My mom didn’t splurge on much, but every time we went to the mall, she let us get a Mrs. Fields cookie. Yum! They have always been a favorite, but it’s been years since I’ve had one. Recently my friend, Ronica, shared this Mrs. Fields Chocolate Chip Cookie Recipe with me. Her family has been making and loving them for years, and I gotta say, they are the closest to the real thing I’ve had since the “good old days!” You are going to love them! If you’re a fan of Mrs. Fields treats, you have to try Jessica’s Amazing Chocolate Chip Cookie Bars with Pecans. It’s a recipe from my friend, Jessica, that she got out of a Mrs. Fields Cookbook. So good!
This recipe makes a ton of cookies, so feel free to halve it. It calls for three eggs, so if you halve it, whisk one of the eggs and then use half of it. I like to make the whole batch and make giant cookies with my large cookie scoop. (It makes about 45 large cookies or 90 regular-sized ones.) Sometimes I wrap them up to share with friends or just throw them in the freezer to pull out for kids’ lunches. I’ve never believed there is such a thing as “too big of a batch of cookies.” 🙂
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step-by-step photos on how to make Mrs. fields chocolate chip cookie recipe
Frequently Asked Questions about how to make Mrs. Fields Chocolate Chip Cookie Recipe
can I use margarine in place of butter?
Yes, you can. However, if you’re looking to have a cookie that tastes like Mrs. Fields’ cookies, I recommend using all butter. Also, the butter gives the cookies a slightly crisp outer layer.
if I make giant cookies, how long should I bake them?
The directions say to bake the cookies at 375 degrees for 8-12 minutes for regular-sized cookies. It really depends on how “giant” your cookies are. If you’re using 1/4 cup of dough per cookie, I would start with 12 minutes and up to 15 minutes or until they are just golden brown on top.
Does it really matter if I use pure vanilla extract?
Yes! I know pure vanilla extract is pricey, but it is totally worth it in this recipe. Again, like using all butter in this recipe, you will get a cookie that tastes like Mrs. Fields if you use pure vanilla extract. My friend, Ronica, uses McCormick All Natural Pure Vanilla. The cookies will still taste good if you use imitation vanilla extract.
how many cookies does this recipe make?
This recipe makes approximately 90 regular-sized cookies or 45 giant cookies.
can this recipe be cut in half?
Yes, it can. Since the recipe calls for three eggs, you will need to whisk up one of the eggs and put half of it in the cookie dough.Â
I don’t have time to bake all the cookies at once. Can I refrigerate the dough and bake the rest later?
Yes, you can. Cover the remaining dough and place it in the fridge for up to 3-4 days. When ready to bake, let the dough come to room temperature.
how should I store the cookies?
The cookies will stay fresh for up to a week in an airtight container on the counter. Baked cookies freeze well in a Ziploc bag or airtight container for up to three months.
baker’s tools:
More Chocolate Chip Cookies You'll Love
- 1 lbs butter, softened (4 sticks)
- 1½ cup granulated sugar
- 2 cups light brown sugar, packed
- 3 eggs
- 2 tbsp pure vanilla extract (Yes, 2 tbsp.)
- 1½ tsp salt
- 1½ tsp baking soda
- 6 cups all-purpose flour
- 4 cups chocolate chips
- 3 cups walnuts, chopped (optional)
- Preheat oven to 375 degrees.
- Line two cookie sheets with parchment paper or silicone mats. Set aside.
- In a stand mixer, cream the granulated sugar, brown sugar, butter, eggs, and vanilla. Mix until smooth and creamy. Scrape down the sides and bottom of the bowl as needed.
- Next, add the salt, baking soda, and 1 cup of flour. Slowly mix until combined. Scrape down the sides of the bowl, add another cup of flour, and slowly mix the dough until combined. Repeat this process until you have added all 6 cups of flour. The batter will be stiff.
- Fold in the chocolate chips and walnuts.
- Using a cookie scoop, place dough two inches apart on one cookie sheet. Bake for 8-12 minutes at 375 degrees. (Prepare the second cookie sheet with dough, so it's ready to be placed in the oven when the first one comes out.)
- Allow cookies to cool on the cookie sheet for a couple of minutes before transferring them to a cooling rack.
- Enjoy!
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# February giveaway
Heaven help me! These just might be the best chocolate chip cookies I’ve ever had! The texture the ratio of chocolate to cookie, the nuts! I didn’t even think I liked nuts in cookies, but these cookies are absolutely fantastic! We will be making these as our go-to from now on! YUM!!!!
Ha! I feel the same way! We have been making them weekly and I am going to turn into a cookie myself if we don’t get ourselves under control. They are just too good!
I like this recipe sometimes I make the actual recipe and chill it then roll it into logs and put in freezer with wax paper and freezer bag thaw and cut to thickness and put on pan cook makes it easy when I want cookies in a hurry love this
What a great idea to make rolls of it to freeze! I’m so glad you like the recipe!