Chocolate Chip Cookies with a secret ingredient – ground Oats! I’ve been making these for 10+ years, they’re always a crowd favorite! They have such a delicious flavor, a great texture and they’re packed with chocolate.
Famous Chocolate Chip Cookies Recipe
I got this recipe from my cousin when I was a teenager and they’ve been a favorite ever since! She made a batch of these and I had to have the recipe, I was totally smitten.
The story goes, that supposedly a woman was dining at the Neiman Marcus Cafe in Dallas, Texas and loved their chocolate chip cookies so much she asked for the recipe. She was told by the waitress that for two fifty she could have it. She agreed and later the credit card bill arrived and that was $250.
Is it true? Not sure, but either way these cookies are so unbelievably good!
And I had no idea they had oatmeal in them because it’s ground up like a flour. I love the flavor the oatmeal adds without being overbearing.
Plus it helps thicken up the cookies so you don’t end up with those squatty flat cookies. These are thickand deliciously chewy.
Ingredients You’ll Need for This Recipe
- Rolled oats
- All-purpose flour
- Baking soda and baking powder
- Unsalted butter
- Dark brown sugar
- Granulated sugar
- Semi-sweet chocolate chips
- Milk chocolate bar
How to Make These Chocolate Chip Cookies
- Preheat oven. Line baking sheets.
- Grind outs in a food processor.
- In a bowl whisk together ground outs, flour, baking soda, baking powder and salt.
- In an electric mixer cream butter and sugars.
- Mix in eggs one at a time then blend in vanilla.
- Blend in flour mixture, then mix in chocolate chips and chocolate, and walnuts if using.
- Scoop dough out nearly 1/4 cup at a time and shape into balls.
- Transfer to baking sheets and bake until set.
Just be sure to under-bake these slightly so you don’t end up with a dry cookie. The centers should be moist and chewy and you should have those buttery, crisp edges.
More Cookie Recipes You’ll Love
- Chocolate Chip Cookie Bites
- One Single Chocolate Chip Cookie
- Nutella Stuffed Chocolate Chocolate Chip Cookies
Chocolate Chip Cookies - Neiman Marcus Recipe
The famous Neiman Marcus Chocolate Chip Cookies, with the secret ingredient - ground Oats! I've been making these for years and they're always a crowd favorite! They have an irresistible flavor and a delicious chewy texture.
- 2 1/2 cups (225g) rolled oats (Old Fashioned)
- 1 3/4 cups (248g) all-purpose flour*
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 cup (226g) unsalted butter, softened but still slightly firm
- 1 cup (215g) dark brown sugar
- 1 cup (200g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 (12 oz.) pkg. semi-sweet chocolate chips
- 1 (4 oz.) milk chocolate bar, chopped
- 1 1/2 cups (170g) chopped walnuts (optional, I don't add these)
Preheat oven to 375 degrees. Add oats to a food processor. Process oats until they are very finely ground, nearly to a flour, about 2 - 3 minutes.
Add ground oats to a large mixing bowl along with flour baking soda, baking powder and salt. Whisk 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well combined.
Mix in eggs one at a time then blend in vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined.
Add in chocolate chips, chopped chocolate and walnuts if using and mix (you can set a few chocolate chips aside first if you want some to press into tops of dough for looks).
Scoop dough out 2 oz. at a time (nearly 1/4 cup) and shape into rounds (at higher altitude I recommend making taller dough balls, so more of an oval shape, for less spread).
Transfer 9 dough balls to an 18 by 13-inch baking sheet lined with a silicone liner or parchment paper, spacing them about 3-inches apart (refrigerate dough that's not currently baking).
Bake in preheated oven until nearly set but slightly under-baked, about 10 minutes.
Let cool several minutes on baking sheet then transfer to a wire rack to cool. Repeat process with remaining dough. Store cookies in an airtight container.
- Scoop into measuring cup and level top to measure flour.
- Walnuts not included in nutritional info.
- Recipe source: adapted from NYT and others