The Most Expensive Cookie Ever

My niece’s birthday is coming up and I wanted to bake her some cookies to add to the care package I’m sending her.  Taylor, like her aunt, has expensive taste so I thought she might like the $250 Nieman-Marcus cookies. 

If you're not familiar with the story, legend has it that a women had lunch at Nieman-Marcus and loved the cookie so much she asked to buy the recipe. When she received her monthly statement she had been charged a whopping $250 for the recipe. The woman was so upset about the exorbitant cost she decided to send the recipe to everybody she knew. 

The $250 Cookie
Adapted Maida Heatter’s version of this infamous cookie
Yield: About 48 cookies

 2 cups sifted all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 1/2 cups old-fashioned (not instant) oatmeal

4 ounces milk chocolate 

8 ounces (2 sticks) unsalted butter

3/4 packed cup dark brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

12 ounces (2 cups) semisweet chocolate chips

6 ounces (1 1/2 cups) walnuts, in medium-pieces

Preheat oven to 375 degrees. Line two cookie sheets with parchment paper and set aside.

Sift together the flour, baking powder, baking soda, and salt; set aside.

Chop the milk chocolate into medium-sized pieces and place, along with the oatmeal, into a food processor fitted with a metal blade. Pulse for about 25 seconds, until the oatmeal and chocolate are almost powdered. Set aside.

In a large bowl of a standing mixer, beat the butter until soft. Add both the sugars and the vanilla and beat until mixed. Beat in the eggs. Then add the sifted ingredients and the oatmeal mixture on low speed, scraping the bowl as necessary and beating only until mixed.

Remove the bowl from the mixer and stir in the chocolate chips and walnuts (it will be a stiff mixture.)

Using a medium sized cookie scoop, place dough about 2 inches apart on prepared cookie sheets (the dough will stay together better if you pack it tightly into the scoop).

Bake two sheets at a time for about 14 minutes, reversing the sheets from top to bottom and front to back halfway through baking to ensure even browning.

When the cookies are lightly colored and are just firm to the touch, remove the sheets from oven. Let the cookies stand on sheets about one minute before transferring them to a rack to cool.

And, in case you're wondering, I'm not sure if the recipe was worth $250 but they are pretty darn good. (I managed to eat four of them before I even finished my morning coffee.) If you like oatmeal chocolate chip cookies, you will love these. They aren’t too sweet and are crispy on the outside with a soft, moist center.