ADVERTISEMENT
- Real Recipes from Real People -

Urban legend...but a great cookie

Misc.
ADVERTISEMENT

I can't believe that one is still making the rounds...It was old when I got it in 1992! In the years since I have seen many versions of the story but amazingly the recipe is pretty much the same.
The cookie is by far my favorite chocolate chip type. I would suggest always stick to pure butter, my version specified no substitutions and they have always been great. Also I don't grate the chocolate bar, I freeze it and then smash it on the counter for 'chunks'. I have always used walnuts for the nuts but that is a personal preference. I can't remember if your recipe said to measure the oatmeal first and then make into powder, that is what mine said and I know some people get confused with that step.
I would suggest you make these for an occasion when lots of people can share them because they are VERY hard to resist if you are a choc/chip aholic! These are in no way, shape or form for anyone watching their weight, LOL!


MsgID: 0036662
Shared by: Kathy G in SC
In reply to: Recipe: The Infamous Nieman Marcus Cookie
Board: Cooking Club at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Tuna a La King (using cream of mushroom soup)
  • TUNA A LA KING 1 (10 3/4 oz) can Cream of Mushroom soup 1/2 cup milk instant onion flakes (to taste) 1 (7 oz) can tuna, drained and flaked 1 cup cooked peas (frozen or canned) 1 tbsp chopped pimento (optional) 4 slice...
  • Greek Style Ravioli (using frozen ravioli, serves 2)
  • GREEK STYLE RAVIOLI Here's a flavorful Greek twist on an Italian classic. Hetti says, "It's an easy weekday meal that's become one of our favorites. My husband and I enjoy it with garlic cheese toast." 12 frozen chee...
ADVERTISEMENT
  • Electric Skillet Stir-Fry Beef and Broccoli (serves 2)
  • ELECTRIC SKILLET STIR-FRY BEEF AND BROCCOLI 1/2 to 3/4-lb. top round or sirloin 1 clove garlic, minced dash ground ginger 2 tablespoons soy sauce, divided use 2 tablespoons dry sherry, divided use 1/2 cup beef brot...
  • Chicken Breasts with Onion and Red Wine Marmalade
  • CHICKEN BREASTS WITH ONION AND RED WINE MARMALADE 6 boneless, skinless chicken breast halves (4 to 5 oz each ) 3 tbsp cream sherry, divided use 2 medium red onions (about 6 oz each) 1/2 cup dry red wine 1 tbsp red win...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Urban legend...but a great cookie
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!