Get ready to unlock the secret to the most irresistible cookies that have been making people swoon for decades! These Mrs. Fields Oatmeal Chocolate Chip Cookies are not just a treat; they're a nostalgic journey of warm, gooey chocolate and hearty oats that will transport you straight to cookie paradise. Whether you're a baking novice or a seasoned pro, this recipe promises bakery-quality cookies right from your own kitchen that will have everyone begging for more.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer. Beat on medium speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla extract and mix until fully combined.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the rolled oats using a spatula, ensuring they are evenly distributed throughout the dough.
- Gently fold in the chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better mixing and a more consistent dough.
- Don't Overmix: Mix dry and wet ingredients just until combined to keep cookies tender and soft.
- Uniform Cookie Size: Use a cookie scoop for consistent cookies that bake evenly.
- Chocolate Chip Variation: Mix different types of chocolate chips for a more complex flavor profile.
- Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
- Check Oven Temperature: Every oven is different, so start checking cookies at the 10-minute mark to prevent over-browning.
- Cool Completely: Allow cookies to cool fully to develop the perfect texture and prevent crumbling.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 13g
Saturated Fat: 7g
Cholesterol: 40mg
