Neiman Marcus Chocolate Chip Cookies

Photo is courtesy of the NY Times website.

I'm sure everyone has hear about or read the story behind this recipe. A quick Google search will bring it up. I don't know if any of it is true, but I guess it really doesn't matter. I've made these cookies a few times when I was in my 20s or 30s. You definitely do not want to skip the step of grinding the oatmeal to a fine powder. I do remember that these were very good, but they seemed to dry out more quickly than regular chocolate chip cookies. Therefore, you might want to underbake them a bit, or you can cut the recipe in half so you can eat them before they do dry out. I have a note written at the bottom of the card suggesting to store these in the freezer in an airtight container between sheets of waxed paper. That should help, as well.

Though these seem like a lot of work, they are worth it.

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1 cup butter, softened to room temperature

1 cup granulated sugar

1 cup brown sugar (You may use either light or dark)

2 eggs

1 tsp vanilla extract

2 1/2 cups oatmeal, processed in a blender or food processor to a fine powder*

2 cups flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 cups semi sweet chocolate chips

4 ounces of a 7-ounce large Hershey's milk chocolate bar, grated (May use a box grater or a microplane)

Directions

*Place the oatmeal into a blender or food processor and process to a fine powder. Set aside. 

Cream the butter and sugars until light and fluffy. Add the eggs, beating in one at a time, then add the vanilla, beating until well mixed. In another bowl, combine the oatmeal, flour, baking soda, baking powder and salt and add to the creamed mixture in thirds, mixing well. Sir in the chocolate chips and grated chocolate. Roll into balls and place 2 inches apart onto greased cookie sheets. Bake at 375 degrees for 10-12 minutes.