Lightened Urban Legend Cookies Recipes
URBAN LEGEND CHOCOLATE CHIP COOKIES
You may have heard this story...a woman asks to buy a cookie recipe and is told it will cost 'two-fifty.' She thinks this means $2.50, but then she gets her credit card bill back and finds out it is $250.00. Outraged, she spreads the recipe far and wide to try and get her money's worth. I first heard this story 6 years ago and was given a recipe on a sheet of paper which bore the date '1986.' The supposed originator of the recipe was a well-known cookie company. I have since heard this tale again several times, with the recipe originating from different upscale department stores. True story? Who knows, but it's a darn good cookie. Here's my version.
Provided by Rene Kratz
Categories Desserts Cookies Nut Cookie Recipes Walnut
Time 23m
Yield 60
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Measure oats into a blender or food processor, and then blend to a fine powder. Set aside.
- In a large bowl, cream together butter and sugars. Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, mix together flour, oats, salt, baking powder, and baking soda. Stir dry ingredients into creamed butter and sugar. Add chocolate chips, grated chocolate, and nuts.
- Drop by rounded teaspoons onto ungreased cookie sheets. Bake for 6 to 8 minutes in the preheated oven.
Nutrition Facts : Calories 141 calories, Carbohydrate 17.5 g, Cholesterol 14.8 mg, Fat 7.7 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.5 g, Sodium 76.1 mg, Sugar 11 g
URBAN LEGEND CHOCOLATE CHIP COOKIES
This recipe circulated in an "urban legend" email about 5 years ago. As the legend went, a customer in a fancy restaurant asked for a cookie recipe and was charged $250 on their bill for it at the end of the meal. The legend turned out to be false, but these remain the BEST chocolate chip cookies I have ever tasted, and certainly the best to ever come out of my kitchen! NOTE: Do NOT leave out the oats. Even if you don't necessarily like oats in your cookies, they will not bake right without them. Also make sure that the cookies are SMALL - roll them up into balls that are a bit smaller than a golf ball. They don't bake right if you make them too big. Recipe can be halved.
Provided by keyboardcat
Categories Dessert
Time 30m
Yield 112 Cookies
Number Of Ingredients 12
Steps:
- Measure oatmeal, and blend in a blender to a fine powder.
- Cream the butter and both sugars.
- Add eggs and vanilla.
- Mix together with flour, oatmeal, salt, baking powder, and soda.
- Add chocolate chips and Hershey Bar.
- CHILL DOUGH OVERNIGHT. (This makes a BIG difference!).
- Roll into balls, and place two inches apart on a cookie sheet.
- Bake for 10 minutes at 375 degrees.
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- Place the chocolate bar in the freezer for at least 10 minutes. Using the small holes of a box grater, grate the cold chocolate bar onto a piece of parchment paper. Set aside.
- Process the rolled oats in a food processor by pulsing a couple of times until the oats are finely chopped.
- In large mixing bowl with a spatula (or with a mixer with the paddle attachment), cream together butter, granulated sugar and brown sugar until light and fluffy. Add the eggs and vanilla and beat to achieve a creamy texture.
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- Put the 2 ½ cups oats in the food processor and grind until you have a fine powder. Mix them with the flour, baking soda, baking powder and salt, then set aside. Note: If using the cinnamon, ahead and add it too.
- Using an electric mixer, beat the butter and both sugars until light and creamy. Add eggs and vanilla and beat until well blended, scraping side of the bowl often.
- Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 60 small cookies, about 36 medium size cookies and 18 very large cookies. These seem to taste better when made as smaller cookies.
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