I have never met a chocolate chip cookie I didn’t like. But, there’s something special about Mrs. Field’s recipe that takes me back to hanging out at The Mall in the ‘80s and ‘90s. Like, totally. The oat bran (Mrs. F used ground oatmeal) adds another layer of flavor – OMG, so delish.
½ cup (1 stick) butter, room temperature
½ cup (100 g) sugar
½ cup (106 g) light brown sugar, packed
½ teaspoon vanilla
1 cup (120 g) flour
1 ¼ cups (132 g) oat bran
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
¾ cup (85 g) walnuts, chopped
8 oz (225 g) chocolate chips
Makes 28 cookies
Preheat oven to 350° Fahrenheit.
Line cookies sheets with parchment paper.
In a large bowl, cream the soft butter and sugars. Beat for a few minutes until the color changes to a pale yellow and sugar granules dissolve.
Add the egg and vanilla. Beat until well combined.
In a medium bowl, whisk together the flour, oat bran, salt, baking powder and baking soda. Slowly add to the large bowl. Mix well.
Stir in the nuts and chocolate chips until well combined.
Scoop out dough in one-ounce balls (like, the size of a golf ball). Place balls two inches apart on lined cookie sheets.
Place cookie sheets in the fridge for 5-10 minutes to chill slightly; this will help the dough from spreading too much.
Bake for 15-18 minutes until circle in shape with light golden edges and slightly soft centers. A little under-backed is good and will continue to back after removed from the oven. Cool on a wire rack.