Mrs. Field's Cookies

The secret move in this copycat cookie recipe is blending the oatmeal to a fine powder before adding it to the dough. It disappears into the flour mixture completely, so you get the flavor and moisture-holding power of oats without any visible flakes. The result is a cookie that looks like a classic chocolate chip but has a noticeably softer, chewier texture.

Then there’s the double chocolate approach. Chocolate chips stay whole and give you those melty pockets, while a grated chocolate bar disperses throughout the dough in fine shards. That grated chocolate melts during baking and essentially turns the dough itself chocolatey without making it a full-on chocolate cookie.

Golf ball-sized portions are big. These are bakery-style cookies meant to be thick and substantial, not thin and crispy. Six minutes at a high heat means they’ll look underdone when you pull them out, but they firm up as they cool on the sheet.

Kitchen Tips

• Pulse the oats in a blender in small batches. Overfilling the blender leaves chunky pieces at the bottom.
• Grate the chocolate bar on the large holes of a box grater. Freeze it for 10 minutes first so it doesn’t melt in your hands.
• Pull the cookies when they still look slightly soft in the center. Carryover heat finishes them on the baking sheet.
• Chill the dough for 30 minutes before scooping if it feels too soft to hold a ball shape.

Variations

• Use milk chocolate chips and a dark chocolate bar (or vice versa) for contrasting chocolate flavors.
• Add chopped macadamia nuts for a white-chocolate-macadamia spin.
• Roll the dough balls in flaky sea salt before baking for a sweet-salty crunch on top.