The Neiman Marcus Scandal - The Oatmeal Chocolate Chip Cookie and it's Urban Myth

This is the recipe, except halved, for Neiman Marcus cookies, which was passed around via email for years. The company disputed the story about how a woman paid 250.00 for the recipe she thought was 2.50. She was so angry she emailed it out for everyone to have.   They later went on to make a similar cookie to cash in on the popularity of it!

Here is the link to the story....

http://www.snopes.com/business/consumer/cookie.asp

This one is nut free and makes about 55-60 cookies. If you have a lot of cookie monsters at home double it, as they fly out of the cookie jar!

Ingredients:

2.5 cups rolled oats (measure first then blitz with the blender)
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate, grated or finely chopped
optional- sprinkling of maldon salt

Directions:

1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.

2. Measure the oats first, then blend them in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with all the dry ingredients -  the flour, baking powder, baking soda and salt; set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips and grated chocolate.

4. Roll the dough into 2-oz balls and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the centre still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets.

5. A sprinkling of maldon salt is loved by my family!

The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

Until we bake again...

Penny
xxx

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