The Ultimate Gourmet Cookie: A Mrs. Fields & Neiman Marcus Omac Mashup

I’ll never forget the Christmas of ’98. We’d just moved to a new neighborhood, and I was feeling a little lost in the sea of unfamiliar faces. Then, a neighbor, Mrs. Davison, arrived with a plate piled high with these enormous, rustic-looking cookies. One bite, and I was hooked. The chewy texture, the symphony of chocolate and nuts, the subtle hint of oatmeal – it was pure magic. They were so good, they became an instant tradition. Over the years I’ve tweaked the recipe, improving and refining it until it has become a favorite in my home. Now, after countless batches and rave reviews, I’m excited to share this incredible recipe with you!

Recipe Overview

• Prep Time: 2 hours 12 minutes
• Cook Time: 6-14 minutes
• Total Time: 2 hours 18 minutes
• Yields: Approximately 10 dozen cookies
• Serves: 120
• Dietary Type: Not specified (contains gluten, dairy, eggs, and nuts)

Ingredients

• 8 ounces chocolate candy bars (Hershey bar)
• 5 cups old-fashioned oatmeal
• 4 cups white flour
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 lb (2 cups) butter, softened
• 1 lb (2 cups) dark brown sugar
• 2 cups sugar (white)
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 24 ounces semi-sweet chocolate chips
• 3 cups walnuts, chopped (24 oz)

Optional additions:

• 24 ounces (3 cups) raisins, craisins, dried cherries, etc.

Equipment Needed

• Food processor
• Very large mixing bowl (at least 13-quart capacity)
• Cookie scoop (ice cream scoop or tablespoon)
• Cookie sheets
• Measuring cups and spoons

Instructions

1. Begin by preparing the Hershey bar. Using a food processor, grate the 8 ounces of Hershey chocolate bar and set aside in a separate dish.
2. Next, prepare the oatmeal. Measure 5 cups of old-fashioned oatmeal. Put small amounts of the oatmeal into the food processor until it turns to a powder/flour.
3. Combine the oatmeal flour with the 4 cups of white flour. In a VERY large bowl (a 13-quart mixing bowl is ideal), combine the flour mixture, 1 teaspoon of salt, 2 teaspoons of baking powder, and 2 teaspoons of baking soda. Whisk together to ensure even distribution.
4. In a separate, large mixing bowl, cream together the 2 cups (1 lb) of softened butter, 2 cups (1 lb) of dark brown sugar, and 2 cups of granulated white sugar. Make sure the butter is sufficiently softened and slightly whipped before adding the sugars for a smoother mixture.
5. To the creamed mixture, add the 4 large eggs one at a time, mixing well after each addition. Then, add the 2 teaspoons of pure vanilla extract. Mix until everything is fully incorporated.
6. Gradually add the creamed mixture to the dry ingredients (flour/oatmeal mixture) in the VERY large bowl. Stir all ingredients together using a VERY STRONG, very large spoon (preferably wooden). A mixer is not recommended, as this recipe can be quite tough on them. Mix well with the spoon. The mixture will be very dry!
7. Stir in the 8 oz (grated) Hershey chocolate bar, the 24 oz bag of semi-sweet chocolate chips, and the 3 cups of chopped walnuts.
8. At this point, you can also incorporate your optional additions such as raisins, craisins, or dried cherries (3 cups total). Let your creativity guide you!
9. Form the cookies into ping-pong ball-sized portions (about 1 inch/2 tablespoons). Using a cookie scoop (like an ice cream scoop) dipped in cold water before each use helps create uniform cookies.
10. Place the formed cookies on UNgreased cookie sheets, leaving about 2 inches between each cookie. The raw dough balls freeze very well! For longer storage, flash freeze them on a cutting board before transferring them to a freezer bag. This prevents them from sticking together.
11. Bake at 375 degrees Fahrenheit until golden brown. Baking times will vary based on your desired consistency. For softer cookies, bake for 6 to 10 minutes. For crispier cookies, bake for 10 to 14 minutes (12 minutes often hits the sweet spot). Be sure to only cook one sheet at a time. The rest of the dough can remain in the freezer.
12. Once baked, cool the cookies on the cookie sheet (until the next batch comes out of the oven) because they are too soft to remove right away. As they cool, the cookies will crisp up slightly.
13. Now, ENJOY your homemade cookies!

Expert Tips & Tricks

• Soften Butter Properly: Make sure your butter is truly softened, not melted. This is key to achieving the right texture. Let it sit at room temperature for about an hour, or until it’s pliable but still holds its shape.
• Don’t Overmix: Overmixing can develop the gluten in the flour, resulting in tougher cookies. Mix until just combined.
• Chill the Dough: If you have time, chilling the dough for at least 30 minutes (or even overnight) can help prevent the cookies from spreading too much in the oven.
• Baking Sheets: Consider using parchment paper or silicone baking mats to prevent sticking and ensure even browning.
• Oven Temperature Calibration: Oven temperatures can vary. Using an oven thermometer can help you ensure that your oven is accurately set to 375°F.

Serving & Storage Suggestions

These cookies are best enjoyed fresh from the oven, warm and gooey. Serve them with a glass of cold milk or a cup of hot coffee.

For storage, keep the cookies in an airtight container at room temperature. They will stay fresh for about 3-4 days. For longer storage, you can freeze the baked cookies for up to 2 months. Thaw them at room temperature before serving. These cookies can also be warmed for a few seconds in the microwave to restore some of the gooeyness.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	141.5 kcal	N/A
Calories from Fat	68 g	49%
Total Fat	7.7 g	11%
Saturated Fat	3.6 g	17%
Cholesterol	14.8 mg	4%
Sodium	79.3 mg	3%
Total Carbohydrate	17.7 g	5%
Dietary Fiber	1.1 g	4%
Sugars	11.2 g	44%
Protein	1.9 g	3%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Nut-Free Option: Omit the walnuts entirely or substitute with sunflower seeds or pepitas for a nut-free version.
• Spice It Up: Add a teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor.
• Citrus Zest: A tablespoon of orange or lemon zest can add a bright, fresh note to the cookies.
• Different Chocolate: Experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or white chocolate. You can even use a combination.
• Vegan Option: Swap the butter for a vegan butter alternative, the eggs for flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and ensure your chocolate chips are dairy-free.
• Gluten Free: Substitute the all purpose flower with a gluten-free all purpose flower blend. Be sure to check the ingredient list for any other possible cross-contamination.

FAQs (Frequently Asked Questions)

Q: Why is the mixture so dry? Is this normal?

A: Yes, the mixture is intentionally dry due to the high proportion of oatmeal and other dry ingredients. Don’t worry; the butter and eggs will help bind everything together during baking.

Q: Can I use a mixer instead of stirring by hand?

A: While you can use a mixer, it’s not recommended. The dough is very thick and can strain the motor. Hand-mixing is the best way to ensure all ingredients are properly incorporated without overworking the dough.

Q: My cookies are spreading too much. What am I doing wrong?

A: This could be due to a few factors: the butter may be too soft, the oven temperature may be too low, or the dough may not be chilled enough. Try chilling the dough for at least 30 minutes before baking.

Q: How do I prevent the cookies from sticking to the baking sheet?

A: Always use ungreased cookie sheets. Silicone baking mats or parchment paper are also excellent options for preventing sticking and ensuring easy cleanup.

Q: Can I freeze the baked cookies?

A: Yes, you can freeze the baked cookies for up to 2 months. Wrap them tightly in plastic wrap or place them in an airtight container to prevent freezer burn. Thaw at room temperature before serving.

Final Thoughts

These cookies are more than just a recipe; they’re a labor of love. The combination of textures and flavors is simply irresistible, and they’re guaranteed to disappear quickly! Don’t be afraid to experiment with different add-ins to make them your own. And most importantly, don’t forget to share your cookie creations with friends and family. I’m confident that these Mrs. Fields & Neiman Marcus-inspired cookies will become a cherished tradition in your home, just as they have in mine. Happy baking!