Monday, February 20, 2012

Neiman Marcus Cookies

The other day seemed like the perfect day for a warm chocolate chip cookie. So I made some with my kids.

Then I got to thinking, when is it NOT a perfect day for a chocolate chip cookie? I can't think of a time that I wouldn't want to eat one. I mean, sure, the summers can be hot and turning on the oven isn't always the smartest idea, but that doesn't mean I wouldn't do it if I wanted a chocolate chip cookie.

And these cookies are the best chocolate chip cookies out there.

And by best, I mean the best.
I've tried a lot of chocolate chip cookie recipes in my day, and I've been a real stickler for my Great Grandma Storm's recipe, but these ones are just plain incredible.

Soft, wonderful texture.
Grated chocolate bar right in the dough!

Sometimes I even like to add coconut. Sometimes I leave out the grated chocolate and put in coconut (like shown below) or perhaps pretzels or maybe chopped up heath bars or peanut butter cups or....

I think that's part of the reason why I like chocolate chip cookies so much--they're so basic, but they're so versatile also.

I couldn't resist...I had to have a bite...or two.

Do I have you convinced that today is a perfect day for a chocolate chip cookie? Well, here's the recipe for ya.


5 c. oatmeal, blended
1 c. butter
1 c. shortening
2 c. white sugar
2 c. brown sugar
4 eggs
2 tsp. vanilla
4 c. flour (I like to do 3 c. all-purpose, 1 c. whole-wheat)
1 tsp. salt
2 tsp. baking powder
2 tsp. baking soda
1 bag semi-sweet chocolate chips
1 8-oz. Hershey’s chocolate bar, grated
3 c. chopped nuts


  1. Preheat oven to 375.
  2. Measure the oatmeal and blend in a blender until a fine powder (or not, if you like some texture to it).
  3. Cream the butter, shortening and both sugars. Add eggs and vanilla and beat until light and fluffy.
  4. Mix the dry ingredients together: flour, oatmeal, salt, baking powder and baking soda. Add to the wet ingredients
  5. Add the chocolate chips, grated Hershey’s bar and nuts. Mix.
  6. Roll into balls and place two-inches apart on a cookie sheet. Bake for 10 minutes.
Note: Since this recipe makes so many, I often halve the recipe with great results. Alternatively, I sometimes freeze the remaining dough in log-shapes and then slice and bake them at will.

Click here to print the recipe.


  1. I will have to try this one. I did try one that came from the top of the Butter flavored Crisco lid, and it was excellent. But I'll try this one and see how it compares. :)

  2. Love this! We have our Kitchen Fun and Crafty Friday Link Party going on now and would love for you to share this!


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