Neiman Marcus Cookies Recipe

Introduction

Neiman Marcus Cookies are a beloved, rich treat packed with oats, chocolate, and nuts for a perfect balance of texture and flavor. These cookies are delightfully chewy and loaded with chocolate, making them a favorite for any occasion.

Ingredients

• 5 cups steel-cut or whole oats
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups butter, softened
• 2 cups granulated sugar
• 2 cups packed brown sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 24 ounces chocolate chips
• 1 (8-ounce) Hershey’s Bar, grated
• 3 cups nuts

Instructions

1. Step 1: Preheat the oven to 375 degrees Fahrenheit.
2. Step 2: Place oats in a food processor or blender and blitz to a coarse powder. Transfer to a large bowl and sift in the flour, baking soda, baking powder, and salt.
3. Step 3: In a separate large bowl, beat the softened butter with granulated and brown sugars using an electric mixer until light and fluffy, about 5-7 minutes.
4. Step 4: Add the eggs one at a time, beating for 10-15 seconds after each addition, then mix in the vanilla extract.
5. Step 5: Gradually add the dry ingredients and beat just until combined. Gently fold in the chocolate chips, grated Hershey’s bar, and nuts using a rubber spatula.
6. Step 6: Roll the dough into 1-inch balls and place them 2 inches apart on a cookie sheet. Bake for 10 minutes or until the cookies are golden brown.
7. Step 7: Let the cookies cool on the baking sheet for 10 minutes before serving. Enjoy warm with a glass of milk.

Tips & Variations

• For a nuttier flavor, toast the nuts lightly before adding them to the dough.
• Substitute walnuts or pecans for other nuts depending on your preference.
• If you prefer chewier cookies, slightly underbake them by a minute or two.
• Use dark or semi-sweet chocolate chips for a richer taste.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies for up to three months and thaw at room temperature before enjoying. To reheat, warm them briefly in the oven or microwave to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of steel-cut oats?

Quick oats have a different texture and may result in a less chewy cookie. If using quick oats, consider adjusting the baking time slightly to avoid overbaking.

Do I need to soften the butter before mixing?

Yes, softening the butter ensures it creams well with the sugars, which helps create the light and fluffy texture essential for these cookies.

Neiman Marcus Cookies Recipe

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★★★★★

4.5 from 125 reviews

Neiman Marcus Cookies are a delightful homemade treat featuring a perfect blend of oats, chocolate, and nuts. These cookies have a chewy center with a slightly crisp edge, packed with chocolate chips, grated chocolate, and crunchy nuts, making them a favorite indulgence for any occasion.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: Approximately 48 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 5 cups steel-cut or whole oats
• 4 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt

Wet Ingredients

• 2 cups butter, softened
• 2 cups granulated sugar
• 2 cups packed brown sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract

Mix-ins

• 24 ounces chocolate chips
• 1 (8-ounce) Hershey’s Bar, grated
• 3 cups nuts (such as walnuts or pecans)

Instructions

1. Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the cookies.
2. Prepare Dry Ingredients: Place the oats in a food processor or blender and pulse until they become a coarse powder. Transfer to a large bowl and sift in the flour, baking soda, baking powder, and salt to combine.
3. Cream Butter and Sugars: In a separate large bowl, beat the softened butter with the granulated sugar and brown sugar using an electric mixer. Continue beating for 5-7 minutes until the mixture becomes light and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating for 10-15 seconds after each addition. Then, mix in the vanilla extract.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, beating just until the mixture is well combined. Avoid overmixing to maintain a tender texture.
6. Mix in Chocolate and Nuts: Using a rubber spatula, gently fold in the chocolate chips, grated Hershey’s chocolate bar, and nuts evenly throughout the dough.
7. Shape Cookies and Bake: Roll the dough into 1-inch balls and place them on a cookie sheet spaced 2 inches apart. Bake in the preheated oven for about 10 minutes or until the edges are golden brown.
8. Cool and Serve: Allow the cookies to cool on the baking sheet for 10 minutes before serving. Enjoy these warm with a glass of milk for the best experience.

Notes

• Using room temperature eggs helps in better incorporation and a smoother batter.
• Feel free to substitute nuts with your favorite type or omit them for a nut-free version.
• Ensure not to overbake the cookies; they should be golden brown at the edges but still soft in the center.
• Storing cookies in an airtight container keeps them fresh for several days.
• Steel-cut oats give a chewier texture compared to quick oats if using as a substitute.

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