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The story behind the Urban Legend Cookie recipe has to do with a woman who gets charged $250 dollars unexpectedly for a cookie recipe... in revenge, she passes the recipe on for free to everyone.

Regardless of the story (it’s false!), it makes a pretty good cookie. It’s become our family’s favorite cookie, and we’ve made a few improvements along the way.
 
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Step 1: Ingredients

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1 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla (or almond extract)
2½ cups oatmeal
1 1/2 cups flour
½ cup almond flour, or increase flour to 2 cups
½ tsp salt
1 tsp baking powder
1 tsp baking soda
12 oz chocolate chips
4 oz chocolate bar, grated

FYI: Since whenever we make cookie dough, it seems like only half of the dough ever makes it to the oven, I like to use the packaged "Real Eggs" so there's no worries about raw eggs.

Step 2: Preparation

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Using a food processor, blend the oatmeal to a fine powder -- I like to keep 1 cup oatmeal unblended for a bit more texture.

Coarsely grate the chocolate bar.
 
Cream butter and both sugars.

Add eggs and vanilla; mix together with flour, oatmeal, and rest of powdered ingredients.

Add chocolate chips, grated chocolate.

Step 3: Freezing the dough

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We found the secret to a soft, chewy cookie from watching Todd Wilbur’s Top Secret Recipe show -- the trick is to freeze the dough before baking.

Scoop out ¼ cup portions of dough onto parchment paper. Using a 2 ½ inch biscuit cutter or ring mold, press the dough flat with your fingers inside the mold.

Freeze the cookie pucks for at least ½ hour.

A nice benefit is that once the cookie pucks are frozen, you can store them in the freezer in a plastic bag, and pull out a few cookies to bake anytime you want.

Step 4: Baking

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Preheat the oven to 300 degrees Fahrenheit.

Place the cookie pucks on a parchment paper lined cookie sheet. The cookies will spread, so leave a couple of inches between pucks.

Bake for 20 minutes.

Slide the parchment paper with the cookies on it off the cookie sheet so the cookies stop baking.

Wait 10 minutes before removing the cookies from the parchment paper

Step 5: Enjoy!

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'nuff said... Enjoy!
Yummy....
BunnyRoger1 year ago
That looks good, something the kids will enjoy and thanks for the tip on the unbleached flour....
Need to try this recipe!!
MAApleton1 year ago
We have a similar situation here in SA, one of the ladies wanted a recipe at a store and when she got the bill they charged her for. She also started spreading the recipe around for everyone to have.
jjanes3 years ago
I actually heard about this urban legend in an email with the almost the same recipe attached, knew it was fake but it does make great cookies.

Differences were increased oats by about double BUT the extra were ground into a flour and replaced part of the flour.


Another trick for softer and chewier is to raise the oven temp by about 25 degrees and cook for lightly less time. The extra heat seals the cookie up a bit faster and the less time reduces the dehydration.

Ok enough I am starting to drool
Kozz3 years ago
Alright, I've got to say that young man looks like he's enjoying the cookies!

I noticed in your photo that you're using unbleached flour. However, I'm not much of a baker, and typically we only have bleached all-purpose flour. Also, are those rolled oats or "quick" rolled oats?

What did you use for your cookie mold? I like that idea!
mik3 (author)  Kozz3 years ago
Good questions!

We've been using unbleached flour for just about everything lately, but we've also made lot's of these cookies with bleached all-purpose flour too -- no problem switching.

These are old fashioned rolled oats. Because they're being baked I suspect the quick oats would also work if that's what you've got.

The cookie mold is a plain 2 ½ inch circle mold that was part of a 100 piece cookie cutters set. Making the cookie pucks is a little bit more work, but the cookies all turn out uniform and it's nice to be able to pull a few pucks out of the freezer to bake whenever you want.