A few years ago I was on the hunt for the best chocolate chip cookie recipe. I tried a lot – brown butter, white sugar, dark sugar, nuts, no nuts, you get the picture. Admittedly, I did not try the New York Times famous chocolate chip cookie recipe , mainly because I wanted to make it exactly as it was written and I couldn’t justify spending $25 on Valrhona fèves.
Then a friend gave me her recipe, the $250 Neiman Marcus cookie recipe. As the legend goes, a woman and her daughter were lunching at the “Neiman Marcus Cafe’ in Dallas. They enjoyed their cookies so much they asked for the recipe and the waitress said ‘sure, it’s yours for two fifty.’ When the customer’s credit card bill arrived and she saw the $250 charge, she decided to exact revenge and share the recipe. Neiman Marcus have since debunked the rumour and released their own version of the cookie (tried it, didn’t love it, moved on).
I call these lunchbox cookies because they’re sturdy enough to survive being jostled around in my son’s lunchbox, and having those ground oats makes them a teeny bit more nutritious than other cookies. This recipe also makes a huge batch so I freeze the baked cookies.
2½c rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
80z butter, cut into cubes and softened
1c brown sugar
1 teaspoon vanilla extract
16oz (450g) chocolate chips
1½c walnuts, chopped (or any other nut, or more chocolate chips)
Preheat your oven to 180°C and line a couple of trays with baking paper.
Place the rolled oats in the food processor and whiz them until they’re like a coarse powder.
Tip them into a bowl, add the flour, baking powder and baking soda and whisk together.
Using a stand mixer, cream the butter and sugars together until they are light and fluffy. Scrape down the sides of the bowl if necessary.
Add the eggs and vanilla and beat again until well combined. Scrape down the sides again.
With the mixer on low, gradually add the flour/oat mixture. Wait until each addition is incorporated before you add any more.
Once it’s all been added, tip in the chocolate chips/nuts and mix until just combined.
Drop spoonfuls onto the baking tray ( I use about 2 teaspoonfuls per cookie), leaving about one inch in between each cookie.
Bake for 10-12 minutes, until the cookie are just turning golden brown. If you like crunchy cookies, leave them for another couple of minutes.
- Recipe via The Brown Eyed Baker
- I recommend leaving the dough to rest for about 30 minutes before baking as it will stop the cookies from spreading. I rested my dough at room temperature, not in the fridge.
- I ended up with 60 cookies, you could of course use more dough and make bigger cookies, nom nom.
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