible paper. It was typed on an old manual typewriter too! A bit of Americana nostalgia 🙂
Mrs Fields Cookies Story:
As you can see it’s rather difficult to decipher the way it’s written. I fought my way through it. Now that it’s on the blog, and legible, I’ll be making these often. So yummy!
I have looked up the Mrs. Fields recipe and the versions I’m finding are all different. My recipe comes with a great story to support its claim to fame so of course, this must be the ‘real’ original recipe. I reprinted the story for you below. Enjoy!
This story goes along with the recipe. Every word is true of course 🙂
“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. I’m passing it along to you. Please send it on to your friends if you enjoy it. We did!
The Recipe Notes:
- I made these chocolate chip cookies with coconut oil as I usually do when I bake. 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. Otherwise I followed the original recipe.
- Except 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). The recipe doesn’t say, but I used my regular oats. Measure the oats and then grind.
- There are a LOT of chips and chopped nuts in this recipe so 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.
- Getting them off the baking tray hot out of the oven isn’t going to happen. Let them cool on the baking sheets for at least 10 minutes and then remove them with a sharp metal spatula. I was glad I had silicone mats on my baking sheets for this recipe. The cookies came right off once they set up.The original recipe calls for ungreased cookie sheets BTW but I’m not sure that will work.
Once cooled to slightly warm these Mrs. Fields cookies handle wonderfully.
They have a sweet crunchiness that Dave and I both loved. At a family gathering everyone enjoyed them. And then I handed them out to all my visitors at home for a few days. Did I mention these make 6 dozen cookies? That’s a lot for two people! Through it all Mrs. Field never failed us. The cookies proved durable and delicious!
Your Printable Recipe:
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!
- 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
- 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
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Amount Per Serving Calories 148Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 9mgSodium 80mgCarbohydrates 17gFiber 1gSugar 11gProtein 2g