I can never resist chocolate chip cookies. Can anyone? My usual recipe is Nestle's Toll House inspired, and has been my family's favourite for as long as I can remember. I'll post that recipe soon. However, I came across this version of Mrs Field's Chocolate Chip Cookie recently and I had to try it. I used it for my Easter Chocolate Chip Cookie Nest. It was perfect. Soft on the inside, crisp on the outside.
What sets this a little apart from other chocolate chip recipes is the oatmeal flour, which gives this version a distinctiveness - a delicious combination of chocolate chip and oatmeal cookie. Since I'm also a big fan of oatmeal raisin cookies - you guessed it - this worked extremely well for me.
The original version uses 2 types of flour - plain and oatmeal flour. I decided to try a suggestion using 3 types of flour for a more complex texture - plain, whole wheat and oatmeal flour. It certainly helps that I have an opened pack of whole wheat flour in my pantry that I needed to finish before it expires.
Anyway, here's the recipe and method for baking it the "normal" way - as drop cookies.
You'll need to do the following preparation before starting:
Use a grater to grate a chocolate bar, then set aside. You'll be using 2 different types of chocolate - chocolate chip and grated chocolate bar. I love dark chocolate, so I used my usual Hershey's Semi-Sweet Chocolate Chips and an 86% Dark Chocolate Bar. You can use milk chocolate if that is your preference.
Make oatmeal flour. It's really not difficult and you can do this quickly with a blender. You just need non-instant oatmeal and blend it until it becomes flour. Here's how your oatmeal flour should look like.
Next, cream together all the wet ingredients (detailed instructions in recipe below) and combine all the dry ingredients in a separate bowl. Then add the dry mixture into the wet and mix together. Pour in the chocolates and nuts (if using) and stir until combined.
Chill the cookie dough in the refrigerator for at least 30 minutes. I learnt years ago from Maida Heatter's Brand New Book of Great Cookies (my go to cookie book) that this is a great secret of Mrs Field's and Ruth Wakefield's who created my favourite Toll House chocolate chip cookie recipe. The cookie dough should always be cold when you put them into the oven. They will have a more even golden brown colour and will taste better.
Using a cookie scoop, scoop cookie dough onto an aluminium foil covered surface. Then wet your hands and shake off the excess water. Roll the dough into balls and flatten slightly. Place them on a parchment lined cookie tray at least 2 to 3 inches apart.
Bake at 190 deg Celsius for about 6 to 10 minutes. If your oven heats unevenly, you'll need to turn the tray at halftime to ensure even baking.
Place on a cooling rack to cool completely.
Mrs Fields Inspired Chocolate Chip Cookies
(adapted from Authentic Mrs Field’s Chocolate Chip Cookie from food.com)
Makes about 65 2 ½ inch cookies
225gm unsalted butter
200gm granulated sugar
1 cup packed brown sugar
1 tablespoons purê vanilla
125gm plain flour
125gm whole wheat flour
2 ½ cups oatmeal (put in blender and make into flour)
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
340gm chocolate chips
120gm dark chocolate bar, grated
1 ½ cups nuts (optional)
I use equal amounts of plain and whole wheat flour. If you don’t have whole wheat, just double the amount of plain flour.
Chill cookie dough before scooping and dropping into tray for baking. It’s best to bake cookie dough while it’s still chilled.
Wet hands and flick off excess water, then roll cookie dough into ball, flatten slightly and place onto cookie tray. Make sure there is a distance of at least 2 inches between cookies as they will expand when baked.
It’s best to use cookie scoop for size uniformity. Cookies bake more evenly when they are the same size and thickness
Depending on your oven, you may want to turn the cookie tray midway to ensure even baking.
We love to pop these into the microwave for a few seconds just to warm them up nicely before eating. They also soften a little after warming.
Put oatmeal into a blender and blend until it becomes flour.
Beat together butter, sugar and brown sugar until light coloured and creamy
Add eggs (one at a time) and vanilla into the butter and sugar mixture and beat to combine.
Combine together flours, oat flour, salt, baking powder and baking soda
Stir flour mixture into butter/sugar/egg mixture. It is easier to pour in a third of the flour mixture at a time for easier mixing.
Stir in chocolate chips, grated Hershey bar and nuts (if using).
Refrigerate cookie dough to chill for at least 30 minutes
Using a cookie scoop, scoop up cookie dough and drop them haphazardly onto a aluminium foil surface. Then with damp hands, roll the dough into balls, flatten them and place them onto a tray lined with parchment paper.
Bake at 190° Celcius for 6-10 minutes.
Cookies will be soft but will crisp up a bit after cooling.