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I’m sure most of you have heard the famous story of how a woman bought the Neiman Marcus cookie recipe for $250, right? Well, just in case you haven’t heard it, it goes like this:
A woman ate a cookie at the Neiman Marcus cafe and asked a waitress for the recipe. The waitress replied that it was “two fifty”, so the woman, understandably assuming that the recipe would cost her two dollars and fifty cents, gladly bought the recipe with her credit card. Then, later, she saw that her credit card had been charged $250 (two hundred fifty dollars). So the woman, who was probably a little more than annoyed (and rightly so), mass distributed the recipe so that no one ever pays $250 for the recipe again.
There are probably hundreds of food blogs that have posted this recipe at some point in their existance- this is definitely nothing new. But after hearing and reading so many rave reviews, I decided I needed to try these cookies out myself.
They look pretty delish right? Well, here’s the verdict: They were absolutely heaven-in-my-mouth-amazing! EVERY. SINGLE. ONE. These are definitely not your average cookie. The reason- the rolled oats, blended into a fine powder and mixed with flour and the combination of both baking powder and baking soda make a perfectly-textured cookie…LIKE NO OTHER!
2 ½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
1 cup white sugar
1 cup brown sugar
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1 ½ cups chopped walnuts
Preheat oven to 375 degrees F. Blend oats in blender or food processor to a fine powder.
In medium bowl, whisk flour, blended oats, baking powder, baking soda, and salt.
In separate, large bowl, cream butter with both sugars using electric mixer until fluffy. Beat in eggs, one at a time, mixing well after each addition. Add vanilla extract. Gradually blend flour mixture into wet ingredients, beating just until incorporated. Fold in chocolate chips and walnuts with a spatula.
Form dough into balls with cookie scoop or tablespoon (fill each with a heaping amount of dough for big, thick results).
Bake for 10-12 min. Cookies should be lightly browned on the edges and still slightly undone in the center (after removed from oven, cookie centers will finish setting).
Psst! Just a word of advice…
Cookie dough should be somewhat grainy and coarse due to the oats.
A printable version is below: