I do not come from "cookie" people. When my mother wants to make a treat, she makes a cake. I have grown-up that way, and can understand why she is so anti-cookies - you have to sit around all day just putting cookies in the oven, taking cookies out of the oven. All day.** That's it. So I don't make cookies very much.
**note: it doesn't actually take all day to switch cookies in and out. But you have got to agree that it feels like it takes all day. Honestly, I just stand by the stove reading a book for an hour...
There are two exceptions to my "no cookie" rule: the cookies that Santa likes (so I must make them or Christmas will not come), and the cookies my husband likes (so I must make them for him and his guys when he goes into the field). These are the cookies my husband likes. And they are exceptional cookies. I wouldn't spend all day putting cookies into the oven and taking them out again if I didn't think they were worth it - and they are worth it. So says me, so says my husband, and so say all the people I give them to (of which there are many, because last time I made these cookies, there were about 85 of them in one batch).
A quick aside: I modified a cookie dough called "Neiman Marcus Cookies" to create this. Apparently this was an Internet scam or something, because that whole story about "I asked Neiman Marcus for their cookie recipe, and they charged my credit card $50,000" is untrue. In fact, until recently, Neiman Marcus didn't even make cookies. There. Rumors dispelled. Moving on.
Making these cookies is a cinch - you don't even need a mixer. Mostly because once I tried using a mixer, and may or may not have burned the motor out. So probably don't use a mixer. (if you have a KitchenAid, and desire, I am sure you could use that. But since I have none, I shall not.)
Step one: take 5 cups of Oatmeal (not instant or fast-cooking) and either pulse a few times in a food processor (like I did with this stylish model almost as old as I am), or crush well with a rolling-pin. If you have a food processor, just pulse it a few times. You're looking for a fine powder.
Step 2: Now cream together the butter and the sugars and the eggs (the wet ingredients. I always find it so interesting that sugar is a wet ingredient...).
Step 3: Dry Team! Add the flour, oatmeal powder, salt, baking powder, baking soda together and stir. Now add about 3/4 of a 24 oz container of raisins (you could add more, but I promise there are already plenty!) and a toffee-containing chocolate bar of your choosing - pre broken, and add them all together.
I used to use a Symphony bar for this (with almonds and toffee chips), but started looking for a non-almond option when my sister became allergic.
Milka are infinately better. Not just because of their lack of almonds. They are just so. much. better. It's Europe's #1 chocolate bar. Europe doesn't lie about things like chocolate bars...
Yum. (and, yes, you can find them where you are. I found these at a Wal-Mart in nowheresville Kentucky.)
Now roll the dough into balls and place about 2 inches apart on a greased cookie sheet, and cook them. According to the original recipe, it makes 112 cookies. I've always found it makes between 80-90. Either way, it makes a lot of cookies. And trust me when I say... this is not too many. Bake them all.
This cookie is perfect. Chewey without being cakey. Moist without being... greasy? Make them for your friends. Make them for your family. Make them for yourself. Rated 10/10 by my husband's platoon, and 10/10 by me.
Oatmeal Raisin Neiman Marcus Cookies
375 degrees, 10 minutes per batch. Makes 80-100 cookies.
5 cups oatmeal - blended until fine
2 cups butter
2 cups white sugar
2 cups brown sugar
1 tsp salt
2 tsp vanilla
2 tsp baking powder
2 tsp baking soda
4 cups all-purpose flour
1 8 oz chocolate bar - smashed
Measure oatmeal and crush until it reaches a fine powder. Set aside.
Cream butter, sugars and eggs together.
Add flour, sale, baking powder and soda to oatmeal and mix.
Combine butter/sugar mixture with flour mixture. Add chocolate bar and raisins.
Roll into balls and place 2 inches apart on a greased cookie sheet.
Bake and enjoy my favorite cookie. It's got that oatmeal raisin goodness with nice hints of chocolate (and a dash of "what is that?" if you use the toffee-included chocolate bar).