Mini Urban Legend Cookies
Mini sized crunchy cookies based on the old Neiman Marcus urban legend cookies. When made with pecans, they taste a little bit like Famous Amos cookies. For this recipe, I recommend using the nuts as they cut some of the sweetness of the cookie. Baking at a low and slow 300 degrees helps them have a uniform, crunchy, texture.
- 1 1/4 cup old fashioned oats
- 1 cup all-purpose flour 125 grams
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup salted butter room temperature (114 grams)**
- 1/2 cup granulated sugar 98 grams
- 1/2 cup packed light brown sugar 98 grams
- 1/2 teaspoon vanilla
- 1 large egg 50 grams
- 1 ounce milk chocolate grated**
- 1 cup semisweet or bittersweet chocolate chips
- 1/4 cup finely chopped and toasted pecans
Preheat oven to 300 degrees F. or skip this step if you plan on chilling the dough.
Grind the oats into a fine powder in a mini coffee grinder, food processor or blender. You should have about 1 scant cup once ground. Mix the ground oats with the flour, baking soda, baking powder and salt; set aside.
With an electric mixer, beat the butter and both sugars until light and creamy. Beat in the vanilla and the egg, then with a heavy duty scraper, stir in the flour mixture. Add the shredded milk chocolate and chocolate chips.
To make tiny cookies, scoop the dough up by ½ teaspoons and shape into marble size balls. There should only be 2 to 4 chips (depending on the size of your chips) per cookie. Arrange the small balls of dough on a foil lined baking sheet and bake at 300 degrees F. for about 18 minutes or until the cookies appear set and dry. Transfer to a baking rack and let cool completely. When the cookies are completely cool, put them in a freezer bag and store in the freezer.
The yield is approximate and will vary depending on how big you actually make the cookies, but you should get at least 70 and possibly more if you can keep the cookies tiny.
If you can't weigh your flour, makes sure to fluff up the flour before measuring it so your cup of flour won't be too packed.
The original recipe called for salted butter, but since first making these I have used unsalted many times. If you use unsalted butter, increase the salt to 1/2 teaspoon total. Additionally, if you are sensitive to salt and don't want a slight hint of salt with the sweet, you can use the salted butter and add no additional salt or 1/8 rather than the 1/4.
For the milk chocolate, run a large chocolate bar down the side of a grater. It doesn't really matter how fine you grate it. The small amount of milk chocolate adds a bit of flavor and darkens the color somewhat. You can leave it out, but it does add a little something and I recommend it.