"Nieman Marcus" Cookies

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The Brown-Eyed Baker posted the recipe for the famed "Nieman Marcus" Chocolate Chip Cookie this week and she got me thinking about a recipe I haven't used in quite a while. I'm sure you've read the urban legend about the Nieman Marcus cookie recipe (if not, click over to her post and read the tale). The story is, to the best of my knowledge, completely fictitious, but it's a really good recipe for chocolate chip cookies anyway. Yesterday I was taking some supplies down to college boy and decided to make these to take some to him.


My version of the recipe is a little bit different from the Brown-Eyed Baker's. It calls for milk chocolate to be grated and added to the dough for a soft thread of chocolate throughout the cookie. My recipe also makes double what hers does, but I halved it. It makes more dough than my Kitchen Aid can even handle. As it is, half is plenty -- it was plenty to fill my cookie jar and take a couple dozen to college boy. If you don't have a food processor, this recipe is not quite as easy to make as with one, but still possible. Blend the oats in your blender and grate the milk chocolate by hand.

I omitted the nuts for allergy reasons.

Nieman Marcus Cookies
makes about 5 dozen

1 c. butter, softened
1 c. white sugar
2 c. brown sugar
2 c. flour
1 t. soda
2 1/2 c. oatmeal, processed into a fine powder
12 oz. semi-sweet chocolate chips
4 oz. Hershey milk chocolate, grated (that's half a giant bar)
1/2 t. salt
2 eggs
1 t. baking powder
1 1/2 c. nuts (optional)
1 t. vanilla

Cream butter and sugars. Add eggs and vanilla; mix together with dry ingredients. Add chocolate chips and grated Hershey bar (and nuts, if desired). Roll into balls (smaller than golf balls) and place two inches apart on baking sheets. Bake 10 minutes at 375.


Plenty of cookies.

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