Years ago, and I mean years ago, I got that Neiman Marcus cookie email forward. (It is not, however, the same recipe that Neiman Marcus has up on their website but rather this version.)
The recipe looked good so I made it and this instantly became my favorite and signature cookie recipe.
The final result -- yum!
Everyone I know that I have made them for has loved it. Some people think the oatmeal makes it “healthy” but in the end it’s still a cookie, heavy on the chocolate.
When I became gluten-free a few years ago, I still made this cookie with gluten-free flour, but not gluten-free oatmeal because one, it wasn’t yet available and two, out of sheer ignorance I thought oatmeal was "technically" gluten-free.
Well I learned that lesson the hard way.
I had said goodbye to these cookies until I found gluten-free oatmeal and now this is my first time to make these cookies using that recipe adapted to gluten-free.
I guess I can't technically call them Neiman Marcus cookies, but anyway here is the cookie recipe adapted for gluten-free. My notations will be in red.
I also used many of these tips for making really good chocolate chip cookies and got good results.
Cookie Recipe
- 2 cups butter
- 4 cups Gluten-Free all purpose flour*
- 4 tsp guar gum or xanthan gum
- 2 tsp baking soda
- 2 cups granulated sugar
- 5 cups Gluten-Free oatmeal, blended
- 24 oz. chocolate chips (preferably semi-sweet or bittersweet)
- 2 cups brown sugar
- 1 tsp salt
- One 8 oz. milk chocolate Hershey bar (grated)
- 4 eggs
- 2 tsp Gluten-Free baking powder
- 2 tsp. vanilla
- 3 cups chopped nuts of your choice (optional)
* The ratio for gum to Gluten-Free all purpose flour is 1 tsp of guar or xanthan gum for every 1 cup of Gluten-free all purpose flour. Use only a store-bought or homemade blend of Gluten-Free all purpose flour and always add guar or xanthan gum. Store bought Gluten-Free cookie mixes are already formulated for their specific box recipe and you may not achieve the same results.
Recipe may be halved. I always halve the recipe unless I'm making a big batch for a party. I also almost always use bittersweet chocolate chips because the milk chocolate Hershey bar adds quite a bit of sweetness and prevents it from being overwhelmingly, cloyingly sweet. Also I always used to misread the recipe I have because it was written out 1 8 oz. which made it look like 18 oz. instead of ONE 8 oz. Anyway I've kept it and use about 4 of the 4.4 oz bars. Also keep your chocolate bars in the refrigerator until you are ready to grate it. Room temperature chocolate will melt in your hands quicker and softened chocolate is harder to grate than cold stiff chocolate.
Measure oatmeal and blend in a blender or food processor to a fine powder. As fine as you can get it, but in my case the blender has worked a little better than the food processor. If you don't get it very fine there will be little chunks of oatmeal that stick to your molars.
Cream the butter and both sugars. Following the tips I mentioned, I melted the butter and both sugars together, first the brown and then the granulated.. I've also halved the recipe and then further halved the sugars (1/2 cup of each sugar) and have had perfectly good results too.
Add eggs and vanilla, then mix together with flour, oatmeal, salt, baking powder and soda. I always put my wet ingredients and the sugared melted butter in the bottom of the bowl. Then I add the flour and oatmeal half at a time. It is best if you have a standing mixer like a Kitchen Aid.
Add chocolate chips, grated Hershey bar and nuts. I add them half of each at a time and at this point you might even need to use the dough hook of the standing mixer. I also like to add a bit of flax for fiber.
Roll into balls and place two inches apart on a cookie sheet.
Bake for 10 minutes and 375°. The edges got crunchy at 10 minutes so I baked mine at 9 minutes.
Makes 112 cookies. This depends entirely on how big you make them and if you half the recipe or not. I halved the recipe, made 1 inch balls and about 80-ish.
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