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The Neiman Marcus Cookie Recipe (Gigi's Super Cookies)

Yields 60 cookies     adjust servings

To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen to gift, save for up to a month, or...ahem...eat. Add one to two minutes to the cooking time when baking from frozen.

Ingredients

  • 2 cups unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs, beaten
  • 2 teaspoons vanilla extract
  • 4 cups all-purpose flour (spooned and leveled)
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 5 cups old-fashioned rolled oats
  • 24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)
  • 8 ounces Hershey's chocolate bars, broken into chunks
  • 3 cups very roughly chopped walnuts, pecans, or a combination

Instructions

In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

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Recipe Notes

 

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