The Famous $250 Neiman Marcus Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 2 1/2 cups Oats, old fashioned

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light
  • 12 oz Chocolate chips, semisweet
  • 1 cup Granulated sugar
  • 4 oz Milk chocolate
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 1/2 cups Nuts

• Dairy

  • 1 cup Butter, unsalted

Found on browniebites.net

Description

Ingredients

• 2½ cups old-fashioned oats
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 tsp vanilla extract
• 12 ounces semisweet chocolate chips
• 4 ounces milk chocolate, grated or finely chopped *
• 1½ cups chopped nuts (your choice) **

Directions

• Using a food processor or coffee grinder, grind the oats into a very fine powder. In a medium-sized mixing bowl, stir the blended oats together with the flour, baking powder, baking soda, and salt.
• In another bowl, using a hand or stand mixer, cream the sugars with the butter until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.
• With the mixer speed on low and slowly add the dry ingredients in 2-3 additions, beating until just incorporated.
• With a sturdy rubber spatula, mix in the chocolate chips, grated chocolate, and chopped nuts.
• Cover the bowl with plastic wrap and chill in the refrigerator for 2-3 hours. ***
• Preheat oven to 375F. Cover sheet pans with parchment paper.
• Using a large cookie scoop (about 2 TBS per scoop) drop balls of dough onto the sheet about 2 inches apart.
• Bake for 9-11 minutes until the edges look set (centers may still look under done). Cool cookies on the sheet for 5-7 minutes and then use a spatula to carefully transfer them to a cooling rack.
• Continue previous steps for the remaining dough, being sure to return the unused dough to the refrigerator between batches. Make sure you allow the cookie sheet to cool completely between each batch, or rotate 2-3 different pans (using a hot pan will cause cookies to spread).
• Store cookies in airtight container at room temperature.