A mother and daughter were shopping at Neiman Marcus and decided to have lunch there. The mother had one of their cookies and fell in love with it. Asked if she could have the recipe and the waiter said sure, it'll be two fifty. She said OK and went on here way. The next month when she received her credit card statement there was a charge of $250 from Neiman Marcus. She tried to get her money refunded but they said no. So she shared the recipe with the world.
I have been wanting to make these for a really long time. One of the ingredients that has been holding me up is the the milk chocolate. You see, the recipe calls for two kinds of chocolate. One milk and the other semi sweet. Semi sweet is easy to find but milk chocolate has been a little difficult until now. There is a little candy bar by No Whey called Milkless. The packaging kind of looks like a Hershey bar. I ordered some with low hopes despite it having good reviews. We tried it today and Stevie and I were both surprised at how good it is.
So I got right to making those Neiman Marcus cookies and man are they good. The Milkless bars melt perfectly in this cookie and they taste just like I remember.
Let's get to the details about this cookie. There is a lot of prep work making these cookies but if you love baking cookies, you will not mind one bit.
First, you will need to blend some oatmeal to measure 2 1/2 cups. Set aside.
Next you will need to chop your milk chocolate. The recipe calls for 9 ounces but I had about 5 1/2 so I just went with it. Put that in a bowl and set aside.
You can use any nut you like but I've always used walnut for these cookies. If they are not chopped already, you will need to do that too and set aside.
Prepare your Bobs Red Mill egg replacer.
Finally the ingredients!! You will need the following:
1 cup vegan butter at room temp
1 cup of sugar
1 cup of brown sugar
2 Bobs Red Mill Egg replacer eggs
1 tsp vanilla
2 cups of all purpose flour
2 1/2 cups blended oatmeal
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 ounces of semi sweet chocolate chips
9 ounces of vegan milk chocolate
1 1/2 cups of walnuts
Preheat your oven to 350 degrees.
In a medium bowl combine the flour, salt, baking powder and baking soda. Whisk to combine and set aside.
In an extra large bowl, mix the butter and sugars until nice and combined.
Add the vanilla and Bobs Red Mill egg replacer and combine some more. Add the oatmeal and combine then add the flour mix and combine.
Add both chocolates and the walnuts and combine again. At this stage you might need your hand because the dough will be really thick.
Once all of that is done, scoop tablespoonful scoops onto a parchment lined baking tray and bake for about 10 to 12 minutes. Let cool on the tray for a few minutes before removing.
This batch made seven dozen using the Pampered Chef cookie scoop. And I cut the original recipe in half. That is a lot of cookies.
That's it. Enjoy.