Perhaps you haven’t noticed, but it seems that things have been a little off- kilter lately.

Or maybe it’s just me?

A lot has changed in the last couple of weeks:

Running into the store for a few things? Not as easy or casual as it used to be.

Getting up and going to work with my awesome Aggie student athletes? Most of them are at home and taking all their classes on-line. I’m not even sure what to do with myself.

As much as I miss seeing my students, going to lunch with friends, and meeting with my Bible Study group though, I’m grateful for my time at home. I’m cleaning, organizing and cooking. So as much as I want to respect everyone’s time and the awkwardness of our current lifestyle situation, I decided that sharing a recipe here and there just might be what we all need!

These cookies are the order of the day over here- and they’re just about the best ever. You’ve heard of them, I’m sure- Neiman Marcus Cookies (or the $250 cookie). There are multiple recipes out there for these, but this is my tried and true favorite.

I took the liberty of adding a teaspoon of Instant Espresso powder to this recipe (I may not be a coffee drinker, but I am also not ignorant to the insane flavor boost coffee can give baked goods!) And if I do say so myself, that makes me practically a genius!!

I hope you’ll try these this week!

Love to you all!

THE $250 NEIMAN MARCUS COOKIE

INGREDIENTS:

•  2½cups rolled oats
•  2 cups all-purpose flour
•  1 teaspoon baking powder
•  1 teaspoon baking soda
•  ½ teaspoon salt
• 1 teaspoon instant espresso powder
•  1 cup butter(at room temperature)
•  1cup granulated sugar
•  1cup light brown sugar
•  2 eggs
•  1 teaspoon vanilla extract
•  12 ounces semisweet chocolate chips (this time I used some chocolate chips and some chunks)
•  4 ounces milk chocolate(grated or finely chopped)
•  1½ cups chopped pecans

DIRECTIONS:

1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper. (I use Silpat)
2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda, salt and espresso powder; set aside.
3. In the bowl of an electric mixer, cream together the butter and both sugars 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. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets.