Rumors, rumors, rumors. It was once told that the recipe for these cookies cost someone $250 from a Neiman Marcus clerk. The story supposedly has been debunked by the company. It made a good story, but it also makes a good cookie. The prep work takes longer than a regular chocolate chip cookie recipe. You blend the rolled oats in a food processor to make an oat flour. This cookie, cleverly, requires a “good” 4 ounce milk chocolate bar along with semisweet chocolate chips. Instead of grating the cookie into a melted grated mess, I chop it up with a knife. I find this to be the best method. I also replace the walnuts with raisins, that I’ve soaked in hot water. Totally optional, but I love raisins. I use a stand mixer as the dough is very thick. I have to mix it by hand for a bit, to get at everything left in the bottom of the mixing bowl. It’s a bit of a workout, but worth it. I keep some out in a container and freeze the rest. You will be happy to know, they taste great frozen too. Who has time to wait for a cookie to defrost? Not me! I like to fool myself into believing they are healthy. I mean, there are over two cups of oats in it, right????

Ingredients

2 1/2 cups rolled oats (not one-minute oats)

2 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 cup unsalted butter at room temperature

1 cup light or dark brown sugar

1 cup of granulated sugar

2 eggs

1 tsp. vanilla extract

12 ounces semisweet chocolate chips

4 ounces grated or finely chopped milk chocolate bar

1 cup of chopped walnuts or raisins

Directions

1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
2. Blend the oats in a food processor or blender, to a fine powder. In a medium bowl,, which together the blended oats with the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy. 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 and the chopped candy bar, with the walnuts and/or raisins.
4. Roll the dough into balls, about 2 heaping tablespoonfuls. Place them on the parchment lined cookie sheet, about 2 inches apart. Bake one sheet at a time, until the edges of the cookie are set but the center still looks undone, about 10 minutes. The cookies will set up as they cool. Let them cool on the cookies sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (so I’ve heard). They can be frozen for up to 2 months (has never happened).

These make a great work snack, with that second cup of coffee. They will get you to lunch without hunger rumbles.

Enjoy!

Here is the recipe I have used.