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Hey friends! How many of y’all are thankful November has finally arrived so we can finally get on with the baking season?
I know I’m ready and today I’m going to share with you my favorite chocolate chip cookie recipe of all time, the Neiman Marcus $250 Chocolate Chip Cookie recipe. Let me tell you, these cookies are to die for. They’re packed with lots of milk chocolate chips, a grated Hershey’s candy bar, some hidden oatmeal, and nuts.
Stew and I had a family friend who shared this recipe with us almost 20 years ago. She used to bake these cookies up in big batches and mail out one batch to us and one to Stew’s brother. I can assure you these cookies never went to waste.
If you’re looking for the best chocolate chip cookie recipe for your upcoming cookie swap, then look no further. This one takes the cake…so to speak.
These are some of my favorite kitchen items for baking. Did you know this mixer comes in 40 different colors? And it’s currently on sale. I’m not sure if I was more excited about the color choices or the price to be honest.
This baking rack speeds up the baking process since you can bake 3 sheets of cookies at one time. And this cooling rack is an amazing space saver.
Legend has it…
There’s a legend which surrounds the Neiman Marcus $250 Chocolate Chip Cookie recipe. The name was said to have originated from a customer asking for the chocolate chip cookie recipe and Neiman Marcus gladly handed it over…along with a $250 charge on her credit card. Like most urban legends it’s probably more interesting than factual, but either way, I’m thankful we have access to the recipe.
Neiman Marcus $250 Chocolate Chip Cookie Recipe
Preheat oven to 375 degrees.
Measure the quick cook oats and then using a food processor or blender, blend the quick cook oats until it is a fine powder. In a large bowl, combine the blended oatmeal, flour, baking soda, baking powder, and salt and set aside.
In a large mixing bowl, combine the butter and both sugars, cream together using your mixer on medium speed.
Add eggs and vanilla and blend well.
Slowly add in the oatmeal/flour mixture and mix until well blended.
Stir in the chocolate chips, grated Hershey bar, and nuts.
Roll into balls and place 2 inches apart on a greased or parchment lined cookie sheet.
Bake 10 minutes or until golden brown.
Remove from oven and allow to cool on cookie sheet for 2-3 minutes before transferring to cooling rack.
Store in air tight container when cool. Makes approximately 55 cookies.
Note: For a crunchy cookie substitute margarine for the butter.
- 1 cup butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups blended quick cook oatmeal
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 ounces milk chocolate chips
- 4 ounces Hershey Bar grated
- 1 1/2 cups chopped nuts
- Preheat oven to 375 degrees. Line baking sheets with parchment paper or use cooking spray to lightly grease the pans.
- Measure quick cook oatmeal and then blend in a blender or food processor until fine powder.
- In a large mixing bowl, cream butter and both sugars.
- Add eggs and vanilla and mix well.
- In a separate bowl mix together flour, blended oatmeal, baking soda, baking powder, and salt and slowly mix into cookie batter.
- Stir in chocolate chips, grated Hershey bar, and nuts.
- Roll into balls and place two inches a part on a cookie sheet.
- Bake 10 minutes or until golden brown.
- Makes approximately 55 cookies.
For a crunchy cookie use margarine instead of butter.
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