Cookies for President!

I'm not one to do cartwheels for cookies. For that matter, I probably won't pirouette for pies or tremble for tarts. I will, however, use a lot of annoying alliteration to tell you that I usually prefer the savory over the sweet.

But. BUT. Things have changed. A single cookie recipe has altered my normal opinion of dessert. Day after day, night after night, I walk Zombie-like into the kitchen to eat just one – okay, maybe two... Alright! I'll have three! cookies until every last crumb is gone. The extra dough doesn't last long in the freezer.

As for the recipe, it's origin is a bit embarrassing to me. You may have heard it before. It's the Neiman Marcus Chocolate Chip Cookie recipe. Ring a bell? The recipe comes equipped with a cheeseball story – that may or may not be true – and is at least 20 years old.

The tale goes that some lady asked the department store for the cookie recipe, and was falsely charged $250 – instead of the $2.50 she expected. But boy did she get her revenge! She decided to distribute the recipe to everyone she knows, and asked all of them to keep passing it along. Boy is she fierce!

Dumb.

But the fact of the matter is – the cookies are amazing. They are chewy and nutty and perfect – and you must make them.

Addictive Chocolate Chip & Pecan Cookies

Makes about 35 cookies

2 1/2 cups oatmeal – blended into a powder
1 cup (2 sticks) butter
1 cup brown sugar
1 cup sugar
2 cups flour
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
12 ounces chocolate chips
1 1/2 cups pecans (or whatever nut you like)

*I added a big handful of shredded coconut to my batter and it was delicious!

-Cream the butter and both sugars in a big bowl
-Add eggs and vanilla
-Mix in flour, blended oatmeal, salt, baking powder and baking soda
-When it's all blended together, add chocolate chips, nuts, and coconut if you know what's good for you
-Roll into flattened balls, and place two inches apart on a cookie sheet.
-Bake for 9 minutes at 375 degrees.
Roll leftover dough into logs, wrap in plastic or parchment paper – and store in the fridge or freezer. You can cut off thick slices whenever you crave a cookie, and bake for 10 minutes.

The cookies will be very soft, and appear a bit raw after baked. Don't panic! Don't bake them longer! They will firm up when they cool.