Neiman Marcus Cookies

I recently ate at Mariposa, the restaurant inside Neiman Marcus at the Houston Galleria, and decided to try one of their famous chocolate chip cookies. It was pretty good but I wanted to see if I could make it myself. I used the recipe below from Brown Eyed Baker (adapted slightly) and they came out wonderful. My father-in-law claims that they were the best cookies I've made so far (and I've made a lot of different cookies). 

Neiman Marcus Cookies
makes ~30 cookies

Ingredients:
2 1/2 cups rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 1/2 tsp vanilla extract
12 ounces semisweet chocolate chips
1 1/2 cups walnuts

Directions:
1. Preheat oven to 375 degrees F.
2. Blend the oats in a food processor to a fine powder. In a medium bowl whisk together the blended oats with the flour, baking powder, baking soda, and salt. Set aside
3. In a stand mixer with the paddle/scraper attachment, cream together the butter and both sugars until light and fluffy (3-4 minutes). Scrape down the sides and beat in eggs one at a time, beating well after each addition. Beat in the vanilla. On low speed gradually mix in the flour mixture, beating just until incorporated. With a rubber spatula fold in the chocolate chips and walnuts.
4. Using a medium cookie scoop, scoop cookies and place onto nonstick baking sheet about 2 inches apart. Bake for 10 minutes. Cookies should be lightly browned and set on the outside but still look a little undone in the middle. They will finish setting while cooling. Let cool 2-3 minutes on baking sheet than transfer to a cooling rack to cool completely. Store in an airtight container.

Peanut Butter Oatmeal Cookies

These are one of my favorite cookies! I'm a huge peanut butter fan and these definitely fit the bill. The recipes makes about 60 cookies. The last time I made them I froze half the batch and they were just as delicious as the first day!

Peanut Butter Oatmeal Cookies


Ingredients

1 cup peanut butter
1 cup butter, softened
2 cups packed brown sugar
1 tsp baking soda
3 eggs
1 tbsp vanilla
1 1/2 cup all-purpose flour
4 cups rolled oats
1 cup Reese's pieces
1 cup Reese's mini peanut butter cups, chopped (about 15)

Directions

1. Preheat oven to 350 degrees
2. In a large bowl beat peanut butter and butter on medium speed for 30 seconds
3. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally.
4. Beat in eggs, one at a time until combined. Beat in vanilla and as much flour as you can.
5. Stir in any remaining flour, oats, Reese's pieces and peanut butter cups.
6. Drop dough by spoonfuls (I used a small cookie scoop)2 inches apart onto ungreased cookie sheet
7. Bake for 10-12 minutes or until edges are light brown

Makes about 60 cookies

To freeze: place cookies into Tupperware, cover with plastic wrap, then Tupperware cover. Can freeze for up to 3 months.
To thaw: place cookies on counter until they reach room temperature

Peanut Butter Stuffed Peanut Butter Cookies

Ingredients

1/4 cup dry roasted peanuts, finely chopped
1/4 cup white sugar
1/2 tsp cinnamon
1/2 cup peanut butter
1/2 cup powdered sugar
1 roll refrigeratsd Pillsbury peanut butter cookies, well chilled

Directions

1. Preheat oven to 375 degrees
2. In a small bowl combine peanuts, white sugar, and cinnamon
3. Stir peanut butter and powdered sugar until well blended. Shape mixture into 24 (1-inch) balls
4. Cut cookie roll into 12 slices. Cut each slice in half making 24 pieces.
5. Shape one cookie dough piece around one peanut butter ball. Repeat with remaining pieces.
6. Roll each ball in the peanut mixture
7. Place balls on a greased cookie sheet 2 inches apart. Flatten with the bottom of a glass. Sprinkle with remaining sugar mixture and press into balls.
8. Bake 7-12 minutes or until edges are golden brown

Snickerdoodle Cookies

I had been craving these cookies for while. I saw this recipe on the Betty Crocker website and decided to try them. They are extremely easy and very tasty. I only made one batch this time and they were all eaten in no time. I should have definitely made two batches.

Snickerdoodle Cookies

adapted from Betty Crocker

1 package (1 lb 1.5 oz) Sugar Cookie Mix

2 tbsp flour

1 egg

1/3 cup butter, softened

1/4 cup sugar

1 tsp cinnamon

Directions:

Preheat oven to 350

Combine cookie mix, flour, egg, and butter. Stir until a soft dough forms.

In a seperate bowl combine sugar and cinnamon

Roll dough into balls and cover with sugar/cinnamon mixture

Bake for 10-11 minutes