It is rumored that this Neiman Cookie recipe sold for $250! After one bite, you will believe these cookies were well worth the price! Made with blended oatmeal, blended nuts, and 3 types of chocolate, this is an of this world chocolate chip cookie.
2 1/2cupsblended oatsapproximately 3 to 3 1/2 cups oats
1 1/2cupsblended walnutsapproximately 2 to 2 1/2 cups nuts
6ozdark chocolate chips
6ozsemi-sweet chocolate chips
4ozmilk chocolate candy bar grated
1cupbutter at room temperature
Prepare the blended oats, by placing the oats in the food processor or blender and process until the oats turn into the consistency of flour. Measure out 2 1/2 cups oats AFTER you blend them, not before. It will typically take 3 to 3 1/2 cups oats to get 2 1/2 cups blended oats.
To make the blended nuts, remove the oats from the blender or food processor, and add nuts. Pulse the nuts until broken down into very small pieces, being careful to not over process. Measure the nuts AFTER processing for correct measurements. It will typically take 2 to 2 1/2 cups nuts to get 1 1/2 cups blended nuts.
Mix together flour, blended oats, baking powder, baking soda, salt, and blended nuts in a large bowl. Add in the chocolate chips and grated chocolate bar and toss with the dry ingredients to lightly coat with flour (this keeps the goodies evenly distributed in the batter. )
In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color--about 7-8 minutes. Add the eggs and vanilla and beat until well combined.
Stir the dry ingredients in the wet ingredients until just combined.
Refrigerate dough for at least 30 minutes or up to 48 hours.
Preheat oven to 375 degrees F.
Use a medium cookie scoop or 1 1/2 tablespoons for each cookie and then gently roll into even balls. Place on a nonstick cookie sheet or parchment-lined lined cookie sheet, spaced out 2 inches apart.
Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly.
Cool on cookie sheet for a minute or two before transferring to a cooling rack.
Quick Cook Oats and Old Fashioned Oats both work in this recipe.
Be sure butter and eggs are both at room temperature for the batter to cream together properly.
To grate your chocolate, use a hand grater, box grater, or food processor and grate chocolate bar into small shreds. It works best if your chocolate bar is cold before grating.
Allow your oven to be preheated to correct temperature to let cookies bake properly. Do not be tempted to add the cookies to the oven while preheating.
Do not skip the step of refrigerating the dough for at least 30 minute to keep the cookies from spreading too much. You can bake the cookies after 30 minutes or store the dough in refrigerator for up to 48 hours before baking.
Storing Cookies: store cookies in a sealed container at room temperature for up to 3 days. They will also last in the refrigerator for up to 7 days.
Freezing Cookie Dough: Prepare the recipe as directed. Once the cookies have been rolled into balls, place them onto a rimmed cookie sheet that has been lined with parchment paper. Freeze for 1 hour, or until solid. Transfer the balls to a freezer safe storage bag and store in freezer for up to 3 months. Bake at 375 for 8-10 minutes directly from freezer.