As a kid, we called these “Mrs. Field’s Cookies,” but as an adult I learned they’re also known as “Neiman Marcus Cookies.” Call it what you’d like – it’s a mesmerizing cookie with secret ingredients of pulverized oats and a grated chocolate bar mixed right into the cookie dough. The pulverized oats add an unmatched, chewy texture and the grated chocolate bar melts in your mouth to make this an ultimate cookie experience.
As a kid, my aunt toted these magical delights in her big, round Tupperware all the way from South Carolina to big, bustling family gatherings at my grandmother’s house in Atlanta. They were irresistible to all, but especially little me with my big sweet tooth. At my urging, no doubt, my aunt shared the recipe with my mom and we’ve baked them together every year ever since.
Whether you call it a Mrs. Field’s Cookie or a Neiman Marcus Cookie, the story (or maybe we should say legend, because these cookies are legendary) behind the recipe seems to be the same. A woman ate one of these yummy cookies at a cafe, which may or may not have been inside of a Neiman Marcus, and was so impressed by the delicious confection that she asked if she could get the recipe. The cafe said they’d sell her the recipe for “two-fifty.” It wasn’t until she checked out with the recipe that she realized it cost $250.00 and not $2.50, as she originally thought. She was so upset by the price that she vowed to share the recipe far and wide.
Myth or truth, the sharing continues. It’s Just. That. Yummy!
Helpful Hints!
- Use a blender or food processor to pulverize the oats. This adorable Kitchenaid Food Chopper does the trick for me! The oats will turn into a course flour and create an incredible texture in your cookie!
- Refrigerate the chocolate bar/s for at least 20 minutes before grating. This prevents the chocolate from immediately melting all over your hands during the grating process.
- Do. Not. Overbake. This is key for all cookies, but these in particular. Instead of a melt in your mouth, chewy delight, they’ll become more of a crunchy hockey puck.
- Sometimes that perfectly round cookie seems like just a fantasy. Despite rolling each ball of cookie dough into a perfect sphere, sometimes the shape contorts while baking. Don’t fear! Immediately upon removal of the cookies from the oven, turn a wide mouthed mug upside down over each cookie. The mouth of the mug must be wide enough for the entire cookie to fit inside. Guide the upside down mug into a few circles on the parchment with the irregularly shaped cookie inside and – TADA! – the cookie becomes a perfect circle.
Mrs. Field’s Cookies
Ingredients
- 1 cup butter, softened
- 1 cups brown sugar
- 1 cup sugar
- 2½ cups oats, quick cook or rolled (not instant)
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla
- 1 (12 ounce) package of semi-sweet chocolate chips
- 3-4 ounces milk chocolate bar
- 1½ cups chopped pecans (optional)
Instructions
- Using a stand mixer (or electric handheld if you've got elbow grease), cream the butter and sugars until light and fluffy.
- Meanwhile, grate milk chocolate bar/s. It helps to refrigerate the bar/s first so they don't melt in your hand as you grate. Set aside.
- Also, pulverize oats in a blender or food processor. Oats should become almost like flour. Pour pulverized oats into a large bowl with flour, salt, baking powder, and baking soda. Stir to combine thoroughly.
- Add eggs and vanilla to butter mixture and beat until fully combined.
- Slowly stir in oat mixture. Then gently stir in grated chocolate, chocolate chips, and pecans (if using).
- Roll dough into approximately golf ball sized cookies and refrigerate the cookie dough balls for about 30 minutes. Then, distribute dough balls on cookie sheets prepared with parchment paper.
- Bake at 350°F for about 10 minutes, taking care not to overbake. Let cookies rest on the cookie sheet for about 5 minutes before transferring to flat surface of your choice to cool completely.
