Eu fiz e recomendo: Os melhores cookies do mundo!

Ingredientes

2 xícaras de manteiga

4 xícaras de farinha de trigo

2 colheres (chá) de bicarbonato de sódio

2 xícaras de açúcar

5 xícaras de aveia liquidificada (meça a aveia e depois

liquidifique até convertê-la em pó)

24 onças (800 gramas) de raspas de chocolate

2 xícaras de açúcar mascavo

1 colher (chá) de sal

1 barra de chocolate Hershey de 8 onças (264 gramas)

(ralada)

4 ovos

2 colheres (chá) de fermento em pó

2 colheres (chá) de baunilha

3 xícaras de nozes trituradas (se assim o desejar)

Modo de Preparo

Bata a manteiga com os dois açúcares até formar um creme. Adicione os ovos e a baunilha. Misture com a farinha, a aveia, o sal, o pó de fermento e o bicarbonato. Agregue as raspas de chocolate, a barra ralada de chocolate e as nozes. Faça pequenas bolinhas (do tamanho de uma moeda de 5O centavos ligeiramente comprimida. Elas se expandirão no forno tomando a forma de bolachas) e coloque numa forma separadas 5 cm umas das outras. Mantenha no forno a 375 graus por 10 minutos. Esta receita rende 112 bolachas.

A história da receita: 

"The Famed Neiman Marcus Cookie

Raise your hand if you’ve received the email forward about the woman who ate a a cookie at the Neiman Marcus cafe and asked for the recipe, the waitress said it was “two fifty”, the woman thought it was $2.50 and then saw her credit card was charged $250, so she mass distributed the recipe so that no one ever pays $250 for the recipe again. (Phew, that’s a mouthful!) I suspect that many of you are very familiar with this email and may have even made these cookies before. I have received the email countless times, but for some reason never felt compelled to try the recipe. While on vacation my Chief Culinary Consultant’s mom received the notorious email and asked if I wanted her to send it to me. I told her to and figured I would finally give it a try. I am so glad I did because this is an absolutely phenomenal cookie!

The “secret ingredient” in these cookies is oats. Not just regular old oats mixed into the batter, though – in this recipe the oats are blended into a flour-like powder and whisked together with the flour and other dry ingredients. I actually think that this is sheer brilliance; you get all of the wonderful, nutty flavor of the oats while maintaining the texture of a traditional chocolate chip cookies. The resulting cookies are chunky, hearty and substantial and actually feel heavy when picked up. The combination of semisweet and milk chocolate along with walnuts puts these over the top. I still love my favorite chocolate chip cookies (you can’t really ever replace your favorite chocolate chip cookie recipe, can you?), but these are certainly a fantastic alternative.

www.recipestap.com "

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