Prep time: 20 minutes Cook time: 10 minutes per batch Makes about 30 (3--inch) cookies
per serving: 281 calories; 4 grams protein; 15 grams total fat; 2 grams fiber; 7 grams saturated fat; 35 grams carbohydrates; 30 mgs cholesterol; 108 mgs sodium; 8 WW points plus
Famous Neiman Marcus Cookies
2.5 cups old-fashioned rolled oats (not instant)
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup unsalted butter at room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
12 ounces semi-sweet chocolate chips
1/2 cup milk chocolate chips
1.5 cups chopped walnuts
Preheat oven to 375 degrees.
 Line baking sheets with parchment paper.
 Blend the oats in a food processor or blender to a fine powder. In a large bowl whisk together the blended oats with the flour, baking powder, baking soda and salt. Set aside.
 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 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. With a rubber spatula fold in the chocolate chips and walnuts.
 Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake in preheated oven for 10 minutes. Cookies should be lightly brown and set on the outside but still look a little undone in the middle. That's okay they will finish setting up after you remove them from the oven. Let cool 2-3 minutes on the baking sheet and then transfer to a cooling rack to cool completely. Store in an airtight container.