Sean's Variation on the Neiman Marcus Chocolate Chip Cookie Recipe

The recipe below is a slight tweak on the famous Neiman Marcus Chocolate Chip Cookie Recipe. Basically, I have added one cup of finely grinded oatmeal to the cookie recipe and 1/4 cup of shortening (shown below in red).

Ingredients

• 1/2 cup (1 stick) butter, softened
• 1/4 cup (4 tablespoons) of shortening, Crisco brand preferred
• 1 cup light brown sugar
• 3 tablespoons granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1-3/4 cups all purpose flour
• 1 cup oatmeal
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 teaspoons instant espresso coffee powder
• 1-1/2 cups semi-sweet chocolate chips
  

Directions

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3a. Put 1 cup of oatmeal into a blender and grind it into a fine dust.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies