I have been making these cookies for as long as I can remember. The recipes makes a lot but they freeze well and are absolutely delicious. Make sure you use 5 cups of non blended oats and then blend to get the oatmeal powder. In this recipe I add 2 tsp of almond extract and omit the nuts. The original recipe can be found here.
Neiman-Marcus $250 Chocolate Chip Cookies
I have been making these cookies for as long as I can remember. The recipes makes a lot but they freeze well and are absolutely delicious.
Equipment
- 1 Blender
Ingredients
- 2 cups butter
- 4 cups flour
- 2 tsp baking soda
- 2 cups sugar
- 5 cups oatmeal
- 24 oz chocolate chips I use semi sweet
- 2 cups brown sugar packed. Can sub for brown coconut sugar
- 1 tsp salt
- 8 oz hershey milk chocolate bar chopped into small chunks
- 4 units Eggs large
- 2 tsp baking powder
- 2 tsp vanilla I also add 2 tsp of almond extract
- 3 cups nuts of choice – optional chopped
- 2 tsp almond extract optional
Instructions
- Measure oatmeal and blend in a blender to a fine powder.
- In a large mixing bowl. Mix together flour, oatmeal, salt, baking powder and baking soda.
- In a separate bowl, cream together the butter and both sugars. Then, fold in the eggs, vanilla and almond extract until well blended and smooth. Add this mixture to the flour mixture.
- Fold in the chocolate chips, grated Hershey Bar and nuts.
- Roll into 1" balls and place 2-inches apart on a cookie sheet.
- Preheat oven to 375 degrees and back for 10 minutes or until golden brown.
Notes
Adaptation:
- I always add almond extract to enhance the flavor pallet of the cookies, they are always a huge hit.
- I used brown coconut sugar due to being out of regular brown sugar.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @salteddish on Instagram and hashtag it #salteddish.