# neiman marcus cookies

I’m sure you’ve heard the famed tale. Lady begs Neiman Marcus for their famous cookie recipe. They charge her $250. She gets her revenge by spreading the recipe far and wide. The rest is history.

This recipe is the Paul Bunyan of the baking world. Sorry to burst any bubbles.

But that doesn’t make it any less amazing.

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These babies were the star of our Super Bowl spread. I hadn’t had them in years and it was such a glorious moment to be reacquainted with them. Thanks, Dad.

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I think what makes them so special to me is the addition of oats. But not whole oats that would make them overly chewy. BLENDED oats that result in all that nutty oat flavor without the extra chew.

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There’s also chocolate chips AND grated milk chocolate. It’s a match made in Neiman-Marcus-lies heaven. This is seriously one of my favorite cookies. Make it for your Oscar party tomorrow!

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Neiman Marcus Cookies

2½ c. rolled oats
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 c. unsalted butter, at room temperature
1 c. granulated sugar
1 c. light brown sugar
2 eggs, at room temperature
1 tsp. vanilla extract
12 oz. semisweet chocolate chips
4 oz. milk chocolate, grated
1½ cups chopped walnuts or pecans

Measure the oats into a food processor or blender, and blend to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and nuts.

Roll the dough into balls and place about two inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 11 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

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