When my mom sent me this cookie recipe, I immediately recognized the recipe. I’d made it before back in the early 2000s. Back then it was known as the Neiman Marcus cookie. My mom wasn’t overly thrilled by the cookie when she tried it out, but I seemed to recall that I love, love, loved the cookies the one time I made them. But when they came out of my oven this time I wasn’t overly thrilled. I threw them in the freezer and planned to bring them to work the next week.
At work the cookies were a hit. Everyone raved about them. And when I tried them again, I loved them, too. Below is my adaptation of the recipe. You can find the original recipe here.
- 1/2 c. butter, softened
- 1/2 c. vegetable shortening
- 1 c. white sugar
- 1 c. packed brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 2 1/2 c. rolled oats, finely ground
- 1 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 c. semisweet chocolate chips, plus additional for garnish prior to baking
- 3 oz. really expensive dark chocolate, grated
- Preheat oven to 375 degrees.
- In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips and grated chocolate.
- Roll dough into balls and drop onto ungreased cookie sheets. Place additional chips upright on top of balls and press gently into the ball. Bake for 6 to 8 minutes in the preheated oven.