Mrs. Field’s Chocolate Chip Cookies
I’ve baked cakes and I’ve baked tarts. Heck I even baked quiches, so this time round, its cookie time! Isn’t it the perfect time, now that Chinese New Year is just a few weeks away?
Again, my mum, the fairygodmother just have to wave her wishing wand, and voila! She have her Mrs. Field’s chocolate chip cookies freshly baked from her very own kitchen!
The original Mrs. Field’s Chocolate Chip Cookies recipe:
Chocolate chunks and walnut
Cream together
1 cup butter
1 cup sugar
1 cup brown sugar
Add
2 eggs
1 tsp. real vanilla extract
Mix together
2 cups all-purpose flour
2½ cups oatmeal (blended into a fine powder)
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
Mix all ingredients well, then add one 24-ounce bag of milk chocolate chips and 1½ cups chopped walnuts (or pecans). Drop dough balls on ungreased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes. Makes approximately 60 cookies.
After I changed them all into metrics:
250g butter
125g confectioner’s sugar
125g brown sugar
2 eggs
1 tsp. real vanilla extract
160g oatmeal
180g all purpose flour
1 1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
250g semi sweet chocolate chopped into chunks (or chocolate chips)
120g nuts of your choice (pecan, almond nibs, walnuts, etc)
For the extra kick, I also added 2 tablespoons of Nescafe powder. Trust me, it makes a whole world of difference 
Some tips that I grabbed from here:
Tips for success with the Mrs. Fields cookie recipe
Always use real butter, not margarine. It DOES make a difference.
Use melted butter instead of room-temperature softened butter, which improves both the consistency of the dough and the texture of the baked cookies.
Double the amount of vanilla specified in the recipe. (Real vanilla extract, not “vanillin,” which is a cheaper substitute that doesn’t taste nearly as good the genuine article.)
Add a tablespoon or two of milk when mixing the dough. The cookies will come out softer and less crunchy.
Look at how they expand!
And the long winded instructions:
In a large bowl, until light and fluffy. Add in eggs one at a time into the creamed butter and sugar.
Preheat oven to 180 degree celcius
In a large bowl with an electric mixer cream butter and both the sugars at medium speed until light and fluffy. Add eggs and vanilla extract, and mix at medium speed until light and fluffy.
Combine flour, oatmeal, baking powder, baking soda and salt. Mix well with wire whisk. Set aside.
Add the flour mixture and blend at low speed until just mixed. Do not overmix.
Lastly, mix in the chocolate chunks and chopped nuts.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2″ apart. Bake 22-24 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.
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One Comments to “Mrs. Field’s Chocolate Chip Cookies”
[...] just used my tried and tested Mrs. Field’s Chocolate Chip Cookies recipe. I’ll be making it neater in this post though, so you should refer to this: Recipe for [...]