Last week a bunch of us girls were invited to an event at Neiman Marcus by one of our friends that works there. There were free massages, drinks, food, facials, and a $50 gift card for going. It was my first time at Neiman Marcus. We even dragged our poor husbands along so we could get an extra $50 gift card.
Anyway, being there reminded me of an email that I have gotten repeatedly over the years about the Neiman Marcus cookie story. I am not sure if this is true or just a myth but…
…supposedly a lady ordered a cookie at Neiman Marcus and enjoyed it so much she asked to buy the recipe. The waitress said she could if she paid “two fifty”. She assumed it meant $2.50 but she was charged $250. She called the account office at Neiman Marcus after receiving the bill and they refused to refund her. So, she told them that she was going to have $250 dollars worth of fun with the recipe. She gave the recipe out to everyone she could think of and told them to give it out to others.
So I have to say with all the hype about the cookie, I was afraid I would be let down but I wasn’t. They are almost better after they have been sitting for a while. They have a crisp outside with a soft middle. The blended oats add a fabulous chewy texture. I definitely will be adding them to my cookie repertoire. Enjoy!
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2½ cups uncooked regular oats
- 1½ cups semisweet chocolate chips
- 4 ounces milk chocolate candy bar, coarsely chopped
- 1 cup chopped pecans
- Preheat oven to 375°. This is a thick dough. If you have a KitchenAid, use it.
- Measure oatmeal, and blend in a blender or food processor to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Stir in chocolate chips, milk chocolate bar, and pecans.
- Roll into balls, and place two inches apart on a cookie sheet. *I always use parchment paper. Bake for 8-10 minutes or until lightly browned. Cool slightly on baking sheets. Then, remove to wire racks to cool completely. Yields 4 dozen cookies.