Mrs. Fields Chocolate Chip Cookie Recipe (Copycat)

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There’s something timeless about a Mrs. Fields chocolate chip cookie. Whether you remember stopping at her shop for a treat or have only heard about these legendary cookies, there’s a good chance you crave their signature chewy bite and rich chocolate. Imagine enjoying that comforting cookie experience without leaving home. With this copycat recipe, you create cookies bursting with nostalgia and chocolate, baked in your own kitchen.

This guide covers everything: ingredients, technique, pro tips, and storage. Let’s dive in and unlock the secrets behind making these iconic cookies.

What Makes a Mrs. Fields Cookie Special?

If you’ve ever had one fresh at the counter, you’ll know the appeal. These cookies strike a delicate balance: crisp edges, yielding centers, and sizable pockets of melted chocolate. The aroma—warm butter and toasted sugar—fills the kitchen and instantly makes any space feel welcoming.

Two often-overlooked secrets set Mrs. Fields’ cookies apart:

• Use of cold butter: This helps maintain the integrity of the dough, slowing the spread during baking and giving the cookies a soft, tender crumb.
• Baking at a lower temperature: Unlike many cookie recipes that call for a high oven temp and short bake, these cookies develop flavor and texture thanks to gentle heat over a longer period.

The result? Irresistible cookies with soft, gooey interiors and rich flavor depth—neither too cakey nor too crisp.

Ingredients Overview

Every ingredient plays a role. When you combine and treat them with care, you get bakery-level results.

Note: For the truest result, stick to cold butter, semi-sweet chips, and a bar of good milk chocolate. Skip instant oats; choose old-fashioned for best texture.

Step-by-Step Recipe

Ingredients

• 2 cups (4 sticks) cold unsalted butter, cut into cubes
• 2 cups granulated sugar
• 2 cups light brown sugar, packed
• 4 large eggs, cold
• 2 teaspoons pure vanilla extract
• 5 cups all-purpose flour
• 2.5 cups old-fashioned rolled oats, lightly pulsed in a food processor
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 2 cups semi-sweet chocolate chips
• 1.5 Hershey’s milk chocolate bars, coarsely chopped (about 6 oz total)
• 1–2 cups chopped walnuts or pecans (optional)

Instructions

1. Prepare the Ingredients

• Cut butter into small cubes and keep it cold.
• Lightly pulse oats in a food processor until coarsely ground but not powdery.
• Chop the milk chocolate bar into chunks.

2. Cream Butter and Sugars

• Place the cold butter, white sugar, and brown sugar in a large mixing bowl.
• Beat until creamy and light but not completely smooth. The mixture will look slightly coarse due to the cold butter.

3. Add Eggs and Vanilla

• Add eggs one at a time, mixing gently after each. Add vanilla extract.
• Scrape the sides of the bowl to blend.

4. Combine Dry Ingredients

• In a medium bowl, whisk flour, ground oats, baking soda, baking powder, and salt.
• Gradually add the dry mix to the wet ingredients, mixing on low just until combined.

5. Fold in the Chocolate and Nuts

• Stir in chocolate chips, chopped milk chocolate, and nuts if using.
• Avoid over-mixing. Stop when evenly distributed.

6. Chill the Dough

• Cover the bowl and refrigerate for at least 30 minutes (or up to 24 hours).
• Chilled dough leads to thicker, chewier cookies.

7. Preheat and Prep

• Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper.
• Use a large cookie scoop or rounded tablespoon (about 2 tablespoons per cookie).

8. Shape and Bake

• Place dough balls on sheets, leaving 2 inches between each.
• Bake for 14–16 minutes or until edges are set and the centers look just underdone.
• For even baking, rotate sheets halfway through.

9. Cool and Enjoy

• Let cookies cool on the baking sheet for 5 minutes.
• Transfer gently to a wire rack to finish cooling.

Tips for Perfect Cookies

• Do not skip chilling: Warm dough spreads too quickly, yielding flatter, less chewy cookies.
• Don’t over-mix: Mixing too long toughens the dough. Stop when just combined.
• Room temperature eggs: If you prefer extra lift, let eggs warm to room temperature before using.
• Creative with mix-ins: Play with the chocolate profile by swapping in dark or white chocolate, or trying different nuts.
• Batch size: Use a kitchen scale for consistent cookies.

Troubleshooting Guide

Storage and Freezing

Room Temperature:
Store cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container.

Refrigerating Dough:
Unbaked dough lasts in the fridge for up to 72 hours. Let it come to room temperature for 15 minutes before scooping and baking.

Freezing Instructions:
– For baked cookies: Cool, then freeze in zipper bags up to 2 months.
– For raw dough: Scoop into balls, freeze on a sheet, then store in freezer bags. Bake straight from frozen—add 2 minutes to bake time.

Chocolate Choices and Variations

While Hershey’s and classic chips nail the Mrs. Fields vibe, you can change things up for variety:

• Bittersweet chocolate: For deeper flavor and less sweetness.
• White chocolate chips: For a softer, creamier bite.
• Peanut butter chips: Pairs well with walnuts.
• Dried cherries or cranberries: Adds tartness and color.

Split the dough and play with mix-ins for two versions in one batch.

Serving Suggestions

Enjoy your cookies as they are, still warm and just-set. If you’re feeling fancy, serve alongside a scoop of classic vanilla ice cream or dip them in milk for simple comfort. For a special occasion, stack several, wrap in parchment, and tie with a ribbon for homemade gifts.

The Final Bite

Mastering Mrs. Fields chocolate chip cookies at home is a baker’s rite of passage. Their chewy middle, rich chocolate flavor, and warm, buttery aroma bring tradition into every kitchen. With a few simple tweaks—cold butter, a preheated oven, patience for dough chilling—you create bakery-quality cookies every time.

Whether you make them for a crowd or to keep in the freezer for late-night cravings, this recipe puts that iconic, mall-inspired sweetness in your hands. Happy baking.