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» Pale Yellow

Cream together butter and sugar until pale yellow.

Oatmeal Chocolate Chip Cookies

Tracy Byrne

Sometimes a recipe is so good it is made twice in the same week.  Sometimes a recipe is so good it can be called happiness cookies!  The last two and a half weeks have been strange: hurricane, massive damage, no work, Nor Easter with 2 inches of snow, 65 degree F days.  Returning to work/life has been difficult.  I made some of these cookies to pass out to friends who could use a little pick-me-up.

Not only were these cookies well received, more were requested!  Since these cookies are super easy to throw together, I happily obliged. This recipe makes a TON of cookies even though I cut the original recipe in half.  Granted, my cookies are smaller, but personally I would rather eat two four small cookies than one giant cookie.  I made 5 1/2 dozen cookies in less than an hour with clean up, try to beat that!

I have heard about the Neiman Marcus cookies before but I had never thought to make them myself.  This recipe is heavily adapted; I cut the original amounts in half, omitted the Hershey bars (but added more chocolate chips of course!), omitted the peanuts, made the cookies smaller, and added more salt.  The extra salt is a must, just like under-baking.

Three notes about the photos - 1. I find it difficult to photograph cookies in an interesting manner.  They are brown circles, I need help with props.  2. With that being said, the photos do not do these cookies justice.  When I look at some photos, I'm like "I want to eat that NOW!"  Not so much with the photos of these cookies.  3. The milk looks brownish because it is almond milk, I don't drink a lot of cow's milk, so that's what I usually have in the kitchen.  PS - I totally ate a cookie with said milk immediately following this picture!

The result? A wonderful chewy and chocolatey cookie.  The sprinkle of Kosher salt on top balances all of the chocolate inside and provides great contrast.  Grinding up the oatmeal adds fantastic texture, this is not a regular oatmeal cookie and there are certainly NO raisins in my oatmeal cookies!  This my friends, is a wonderful chocolate chip cookie recipe to have on hand.  I have seen bloggers throw this cookie into the ring as the best chocolate chip cookie, to be perfectly honest, this cookie recipe is fantastic.  The best?  My favorite?  I don't know, my favorite, best tasting cookie always seems to be whatever warm one I have in my hand...

Oatmeal Chocolate Chip Cookies {Neiman Marcus} Adapted from Bakers Royale Yield - 66 cookies (2 tablespoons)

1 cup (2 sticks) unsalted butter, room temperature 1 cup sugar 1 cup packed brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cups old fashioned oats 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon Kosher salt + more for sprinkling on top 24 ounces chocolate chip (I used a mix of dark and semisweet)

  1. Preheat the oven to 350 F.  Line 4 baking sheets with parchment paper.
  2. Cream the butter and sugars together on high speed in the bowl of a stand mixer with a paddle attachment for 3 minutes.
  3. Meanwhile, pulse the oats in the food processor 4-5 times.  You want the oats broken up, but not in a fine flour.
  4. Add the eggs to the butter mixture one at a time and beat to fully incorporate.  Beat in the vanilla too.  Scrape the bowl as needed.
  5. Whisk together the ground up oats, flour, soda, powder, and 1 teaspoon of salt.
  6. Add the dry to the wet and mix on low until almost incorporated.  Add in the chocolate chips and mix until just combined.
  7. Use a two tablespoon scoop to portion dough onto the cookie sheets.  I was able to get 15 cookies per sheet.
  8. Sprinkle each ball of dough generously with Kosher salt.
  9. Bake 2 sheets for 12-15 minutes.  DO NOT OVER BAKE.  Please watch closely.  Once cookies lose their shininess, pull out of the oven and let sit for a minute before transferring to a wire rack to cool completely.