It’s throwback Thursday! Every Thursday I’m going to be re-making, and re-photographing, a recipe I posted waaay early in this blog’s life. It’s time to have better pictures for some of my favorites! I originally posted these cookies three years ago, and they’re STILL my go-to cookie for every occasion. I make them for ski trips, I make them for family gatherings, I make them ANYTIME I want cookies (and often have a bag in the freezer ready to back!). These are definitely worth sharing again! The rest of this post is from the original way back when!
These cookies are hands down the best chocolate chip cookies you could ever make. They’re dense, flavorful, and mix everything together for the perfect cookie. I remember making these cookies growing up – at first with my mom, then learning to do it on my own – and having friends at school BEG me to bring more! They’re a hit, with everyone.
The secret to these cookies is the ground chocolate, ground oatmeal, and finely chopped pecans in the dough – they all give the cookie a full taste that you wouldn’t quite know where to place if you weren’t aware of the ingredients. I’ve seen, and tried, many other “Neiman Marcus” cookie recipes online, but none of them have incorporated the ground ingredients – which are essential.
This recipe is only half of the version which came from an old sheet of paper in my mom’s cooking notebook, but still makes a LOT of cookies. Like … 50, or 60. If you want a munificent crop of cookies, go ahead and double the recipe! These also freeze really well, making it easy to take out a few at a time to cook fresh cookies every day! Trust me, your kids/roommates/significant others will LOVE that aspect of this recipe.
- 2 cups flour
- 2.5 cups oatmeal, put through blender or food processor
- ½ tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 4.5 oz. grated semi-sweet chocolate
- 1.5 cups pecans, chopped
- 1 cup butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 whole eggs
- 1 tsp. vanilla
- 12 oz. semi-sweet chocolate chips
- Preheat oven to 375 F.
- In a large bowl, combine flour, blended oatmeal, salt, baking powder, baking soda, grated chocolate, and chopped pecans. Stir to combine.
- In a separate bowl, cream butter until smooth, then add sugars and continue mixing until light and fluffy. Add eggs, one at a time, then vanilla.
- Combine dry and wet ingredients and mix in chocolate chips. Using a ⅛ cup measure, scoop dough and form into slightly flattened balls. Bake for 9-10 minutes – do NOT overbake.
Sometimes I substitute milk chocolate for the grated semi-sweet, it makes the cookies sweeter though, so be careful.
Seriously, don’t overbake these cookies. They won’t flatten out very much when they’re baked, so don’t expect them to. Try 8-9 minutes at first, and if you genuinely think they need more time, go for it. But they won’t.
I like to chop the pecans fairly fine so that they aren’t noticeable as huge nutty chunks in the cookies, but give more of a texture and overall flavor. Feel free to keep them chunky.
I use this as my basic cookie dough with a few modifications: whole spelt flour, mix of pecans and walnuts and sometimes I don't grate in the chocolate IF I'm going to do other things with the batter. Just took these on a family camping trip and put chocolate chunks in all the dough and then splilt the dough 3 ways:
– 1/3 coconut and cranraisins
– 1/3 large milk choc chips
– 1/3 dark and white chips
Made lunch cookies for 3 days! Everyone loved them and they were different each day.