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????
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
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
- Preheat oven to 375 degrees. Line baking sheets with parchment paper.
- 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.
- 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.
- 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.
Here is the recipe I have used.
I found this recipe last week online. Let me tell you, these are the best cookies I’ve made in a long time, if not ever. Truly. We devoured the pan in one day. Well, I brought a few over to a friend’s house, but mainly we ate most of the pan. They are like a drug. You have a little and you just want more. I just made another batch. I’ll divide them for home and work. Then I will hide both containers! If you are going to a holiday party and what to win points with your friends. Bring these cookies. They are amazing.
These cookies are simple, but you have to be organized. I suggest having two mixing bowls, beaters, spatulas, and offset spatulas. Read the recipe through. You have to separate the yokes from the whites in two of the three eggs. You use the whole third egg. The whites are whipped up and then the brown sugar is folded into the egg white meringue. I forgot to mention there are two sugars being used: white granulated and light brown sugar. Don’t mix them up. I also used parchment paper in the pan. It makes lifting it out the pan easier. I thought there was potential for a gooey mess if I just greased the pan. I’m pretty sure I’m right.
You first make a cookie-like layer, topping it with mini-marshmallows and chocolate chips. The last step is covering this bad boy with the meringue and brown sugar mixture.
The name of these cookies is very odd. The website I got this recipe from discusses the origin of the cookie name. I think they are named after hens that got muddy. First they are a light brown, and then they become brown with specs. The name will definitely stimulate a conversation.
½ cup of butter, at room temperature
1 cup granulated sugar
3 large eggs, divided (1 egg, 2 yolks, and 2 egg whites)
1 tsp. vanilla extract
1 ½ cups all-purpose flour
1 tsp. baking powder
¼ tsp. salt
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup light brown sugar
Preheat oven to 350 degrees F. Line a 9 x 13 pan with parchment paper, cutting the corners to fit into pan.
In a bowl, beat together butter and granulated sugar until creamy. Beat in 1 whole egg and 2 egg yokes. (Put the egg whites in another bowl to be made into meringue later.) Beat in the vanilla extract.
Add the flour, salt and baking powder to the butter mixture. Blended until just combined. This will be a thick batter. Place dollops of the mixture in the pan. This makes it easier to spread the dough. Spread evenly with a spatula or a knife. You may have to hold the parchment paper as you spread the batter. Sprinkle with marshmallows and chocolate chips.
Beat the egg whites in a clean bowl, with clean beaters until stiff peaks form. Gently fold in the brown sugar. Make sure you fold it and not stir it. You don’t want to deflate the egg whites. Try to contain your bliss at this point. Spread mixture evenly over marshmallows and chocolate chips. Bake for 30 minutes or until bars are a deep golden brown. If you can, let the bars cool completely. I find this to be rather a test of patience, but do try. Cut into squares and squeal with delight.
Store them in airtight container if there are any left. You will thank me later. The meringue will fall a little and crackle when you cut it. That means you did a great job and they are perfect.
Here is the original recipe. This is a fabulous website. Please visit it!