Mrs. Field’s Chocolate Chip Cookie Copycat Recipe
When Christmas time hit last year, there was only one thing at the top of my wish list – a new food processor.
See, when I began to cook, I purchased an inexpensive 4-cup food processor, which was great at first, but as I cooked more and more, I really needed something bigger. Plus, one of the pieces broke off on the lid but I still had to keep it intact to have the motor running.
It was definitely time for a change, and that’s when the wonderful folks over at Magimix sent me this.
Isn’t it a thing of beauty?
This here is the 12-cup Compact 3200XL Food Processor by Magimix. It has so many awesome functions but these are the main reasons as to why I absolutely LOVE my new food processor and why I use it at least 4-6 times a week:
- The motor is so powerful yet incredibly quiet
- Love the three-in-one nested bowls (includes 6 cup, 10 cup and 12 cup bowls) to help carry out various tasks like mincing herbs, slicing/grating, and/or kneading dough
- Extra large feed tube is so useful, slicing whole fruits and vegetables lengthwise
- The storage box helps keep everything nice and neat together, which definitely helps to save counter space
- And the best part? You can make your own oat flour so you can create these awesome copycat Mrs. Fields chocolate chip cookies!
Once the oat flour is made, go ahead and cream some better along with sugar and brown sugar.
Then we’ll add in the egg and vanilla…
Next goes in the flour, oat flour that we made earlier, baking powder, baking soda and salt.
Finally we’ll throw in some chocolate chips!
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe (adapted from Lauren’s Latest):
Yields 1 dozen cookies
- 1 1/4 cups rolled oats
- 1/2 cup unsalted butter, softened
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk chocolate chips
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In the bowl of the food processor, such as the Magimix, pulse oats until mixture resembles coarse meal, with just a few pea-size pieces remaining; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla and egg until well combined. Gradually add both flours, baking powder, baking soda and salt at low speed, beating just until incorporated.
Gently fold in chocolate chips.
Drop 1/4 cup batter onto prepared baking sheet and press down lightly to flatten. Place in the freezer for 20-30 minutes.
Place into oven and bake until edges are golden brown but center is still moist, about 13-15 minutes.
Remove from oven and cool on a wire rack.