Chocolate Chip & Pecan Cookie Bars

  • Chocolate Pecan Cookie Bars

    I have always wondered about the infamous Neiman Marcus Cookie (you know the one, that urban myth about the $250 recipe, blah blah blah).  Who cares about the story, I say… how’s the cookie??

    It’s pretty kick ass.

    Yes, you have to go through the step of processing the oatmeal into its own powdery flour of sorts (genius!), which you might know by now is a real pisser for me since it means I have to lug both the stand mixer and the processor out and then wash the bits and pieces of both contraptions, but I’ll be honest- I whirled the little oaty flakes into smithereens and then just rinsed the food processor pieces.  Skipped the dishwasher altogether.  (Really- there was no batter or goo going on- how bad is a bit of oat dust left behind on a blade & bowl?)

    So despite the extra step waxed on about above, the cookies are worth it.  The Husband said they were like a combo of oatmeal and chocolate chip cookies- which is a plus when you’re married to someone who loves both.  (No raisins were added to this recipe, because I think raisins need to be segregated away from chocolate chips when making a chocolate chip cookie.  I can’t explain it but it just doesn’t feel right.)  I made up the time lost with the oat-blend-step by plopping a layer of batter into a baking pan, and then cutting them into bars (instead of scooping individual cookie portions onto cookie sheets and then checking on them and then cooling them on a rack and then wishing I had just made a batch of bars).

    (How do these compare to the Toffee Chocolate Chewy Cookies?  No toffee, for one.  But you knew that.  They’re just different.  Something to do with the oats.  See for yourself.)

    2½ cups rolled oats (not instant)
    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    ½ teaspoon salt
    1 cup (2 sticks) unsalted butter, at room temperature
    1 cup granulated sugar
    1 cup brown sugar
    2 eggs
    1 teaspoon vanilla extract
    12 ounces semi-sweet chocolate chips (about 2 cups)
    4 ounces milk chocolate chips (about 2/3 cup)
    1½ cups chopped walnuts (or pecans, like I used)

    1. Preheat oven to 375°.  If making bars, line two 9 x 13″ baking pans with foil and grease lightly.  If making cookies, line baking sheets with parchment paper.

    2. In a food processor or blender, blend the oats to a fine powder.  In a medium bowl, whisk oat ‘flour’ together with the flour, baking powder, baking soda and salt.  Set aside.

    3. In a large bowl, cream the butter and both sugars together until light and fluffy (3-4 minutes).  Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition.  Beat in the vanilla extract.  On low speed gradually mix in the flour mixture, beating just until incorporated.  Stir or fold in the chocolate chips and nuts, being careful not to over mix dough.

    4. BARS: lightly press dough into prepared pans and bake for about 20 minutes, until golden on top and almost set in middle.  Remove from oven and place on cooling rack to set & cool.  COOKIES: Scoop 2 heaping tablespoons of dough onto baking sheets about 2 inches apart (these won’t spread too much).  Bake in the preheated oven for about 10 minutes, or until lightly browned and set on the outside but still a little jiggly in the center.  Allow to cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

     Tips:

    • The chocolate choice is always a tough one.  I swapped the milk chocolate and used all semi-sweet, but it’s up to you.  (I think I did that because I forgot to buy milk chocolate- not because I have anything against it.  It is fine in moderation.  Permissible in desserts where you want to play its flavor off against another chocolate.  Now I wish I held out and used them.)
    • How many cups are in a whole freaking pound of chocolate?  2 2/3 cups.  A lot.  I thought it was too much (shock! horror! is there ever too much chocolate in a dessert?) when I stirred the batter, but alas, it’s just right.
    • The nut choice is equally tough.  Do you skip?  No, I think you need them.  Pecans or walnuts?  The debate rages.  All I can say is that I toast the nuts lightly (while the oven preheats) to amplify the flavor.
    • Alotta batter.  Yes, there is a lot.  You could always freeze some and bake later… eat the batter on your couch tonight (I have actually never done this)… make cookies AND bars for variety, make many many many mini cookies… make several huge cookies… slather the batter all over a large, parchment-lined baking sheet and bake until just set- then drizzle with melted chocolate and allow to barely get to a temperature where you can inhale half of the batch.  Dear Lord.

     

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    November 7th, 2012 | More Sweets Please | No Comments | Tags: ,

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