Mrs. Fields cookies are a delightful treat that gained widespread popularity during the 1980s. I have fond memories of my godmother, Marcia, making these mouthwatering cookies extra special during our cozy slumber party weekends. Our routine was a treasured ritual. We would watch movies, indulge in cheesy popcorn, enjoy Diet Pepsi and spend the afternoon baking Mrs. Fields cookies together. It is a comforting memory, filled with laughter and the warm aroma of baking cookies wafting through the air. I discovered the recipe sifting through the index cards in mom’s little green metal recipe box. She also made these quite often back then.
Where did this Mrs. Field’s Cookies Recipe Originate?
The story begins with Debbie Fields, a determined and creative young girl who developed her cookie recipe as a teenager. With an entrepreneurial spirit, she started branding and selling her cookies in the late 1970s. Growing up in a modest household, Debbie utilized her own savings to buy only the finest ingredients for testing her delectable recipes. Despite facing financial challenges, she once stated, “My father believed that true wealth was found in family, friends, and doing what you love.” This beautiful philosophy resonates deeply with me, and I couldn’t agree more about the true joy and fulfillment in life. If you’re interested in learning more about how Debbie Fields built her multimillion-dollar cookie empire, I highly recommend reading the article titled Mrs. Fields Cookies: How Debbi Fields Built an Empire From… | The Muse.
Preparation, Servings, and Storage
These soft, delicious cookies are incredibly simple to prepare in about ten minutes. Remember to chill the dough for one hour before baking. This is an especially important step to enhance the flavor and prevent the dough from spreading too much in the oven. After chilling the dough, each pan bakes for ten minutes. In a standard sized oven, two pans can bake at a time. Baking total time should take about 30 minutes.
One batch of cookie dough will make approximately five dozen cookies! This generous quantity makes them perfect for sharing—whether you’re taking them to a bake sale, surprising friends, or hosting a lively party. Additionally, they can be easily stored at room temperature in an airtight container for up to five days, or in the freezer for an impressive three months. Each bite is a reminder of cherished memories and the joy of baking, making these cookies not just a treat, but a delightful experience to share with loved ones.
Other Delicious Cookies to Try:
Mrs. Fields Cookies
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Equipment
- 2-3 Sheet pans
- food processor
Ingredients
- 1 cup Butter, softened
- 1 cup Sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 2 cups Flour
- 2½ cups Oats
- 1/2 tsp Sea salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- 2 cups Chocolate chips
Instructions
- Measure the oats and pour them into a food processor. Process to grind the oats into a powdery, grainy texture.
- In a stand mixer with the paddle attachment, cream together the butter, sugar and brown sugar.
- Add the eggs and vanilla extract and mix to combine the ingredients.
- Add the flour, ground oats, sea salt, baking powder, and baking soda.
- Mix the dry ingredients into the wet ingredients.
- Remove the mixer bowl from the mixer and fold in the chocolate chips with a spatula.
- Cover the bowl and refrigerate for one hour.
- Preheat the oven to 350℉.
- Roll the cookie dough into 1 tablespoon balls and space them at least 2 inches apart to fit 12 per sheet pan.
- Bake for 10 minutes.
- Remove the sheet pan from the oven and allow the cookies to cool for 2 minutes on the sheet pan before removing to a cooling rack to completely cool.
- This recipe will yield 5 sheet pans of 12 cookies, or 60 total.
Nutrition
