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Nieman Marcus Chocolate Oat Cookies

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Course: Dessert
Cuisine: American
Keyword: cookies
Servings: 24
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Equipment

Ingredients

DRY INGREDIENTS

  • 1 ¾ c. unbleached flour
  • 1 Tbsp. cornstarch
  • 2 ½ c. quick oats or old-fashioned oats (pulsed up)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt

WET INGREDIENTS

  • 1 c. butter room temp
  • 1 c. brown sugar
  • ¾ c. sugar
  • 2 eggs
  • 1 ½ tsp. vanilla

MIX-INS

  • 1 ½ c. mini chocolate chips
  • 4oz. Hershey chocolate bars (2 bars) grated
  • 1 ½ c. pecans fine chopped

Instructions

PREP

  • Gather equipment and line cookie sheets with parchment paper.
  • Whisk together dry ingredients in separate bowl.
  • Place Hershey bar in freezer for few minutes, then grate it using a box grater (small holes) and add to the dry ingredients.

MAKE BATTER

  • In stand mixer, add butter, sugar, brown sugar until light and fluffy. Add in eggs and vanilla. Mix until combined.
  • Add in dry ingredients and nuts. Mix together until combined.
  • Use a medium cookie scoop and scoop into balls. Chill dough 30 minutes to overnight.
  • Place cookie pucks 1” apart on cookie sheet.

BAKE

  • Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.