Learn how to make the famous Neiman Marcus cookies loaded with ground oats, nuts and double the chocolate. These cookies are perfectly soft and chewy and bursting with chocolate flavor.
If you’ve never tried one before, these cookies taste like a mix between a chocolate chip cookie and an oatmeal cookie. They’re made with two types of chocolate, have a nice crunch from the nuts and are super soft and chewy from the ground oats.
Some may know Neiman Marcus for their shopping, but their cookies are the real star of the department store! It’s rumored that a woman once paid $250 for the famous recipe while dining in their store café. They taste like a glorified chocolate chip cookie made with extra chocolate, nuts and ground oats (the secret ingredient that makes these cookies extra delicious).
Growing up, I would make them almost every Sunday (usually leaving out the nuts). They are some of my favorite cookies from my childhood. I especially love eating these cookies about five minutes after they’ve come out of the oven with a big glass of milk while they are still gooey and chewy. What dreams are made of!
How to make Neiman Marcus cookies
- MIX. Cream together the lightly softened butter and sugars until smooth and fluffy. Then mix in the eggs and vanilla just until combined. In a separate bowl, whisk together the dry ingredients. Gradually add the dry mixture into the wet mixture until combined. Then fold in the chocolate (both the chips and grated Hershey’s bar) and nuts into the dough.
- SCOOP. Scoop the dough into balls and place onto a lined baking sheet.
- BAKE. Bake in the oven at 375°F for about 7 to 10 minutes, or until the edges are just barely golden. Let them cool on the pan for a few minutes, then transfer to a cooling rack to cool completely.
- Don’t overbake. This is KEY! The cookies may look a little underdone when you remove them from the oven, but they will harden up fast. So be sure not to overbake them for super soft and gooey insides.
- Blend the oats. Blended oats are the secret ingredient in this recipe! They add a delicious nutty flavor and give the cookies the perfect soft and chewy texture.
- Hershey’s bar. The pieces of grated milk chocolate from the Hershey’s bar take this recipe over the top. Freezing the chocolate bar first makes grating the chocolate way easier.
- Add extras on top. After scooping the dough into balls, I like to stick a few more chocolate chips and nuts on top to make the cookies look extra pretty.
- Doubling. This recipe is super easy to double if serving a crowd!
Storing + freezing
Once the cookies have cooled completely, transfer them to a covered container or zip top bag. They will stay fresh at room temperature for up to 3 days. You may also freeze the cookies for up to 3 months. Thaw in fridge overnight or on the counter for a few hours before enjoying.
More delicious cookie recipes:
- Chocolate chip pudding cookies
- Macadamia nut cookies
- Brown butter chocolate chip cookies
- Monster cookies
- Oatmeal chocolate chip cookies
Neiman Marcus Cookies
- 1 cup unsalted butter , slightly softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 1/4 cups rolled old fashioned oats , grind in a blender
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups chocolate chips , 12 ounce bag
- 4 ounce Hershey bar , frozen
- 1 cups chopped nuts , walnuts or pecans
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Cream the butter and sugars in a large bowl. Add eggs and vanilla and mix just until combined.
- Whisk the flour, salt, baking soda, baking powder and ground outs in a separate bowl. Gradually add flour mixture to the butter mixture while mixing.
- Fold in chocolate chips, nuts and grate the hershey bar in with the chips.
- Scoop the dough onto a lined cookie sheet and bake for 7-10 minutes or until the edges are just slightly golden brown. They may come out looking a little doughy but they will harden up fast, so DON’T over bake them. Allow to cool for 2 minutes on the pan and then move to a cooling rack.
- Once cooled store in a covered container for up to 3 days or freeze up to 3 months.