The Neiman Marcus Cookie

Makes about 30 (3½-inch) cookies

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate chips
1½ cups chopped walnuts

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl whisk 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, 3-4 minutes. Scrape down the sides and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in the preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That’s okay – they will finish setting up after you remove them from the oven. Let cool 2-3 minutes on the baking sheet and then transfer to a cooling rack to cool completely. Store in an airtight container.

I have been looking for a yummy Chocolate Chip Cookie Recipe. I haven't tried this one yet I plan on trying it in the next few days - I don't like them real cakie and the original poster of this recipe stated that this one was not cakie.

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs
1 tablespoon milk
2 cups semisweet chocolate chips

1. Preheat oven to 375 degrees.

2. Microwave butter for 30 seconds, stir and set aside. Do not worry if it is not completely melted.

3. Combine flour, baking soda, and salt in a small bowl and set aside.

4. Beat butter, granulated sugar, brown sugar and vanilla on medium-high speed until creamy. Add eggs, one at a time, beating well after each addition. Add milk and beat until combined. Gradually beat in flour mixture, beating just until combined (do NOT overmix!). Stir in chocolate chips.

5. Refrigerate dough for 15-30 minutes.

6. Drop by rounded spoonful (I used a Pampered Chef cookie scoop that holds approximately 2 tablespoons) onto ungreased cookie sheets. Bake for 12 minutes or until edges are just brown and middle is not quite set yet. Cool on pan for 2 minutes and then transfer to a cooling rack.

7. Before adding more dough to warm cookie sheets, place sheet in freezer for 5-7 minutes to cool.

Store in an airtight container. Recipe yielded 3 1/2 dozen cookies.

I totally forgot to link back to the original poster's site - if this is your recipe please let me know so I can give credit!

Ingredients
Serves 3+ dozen cookies
3/4 cup butter, room temperature
1 egg
1 cup sugar
1/4 cup light corn syrup
1 3/4 to 2+ cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
4 ounces unsweetened chocolate, chopped
1/4 sugar for dipping



Directions

Preheat oven to 350°
1. Beat the butter and egg together in a spacious bowl. Add sugar and corn syrup and blend well.
2. Sift the flour, baking soda, salt, and cinnamon together in a separate bowl.
3. Add the dry ingredients to the egg mixture and mix to combine.
4. Melt the chocolate in your microwave or in a double-boiler pan. Add it to the batter and stir until smooth. Feel the dough, and add more flour if it is sticky. You should be able to roll dough balls easily in your hands.
5. Roll teaspoonfuls of dough into 1-inch balls. Flatten each ball slightly and dip it in sugar .so that it is totally covered.
6. Arrange the balls several inches apart on a greased cookie sheet.
7. Bake in the preheated oven for 9–10 minutes. The cookies should be barely set on the edges and still very soft in the center. Don’t overcook them or the cookies become hard and brittle.
8. Let the cookies sit on the cookie sheet for 10 minutes, and then transfer them to racks to cool.

Yield: 2 to 3 dozen, depending on how large you make them

½ cup (1 stick) butter
2 cups granulated sugar
½ cup milk
4 tablespoons cocoa powder
½ cup peanut butter
2 teaspoons vanilla extract
3 cups quick-cooking oats

1. Add the first four ingredients (through the cocoa powder) to a 4-quart saucepan.

2. Bring to a rolling boil and let boil for 1 minute.

3. Remove from heat.

4. Stir in the peanut butter and vanilla until smooth, then stir in the oats.

5. Drop by heaping tablespoons onto wax paper-lined baking sheets.

6. Let cool until set.

Thanks for the wonderful recipe Mom!

I haven't found a Chocolate Chip Cookie Recipe Yet that I have liked - I will try these next time and see how they turn out. =0)

This chewy chocolate chip cookies recipe is based on Nestle’s traditional recipe, with a few changes that make the cookies chewy and nut-free, and add a distinct vanilla flavor and white chocolate chips. The trick to keeping them chewy is simple – under-bake just a little, and let them finish baking outside the oven instead of transferring to a wire rack.

Ingredients
1 cup + 2 TBS all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup packed brown sugar
1 large egg
1 TBS high quality vanilla extract
1/2 cup (1 stick) softened unsalted butter
1/2 cup semisweet chocolate chips (I use Ghirardelli’s )
1/2 cup white chocolate chips

Instructions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Mix flour, baking soda and salt.
3. In a separate bowl, mix butter and sugars until well blended. Beat in the egg and vanilla.
4. Add the dry ingredients to the egg mixture and mix just until combined.
5. Add chocolate chips.
6. Shape dough into about 10 balls, using your hands. Sure, it’s a little messy, but this is the kids’ favorite part. We like to make them large and since I want them to bake evenly, I weigh them on my kitchen scale at about 70 grams each (yes I am insane). If you want more cookies, you can double the ingredients. Place the dough balls about 2 inches apart on an ungreased cookie sheet.
7. Bake 10-12 minutes, until light golden brown. The outer edges should just begin to harden but the center should still be soft. Remove from oven and cool on the baking sheet instead of on a wire rack – this is important if you want chewiness.

Okay so here is another recipe to try for these cookies. I have tried one already that no one really cared for. So here is my second choice. lol

(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 146-147)

Yield: About 50 2-inch cookies

2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
1 stick plus 2 tablespoons (10 tablespoons) unsalted butter, at room temperature
1 cup sugar
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

Sugar or cinnamon sugar, for dusting (optional)
Whisk the flour, salt and baking powder together.

Working with a stand mixer, perferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter at medium speed for a minute or so, until smooth. Beat in the sugar and continue to beat for about 2 minutes, until the mixture is light and pale. Add the egg and yolk and beat for another minute or two; beat in the vanilla. Reduce the mixer speed to low and steadily add the flour mixture, mixing only until it has been incorporated – because this dough is best when worked least, you might want to stop the mixer before all the flour is thoroughly blended into the dough and finisht eh job with a rubber spatula. When mixed, the dough will be soft, creamy and malleable.

Turn the dough out onto a counter and divide it in half. If you want to make roll-out cookies, shape each half into a disk and wrap in plastic. If you want to make slice-and-bake cookies, shape each half into a chubby sausage (the diameter is up to you – I usually like cookies that are about 2 inches in diameter) and wrap in plastic. Whether you’re going to roll or slice the dough, it must be chilled for at least 2 hours. (Well wrapped, the dough can be refrigerated for up to 3 days or frozen for up to 2 months.)

Getting Ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

If you are making roll-out cookies, working with one packet of dough at a time, roll out the dough between sheets of plastic wrap or wax paper to a thickness of ¼ inch, lifting the plastic or paper and turning the dough over often so that it rolls evenly. Lift off the top sheet of plastic or paper and cut out the cookies – I like a 2-inch round cookie cutter for these. Pull away the excess dough, saving the scraps for rerolling, and carefully lift the rounds onto the baking sheets with a spatula, leaving about 1½ inches between the cookies. (This is a soft dough and you might have trouble peeling away the excess or lifting the cutouts; if so, cover the dough, chill it for about 15 minutes and try again.) After you’ve rolled and cut the second packet of dough, you can form the scraps into a disk, then chill, roll, cut and bake.

If you are making slice-and-bake cookies, use a sharp thin knife to slice the dough into ¼-inch-thick rounds, and place the rounds on the baking sheets, leaving about 1½ inches between the cookies.

Bake the cookies one sheet at a time for 9 to 11 minutes, rotating the sheet at the midpoint. The cookies should feel firm, but they should not color much, if at all. Remove the pan from the oven and dust the cookies with sugar or cinnamon sugar, if you’d like. Let them rest for 1 minute before carefully lifting them onto a rack to cool to room temperature.

Repeat with the remaining dough, cooling the baking sheets between batches.

Storing: The cookies will keep at room temperature in a tin for up to 1 week. Wrapped well, they can be frozen for up to 2 months.

• 1 bag candy cane kisses, unwrapped
• 1 Cup granulated sugar
• 1 stick butter, softened (please don’t use margarine.. use butter, it makes it better)
• 1 egg
• 1 1/2 tsp vanilla extract (do not use imitation, please)
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp milk
• 2 C all purpose flour

Blend together; butter and sugar. Add in egg and vanilla until well mixed.

In a medium bowl, mix together: flour, baking soda and salt.

Alternate adding the flour mixture and milk to the butter/sugar/vanilla/egg mixture.

Chill the dough for about 20 or 30 minutes (especially *ahem-cough-ahem*, you live in a humid climate) then roll into 1″ balls and place on a cookie sheet. Then, roll around in your pretty colored sugars. (do this one color at a time.. just sayin’)

Place in your pre-heated 350 F. oven and bake for about 8 minutes. (they will not look done)

As soon as you take them out, take your pretty bowl of gorgeous, candy cane striped kisses

Let cool for about 3 minutes on the cookie sheet and then carefully place them on a cooling rack to finish cooling. The kisses are fragile and soft at this stage.

You will not believe how delicious these cookies are. People will beg you for the recipe.

This flavorful, smooth, slightly translucent, shiny glaze is great for decorating sugar cookies or drizzling over other desserts.

2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract
food color, if desired

Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired.