Rich, chewy, and gloriously over-the-top, these neiman marcus cookies are crammed with chocolate chips, oats, butter, brown sugar, and grated Hershey’s. Heaven.
So, here’s what we’ve got: big bakery-style cookies that take your average chocolate chip situation and just sort of… level it up. You’ll smell the nuttiness from the toasted oats and melted chocolate wafting across the kitchen before your timer even dings. These giants are crisp at the edge, soft and doughy in the middle, and full-on indulgent.
Even better? No mysterious “secret ingredient” drama. Just honest-to-goodness cookie mayhem, ready to make your kitchen smell like a dream. Let’s bake.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Neiman Marcus Cookies Recipe
Okay, these cookies aren’t new, but they’re new to your oven. And once you make them, I’m pretty sure your regular chocolate chip recipe is heading straight into retirement.
- Unapologetically overstuffed: With both grated chocolate and chips, it’s like double-trouble in the best way.
- Oats, but sneaky: Ground oats add texture without screaming “health food” (they’re totally undercover).
- Big batch, big payoff: You’ll make enough to feed a small village—or keep your freezer stocked for surprise cookie emergencies.
- Adaptable to your nut mood: Walnuts, pecans, almonds… pick your crunch.
- No weird stuff: Just pantry staples, a couple power moves, and a blender.
Ingredient Notes
Okay, let’s talk ingredients. This is less about fancy and more about balance. Each one’s got a job to do, and they pretty much all pull their weight.
- Steel-cut or whole oats: Blended into a coarse powder, they give the cookies heft and a toasty, almost nutty background vibe.
- All-purpose flour: Reliable and sturdy, it helps soak up all that butter and keeps things chewy, not cakey.
- Butter: Go for unsalted so you can control the salt. Softened a bit, it whips up best for that dreamy texture.
- Granulated sugar and brown sugar: This duo is everything—crispy edges from the white, caramel chew from the brown.
- Eggs: Room temp eggs mix in smoother and trap more air. Science. Delicious, gooey-cookie science.
- Vanilla extract: A quiet hero. Don’t skip it. It smooths out the layers of chocolate and warms up the sweetness.
- Chocolate chips + grated Hershey’s Bar: One melts soft, the other melts completely; together they make the cookie ridiculously rich.
- Nuts: Totally up to you. I love pecans here, but walnuts or chopped macadamias are dreamy too.
How To Make This Neiman Marcus Cookies Recipe
These cookies don’t ask much of you—just a little faith, a little folding, a little patience during the cooling window (I know, it’s hard). Here’s what you’ll do:
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Preheat your oven to 375°F: Get that oven nice and hot. You want it ready to go when your dough’s shaped and your kitchen smells like potential.
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Powder up those oats: Put your oats in a food processor or a decent blender and blitz till coarse. Not dust, not boulders—something in between. This step gives your cookie its uniquely chewy soul.
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Whisk the dry stuff: Combine that oat powder with flour, baking soda, baking powder, and salt. Give it a whisk so everything’s evenly distributed. Dry ingredients like mingling, you know?
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Cream the butter and sugars: With an electric mixer, beat the butter and both sugars until light and fluffy. Really go for it—5 to 7 minutes may feel long, but it builds structure and magic. Don’t skimp.
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Add eggs and vanilla: One egg at a time, followed by the vanilla. Each one gets a quick little mix in, about 10–15 seconds. It’s like they’re introducing themselves to the party.
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Mix the wet and dry: Gradually add the dry ingredients to the wet mix. You’re going for cookie dough, not cookie paste, so stop once it looks thick and cohesive.
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Add all the fun stuff: Fold in the chocolate chips, grated chocolate bar, and nuts with a spatula. Yes, the spatula matters. You want gentleness here, not full-on electric-mixer mayhem.
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Scoop and bake: Roll the dough into 1-inch balls and space them out on a baking sheet lined with parchment. They will spread, and they’re not shy about it. Bake for 10 minutes until golden around the edges.
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Cool (as hard as that is): Let them sit on the sheet for 10 minutes before you even think about lifting one. They firm up as they cool, I promise.
Storage Options
So, you’ve got a pile of these glorious Neiman Marcus cookies and exactly zero self-control. Totally understandable. Here’s how to make them last a little longer.
If you plan to eat them in the next few days (bless your willpower), pop them in an airtight container at room temp. They’ll stay soft and chewy for up to 4 days. Just don’t put them uncovered on the counter unless you like cookie jerky.
Want to stretch out the joy? Freeze the dough! Roll it into balls, then freeze on a sheet pan. Once solid, toss them into a zip-top bag. Bake straight from the freezer at the usual temp—just tack on a couple extra minutes in the oven.
Already baked some and couldn’t finish them all (again, who are you)? You can freeze the fully baked cookies too. Wrap individually in plastic or store in an airtight container. A quick 10 seconds in the microwave will get them soft and delicious again.
Variations and Substitutions
Switching things up is part of the fun. Whether you’re out of something or just in the mood for adventure, here are some ideas.
- Different chocolate: Swap in white chocolate chips, dark chunks, or M&Ms if that’s your vibe. The base cookie can handle it.
- Nut-free version: Skip the nuts altogether or sub in sunflower seeds for some crunch without allergens crashing the party.
- Gluten-free option: Go with a 1:1 gluten-free flour blend plus certified GF oats. The texture changes slightly, but the flavor stays fabulous.
- Add-ins like coconut or dried cherries: Fold in ½ cup of unsweetened coconut flakes or chopped dried fruit for bonus flavor layers.
- Espresso powder: Add 1 teaspoon of instant espresso to the dry mix and watch your chocolate flavor sing. Always optional, never boring.
What to Serve with Neiman Marcus Cookies
Obviously, a cold glass of milk is the cookie’s soulmate, but let’s stretch our imaginations for a second here. These cookies play well with others.
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A cozy cup of split pea soup makes an unexpected pairing. Why? Because a hearty, savory dinner followed by dessert is never a bad idea. Let the cookie be your reward.
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Try these cookies crumbled over vanilla ice cream. The grit of oats, the melt of chocolate, the cold creaminess… stop me. It’s too perfect.
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More of a coffee-in-the-afternoon type? One of these alongside a strong espresso might ruin you for 3 p.m. ever again. Sorry, not sorry.
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Serving cookies at a gathering? Pair them with a savory nibble, like these bacon basil cornbread muffins. People will talk. Probably in a good way.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make the dough ahead of time?
Totally. This dough chills beautifully. You can make it a day or two ahead, stash it tightly wrapped in the fridge, and scoop when you’re ready. Some say the flavor even improves with the rest time (the oats soak and mellow everything out). Just let it sit at room temp for 20–30 minutes before scooping—unless you want an arm workout.
Why do I need to process the oats?
Great question. Blending the oats gives the cookies a lovely chewy texture without being too obvious about the oatiness. You’re not going for flour-smooth or chunky granola-school. Think tender, toasty grit. If you skip this step and toss them in whole, expect a much rougher texture and more spread in the oven.
Can I leave out the grated Hershey’s bar?
You can, but… hear me out. The grated chocolate adds a sort of creamy chocolate mist throughout the dough that chocolate chips alone can’t do. It melts right into the dough and gives you these barely-there swirls of chocolate. It’s subtle, but it makes a difference. If you skip it, maybe add an extra ½ cup of chips to keep things interesting.
What kind of nuts work best?
Pecans and walnuts are classic—they bring that soft, buttery crunch that hugs the gooey dough just right. Almonds are a little sharper and crisper. I’d skip peanuts, unless you want to pull your cookies into peanut butter cookie territory. Hazelnuts? Go for it. Bonus points if you toast them first.
Neiman Marcus Cookies
Ingredients
- 2 1/2 cups (225 g) steel-cut or old-fashioned oats blended into coarse powder
- 2 cups (250 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (4 g) baking soda
- 1/2 tsp (3 g) salt
- 1 cup (226 g) unsalted butter softened
- 1 cup (220 g) light brown sugar packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs room temperature
- 1 tsp (5 ml) vanilla extract
- 2 cups (340 g) chocolate chips preferably semisweet
- 1 bar (140 g) Hershey’s milk chocolate bar 5 oz (140g), coarsely grated
- 1 1/2 cups (175 g) chopped nuts pecans, walnuts, or almonds; optional
Equipment
- Baking sheet
- Parchment paper
- Electric mixer
- Food Processor or Blender
- Spatula
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Place oats in a food processor or blender and pulse until they reach a coarse powder texture (not fine flour).
- In a large bowl, whisk together the ground oats, flour, baking powder, baking soda, and salt until evenly combined.
- In another large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 5–7 minutes.
- Add eggs, one at a time, then mix in vanilla, beating just until incorporated after each addition.
- Gradually add the dry ingredients to the wet mixture. Mix on low speed just until combined; avoid over-mixing.
- Using a spatula, fold in the chocolate chips, grated Hershey’s bar, and nuts (if using) until evenly distributed.
- Scoop dough into 1-inch balls (about 2 tablespoons each) and place 2 inches apart on prepared baking sheets.
- Bake for 10 minutes, or until cookies are golden around the edges but still soft in the centers.
- Cool cookies on the baking sheet for 10 minutes before transferring to wire racks to cool completely.
