Mrs. Field's Cookies
This double chocolate cookie can't decide if it's an oatmeal cookie or a chocolate chip cookie, so it takes on the best of both worlds!
Ingredients
- 1 cup butter, softened
- 1 cups brown sugar
- 1 cup sugar
- 2½ cups oats, quick cook or rolled (not instant)
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1 (12 ounce) package of semi-sweet chocolate chips
- 3-4 ounces milk chocolate bar
- 1½ cups chopped pecans (optional)
Instructions
- Using a stand mixer (or electric handheld if you've got elbow grease), cream the butter and sugars until light and fluffy.
- Meanwhile, grate milk chocolate bar/s. It helps to refrigerate the bar/s first so they don't melt in your hand as you grate. Set aside.
- Also, pulverize oats in a blender or food processor. Oats should become almost like flour. Pour pulverized oats into a large bowl with flour, salt, baking powder, and baking soda. Stir to combine thoroughly.
- Add eggs and vanilla to butter mixture and beat until fully combined.
- Slowly stir in oat mixture. Then gently stir in grated chocolate, chocolate chips, and pecans (if using).
- Roll dough into approximately golf ball sized cookies and refrigerate the cookie dough balls for about 30 minutes. Then, distribute dough balls on cookie sheets prepared with parchment paper.
- Bake at 350°F for about 10 minutes, taking care not to overbake. Let cookies rest on the cookie sheet for about 5 minutes before transferring to flat surface of your choice to cool completely.