Let the record show, this recipe is not worth $250. It is good though.
I found this recipe awhile ago while scrolling Pinterest on Brownie Bites. The fable goes that a woman had one of these cookies at a Neiman Marcus cafe and asked her waiter for the recipe. The waiter offered to sell the recipe to the woman for $250 and it was so delicious that she did so. Needless to say, I was excited to make them!
While they were quite tasty, I personally would not pay for this recipe. I will probably make it again though. I made these cookies to greet my parents at the airport and they loved them.
Ingredients
2½ cups old-fashioned oats
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup light brown sugar
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
½ tsp salt
2 large eggs
1 tsp vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate, grated or finely chopped (I actually didn't add this because I didn't have nay. Perhaps that is where the $$ lies.)
Instructions
1½ cups chopped nuts (your choice but I used pecans) Using a food processor or coffee grinder, grind the oats into a very fine powder.
In a medium-sized mixing bowl, stir the blended oats together with the flour, baking powder, baking soda, and salt.
In another bowl, using a hand or stand mixer, cream the sugars with the butter until light and fluffy. Add the eggs one at a time, beating well after each addition.Mix in the vanilla extract.
With the mixer speed on low and slowly add the dry ingredients in 2-3 additions, beating until just incorporated.
With a sturdy rubber spatula, mix in the chocolate chips, grated chocolate, and chopped nuts.
Cover the bowl with plastic wrap and chill in the refrigerator for 2-3 hours. ***
Preheat oven to 375F. Cover sheet pans with parchment paper. Using a large cookie scoop (about 2 TBS per scoop) drop balls of dough onto the sheet about 2 inches apart.
Bake for 9-11 minutes until the edges look set (centers may still look under done).
Cool cookies on the sheet for 5-7 minutes and then use a spatula to carefully transfer them to a cooling rack.
Continue previous steps for the remaining dough, being sure to return the unused dough to the refrigerator between batches.
Make sure you allow the cookie sheet to cool completely between each batch, or rotate 2-3 different pans (using a hot pan will cause cookies to spread).
Store cookies in airtight container at room temperature.
Notes * The original recipe states that any nuts can be used here. I used chopped pecans. ** The original recipe does not specify to chill the dough, but it's always safe to do with cookies that use butter to prevent them from spreading too much in the oven.
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