Sorry...but this is not it! These are good...but the REAL recipe includes the shavings of an 8-oz Hershey's chocolate bar to be mixed in to the dough. I used to have the recipe and haven't made them for years because I lost it! If I ever find it...I will post it!! :-)
Good cookies, but here are some improvements. Use cake margarine, not butter. Add 2 and 1/2 cups uncooked oatmeal, like Quaker. Also I mix in the chips with the wet ingredients first, makes it a lot easier. If you don't want the oatmeal, I suggest increasing the flour to 4 cups or even 4 1/2, because they come out very flat and gooey with the amount listed in the recipe.
Very good cookies. I added a little extra flour, as I always do for that perfecting touch. LOVE that they stay chewy. Made a double batch & froze some of the dough, so all I have to do is put on trays & bake. Thanks for sharing!
I have been using a chocolate chip recipe which uses a vanilla pudding, however I wanted to try a new recipe and really liked this recipe. I was so sure of this recipe that I doubled it. These cookies were perfect. I followed the directions and was rewarded with absolutely beautiful, chewy on the inside and crisp on the outside cookies. Thank you for posting this recipe!
These were very good cookies, and I appreciate the dead-on cooking time (I was worried, after 8.5 minutes, that they weren't ready to come out; the sides were lightly browning but the middles were very puffy and appeared a little underbaked yet. However, as they cooled on the baking sheet, they became perfect: soft and chewy (but not uber-gooey) in the middle, just how I like them). They didn't dazzle me, so I'm still looking for my signature chocolate chip cookie recipe, but these were enjoyed by all. Thanks so much for sharing!
Dachsymom65 is correct. This isn't the original copycat recipe. This is the recipe I have from the mid 1980's: Cream together 1 c. butter, 1 c. sugar and 1 c. brown sugar Add 2 eggs, 1 tsp. vanilla Mix in separate bowl - 2 c. flour, 2 1/2 c. oatmeal that has been placed in a blender til it turns to powder, 1/2 tsp. salt, 1 tsp. baking powder, 1 tsp. baking soda Mix all ingredients together Add 12 oz. chocolate chips, 4 oz grated chocolate bar, 1 1/2 c. chopped nuts(this one is optional and a personal preference. I go without the nuts) Place golf ball sized cookies 2 in. apart on an ungreased cookie sheet. Bake for 6-8 minutes, depending on your oven at 375 degrees.
I think these cookies actually tasted better the day after baking them than they did fresh! I was amazed at how they stayed chewy and flavorful days afterwards. Perfect for making ahead for snacking on the rest of the week. I will only ever make these chocolate chip cookies, now.
Very Very good cookies, but Mrs, Fields they aren't. Not putting them down at all, hence the 5 star review, but there are a lot of copycat recipes out there, and they are never exactly like the originals. I would definitely recommend this recipe to anyone. Thanks for posting.
It tastes really good and it tastes almost like mrs. fields cookies. Though I suggest putting only 1 bag of chocolate chips.
Magnifique! The only difference in ingredients is that I substituted 1/2 cup of Crisco and 1/2 cup butter in place of 1 cup of butter. Plus, I used 12 ounces of semi-sweet chocolate chips and 6 ounces of Nestle Toll House premier White morsels since I did not have 18 ounces of semi-sweet chocolate chips. Baked for 10 minutes. Wife and kids loved the smell as they emerged from oven and even better the taste. Thanks for the recipe.