Oatmeal Chocolate Nut Cookies


I was at work one day, and my friend brought in these really yummy cookies.  When I asked her about it, she told me this story about a lady who got gyped when trying to buy a cookie recipe from Neiman-Marcus and then later sent me the recipe.  Although the story may or may not be true (feel free to google “Neiman Marcus Cookie Story” for the whole story), the cookies are actually really good!  I modified the recipe a little (can’t resist doing this…), so the recipe I’m posting is cinnamony and a little less sweet.  Also, just so you know what to expect, these are not soft / chewy cookies and when I made them, they didn’t spread out like cookies normally do.  However, after 10 mins, they are definitely done (I know this because I thought the first batch I made was not done and ended up burning them).  These measurements also make a lot of cookies, so I froze the dough after making balls- will let you know how they turn out!

Ingredients (for ~100 cookies)

1 cups sweet cream (unsalted) butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
2 eggs
1 tsp vanilla
2 cups flour
2.5 cups oatmeal
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tbsp grated/powdered chocolate
1 tsp cinnamon
12 oz bag semi-sweet / dark chocolate chips
1.5 cups chopped walnuts

Directions

1.  Measure oatmeal, and blend in a blender to a fine powder.

2.  Cream the butter and both sugars.

3.  Mix in eggs and vanilla.

4.  Min in flour, oatmeal, salt, baking soda, baking powder, grated/powdered chocolate, and cinnamon.

5.  Mix in chocolate chips and nuts.

6.  Roll into 1 inch balls, and place two inches about 1 inch apart on a cookie sheet (I ended up also using a glass 9×13 pan). Bake for 10 minutes at 375 degrees.

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4 thoughts on “Oatmeal Chocolate Nut Cookies

  1. Darling, I couldn’t help but look up Neiman Marcus cookie story and see that the legendary recipe is indeed a hoax, but here is the link to the cookie recipe Neiman Marcus posted after the email chain got sent out; apparently this type of thing happens a lot! Also, we talked about the ratios of ingredients and I think that the cookies would spread more with added sugar (say a total of 1 cup of each sugar for your recipe) because of the water content in the sugar, and I think that melting the butter prior will definitely help make a chewier cookie. My favorite recipe is one from the Frog Commissary cookbook. I sometimes add a few tablespoons of milk to the cookie mix which also seems to help with moisture.

    • Thanks for the tips! I’m gonna play with the ratios a little more because I don’t want to add more sugar (sweet for our taste). Have you ever tried applesauce for moisture- I read that somewhere, but haven’t experimented with it yet… I’ll definitely melt the butter next time though!

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