Thursday, August 26, 2010

The $250 Cookie Recipe




You've probably heard the urban legend about the infamous Neiman Marcus cookie recipe. Supposedly a woman tried their fantastic chocolate chip pecan cookie and asked for the recipe, and the cashier told her that she could buy it for only two-fifty. The woman said to just put it on her tab. When she got a bill from Neiman Marcus for $250, she realized her terrible mistake! She then proceeded to get the best of them by spreading the recipe near and far.


It's not a true story, of course, but the cookie is real enough! The recipe below is not exactly what's on the Neiman Marcus website, but my mom makes it all the time and I can personally attest to the utter deliciosity!


These are so good you will probably want to make all 10 dozen. Just in case.




2 cups unsalted butter, softened
2 cups sugar
2 cups light brown sugar
4 eggs
2 tsp. vanilla extract
1 7 oz. milk chocolate bar, grated
4 cups all purpose flour
5 cups oatmeal powder
2 tsp. baking powder
2 tsp. baking soda
1 tsp. salt
4 cups (24 oz.) semi-sweet chocolate chips
3 cups chopped pecans


Place softened butter and sugars in a very large bowl. Beat until creamy with an electric mixer set at medium-low. Add eggs and vanilla and continue to beat until well-combined. In a medium-sized bowl combine flour, powdered oatmeal, baking powder, soda, and salt. Combine with butter mixture. Fold grated chocolate and chocolate chips and nuts into batter. Chill for 1 hour.


Preheat oven to 375°. Spoon dough into 2 inch balls and place about 2 inches apart on baking sheets. Bake for 8-10 minutes on the middle rack or until edges are brown and center is still slightly moist. Cool and relish!


Makes 10 dozen

2 comments:

  1. I've always heard that story. That is a lot of cookies! But I bet they freeze well, since oatmeal cookies do. Thanks!

    ReplyDelete
  2. Oh yes, definitely great for rolling into little balls, popping into the freezer, and then baking two and three at a time whenever you want!

    ReplyDelete

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