By Dana Ferrante ’17
Who doesn’t like a cookie and a little controversy? The Neiman-Marcus cookie recipe has been circulating on forwarded emails since the invention of email itself. Long story short, a woman resorted to paying $250 for a recipe she thought was going to cost her $2.50, and as her sweet revenge, she decided to send the recipe to everyone she knew. Whether you bake them to “stick it to the man” or because two types of chocolate in one cookie seems revolutionary, these cookies will without a doubt disappear if left unattended.
Yield: 112 Cookies
Note: Yes, 112 cookies. If for some reason you don’t want that many cookies at once, the cookie dough keeps very well in the freezer. While you could just simply halve the recipe, it may be worth your while to bake just a few batches and store the rest in a sealed container in the freezer for a rainy day. Trust me, it’s great to make cookies and only have to wash half as many dishes. With that being said, make sure you take the dough out of the freezer before you want to start baking; I suggest 1-2 hours depending on the size of the container.
- A food processor (or blender)
- Cookie sheets
- Hand mixer optional
- 2 cups butter (softened)
- 2 cups granulated sugar
- 2 cups brown sugar
- 4 eggs
- 2 tsp. vanilla
- 2 tsp. soda
- 2 tsp. baking powder
- 1 tsp. salt
- 4 cups flour
- 5 cups oats (blended to a fine powder in a food processor or blender)
- 24 oz. chocolate chips
- 1 8 oz. Hershey Bar (grated or blended in food processor)
- Optional: 3 cups chopped nuts (we suggest walnut)
First, use food processor to blend the oats into a fine powder; set aside in a bowl. Next, grate the Hershey bar using either a standard hand-grater, or by breaking the Hershey bar into quarters and blend with food processor until broken into small bits about the consistency of brown sugar; set aside. Be careful not to blend the bar too long, or pieces will begin to melt and crumble together.
Heat oven to 375 degrees Fahrenheit. In a large mixing bowl, combine the softened butter and both sugars. Once well-combined, add the eggs and vanilla. Next, mix in the flour, oatmeal, salt, baking powder, baking soda and salt. Finally, add the chocolate chips, Hershey bar bits, and nuts if you are using them.
Using a cookie scoop, spoon, or your hands, form the cookies into about 1-inch balls. Leave about 1 ½ inches to 2 inches between cookies when placing them on the cookies sheet; they will spread out! I personally am a fan of the 3-2-3-2 cookie formation, but any arrangement will do the trick.
Bake each sheet pan for about 10 minutes at 375 degrees Fahrenheit.
Since this is a butter cookie, make sure to keep them in a sealed container (if they even last that long before being eaten!).
[Where can you find a blender on campus? Try the Women’s Center kitchen in Canaday B Entryway or the Freshmen Dean’s Office.]