I saw the recipe written on the back of a newly opened bag of all-purpose flour, so I took a look. I couldn’t help but smile when I saw the name “Our Favorite Chocolate Chip Cookie.” I immediately recognized the similarities to the decades-old Neiman Marcus urban legend chocolate chip cookie recipe. The unmistakable clue? The recipe included blended oats.
For those who are not familiar with the various stories, here is how the folklore goes. Back in the 1990s, a woman having lunch at the Neiman Marcus Cafe in Dallas liked the chocolate chip cookies so much that she asked for the recipe. She was told it could be sold for “only $250.” When she got the woman’s credit card bill, she said the recipe cost her $250 – as the story goes. The story that Neiman Marcus developed a chocolate chip cookie recipe and gave it away for free got a lot of attention.
Again, what makes it special is the ground oatmeal that gives it texture and a slightly softer bite. There are several versions of the recipe, including one with grated milk chocolate bars. And nuts. Every bite is a delicious surprise.
I made batches for family and friends. I care about you, readers, and friends alike, so here are some fun recipes for you to make. It makes a lot so you can share it or freeze it to eat as the holiday progresses.
$250 Chocolate Chip Cookie Recipe
material
1 cup butter (room temperature)
1 cup brown sugar (packaged)
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla
2-1/2 cups raw oatmeal
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon each baking powder and soda
2 to 2-1/2 cups chocolate chips – I used 1 cup dark chocolate and 1 cup milk chocolate
1-1/2 cups coarsely chopped nuts (optional) – I used walnuts
1 milk chocolate bar, 4 ounces, grated (optional) – I didn’t use it
Instructions
Preheat oven to 375 degrees.
Cream the butter and both sugars until creamy.
Add eggs and vanilla and mix.
Finely grind the oats in a blender or food processor.
Combine oats, flour, salt, baking powder, and soda.
Slowly add to butter mixture and mix until just combined.
Add chips, nuts, and chocolate bar and mix. Just mix.
Drop by tablespoonfuls about 2 inches apart onto a cookie sheet lined with spray or parchment paper.
Bake for 10-15 minutes, until lightly browned but still slightly soft. Continue to bake for a bit on the hot cookie sheet. (I used a 1-inch cookie scoop, so it took nearly 15 minutes.)
Yield: 45-55 cookies.
Chip:
Freeze raw dough
Roll the cookies into balls. Freeze in a single layer on a cookie sheet until solid.
Place in a labeled freezer bag.
Bake from frozen, but the baking time will be a few minutes longer.
Cookies turned out too flat
It can also be caused by the butter solidifying or melting. The butter should be soft and still hold its shape.
Cookies remain too puffed
Dry ingredients may have been over-measured.
Whisk the flour a little before scooping. Carefully measure the oats.