Mrs. Field's Chocolate Chip Cookies - My Way

Total Time
30 mins
10 mins

There are several versions of this wonderful recipe floating around. This is my particular take on it, posted here for safekeeping. I will give the "standard" ingredients first and will then give the alternate (healthier) ingredients that I personally use. I am guesstimating the number of cookies this yields. I am updating this recipe on 12/22/12 to make a gluten-free version that I tried out and liked. The two changes are using brown rice flour instead of regular flour and doubling the amount of egg (brown rice flour tends to produce a crumbly product but extra egg offsets this).

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  • 236.59 ml unsweetened butter, softened
  • 473.18 ml sugar
  • 2 large eggs, at room temperature
  • 4.92 ml vanilla extract
  • 473.18 ml flour
  • 591.47 ml oatmeal (not instant)
  • 2.46 ml salt (optional if using salted butter, or reduce amount of salt)
  • 4.92 ml baking powder (a pinch more to make them softer)
  • 4.92 ml baking soda
  • 340.19 g semi-sweet chocolate chips
  • 354.88 ml chopped nuts (any kind)


  1. Preheat oven to 350°F.
  2. In a larger mixing bowl, cream the butter, sugar, eggs and vanilla well.
  3. Pulverize the oatmeal in a blender a little at a time.
  4. Combine dry ingredients in a large bowl.
  5. Combine the wet and dry ingredients.
  6. Stir in the chocolate chips and nuts.
  7. With your fingers, place golf-ball-sized dough portions, 2" inches apart on an ungreased cookie sheet.
  8. Bake 8-9 minutes or until edges are light brown.
  9. My "healthier" substitutions:.
  10. For the 2 cups of flour, I use 1 1/2 cups whole wheat pastry or organic oat flour PLUS 1/2 cup soy flour.
  11. For the sugar, I substitute fructose.