Happy March! I’m so delighted that we’ve been seeing more sunshine and warmer temperatures. Dare I say it’s starting to feel like spring?
I’ve been enjoying these cookies this week. I made the full batch of dough but only baked off a few at a time- I like them warm and gooey. Similar to an oatmeal chocolate chip cookie, these also have chopped walnuts to give a little crunch (I substituted pecans) as well as grated milk chocolate. The oats are finely ground in your food processor so the cookies still have a hearty texture, yet they’re softer. There’s just about something for everyone in this cookie, and they traveled well packed in my pocket when we took the dogs on a hike.
You may be familiar with the ‘story’ behind these cookies- a woman lunching at Neiman Marcus liked the cookie she ordered for dessert so much, she asked for the recipe. The waiter quoted “two fifty” while she believed he meant $2.50. When the bill arrived, with a $250 charge, she protested but the store refused to reduce the bill. Out of spite, she emailed the recipe to everyone she knew.
Apparently an untrue story, but of course intriguing nonetheless. Makes you want to try the cookie yourself doesn’t it?
How to make this high altitude adjusted recipe:
Neiman Marcus Cookies
Adapted from Saveur Magazine
- 8 oz (2 sticks) unsalted butter, softened
- 1 cup sugar
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2½ cups oatmeal, processed to a fine powder (blender or food processor)
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- 1½ cups walnuts, chopped
- 4 oz milk chocolate, grated or very finely chopped
- Preheat your oven to 350 F.
- Line several baking sheets with parchment paper.
- Cream the butter, sugar, and brown sugar until light and fluffy,
- Beat in the eggs, one at a time.
- Stir in the oats, flour, baking powder, baking soda, and salt until a dough begins to form.
- Stir in the chocolate chips, walnuts, and grated milk chocolate.
- Roll into 1½" balls and place 2" apart on the prepared baking sheets. Press down on each ball to flatten it slightly.
- Bake until light golden on the bottoms but still soft in the middle, 8-10 minutes for soft gooey cookies, and 10-12 minutes for crunchy cookies.
- Makes about 4 dozen.
Note: This recipe was adapted for high altitude baking. To make at sea level, increase the baking powder to 1 teaspoon and the baking soda to 1 teaspoon. Baking times may vary slightly.
