Chocolate Chip Cookies

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First, the cookie on the top was my version and the one on the bottom was the original version I tried at my friend's house (minus the bite that I should have left in tact). You can see the color difference because I was missing 4 oz. of chocolate. But anyway, I had these at a friend’s house this week, and they were awesome. Her version (made by her awesome dad) was a 9. Mine was an 8, and maybe lower if you don’t love chocolate chip cookies as much as I do. Here is the recipe, and here is what I think I did wrong.

 

Mrs. Field's Cookies/Lisa Cookies

Cream:

2 cups butter

2 cups brown sugar (I decreased this by 1/3 cup, but I don’t think this had anything to do with it)

2 cups sugar (Again, I decreased this by 1/3 cup)

Add:

4 eggs

2 tsp. vanilla

Mix together (in separate bowl):

4 cups flour (I will decrease this next time a slight bit)

5 cups oatmeal (put in blender and blend up until it turns to powder) (next time, I will cut this down as well)

1 tsp. salt

2 tsp. baking soda

2 tsp. baking powder

Mix everything together and add a 24 oz. bag of chocolate chips, an 8 oz. Hershey bar (grated--can be done in a food processor) and 3 cups of chopped nuts (any kid is fine--optional). Roll in hands into small balls. Bake on an ungreased cookie sheets, 2 " apart, and bake at 350 for 6 minutes on each oven shelf. Makes 75-100 cookies.

So, I didn’t have 8 oz. of Hershey bar, I had 4.4 oz. It needs the full amount. I didn’t use nuts. These were a bit dry, so I think that was a flour issue. They just didn’t turn out the way I expected. But, I’m not giving up on this.

 

Comments

  1. thejohnmfamilyMarch 14, 2015 at 4:53 PM

    I got these to work, so here is what I did for a 1.5 batch:
    5 cubes butter, 1/3 cup canola oil
    2 1/2 cups of each type of sugar
    7.5 cups oatmeal
    5-5 /14 cup flour

    I baked my big ones for 13 minutes, and the rest of the ingredients are just 1.5 times the original.

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