by Arlene Poma

Created on: August 17, 2010   Last Updated: September 01, 2010

This Mrs. Fields chocolate chip cookie recipe is proof that revenge can be sweet.  The recipe has a past, and it is also known as the Waldorf-Astoria (red velvet cake), the Neiman-Marcus and the $250 Chocolate Cookie Recipe.    Since oatmeal is also used in the cookie batter, the recipe is also known as Mrs. Fields Oatmeal Cookies.   What started out as a 1948 tall tale of revenge has now become a way to poke fun at cookie mogul Debbi Fields.  The Internet version bashing Mrs. Fields has been online since 1996, where it still remains today.  Although this cookie legend and recipe is not true, the Neiman-Marcus and Mrs. Fields websites have graciously provided chocolate chip cookie recipes of their own.

Whatever the origin, don’t be surprised if this particular tall tale chocolate chip cookie recipe becomes one of the most valuable cookie recipes in your collection.  Although there are more ingredients for a double batch and  preparation time may take a little longer than most recipes, this is a recipe that is more fun to prepare and bake if you have help.      

Don’t let the amount of ingredients in the recipe intimidate you because you can cut the recipe in half for a smaller batch.  The original recipe estimates 113 chocolate chip cookies, and this amount is good for a large gathering, potluck or charity baking.  This recipe is also a multi-tasker.  You can bake fresh cookies and freeze them.  Or you can freeze the cookie dough, defrost it, then bake cookies.  Whatever you decide to do, you will have cookies available whenever you need them.  The baked, frozen cookies or frozen cookie dough will last in the freezer for up to six months.

You may not have the ingredients listed at hand, so you may use the following substitutions:

24 oz. bag of chocolate chips or mix 12 oz. bag of chocolate chips with peanut butter, butterscotch, mint, Heath chips, etc. to equal 24 oz.

8 oz. grated Hershey bar or white chocolate bar or baking chips from a cake decorating store or bakery

3 cups of pecans, walnuts or shredded coconut.  Depending on what you have, if you don’t have 3 cups of the same type of nuts, you can always mix them up

For additional flavor and a darker-looking cookie, add ¼ cup cocoa or mocha drink mix to the dry ingredients.

MRS. FIELDS CHOCOLATE CHIP COOKIES

Cream:  2 cups butter, 2 cups sugar, 2

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