When I was growing up, “Mrs. Fields Cookies” had just gotten its start, and recipes purporting to be hers abounded. My mom got this
one from her mom and would make them using a quarter cup of batter per cookie, which does make cookies roughly the size of Mrs. Fields’. I remember one of my friends thinking that the resultant huge cookies were the best things ever. I took over production of said cookies when I was maybe eleven, and before long I had this recipe memorized. The recipe, as I wrote it down probably in high school (to judge from my handwriting) reads as follows:
1 lb butter
2 c. sugar
2 c. brown sugar
1 t. salt
2 t. baking soda
2 t. baking powder
2 t. vanilla
4 c. flour
5 c. oats
1 pkg chocolate chips
400 degrees for 5-6 min.
I know the line indicates “cream above ingredients” but don’t recall any other technique specifics. Basically, everything goes in the KitchenAid, then it gets scooped out in cookie-sized dollops & baked. (I did have to bake them for 8-9 minutes but that’s typical of my oven.) I am sure that “flour” means white flour & believe that “oats” means old-fashioned (not quick) ones. I made a full batch yesterday–for the first time in at least a decade (I usually halve it), and substituted in one cup of wheat flour. I also added the flour a cup at a time and mixed in between, which cut down on the spillage issue. A full recipe strains the capacity of my old-school KitchenAid. It also makes over 5 dozen big cookies. I figured I’d freeze a bunch, but 24 hours & 6 guests later, I only have about a dozen left.
This recipe works so well at high altitudes & with an electric oven, which is my way of saying that yesterday’s cookies were, in my opinion, a bit flat & that this has been an issue for many of my recipes here in Chicago. They also crumbled easily, though that could be the result of not letting them cool completely. Should I be adding more flour?
2 thoughts on “Oatmeal Chocolate-chip Cookies”
Thanks Steph! I actually experimented with 2-3 oatmeal chocolate chip cookies in the last little while, and wasn’t happy with any of them. I’m sure this will be what I’ve been hoping for (judging that it’s probably my basis for oatmeal chocolate chip cookie expectations 🙂
Steph, I was also reading in a Cooking Light magazine that flat cookies may be the culprit of butter that’s too soft (this would explain some very thin cookies I made a few weeks back). They suggested that butter should sit at room temperature for about 1/2 hr. before using, which is enough to have your finger make an indentation, but not yield entirely. Flour sometimes helps too, though, so it’s worth a try!