The 250 Cookie Recipes

NEIMAN-MARCUS $250 CHOCOLATE CHIP COOKIES RECIPE

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, grated Hershey Bar and nuts.
• Roll into 1 inch balls and place 2-inches apart on a cookie sheet.
• Bake for 10 minutes at 375° or until golden.

THE $250 COOKIE RECIPE

Steps:

• Heat oven to 375 degrees.
• Cream together butter and both sugars. Stir in eggs and vanilla.
• Finely grind oatmeal in a blender or food processor. Combine the oatmeal, flour, salt, baking powder and soda in a medium bowl, and slowly add it to the wet ingredients. Beat just until combined. Grate chocolate bar using a microplane grater and add it, along with chocolate chips and nuts to the batter. Mix just to combine.
• Drop by heaping tablespoonfuls, 2 inches apart, on a greased cookie sheet. Bake for 10 minutes.

NEIMAN MARCUS CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a cookie sheet.
• In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, salt and espresso powder; stir into the creamed mixture. Finally, stir in the chocolate chips.
• Drop dough by heaping tablespoonfuls onto the prepared baking sheet. Cookies should be 1 1/2 to 2 inches apart. You should have 12 to 15 large cookies.
• Bake for 8 to 10 minutes in the preheated oven. For crispier cookies, bake 2 minutes longer. Remove from baking sheets to cool on wire racks.

THE $250 NEIMAN MARCUS COOKIE

Steps:

• Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
• Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
• In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
• Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

THE $250 COOKIE (DELUXE CHOCOLATE CHIP COOKIES)

Steps:

• 1. Adjust racks to upper-and lower-middle positions and heat oven to 350 degrees. Line 2 large cookie sheets with parchment paper. 2. Whisk ground oats, flour, baking powder, baking soda, and salt in a medium bowl. 3. By electric mixer, beat butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes on medium speed. Scrape sides of bowl and add vanilla and egg; continue beating until combined. Scrape sides of bowl again and add dry ingredients slowly beating on low speed until just combined. Add chocolate chips, coconut, chopped chocolate, and nutes; stir to combine. 4. Working with 2 tablespoons of dough at a time, form dough into balls about 1 3/4 inches in diameter. Place balls on cookie sheets, leaving at least 2 inches between them. Bake, reversing position of cookies sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 15 - 18 minutes. Cool cookies 1 - 2 minutes before transferring to cooling racks.