Neiman Marcus Cookies (Easy Recipe)
Chewy, chunky, and packed with rich chocolate flavors, Neiman Marcus Cookies have earned a cult following for good reason. These cookies aren’t your everyday chocolate chip cookies—they stand out with an oat-infused dough, layers of chocolate, and plenty of texture from chopped nuts. Whether you’re aiming to treat a crowd or stock your cookie jar for the week, this recipe has you covered from the first scoop of dough to the final bite.
What Makes Neiman Marcus Cookies Unique
Neiman Marcus Cookies are synonymous with indulgence. Blended oats add chew, while a mix of chocolates and nuts ensures every bite is rich and satisfying. You’ll recognize the familiar base of a classic cookie but discover added depth of flavor and texture. They’re thicker and have that coveted contrast: crisp at the edge, soft inside.
Ingredients Overview
To create those famous layers of flavor, you’ll need a thoughtful list of ingredients. Here’s a breakdown of what each brings to the table:
- Old-Fashioned Oats: Ground in a blender or food processor, oats help thicken the dough and give the cookies their distinctive chew.
- All-Purpose Flour: The backbone of structure.
- Baking Powder & Baking Soda: A dual approach ensures a balanced rise, keeping cookies tall but not cakey.
- Salt: Enhances flavor and prevents the cookies from tasting one-dimensional.
- Butter: Gives richness and a tender bite. Use unsalted for better control over the salt.
- Granulated Sugar & Light Brown Sugar: Brown sugar’s molasses deepens flavor and adds moisture, while granulated sugar helps with crispness.
- Eggs: Provide binding and structure—room temperature is best for even mixing.
- Vanilla Extract: Use real extract or paste for pronounced aroma.
- Chocolate Chips: Semi-sweet is the classic, but experiment with milk or dark.
- Grated Chocolate Bar: Hershey’s works well, but any high-quality bar can add that extra melt-in-your-mouth effect.
- Chopped Nuts: Walnuts and pecans are most traditional, offering crunch and earthiness.
Here’s a table for a classic batch:
| Ingredient | Quantity |
|---|---|
| Old-fashioned oats | 2 1/2 cups |
| All-purpose flour | 2 cups |
| Baking powder | 1 tsp |
| Baking soda | 1 tsp |
| Salt | 1/2 tsp |
| Unsalted butter | 1 cup (softened) |
| Granulated sugar | 1 cup |
| Light brown sugar | 1 cup |
| Large eggs | 2 |
| Vanilla extract | 1 tsp |
| Semi-sweet choc chips | 2 cups |
| Grated chocolate bar | 1 (8 oz) |
| Chopped nuts | 1 1/2 cups |
Step-by-Step Instructions
1. Prep the Oats
Place oats in a blender or processor. Pulse until they reach the texture of coarse flour. This gives you the classic chewy bite and holds the cookies together.
2. Mix Dry Ingredients
In a large bowl, whisk ground oats, flour, baking powder, baking soda, and salt. Stir to combine. This keeps rising agents and salt evenly distributed so each cookie bakes up evenly.
3. Cream Butter and Sugars
In a stand mixer, beat softened butter with granulated and brown sugars. Continue until the mixture is pale and fluffy. Proper creaming aerates the dough, yielding cookies that are lighter but still dense in the right places.
4. Add Eggs and Vanilla
Beat in eggs one at a time, waiting until each is fully incorporated before adding the next. Stir in the vanilla extract.
5. Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet, mixing on low speed just until blended. Overmixing at this stage can toughen the cookies.
6. Fold In Chocolates and Nuts
Switch to a spatula for this step. Fold in chocolate chips, grated chocolate bar, and chopped nuts. You want an even distribution without breaking up the chocolate too much.
7. Shape the Dough
Scoop the dough into generous balls (about 2 tablespoons each) and space 2 inches apart on a lined baking sheet. If you want larger, bakery-style cookies, make golf-ball sized rounds.
8. Chill the Dough
Pop the tray of shaped cookies into the fridge or freezer for at least 30 minutes. Chilling prevents excessive spreading and enhances flavor complexity. If you skip chilling, expect flatter, crispier cookies.
9. Bake
Preheat your oven to 350°F (175°C). Bake for 10–12 minutes—edges should look golden while centers stay slightly soft. If you like an extra-chewy cookie, lean toward the lower end of baking time.
10. Cool
Let the cookies rest on the tray for 5 minutes before transferring to a rack. They’ll firm up as they cool, maintaining tender centers.
Smart Variations and Mix-In Ideas
The Neiman Marcus cookie dough is a blank canvas. You can personalize each batch:
- Toffee bits: Add crunch and a hint of caramel.
- Peanut butter chips: Give a nutty twist.
- White chocolate and dried cranberries: For a bright, sweet-tart bite.
- Chopped pretzels: Add a salty, crisp contrast.
If you’re feeling playful, try pressing a candy piece or a mini sandwich cookie into the center of each dough ball before baking.
Tips for Perfect Neiman Marcus Cookies
- Weigh Your Flour: If possible, use a scale for flour. Too much will make the cookies dense and dry.
- Check Your Baking Soda/Powder: Old leaveners fail; test them by adding a pinch to vinegar (baking soda) or hot water (baking powder). Bubbles mean they’re still active.
- Even Mixing: Scrape down the bowl when mixing to prevent flour pockets or uneven chocolate distribution.
- Butter Temperature: Soft but not melted—for best creaming, it should give slightly when pressed but not be greasy to the touch.
- Chill for Texture: Even a brief chill helps prevent overly flat cookies.
Storing and Freezing for Lasting Freshness
Room Temperature
Place cooled cookies in an airtight container. Store at room temp for up to 3 days for best texture. Add a slice of bread to the container—the cookies will absorb the moisture, staying soft longer.
Refrigerator
Keep cookies in the fridge for up to one week. Seal them in a container to prevent them from absorbing odors. The cold can firm them up, but a quick warm in the microwave (10 seconds) restores their freshly baked taste.
Freezing
For longer storage, freeze baked cookies. Place in layers separated by parchment in a freezer bag. Squeeze out excess air to prevent freezer burn. Cookies will last up to three months frozen.
Freezing Cookie Dough
You don’t have to bake the full batch at once. Scoop dough balls onto a lined tray and freeze until solid. Transfer to a zip-top freezer bag. Bake directly from frozen, adding 1–2 minutes to baking time.
Serving Suggestions
Neiman Marcus Cookies make a statement on their own, but you can take things further:
- Dunk in cold milk for a nostalgic touch.
- Serve alongside ice cream for decadent cookie sandwiches.
- Gift in treat boxes for holidays—these cookies hold their shape and flavor well.
Frequently Asked Questions
Can I omit the nuts?
Absolutely. The cookies will still have wonderful flavor and texture. Replace nuts with more chocolate, toffee, or dried fruit.
Do I need to grind the oats finely?
A coarse grind gives the chew and appearance these cookies are known for. If you want a smoother texture, blend them a bit longer.
Why chill the dough?
Chilling allows flour to hydrate and solidifies fats, leading to cookies that spread less. Plus, flavors meld and intensify during the rest.
Can I use salted butter?
Yes, but reduce the added salt in the recipe. Taste the dough if you’re unsure.
Troubleshooting Tips
- Too flat? Dough was too warm—chill longer next time.
- Too cakey? Possible over-measuring of flour or over-mixing.
- Not sweet enough? Double-check you used both sugars.
- Over-baked? Remember, cookies set as they cool. Pull them as soon as the edges turn golden, even if centers look soft.
With layers of chocolate, a deep rich flavor, and the perfect texture, Neiman Marcus Cookies deserve a place in every home baker’s repertoire. Whether you bake up a big batch as a family activity or stash dough in the freezer for cookie emergencies, this recipe couldn’t be more practical or rewarding. If you’re ready to turn your kitchen into a legendary cookie destination, scoop up your ingredients and get started—the first bite is always unforgettable.
Neiman Marcus Cookies (Easy Recipe)
Neiman Marcus cookies are chunky and chewy. They are also crazy-delicious. These cookies are overloaded with chocolate chips, chocolate shavings, and chopped nuts.
Ingredients
- 4 cups all-purpose flour
- 2 cups butter, softened
- 1 (8-ounce) Hershey's Bar, grated
- 4 large eggs, room temperature
- 1 teaspoon salt
- 3 cups nuts
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 24 ounces chocolate chips
- 2 teaspoons baking soda
- 2 cups packed brown sugar
- 2 cups granulated sugar
- 5 cups steel-cut or whole oats
Instructions
- Preheat the oven. Set the temperature to 375 degrees Fahrenheit.
- Place oats in a food processor or blender. Blitz to a coarse powder. Place the oats in a large bowl. Sift in the flour, baking soda, baking powder, and salt.
- In a separate large bowl, add softened butter, granulated sugar, and brown sugar. Beat with an electric mixer. Continue until the mixture is light and fluffy. This will take about 5-7 minutes.
- Add the eggs, one at a time. After each addition, beat for 10-15 seconds. Add the vanilla next.
- Gradually pour the dry ingredients. Beat just until well-combined. Gently mix in the chocolate chips, grated chocolate bar, and nuts with a rubber spatula.
- Roll the dough into 1-inch balls. Place them on a cookie sheet, 2 inches apart. Bake for 10 minutes. Bake until golden brown.
- Allow the cookies to cool on the baking sheet for 10 minutes. Serve warm. Pair with a glass of milk. Enjoy!
