Mrs. Field's Chocolate Chip Cookies - My Way |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 12 |
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There are several versions of this wonderful recipe floating around. 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). Ingredients:
1 cup unsweetened butter, softened |
2 cups sugar |
2 large eggs, at room temperature |
1 teaspoon vanilla extract |
2 cups flour |
2 1/2 cups oatmeal (not instant) |
1/2 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 1/2 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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