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Crispy Oatmeal and Chocolate chips cookies (Neiman Marcus Cookies)

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Ingredients

Adjust Servings:
240 g (room temperature) Butter
1 1/2 cup Sugar
1 1/2 cup Salt
2 (room temperature) Egg
1 1/2 tea spoon Vanilla Extract
2 cup + 1 Table spoon All purpose flour
1 tea spoon Baking Powder
1 tea spoon Baking Soda
2 1/3 Cup oatmeal
300 g semi sweet chocolate chips
110 g milk chocolate chopped
1 Cup (optional) pecan or walnut chopped

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Crispy Oatmeal and Chocolate chips cookies (Neiman Marcus Cookies)

Features:
  • Sweet

Ingredients

Directions

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(Adapted from EJ Recipe)

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Steps

1
Done
  1. Preheat your oven at 180 °C and line a baking tray with parchment paper.
  2. In a food processor, blend together oatmeal and semi sweet chocolate chips together until it gets powdered and keep aside.
  3. In a bowl, cream together room temperature butter and sugar until fluffy. Then add in egg, vanilla and salt, beat and mix well.
  4. Through a sieve, add in flour, baking soda, baking powder to the butter mixture and incorporate well with your spatula.
  5. Now add in oatmeal-chocolate chip powder to the butter mixture and mix well. (You may find little hard to mix, but thats how it should be).
  6. Now add in chopped chocolate and nuts (if you are using) and incorporate well.
  7. Keep the prepared dough in the refrigerator for 30 minutes.
  8. Now scoop out a table spoon of cookie dough and place to the prepared baking sheet by keeping 1 inch apart and bake for 15 to 17 minutes for crispy cookie. (10 to 12 minutes for little softer cookie)
  9. Take out the sheet from the oven keep it out for 4 to 5 minutes and then transfer to a cooling rack. After it completely cool down transfer to the cookie jar.
  10. Enjoy it at any time of the day 😉 .
2
Done

Tips & Tricks :-

  • The original recipe calls for Hershey chocolate bar, you can use it instead of milk chocolate.
  • Keep your chocolate chips and chocolates in refrigeratore before grinding and chopping.
  • I have not used nuts, use it if you prefer (Original recipe calls for it).
  • Once I made the cookie dough and refrigerated a day ahead and baked next day. It came out good too. It can be prepared 72 hours ahead!!
  • Measure the oatmeal before you grind.
  • Recipe can be easily halved.

Nadishaf

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