The legend is that a woman ate at a Neiman Marcus café and loved their cookies. When she asked if she could get the recipe, the waiter said it was for sale, for two fifty. The woman bought it and later saw the bill for $250…not the $2.50 she was expecting. So she decided to get back at Neiman Marcus by circulating the recipe. Now whether or not this is true, it is a delicious cookie. I came home from work today in a mood. Work has been very stressful and has managed to spill over into all of six days of the week. I like work, but not that much. I’m leaving on vacation next week (oh blessed, promised land of vacation, aka Nepal) and have a million and one things to do before then, including some pretty important presentations, an interview, an annual report, and a grant proposal.
But first, before I create another PowerPoint or finagle another budget line, I’m going to bite into a warm cookie with the chips slightly melting and the crispy outside giving way to a soft center. I’m going to sip a steaming cup of coffee, and have another bite. I’m going to relax and enjoy a few minutes of peace. And then, with sugar and caffeine, I’m going to tackle that proposal and straightened out that budget and just generally kick butt before it kicks mine.
Neiman Marcus Cookies
½ brown sugar
1/8 cup coconut butter
¼ cup + 2 Tablespoons canola or coconut oil
1 Tablespoon ground flax mixed with ¼ cup water
½ tsp vanilla extract
1 cup gluten-free flour (Bob’s Red Mill)
1¼ cups blended oatmeal (Bob’s Red Mill)
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
6 ounces chocolate chips
Combine sugars. Add coconut butter and oil and mix. Add flax water and stir until well mixed. Stir in the vanilla. Add the dry ingredients and mix. Stir in the chocolate chips and nuts.
If you are vegan, be sure to use vegan sugars and chocolate. If you don’t want to use coconut butter, omit it and increase the oil by 1/8 cup. Bake on 375 degrees F for 8-10 minutes.