Mrs. Field's Chocolate Chip Cookies - My Way

“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).”
READY IN:
40mins
SERVES:
20
YIELD:
40 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup unsweetened butter, softened
  • 2 cups sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 2 12 cups oatmeal (not instant)
  • 12 teaspoon salt (optional if using salted butter, or reduce amount of salt)
  • 1 teaspoon baking powder (a pinch more to make them softer)
  • 1 teaspoon baking soda
  • 12 ounces semi-sweet chocolate chips
  • 1 12 cups chopped nuts (any kind)

Directions

  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.

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