This recipe has been a long time coming to A Bee Bakes. When someone asks me to make chocolate chip cookies, this is the recipe I make. In a pinch and wanting to make just a few cookies, I make, Soft Chocolate Chip Cookies and when I’m craving chocolate chip cookies, it usually means I’m craving the dough so I make these snacking Chocolate Chip Cookie Dough Truffles. But no chocolate chip cookie recipe beats Mrs. Fields.
My Mom has been baking these for as long as I can remember. When I was a kid, sometimes I’d find her in the kitchen and every counter surface was filled with cooling cookies. She’d swat my hand away, reminding me that the cookies were for my brothers and sisters, who lived in different cities in the US. She’d box them up and mail them out. She’d end up cracking though, and there were always leftovers. Often I’d find them in a large ziplock bag in the freezer. And now, after years of eating frozen Mrs. Fields, dare I say I prefer them frozen now? Can’t say for sure, but they’re good frozen too.
A year ago, my Mom and I had a chocolate chip cookie bake-off, where she made these and I made another recipe, convinced that mine would finally win. My (now tossed out) recipe did not. Mrs. Field’s cookies won by a long-shot. Yet again. They really are the best. The secret is the oat flour, as well as the combination of regular sugar and brown sugar.
This family tradition continues every holiday and I even made these when I baked for the NASA event this summer. If you’re interested in replicating the other cookies I baked for them you can find the recipes here: Glazed Citrus Cream Cheese Cookies and Chewy Ginger Molasses Cookies.
*Note: If you prefer a softer, lighter cookie, bake 9-10 minutes. If you prefer a golden, slightly crisp cookie, bake 11 minutes. See photo above for difference.