Warning: do not forget the last batch is in the oven while you enjoy the first batch.

Ingredients:
1 cup packed brown sugar
¾ cup sugar
¾ baking soda
1 stick (1/2 cup) butter
2 eggs
1 tsp. Vanilla
2 ½ all purpose flour
¾ tsp salt
1 (12oz.) pkg chocolate chips
(Optional) ½ cu chopped nuts

Instructions:
1. Cream sugars and margarine.
2. Blend in eggs and vanilla.
3. Add flour, salt,and baking soda.
4. Stir in chocolate chips and nuts.
5. Drop dough by rounded tablespoonfuls onto baking sheets.
6. Bake at 350 deg. For 10 to 12 minutes.

• 2 ½ C flour (all purpose)
• 2 sticks butter
• 5 ½ OZ super fine sugar
• ¼ tsp salt (if not using unsalted)
• 2 TBL cream cheese
• 2 tsp vanilla

1. Combine flour sugar salt and add 65° butter. Mix to course/sandy texture.
2. Mix together 2 TBL cream cheese and 2 tsp vanilla (don’t over mix), knead by hand.
3. Halve and wrap in plastic & compress.
4. Refrigerate 30 minutes. Unwrap & roll between parchment.
5. Refrigerate another 10 minutes. Cut shapes, remold leftovers and refrigerate 10 min, then repeat.

Icing- combine 1 TBL cream cheese, 2-3 TBL milk, 1.5 C confectioner sugar, combine quickly.

Dueling Recipes

2 ounces semi-sweet chocolate 3 tbl butter 2 tbl canola oil 2 tbl prune puree 1 cup sugar, divided 1 cup all purpose flour 5 tbl dutch cocoa ½ tsp baking powder pinch salt 3 egg whites, room temperature ¼ cup nonfat fudge sauce	½ cup butter 2 cups semisweet chocolate chips 1 cup brown sugar 1 tablespoon vanilla extract 4 large eggs 1 cup all purpose flour ½ teaspoon kosher salt
Optional add-ins1 cup pecans and ½ cup semisweet chocolate chips ¾ cup sweetened shredded coconut and 12 caramels, cut into 4 pieces each, scattered on top of the brownies ½ cup white chocolate chips and ½ cup dark chocolate chips ½ cup caramel sauce swirled onto the top of the brownies and ¼ cup semisweet chocolate chips scattered on top
1. Preheat oven to 300°. Lightly spray 8” by 8” pan with canola oil and set aside. 2. Melt chocolate, butter, and oil in a small saucepan over low heat. Add prune puree and mix well. Remove from heat and set aside. 3. In a medium bowl, sift together ½ cup sugar, flour, cocoa, baking powder, and salt. 4. In a separate bowl, whip egg whites and remaining ½ cup sugar until soft peaks are formed. 5. Gently fold ½ of flour mixture into chocolate mixture and mix well. Gently fold in egg white meringue. Fold in remaining flour mixture. 6. Pour batter into prepared pan and bake for 30 minutes. 7. Remove from oven. Drizzle with nonfat fudge sauce when slightly cooled.	Preheat the oven to 325 degrees. Line a 9×13-inch baking pan with parchment paper or grease well, set aside. In a medium sauce pan over medium heat, melt the butter. Add the chocolate chips and stir until they are melted. Remove the pan from the heat and add the brown sugar and vanilla and stir until thick and smooth. Add the eggs and stir until well combined Add the flour and salt and stir until combined. Stir in your add-in of choice (if using any) and then pour the batter into the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted into the center comes out with a few moist crumbs.

One night I just wanted a nibble. I whipped these up in about ten minutes.

3 TBL butter (softened, but not melted)
1/4 CU white sugar
1/4 CU brown sugar
1 egg
1/2 tsp vanilla
3/4 CU all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 CU chocolate chips (or one crumbled up Nestles bar)

1. Preheat oven to 350 degrees
2. Grease cookie sheet (or use non-stick baking sheet)
3. Cream together butter and sugars until fluffy
4. Add egg and vanilla, then beat well
5. Combine flour, baking soda and salt in separate bowl
6. Gradually stir into creamed mixture
7. Gently fold in chocolate
8. Drop by rounded spoonfuls onto cookie sheet
9. Bake for 8-10 minutes – or until light brown
10. Allow cookies to cool 5 minutes before removing to wire rack or your mouth

(with vegan and gluten free options)

• 30 to 40 saltine crackers (I have seen recipes call for 40 but I used about 32 crackers)
• 1 c butter (2 sticks)
• 1 c brown sugar, packed (I used half light and half dark because that’s what I had on hand and open)
• 1/2 tsp vanilla extract (some recipes I have seen do not call for it, but I recommend it)
• 1.5 to 2 c chocolate chips (I used one 12-ounce bag of TJ’s semi sweet morsels, also see optional note below)

Directions:

Preheat the oven to 350F.  Line a 9 x 11 pan or similar with aluminum foil and spray it very well with cooking spray.  (Do not try to make this without using foil; you will hate yourself).  Place saltine crackers in a single layer on the bottom of the pan.  (Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it’s a bit too shallow for my comfort zone and didn’t want any bubble-overs)

In a saucepan on the stovetop, combine butter and sugar and bring to a boil while stirring constantly.  Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some.  Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching.  Stir mixture frequently while it simmers to avoid bubbling over or scorching (The taste of burnt butter and sugar is awful so do not burn it)

After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.

Pour mixture over the prepared pan with the saltine crackers.  Bake this in the preheated 350F oven for 5- 7 minutes, or until toffee/liquid becomes bubbly.

After removing the pan from the oven, let it sit for 3-5 minutes.

Sprinkle on the chocolate chips and wait for 3-5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula.

Optional:  After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter.

Optional: Use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half  combination with the dark chocolate chips for your top layer.

Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened.  Break into pieces the size of your choice.

Store in an airtight container on the countertop.  Or, for longer term storage, freeze it.  I freeze all my desserts regardless and have been eating this straight out of the freezer.

To keep gluten free, use GF crackers or make your own GF saltine crackers

To keep vegan, use margarine/Earth Balance and use a vegan cracker

 

Alternate from MrFood.com

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Alternate Similar Recipe from Mr. Food – www.mrfood.com

 

Ingredients

• 1 cup packed brown sugar
• ¾ cup sugar
• 1 cup margarine
• 2 eggs
• 1 tsp. Vanilla
• 2 ½ all purpose flour
• ¾ tsp salt
• ¾ baking soda
• 1 (12oz.) pkg chocolate chips
• ½ cu chopped nuts

Instructions

1. Cream sugars and margarine.
2. Blend in eggs and vanilla.
3. Add flour, salt,and baking soda.
4. Stir in chocolate chips and nuts.
5. Drop dough by rounded tablespoonfuls onto baking sheets.
6. Bake at 350 deg. For 10 to 12 minutes.

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Ingredients

• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 1/2 cups old-fashioned rolled oats
• 1 cup butter, softened
• 1 1/2 cups (packed) light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon milk
• 2 cups (12 ounces) semisweet chocolate chips

Instructions

1. Heat the oven to 350° F. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and oats.

2. In a large bowl, beat the butter and sugar with an electric mixer until well blended. Beat in the eggs, one at a time, then the vanilla extract and milk. With a spoon or spatula, blend in the flour mixture and then the chocolate chips.

3. Drop heaping tablespoons of dough about 3 inches apart on ungreased baking sheets. Bake for 10 minutes on the middle rack, then rotate each pan and bake for 2 more minutes or until golden. Cool the pans on wire racks for 5 minutes before removing the cookies to the racks to cool completely. Makes about 4 dozen.

 

Ingredients

• 1/2 CU unsalted butter, softened
• 1 CU brown sugar
• 3 tablespoons granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-3/4 CU s flour
• 2 tsp instant coffee
• 8 ounces semisweet chocolate chips

Instructions

1. Cream the butter with the sugars until fluf.
2. Beat in the egg and the vanilla extra.
3. Combine the dry ingredients and beat into the butter mixture
4. Stir in the chocolate chips.
5. Drop by large spoonfuls onto a greased cookie sheet
6. Bake at 375 degrees for 8 to 10 minutes, or 10 to 12 minutes for a crispier cookie.

Makes 12 to 15 large cookies.

Special Steps Neiman Marcus was founded in 1907 by a visionary triumvirate of retailing neophytes: Herbert Marcus; his sister, Carrie Marcus Neiman; and her husband, Al Neiman. Investing $25,000 in proceeds from the sale of their flourishing sales promotion business, they opened their first store in downtown Dallas, Texas, with the goal of providing fine ready-to-wear apparel and unsurpassed customer service. They turned a profit in their first year, in large part because of a tenet that still governs the way we do business: “It’s never a good sale for Neiman Marcus,” Herbert Marcus said, “unless it’s a good buy for the customer.”

Variations An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven’t heard the story, we won’t perpetuate it here. If you have, the recipe above should serve to refute it. Copy it, print it out, pass it along to friends and family. It’s a terrific recipe. And it’s absolutely free.

Read the myth BY CLICKING HERE.

Ingredients

• 1 c peanut butter
• 1 c sugar
• 1 egg
• 1 tsp vanilla

Instructions

1. Mix ingredients
2. Bake at 325° for 15-18 minutes.

 

Ingredients

3 C raw oatmeal . Set aside

Group 1
1/4 C shortening
1/2 C white sugar
1/2 C brown sugar
2 eggs (beaten)

Group 2
1 C white AP flour
1/2 tsp baking powder
1/2 tsp baking soda
scant tsp salt
Grandpa’s CinnaSugar®

Group 3
1/2 cup milk
1 tsp vanilla
1 C raisins, cranberries, cherries, or other

Instructions

1. Cream together everything from Group 1
2. Sift together everything from Group 2
3. Add oats
4. Add everything from Group 3 and mix
5. Drop onto cookie sheet and flatten a little bit
6. Bake about 350 for about ten minutes

Ingredients:
1 cup packed brown sugar
¾ cup sugar
1 cup margarine
2 eggs
1 tsp. Vanilla
2 ½ all purpose flour
¾ tsp salt
¾ baking soda
1 (12oz.) pkg chocolate chips
½ cu chopped nuts

Instructions:
1. Cream sugars and margarine.
2. Blend in eggs and vanilla.
3. Add flour, salt,and baking soda.
4. Stir in chocolate chips and nuts.
5. Drop dough by rounded tablespoonfuls onto baking sheets.
6. Bake at 350 deg. For 10 to 12 minutes.

Ingredients

• 2 ¼ cup flour
• 1 tsp ginger
• 1 tsp cinnamon
• ¼ tsp salt
• ½ cup sugar
• 2 tsp baking soda
• 2 tbl hot water
• ½ cup shortening
• ½ cup molasses
• 1 egg
• raisins (nuts optional)

Instructions

1. Sift together flour, ginger, cinnamon and salt.
2. Dissolve baking soda in 2 tbsp hot water.
3. Mix shortening, sugar, molasses and egg together until creamy.
4. Mix in flour mixture alternately w/ 1/3 cup cold water, then mix in soda.
5. Add ½ cup raisins or nuts.
6. Drop on greased cookie sheet. Bake at 400° for 12 minutes.