Despite the fact that I’ve never met a cookie I didn’t like, I found these Oatmeal Chocolate Chip Cookies to be among the best I have ever baked (or tasted). The recipe was inspired by the famous Neiman Marcus Cookie recipe, which my sister sent me, but I’ve added the grated Scharffen Berger chocolate and the Baker’s Sugar to make these cookies irresistibly delicious.
The blended oatmeal alters the consistency of the cookies by making them softer, while at the same time eliminating big chunks of oats to make for more even baking. Move over Monster Cookies, these Blended Oatmeal Cookies might just be my new all-time favorite.
Blended Oatmeal Chocolate Chip Cookies
Yield: 2 dozen
Prep Time: 20 min
Cook Time: 15 min
2 1/2 cups oats
2 sticks (1 cup) unsalted butter
1 cup brown sugar
1 cup Baker's Sugar (superfine sugar)
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
12 oz. (about 2 cups) semisweet chocolate chips
3 oz. Scharffen Berger chocolate (99% cacao), grated
1 1/2 cups chopped walnuts (optional)
Preheat the oven to 375ºF.
Add the oats to the bowl of a food processor and blend until they're a powder-like consistency.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar and Baker's Sugar.
Add the eggs one at a time, mixing after each addition, then add the vanilla.
Add the flour, salt, baking powder, baking soda and blended oatmeal and mix until combined.
Add the chocolate chips, grated chocolate bar and nuts (optional), mixing to combine.
Shape about 2 tablespoons of dough into mounds spaced 2 inches apart on a parchment paper-lined baking sheet.
Bake the cookies for 12 to 15 minutes, or until the tops are golden brown. Remove the cookies from the oven and immediately transfer them to a cooling rack to cool completely.
Recipe adapted from The Neiman Marcus Chocolate Chip Cookie Recipe.