Mrs Fields Chocolate Chip Cookies (Copycat Recipe)
These thick, chewy cookies are loaded with chocolate chips and have that signature soft-in-the-middle texture you remember from the mall. They come together with a clever oatmeal trick, no chilling required, and they bake up bakery-thick every time.
Why These Cookies Taste So Much Like the Real Thing
A quick blitz of rolled oats into powder is the secret that keeps these cookies chewy for days. It adds a subtle nuttiness and gives the dough just the right structure so they stay tall, not flat.
The butter-to-sugar ratio leans heavily on brown sugar, which brings a molasses depth and a soft, almost fudgy center. They spread just enough in the oven to get those craggy edges, while staying dense and moist through the middle.
Ingredients
- 1 cup unsalted butter, softened: let it sit at room temperature until it gives easily when pressed, but is not greasy or melted.
- 1 cup packed light brown sugar: the molasses in brown sugar keeps the cookies soft.
- 1/2 cup granulated sugar: just enough to help the edges set and crisp ever so slightly.
- 2 large eggs: cold is fine; they will emulsify into the creamed butter just the same.
- 2 tsp vanilla extract: use the real stuff if you have it; imitation works in a pinch.
- 2 1/2 cups old-fashioned rolled oats: measured first, then blended into a fine powder in a food processor or blender. Do not use instant oats.
- 2 cups all-purpose flour: spooned and leveled, not scooped, to avoid dense cookies.
- 1 tsp baking powder: gives a tiny lift without making them cakey.
- 1 tsp baking soda: helps with browning and spread.
- 1/2 tsp salt: fine sea salt or table salt to balance the sweet.
- 2 cups semi-sweet chocolate chips: the classic choice; bittersweet chips work too.
- 1 cup chopped walnuts, optional: they add crunch and a toasty note; omit for nut-free.
Variations / Substitutions
- Swap the chips: use milk chocolate, dark chocolate chunks, or a mix of white and semi-sweet for a different sweetness level.
- Make them nut-free: simply leave out the walnuts; the recipe holds its shape and texture without them.
- Go for a butterscotch twist: replace half the chocolate chips with butterscotch chips for a caramel-like cookie.
- Dairy-free version: use a stick-style plant-based butter and enjoy-life chocolate chips; the texture stays just as chewy.
If you love oatmeal cookies, try my Chewy Oatmeal Raisin Cookies for a spiced, fruit-filled version.
How To Make Mrs Fields Chocolate Chip Cookies
Step 1: Cream the Butter and Sugars
In a large mixing bowl or the bowl of a stand mixer, beat the 1 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar together on medium speed for about 3 minutes, until the mixture is light, fluffy, and noticeably paler in color. Scrape down the sides and bottom of the bowl once during mixing so everything incorporates evenly.
The texture will go from grainy to a smooth, whipped paste that clings to the side of the bowl. The color should be a pale tan, not yellow.
Step 2: Blend in the Eggs and Vanilla
Crack 2 eggs into the bowl and add 2 teaspoons of vanilla. Beat on medium speed for 1 minute, then stop and scrape down the bowl. Mix for another 30 seconds until the batter is uniform and looks glossy.
You might see tiny flecks of butter here and there; that is normal. The mixture will be smooth and thick, with no streaks of egg white.
Step 3: Add the Dry Ingredients
In a separate bowl, whisk together the 2 1/2 cups blended oatmeal, 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. With the mixer on low speed, slowly pour the dry mixture into the wet ingredients, stopping as soon as no dry pockets remain. Do not overmix, or the cookies will be tough.
The dough will look a little shaggy at first, then come together into a soft, pliable mass that feels slightly tacky but not sticky.
Step 4: Fold in the Chocolate Chips
Remove the bowl from the mixer and dump in the 2 cups of chocolate chips and the optional 1 cup walnuts. Use a sturdy spatula or wooden spoon to fold them in by hand, scraping the bottom to make sure every bit of dough gets chips. The dough will be heavy and speckled with chocolate.
You want chips in every scoop, so give it a few extra turns once you think it is mixed. At this stage, the dough smells like brown sugar and vanilla.
Step 5: Scoop and Bake
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Use a 1/4 cup measuring cup or a large cookie scoop to portion the dough into tall, rounded mounds, placing them at least 3 inches apart. Bake one sheet at a time on the middle rack for 12 to 14 minutes, until the edges are golden and the centers look just set but still pale and soft.
Rotate the pan halfway through if your oven has hot spots. The cookies will puff up during baking, then settle slightly as they cool.
Step 6: Cool and Enjoy
Leave the cookies on the hot baking sheet for 5 minutes so they firm up enough to move. Then transfer them to a wire rack with a spatula. Eat a few while they are still warm and the chocolate is melty, or let them cool completely for a chewier bite.
The tops will have little cracks and the edges a deep golden ring. Store extras in an airtight container once fully cooled.
A Few Notes Before You Start
- Measure your oats before blending. Scoop 2 1/2 cups of whole rolled oats, then grind them. Blending after measuring ensures the right dry-to-wet ratio.
- Do not use quick oats. They turn to paste and alter the texture, leaving the cookies gummy instead of chewy.
- If the dough feels too soft, pop it in the fridge for 15 minutes before scooping. Warm kitchen, warm hands, and overly soft butter can make the dough spread too fast.
- Use a 1/4 cup scoop for the true mall-size cookie. Smaller scoops will need less baking time, around 8 to 10 minutes.
Bake times by sheet color and size:
| Cookie size | Sheet type | Time |
|---|---|---|
| 1/4 cup, tall mound | Light aluminum, parchment | 12 to 14 minutes |
| 1/4 cup, tall mound | Dark nonstick sheet | 10 to 12 minutes |
| 2 tablespoon scoop | Light aluminum, parchment | 8 to 10 minutes |
Storing Leftover Cookies
- Refrigerate: Keep the baked cookies in an airtight container at room temperature for up to 5 days. A slice of bread tucked into the container helps them stay soft.
- Freeze the dough: Scoop unbaked dough balls onto a sheet and freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
Frequently Asked Questions
Can I skip blending the oats?
No, the fine oat powder is what gives the cookies their signature chew and keeps them thick. Whole oats won’t hydrate the same way, and the cookies will spread more and lose that dense texture.
Why did my cookies turn out flat?
Your butter was likely too warm or the dough needed a brief chill. Measure the flour carefully (spoon into the cup and level) and make sure your baking soda and powder are fresh.
Can I use chocolate chunks instead of chips?
Yes, chunks melt into larger pockets and give a gooier bite. Use the same 2 cups total.
Are these cookies really the same as the mall ones?
While the exact recipe is a secret, this version produces cookies with the same thick, soft center, crispy edge, and oatmeal-enhanced chew that made them famous.
Mrs Fields Chocolate Chip Cookies Recipe
Ingredients
Method
- Cream butter and sugars together until light and fluffy, about 3 minutes.
- Beat in eggs and vanilla until smooth and glossy.
- Whisk together blended oats, flour, baking powder, baking soda, and salt in a separate bowl. Gradually mix into wet ingredients on low speed just until combined.
- Fold in chocolate chips and walnuts by hand.
- Preheat oven to 375°F (190°C). Scoop 1/4 cup mounds onto parchment-lined sheets, 3 inches apart. Bake 12 to 14 minutes until edges are golden and centers look set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
