Recipe: 25000 Cookies Neiman Marcus

Title: $250.00 Cookies (Neiman Marcus)
Categories: Desserts Cookies Chocolate
Servings: 112

2 c Butter
1 t Salt
2 c Sugar
2 t Baking Powder
2 c Brown sugar
2 t Baking Soda
4 ea Eggs
4 oz Chocolate Chips
2 t Vanilla
1 ea 8-Oz Hershey Bar, grated
4 c Flour
3 c Chopped nuts
5 c Blended Oatmeal *

*Blended Oatmeal: Measure and blend in a blender to a
fine powder. Cream butter and both sugars. Add eggs
and vanilla. Mix together with flour, oatmeal, salt,
baking powder, and baking soda. Add chips, candy and
nuts. Roll into balls and place two (2) inches apart
on a cookie sheet. bake for six (6) minutes at 375
degrees. Makes 112 cookies, but recipe can halved.
From: Stephen Wilbur #4910
"Cooking Echo" To: All
Authored at 09:27 on
02-03-90 Subject: $250.00 COOKIE RECIPE
ENJOY....



Related Recipes

25000 Cookies Neiman Marcus  |  Amazing Cookies  |  Ada French Sponge Cookies  |  Agression Cookies  |  Almond Butter Cookies  |  Almond Spice Cookies  |  Almond Sugar Cookies  |  Amaretto Almond Cookies  |  Amish Sugar Cookies   |  Amish Sugar Cookies  |  Ammonia Cookies  |  Anise Cookies  |  Aniseed Cookies  |  Another Neiman Marcus 25000 Cookie Recipe  |  Apple Cheddar Cookies  |  Apple Spice Cookies  |  Applesauce Cookies  |  Best Oatmeal Cookies  |  Butter Cookies  |  Butterscotch Rolled Cookies  |  Baby Ruth Cookies  |  Banana Cookie Ice Cream   |  Banana Fudge Cookies  |  Basel Chocolate Spice Cookies Basel Brunsli  |  Basel Honey Spice Cookies Basel Leckerli  |  Basic Cookie Mix  |  Beacon Hill Cookies  |  Benne Sesame Seed Cookies  |  Best Cookies From Mr Food  |  Big Cookie Ww 2  |  Black Walnut Cookies  |  Bogus Cookies  |  Bonbon Cookies  |  Braune Zucker Platzchen Brown Sugar Cookies  |  Brown Sugar Cookies  |  Brown Sugar Walnut Cookies  |  Brownie Cookies  |  Buckeyes Peanut Butter Cookies   |  Buddy Brickle Crunch Cookies  |  Burnt Sugar Cookies  |  Butterfly Cookies  |  Butterscotch Cookies 2  |  Butterscotch Peanut Cookies  |  
Main Categories


Specialty

 

 

Home  |  Contact