1 cup packed brown sugar
1 cup white sugar
1 cup unsalted butter; softened or at room temperature
2 1/2 cups rolled oats
2 cups all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1 1/2 cups of chocolate chips (eye ball it)
1 cup chopped walnuts
Preheat the oven to 375F and line 3 baking sheets with parchment paper.
In a standing mixer (with the whisk attachment) cream together the 2 sugars, butter, eggs and vanilla.
Once smooth, add in the oats, flour, baking soda, baking powder and salt and either mix with a wooden spoon or change your stand mixer attachment to the flat beater attachment.
Note: for more “classic” Neiman Marcus cookies, blend the oats into a coarse powder in a food processor before mixing into the batter. I prefer the texture of the full oats.
With a wooden spoon, fold in the chocolate chips and the chopped walnuts.
Roll into 1 inch balls and place on the baking sheets.
Bake for 10 minutes and let rest for another 5-10 minutes until the cookies harden slightly.