The $250 Chocolate Chip Cookie
This is an oldie but goodie, or should I say “greatie.” If you haven’t heard the story of the woman who thought she was buying a chocolate chip cookie recipe for $2.50 and ended up with a bill for $250, you just haven’t been keeping up with your Urban Legends. My mom clipped this recipe from a newspaper in the 1980s. The crazy idea of buying a recipe for way too much money goes back to at least the 1940s, though some sources I found say someone bought a cake recipe in the 1920s for a whopping $35 and then sought revenge by sharing it with the world. In fact, all of the stories are false, but this recipe is worth sharing.
After all, who wouldn’t like to eat a cookie filled with not only semi-sweet chocolate chips and oatmeal, but also a grated up 8 (now 7) ounce milk chocolate candy bar, too? This treat packs a serious chocolate punch! The version I have seen all over the internet is double what Mom had in her recipe file. Her recipe makes 6 dozen large cookies, so unless you are baking for an entire school, summer camp or four teenage boys, you may not want to even look at the other recipes which will yield you 12+ dozen.
If you don’t have a great chocolate chip recipe, or even if you do and want a little change, you have got to try these cookies. They are thick, soft, chocolate-y and wonderful. Add nuts or dried fruit. Go a little crazy. You will love these.
The $250 Chocolate Chip Cookie:
(no one knows who created the legend or cookie)
- 1 cup butter, softened
- 1/2 cup sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 cups oatmeal flour (blend 2 1/2 cups regular oats in blender until flour-like)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups flour
- 1 12 ounce package semi sweet chocolate chips
- 1 7 ounce Hershey bar, grated (pulverized in blender)
- 1 1/2 cups toasted pecans or walnuts (optional)
Cream butter and sugars. Scrape down bowl and add eggs and vanilla. Scrape down bowl. Add dry ingredients and mix well. Stir or mix in chocolates and nuts. Scoop on to ungreased cookie sheets. Bake in a 375 degree oven for 10-12 minutes. Remove to a wire rack and cool.