Mrs. Field’s-Style Chocolate Chip Cookies [aka: The Great Imposter Cookies!]
By Gloria Pitzer; from her Spring 1995 newsletter, Secret Recipes Quarterly (St. Clair, MI; p.6 )
Even though these cookies do not appear to be completely baked, do not over bake them or they’ll be like rocks by the 2nd day! Cookies will remain soft in a covered container by adding a few slices from a fresh, unpeeled apple.
- 1 pound butter (or use ½-lb butter with ½-lb margarine)
- 2 C packed, light brown sugar
- 2 C granulated sugar
- 5 large eggs (or 6 medium)
- 1 TB vanilla
- 2 tsp baking soda
- 6 C self-rising flour
- 6 ounces semi-sweet chocolate chips
- 12 ounces MINI semi-sweet chocolate chips
- 12 ounces milk chocolate morsels
- 2 C chopped walnuts and/or pecans (optional)
- In large bowl, cream butter (and/or margarine) with electric mixer on high speed until light and fluffy. Gradually beat in the sugars, eggs (1 at a time), vanilla and baking soda. Add in only 2 cups of the flour, beating for 5 minutes. Remove beaters and work in remaining flour with sturdy mixing spoon, stirring in chips and nuts last.
- Using a 1/8-cup scoop, place dough balls 2 inches apart on a warm, prepared* cookie sheet (see instructions below), slightly flattening each mound with the back of the scoop.
- Bake at 350°F for exactly 12 minutes. [Note: Cookies will not look done – very light beige color with definite cracks where wet dough is visible.] Cool on the cookie sheet for 5 minutes before removing carefully to place on paper towels. These cookies are best after 4 hours of cooling on the paper towels…but, who can wait that long?!
- *To prepare cookie sheet: spray it with Pam and place it in a 350°F oven for 5 minutes or until Pam turns brown. Remove pan and wipe with paper towel, leaving a light, but even, film on the cookie sheet. Do not re-grease between cookie batches.