Drop Cookies Neiman Marcus Deluxe and Reg Choc Chips

posted by Sue Freeman 08-06-98 10:51 AM

Neiman Marcus Chocolate Chip Cookies


2 cups butter
1 tsp. salt
2 cups sugar
2 tsp. baking powder
2 cups brown sugar
2 tsp. soda
4 fresh eggs
24 oz. chocolate chips
2 tsp. vanilla
1-8 oz. Hershey bar, grated
4 cups flour
3 cups chopped nuts
5 cups oatmeal, blended
(oatmeal powdered in a blender.
5 cups before blending)

Cream Butter and both sugars. Add Eggs and vanilla. Mix together ith flour, oatmeal, salt, baking powder and soda.
Add chocolate chips, hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 350. Makes 112 cookies.

I use the cookie scoop.. it makes perfect cookies.

It makes a zillion cookies and I hate to cut back on the recipe for fear of losing something but I take the cookie
dough and roll it like the refrigerated cookie dough and wrap it good and freeze it. OR,if I am not in a hurry, I
put cookie scoop balls of dough on cookie sheets and freeze and then wrap well and when I want cookies I take out the amount I want. They thaw out faster that way too.

Nieman Marcus Deluxe Chocolate Chip Cookie

1 cup rolled oats, ground in food processor or blender
until very fine
1 cup all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 T (l stick ) unsalted butter, softened but still
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1/2 tsp vanilla extract
6 ounces semi sweet chocolate chips
1/2 cup sweetned dried coconut
2 ounces semisweet or bittersweet chocolate, finely
3/4 cup walnuts or pecans, choppped

Adjust oven racks to upper ad lower middle pstions and heat oven to 350 degrees. Line two large cookie sheets
with parchment paper and set aside.

Whisk ground oats, flour, baking powder, baking soda and salt in medium bowl.

Either by hand or electricmixer, beat buttter, brown sugar and granulated sugar in large bowl until light and fluffy.
(That is about 3 minutes by mixer at medium speed). Scrape sides of bowl with rubber spatula. Add egg and vanilla
extract; continue beating until combined, about 40 seconds. Add chocolate chips, coconut, chopped chocolate and nuts and stir until combined.

Working with 2 T of dough at a time, form dough into balls about 1 3/4 inches around. Place balls on parchment lined cookie sheets leaving at least 2 inches between them. Bake, reversing positions of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft...about 15 to 18 minutes. Cool cookies on sheeets for l to 2 minutees before transferring to wire rack to cool.

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