mrs fields oatmeal chocolate chip cookie recipe

Written ByJenny Smyth Posted on
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The Best mrs fields oatmeal chocolate chip cookie recipe

I’m so excited to share with you one of my family’s favorite recipes – Mrs. Fields Oatmeal Chocolate Chip Cookies! I’ve been making these cookies for years, and they’re always a hit with my kids and husband.

The combination of rolled oats, semisweet chocolate chips, and the perfect balance of sweetness and spice is a match made in heaven. One of the things I love about this recipe is how easy it is to make. Just mix together some butter, sugar, eggs, flour, oats, chocolate chips, and vanilla extract, scoop out the dough onto a baking sheet, and bake until golden brown.

It’s a great recipe for when you want something quick and delicious but still want to feel like you’re cooking up something special. My kids love helping me in the kitchen with this recipe – they get to mix together the dough and scoop out the cookies onto the baking sheet. It’s a fun activity for them, and it’s a great way for us to spend quality time together.

Plus, who doesn’t love the smell of fresh-baked cookies wafting through the house? It’s one of my favorite smells in the world! As an added bonus, these cookies are also relatively healthy compared to other cookie recipes out there.

With the addition of rolled oats, they provide a nice dose of fiber and texture. And let’s be real – who doesn’t love a good excuse to indulge in some extra chocolate? These cookies are perfect for any occasion – whether it’s a family gathering, a potluck dinner, or just a Tuesday (because let’s be real, we all need a little treat on Tuesday).

They’re also great for storing in an airtight container for up to 5 days or freezing for up to 2 months. So go ahead – give this recipe a try and see why it’s become one of our favorites!

Mrs. Fields Oatmeal Chocolate Chip Cookie Copycat

4.5 from 1662 votes

This copycat recipe recreates the famously soft and chewy Mrs. Fields oatmeal chocolate chip cookies.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 24Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Cookie Dough

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
2 cups semi-sweet chocolate chips

👨‍🍳Directions

1Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2In a large bowl, cream the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until light and fluffy, about 2 to 3 minutes.
3Beat in the eggs one at a time, then add the vanilla extract and mix until fully combined.
4In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add this dry mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
5Stir in the rolled oats and chocolate chips using a wooden spoon or spatula until evenly distributed.
6The dough will be thick and slightly sticky, so chill it in the refrigerator for 30 minutes to make it easier to scoop.
7Drop rounded tablespoons of dough, about 2 inches apart, onto the prepared baking sheets.
8Bake for 10 to 12 minutes, or until the edges are golden brown and the centers look set but still soft; the cookies will continue to firm up as they cool.
9Remove the baking sheets from the oven and let the cookies rest on the sheets for 5 minutes, then transfer them to a wire rack to cool completely.
10Store in an airtight container at room temperature for up to 5 days.

🔧Equipment

Large mixing bowl
Electric mixer
Baking sheets
Parchment paper
Wire cooling rack
Cookie scoop or tablespoon

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 9g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 120mg🌾Total Carbs: 24g🥦Dietary Fiber: 2g🍬Sugars: 14g🥩Protein: 3g

📝Notes

For a more authentic Mrs. Fields texture, use old-fashioned rolled oats rather than quick oats. Chilling the dough is essential to prevent spreading and to achieve a chewy center. You can substitute half of the chocolate chips with chopped walnuts for extra crunch.

Watch Video Of How Mrs. Fields Oatmeal Chocolate Chip Cookie Copycat Works

These Mrs. Fields Oatmeal Chocolate Chip Cookies are truly one of our family favorites – they’re easy to make, deliciously tasty, and always a hit with our kids (and adults!)

alike! One thing that makes these cookies so special is how well they hold up over time – whether you store them in an airtight container or freeze them for later use.

And let’s not forget about all those added health benefits from using rolled oats! With their perfect balance of sweetness and spice combined with that chewy texture from the rolled oats – these cookies truly have it all!

So next time you’re looking for something new to try out in your kitchen or just need something quick & delicious after work – give this recipe a shot!

❓ Frequently Asked Questions About Mrs. Fields Oatmeal Chocolate Chip Cookie Copycat

Q: What type of oats are best used in this recipe?

Rolled oats are best used in this recipe as they provide a nice texture and help bind the ingredients together.

Q: Can I use milk or water instead of buttermilk?

No, buttermilk provides a unique flavor and helps react with the baking soda to create that signature Mrs. Fields taste.

Q: How do I ensure my cookies don’t overcook?

To prevent overcooking, keep an eye on your cookies after 8 minutes and rotate your baking sheet every 2 minutes thereafter.

Q: Can I substitute semisweet chocolate chips with milk chocolate chips?

No, semisweet chocolate chips provide that perfect balance of sweetness and bitterness that makes these cookies so delicious.

Q: How do I store leftover cookies?

You can store leftover cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 2 months.

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