"neiman marcus" cookies

I got this recipe about 15 years ago,  It was being spammed around the email world claiming that some lady had been tricked into paying $450 for the recipe so she was getting them back by emailing it to the world for free.  The claim was totally false but the cookies are totally good. 

I think the recipe has been propagated fairly widely but I still get asked for it on a regular basis.  Yes, it is the one with blended oatmeal.



A few words on cookie technique first -

If you want more consistent results weigh your flour.  A cup of flour can weigh as much as 182 grams if it is packed and as little as 113 grams if it is sifted - the same size, both leveled, one cup of flour!  (I know, because I did it myself.  Yes, I know I am a geek.)  That is almost a 40% difference for the same measure. 

If you don't have a scale or don't care that much, at least be consistent about how you measure it.  Recipes are generally written assuming you are using sifted flour (except Nestle Toll House, I think that must have been written assuming as packed as you can get it).  If I don't weigh, I use a method called "poor man's sifting" where I basically just fluff the flour with my measuring cup a few times before I scoop it.  That way it is at least fairly consistent.

If you want crazy consistent, bakery quality results weigh all your dry ingredients and control the humidity where you cook - HA!  not in real life.  But, if you just want good consistent results, the flour is the factor that can change most in measuring, so weigh the flour.

Most people know and do this... I think... but if you don't know, it makes a huge difference - cream your sugar and butter first and then beat well again after adding the eggs and vanilla before adding the rest of the dry ingredients.  There is actually a chemical reaction that happens with the butter and sugar - they bond.  You don't want your sugar to bond with your eggs first, you want it to bond with the butter.  So, beat the heck out of them first, then add the eggs and vanilla and beat the heck out of it again.  The beaten eggs will add considerable lift and texture to your cookies.  I beat it until it is almost white in color.

Ok, now you are ready to bake, here is the recipe:

2 c butter

2 c brown sugar

2 c sugar

4 eggs

1 tbsp vanilla

4 c flour (we have found that if your 4 cups equal 625 grams it is perfect.  Oh, and whole wheat works great too, the texture really works with the oatmeal in this cookie)

5 c blended oatmeal*

2 tsp baking soda

1 tsp salt

2 tsp baking powder

24 oz chocolate chips**

3 c finely chopped nuts  (we love pecans in it; walnuts are good too)

*Measure oatmeal and then process in a blender or food processor to a fine powder.

 **Process all or any portion of it in a blender or food processor until it is a combination of powder and chunks.  The food processor works better because it doesn't get hot and thus melt the chocolate like the blender tends to do.  (We just process the oatmeal, chocolate and the nuts in the cuisinart.  Separately, of course, not all together.)

Cream the butter and both sugars.  Add eggs and vanilla and beat well.  Mix together with flour, oatmeal, salt, baking powder, and soda.

Add chocolate chips and nuts.  Roll into balls and place two inches apart on a cookie sheet.  Bake for 9 minutes at 375.  Makes 112 cookies.

 

(Also, it makes a ton of cookies so we usually freeze a good portion of the dough.  It freezes well.)