The $250 Neiman Marcus Cookie
User Reviews
4.5
The $250 Neiman Marcus Cookie
Description
This cookie recipe combines rolled oats ground to a powder with all-purpose flour, baking powder, baking soda, and salt to create a base dough that is both chewy and tender. The wet ingredients include room temperature butter, granulated and brown sugars, eggs, and vanilla extract, which when creamed produce a smooth and rich dough. The addition of both semisweet chocolate chips and grated milk chocolate adds layers of chocolate flavor and varied texture.
Chopped walnuts add a crunchy contrast and nuttiness to the soft, large cookie. The dough is rolled into approximately 2-ounce balls, spaced evenly on parchment-lined baking sheets to allow spreading. Baking at 375°F until the edges are set but centers look slightly underbaked ensures a soft, chewy inside once cooled fully.
These cookies can be enjoyed on their own or with milk, and the portion size provides a substantial treat. The recipe's detailed instructions help produce consistent, bakery-style cookies at home.
Nutritional values are provided per serving for reference. Proper cooling on the baking sheets is essential to finish baking internally and develop the ideal texture.
Ingredients
- 2½ cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 egg
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips
- 4 ounces milk chocolate grated or finely chopped
- 1½ cups walnuts chopped
Instructions
- Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
- Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
- In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
- Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).
Notes
- Chilling the dough is not specified but cooling cookies on the baking sheets after baking helps set the centers properly.
- The cookie dough yields large cookies about 2 ounces each for a satisfying size.
- Including both semisweet and grated milk chocolate creates varied chocolate textures and flavors.
- Chopped walnuts add texture and nutty flavor to complement the chocolate.
- Nutritional values are based on one cookie serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 84mg | 4% |
| Potassium | 163mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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