The first time I tasted these cookies was at Neiman Marcus in Chicago. Mark told me how famous their cookies were and suggested we go in to give them a try. We walked in and found the cookie counter. What was hilarious was the woman behind the counter; she was SO very fancy, or so she really really wanted us to believe. She asked us in her best I'm-acting-like-I'm-rich-even-though-I-work-behind-a-cookie-counter-in-a-department-store voice, "What may I get for you this afternoon?" and we ordered one cookie to split. Yes, it was over-priced (around $4 for 1 cookie, better than $250 I guess), but that's not why we ordered just one cookie. It was because they are HUGE! They're literally the size of a softball. Fancy Nancy behind the counter nodded her head, then proceeded to put on white gloves (not food service gloves, but pretty white silk-looking gloves), then lovingly placed one chocolate chip cookie into a beautiful bag and presented it to us. It was hilarious.
We walked out and shared the cookie as we walked around the city. It was deliciously cakey in texture and of course flavor. I immediately came home and found the recipe online and.... never made it. We're not huge dessert eaters in this house, which is why you don't usually see a whole lot of desserts posted here until the holidays hit. If you want dessert, go here immediately: Smitten Kitchen <--- 'cause this gal can turn out some freakin' awesome desserts!
So how do you make these? Well...
Heat the oven to 350 degrees F. Line several baking sheets with parchment paper or silicon baking mats.
In a food processor or blender, grind the oats to a very fine powder. (If using a blender, stop the motor and stir the oats several times.) In a large bowl, thoroughly stir together the oats, flour, baking powder, baking soda, and salt; set aside. In another large bowl, with an electric mixer on medium speed, beat the butter until light and fluffy. Add the brown sugar, sugar, and corn syrup and beat until well blended and fluffy. Add the eggs and vanilla and beat until evenly incorporated. Beat in about half of the flour mixture. Beat or stir in the chocolate morsels, chopped milk chocolate, walnuts or pecans (if using), and remaining flour mixture until evenly incorporated. Let stand for 5 to 10 minutes, or until the dough firms up just slightly.
MMMmmmm.... cookie dough. Of course you have to taste some before you bake them. Duh!
Divide the dough into quarters. Divide each quarter into 5 or 6 equal portions. Shape them into balls with lightly greased hands. Place on the baking sheets, spacing about 3 inches apart. Using your hands, pat down the balls to 1 inch thick.
Bake the cookies, one sheet at time, in the upper third of the oven for 9 to 12 minutes, or until tinged with brown and just beginning to firm up in the centers; for very moist cookies, be careful not to overbake. Reverse the sheet front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 3 to 4 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled.
Store in an airtight container for up to 1 week or freeze for up to 1 month.