Blended Oatmeal Cookies

Despite the fact that I’ve never met a cookie I didn’t like, I found these Blended Oatmeal Cookies to be among the best I have ever baked (or tasted). The recipe was inspired by the infamous Neiman Marcus Cookie recipe, which my sister sent me, but I’ve added the grated Scharffen Berger chocolate and the Baker’s Sugar to make these cookies irresistibly delicious. The blended oatmeal alters the consistency of the cookies by making them softer, while at the same time eliminating big chunks of oats to make for more even baking. Move over Monster Cookies, these Blended Oatmeal Cookies could just be my new all-time favorite …

Shopping List

• 2½ cups rolled oats
• 1 cup butter
• 1 cup brown sugar
• 1 cup Baker’s Sugar*
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 cups flour
• ½ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 oz. semisweet chocolate chips
• 3 oz. Scharffen Berger chocolate (99% cacao), grated
• 1½ cups nuts (optional)

*Baker’s Sugar is a professional-grade sugar that is made of ultra fine grains of crystal sugar. The refined grain size allows the sugar to mix, blend and melt more evenly. It can be found at all major grocery stores.

Recipe

Makes 2 dozen cookies. Recipe adapted from The Neiman Marcus Chocolate Chip Cookie Recipe.

Preheat the oven to 375º.

Measure the 2½ cups of rolled oats into a food processor or blender. Blend to a fine powder.

In a mixmaster, cream together the butter, brown sugar and Baker’s Sugar.

Add in the eggs and vanilla.

Add in the flour, salt, baking powder, baking soda and blended oatmeal until well mixed.

Add in the chocolate chips, grated chocolate bar and nuts (optional).

Roll the dough into balls (roughly 2 Tablespoons of dough per cookie) and place them on a cookie sheet lined with parchment paper.

Bake the cookies for 12-15 minutes, or until the tops are golden brown.