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Mrs. Field’s Chocolate Chip Cookies


Obviously, I’m not Mrs. Field, nor am I personally acquainted with the real Mrs. Field . . . whoever she is.  All I know is that she sure knows how to make a mean batch of chocolate chip cookies.  I will say too that I generally cut this recipe in half unless I have someone to share them with.  The temptation to eat them all is too great!

The wonderful thing about these is that they are just as delicious if you make the dough ahead of time and shape it into an oblong roll, cover it with plastic wrap and stick it in the freezer.  Then you just let it thaw enough to cut it into slices and bake for delectable, gooey cookies.


Here’s the recipe:
Cream together
2 cups butter
1 1/2 cup sugar
2 cups brown sugar

3 eggs
1 teaspoon vanilla

4 to 5 cups flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon salt

3 to 4 cups chocolate chips (I prefer milk chocolate but semi sweet works too, as well as combinations of butterscotch, peanut butter, white chocolate, etc–many, many possible, delicious varieties!).

Mix well.

Roll into uniform balls and space on a cookie sheet.  Bake at 350F for 7 to 12 minutes.  Be careful not to over bake!


After they are removed from the oven, let cool on pan for a few minutes before placing individual cookies on a wire rack or paper sack.  Let cool and enjoy the stacks and stacks of cookies this recipe makes!

And try to keep yourself (and others) from gorging on the dough.

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