Most of you have probably heard the urban legend of the Nieman Marcus cookie. I have to admit to being a Toll House Chocolate Chip Cookie girl, but when my step-mom kindly brought me a stack of her favorite recipes on her recent visit, I knew I had to finally give the Nieman Marcus cookie a try.
I really liked this cookie. The blended oatmeal gives it a little more texture than a Toll House cookie, more like an oatmeal cookie and I’m always happy with a little extra fiber where ever I can get it. I prefer my cookies slightly under-baked and had to watch these closely to achieve the perfect color/texture. They seemed to brown very quickly at the end.
I needed to bake 2 dozen oversized 4″ cookies, so I used a #16 scoop and only made 6 cookies at a time. Initially, I thought I should flatten the dough signficantly so it would cook more evenly, but the first ones really spread too much, so I just flattened the top on the rest and that worked out really well.
- 1 c. butter
- 1 c. granulated sugar
- 1 c. brown sugar
- 2 eggs
- 1 tsp. vanilla
- 2 c. flour
- 2 1/2 c. blended oatmeal
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 12 oz. chocolate chips (2 cups)
- 1 (4 oz.) Hershey bar, grated
- 3 c. chopped nuts (I omitted these)
- Blended oatmeal: Measure and process in blender to a powder.
- Cream butter and both sugars. Add eggs and vanilla. Mix together flour, oatmeal, salt, baking powder and baking soda and slowly add to butter, sugar, egg mixture. Add chips, candy and nuts. Roll into balls and place two inches apart on cookie sheet.
- Bake for 10 minutes at 375 degrees.
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