Neiman Marcus Cookies
Rich, chewy, and gloriously over-the-top, these Neiman Marcus Cookies are crammed with chocolate chips, oats, butter, brown sugar, nuts, and grated Hershey’s. Think crispy edges, soft and doughy centers, and an indulgent bakery-style treat right from your own oven.
36
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.
Notes
For a nut-free version, omit the nuts or replace with sunflower seeds. The dough can be made ahead and refrigerated for up to 2 days. Baked cookies can be stored in an airtight container at room temperature for up to 4 days, or frozen for longer storage. For extra flavor, you can add 1 teaspoon of instant espresso powder to the dry mixture or fold in ½ cup coconut flakes or dried cherries. Gluten-free? Use a 1:1 gluten-free flour blend and certified GF oats.
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 95mg | Potassium: 65mg | Fiber: 2g | Sugar: 15g | Vitamin A: 240IU | Calcium: 31mg | Iron: 1.3mg