MRS. FIELD’S CHOCOLATE CHIP COOKIE

This might be the first recipe I ever actually stole.  Y'all.  Sincerely, I cannot even remember.  If I did actually steal it - the theft was likely 29 or 30 years ago... yup.  The math is right and I am that old.

In my defense: the stolen recipe was first stolen by my SISTER from her college roommate.  Back in the 90's the only way you're getting a REALLY good recipe is if you straight up buy it.  (Think really hard and imagine no internet - Just books to buy at a book store or borrow at the library.)  Her college roommate was gifted the following recipe as her high school graduation gift from a relative (albeit NOT gluten free - and aren't we all so glad I can figure out the switch up...).

Now that we have the cookie theft confession committed to the blog, I give you the: 

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MRS. FIELD’S CHOCOLATE CHIP COOKIE

(But Gluten-Free if you please... )

(and family portions - not store portions)

In a HUGE bowl, cream together:
1  cup brown sugar, packed
1  cup white sugar
1  cup softened butter (2 cubes)


Beat sugars and eggs on HIGH for 8-10 minutes.

Then add to creamed ingredients:
2 eggs
1 teaspoon vanilla (Mexican vanilla preferred)


In a large separate bowl, mix:
2  1/2 cups gluten-free flour
2  1/2 cups oatmeal (old fashioned oats - certified GF)
1  teaspoon baking soda
1  teaspoon baking powder


Add the flour mixture to the creamed ingredients.  


Mix thoroughly and then add:
1 bag (2 cups) of chocolate chips 

TRY:  dark or semi-sweet milk chocolate or semi-sweet or a mix of any of the chocolate choice - measure 2 cups of your choice(s)

1  8 oz chocolate bar, finely grated (Optional)



Bake at 325 for 20-22 minutes or until just BARELY browned in spots on the top.

Let cool on the cookie sheet 5 minutes before trying to transfer to a cooling rack.

Makes nearly 2-3 dozen cookies depending on the size….  

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Click Link FOR: Gluten-Free Flour Recipe

Click Link FOR: Mama Jo's Recipe Blog TABLE OF CONTENTS