Mrs. Field's Cookies

Mrs. Field's Cookies

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  • Prep Time


  • Total Time


  • Servings



  • 2 cups butter

  • 2 cups sugar

  • 2 cups brown sugar

  • 4 eggs

  • 2 tsp. vanilla extract

  • 4 cups all-purpose flour

  • 5 cups oatmeal (put small amount in blender after measuing until it turns to powder)

  • 1 tsp. salt

  • 2 tsp. baking powder

  • 2 tsp. baking soda

  • 1 (24 oz) bag chocolate chips

  • 3 cups chopped pecans

  • 1 (8 oz.) plain Hershey's bar, grated


Preheat the oven to 350 degrees. Mix the flour, oatmeal, salt, baking powder, and baking soda in a bowl and set aside. Use an electric mixer to mix the 2 sugars briefly at low speed. Add butter in small gobbels, mixing first at low speed and then high. Beat the mix until it's pale, light, and very fluffy. Add vanilla at the mixer's lowest speed, then beat at high speed for a few seconds. Add the eggs, again at lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in and the mix should look creamed, not curdied. Add flour, oatmeal, salt, baking powder, and baking soda, one cup at a time, mixing at low speed for about 1 minutes, then at high speed for a few seconds. Scrape down the bowl's side with a spatula. Add the chocolate chips, chopped pecans, Hershey's bar, and mix at low speed for about 10 seconds. Place golf ball size cookies 2 inches apart on ungreased cookie sheet. Bake until the cookies are pale golden brown for about 10 minutes. Remove and let them cool on rack.


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