Introduction

Neiman Marcus Cookies are a classic treat known for their rich, chewy texture and delightful combination of oats, chocolate, and nuts. These cookies are perfect for anyone who loves a hearty, flavorful cookie with a touch of nostalgia.

The image shows a close-up of two chocolate chip cookies stacked on a white plate, placed on a white marbled surface. The bottom cookie is whole, light brown with a slightly crisp outer edge, embedded with large dark and white chocolate chunks. The top cookie is broken in half and laid over the bottom one, revealing a soft, chewy inside with gooey melted dark chocolate and creamy white chocolate chunks. The texture of the cookie dough looks moist and crumbly, and the chocolate pieces are glossy, contrasting with the matte cookie dough. Photo taken with an iphone --ar 4:5 --v 7

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 (your choice)

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit.
Step 2: 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. Stir to combine.
Step 3: In a separate large bowl, beat the softened butter with the granulated and brown sugars using an electric mixer until the mixture becomes light and fluffy, about 5 to 7 minutes.
Step 4: Add the eggs one at a time, beating for 10 to 15 seconds after each addition. Then add the vanilla extract and mix briefly.
Step 5: Gradually add the dry ingredients to the wet mixture and beat just until everything is well combined. Avoid overmixing.
Step 6: Gently fold in the chocolate chips, grated Hershey’s Bar, and nuts with a rubber spatula.
Step 7: Roll the dough into 1-inch balls and place them on a cookie sheet, spacing them about 2 inches apart.
Step 8: Bake for 10 minutes or until the cookies turn golden brown around the edges.
Step 9: Let the cookies cool on the baking sheet for 10 minutes before serving. Enjoy warm with a glass of milk.

Tips & Variations

For a chewier texture, substitute half of the granulated sugar with brown sugar or honey.
Try using chopped pecans or walnuts instead of your usual nuts for a different flavor profile.
If you don’t have a food processor, pulse the oats coarsely with a rolling pin inside a sealed bag.
Add a pinch of cinnamon or espresso powder to the dry ingredients for subtle depth in flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in a microwave or oven before serving to regain their warmth and softness.

How to Serve

A close-up of a round cookie with a soft, light brown dough base filled and topped with large dark chocolate and white chocolate chips embedded throughout. The cookie surface is slightly textured and cracked, showing a chewy consistency with glossy chocolate chips that create contrast against the matte dough. Several other cookies with the same layers and textures are blurred in the background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Quick oats work but will produce a softer, less textured cookie. Steel-cut or whole oats give these cookies their signature hearty bite.

Do I have to grate a Hershey’s Bar, or can I use only chocolate chips?

Grated chocolate adds a richer melt-in-your-mouth quality, but using double the amount of chocolate chips will also yield delicious results if you prefer simplicity.

Neiman Marcus Cookies Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

Neiman Marcus Cookies are a classic, decadent treat featuring a rich blend of oats, chocolate chips, nuts, and a mix of both brown and granulated sugars. These chewy, golden-brown cookies combine buttery richness with a delightful crunch, perfect for enjoying warm fresh out of the oven.

Author: zara
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: Approximately 5 dozen cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

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

Add-ins

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

Instructions

Preheat Oven: Preheat the oven to 375 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the cookies evenly.
Prepare Dry Ingredients: Place the oats into a food processor or blender and pulse until a coarse powder forms. Transfer the oat powder to a large bowl and sift in the all-purpose flour, baking soda, baking powder, and salt. Mixing these ingredients together ensures even distribution of leavening agents.
Cream Butter and Sugars: In a separate large bowl, add the softened butter along with granulated and brown sugars. Use an electric mixer to beat the mixture for about 5-7 minutes until it becomes light, fluffy, and creamy.
Add Eggs and Vanilla: Incorporate the eggs one at a time, beating for 10-15 seconds after each addition to fully combine while maintaining the airiness. Then, mix in the vanilla extract.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, beating only until the dough is just combined to avoid overmixing and tough cookies.
Mix in Add-ins: Gently fold in the chocolate chips, grated Hershey’s bar, and nuts with a rubber spatula to evenly distribute them throughout the dough without breaking them down too much.
Shape Cookies: Roll the cookie dough into 1-inch balls and evenly space them about 2 inches apart on a cookie sheet to allow for spreading while baking.
Bake: Place the cookie sheet in the preheated oven and bake for approximately 10 minutes or until the edges turn golden brown but the centers remain soft.
Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before serving. Enjoy them warm, ideally with a glass of milk.

Notes

Using steel-cut oats gives these cookies a unique texture and heartier bite compared to rolled oats.
Room temperature eggs help to better incorporate air into the batter, yielding lighter cookies.
You can substitute nuts according to preference or omit them for a nut-free version.
Make sure not to overmix the dough once dry ingredients are added to avoid dense cookies.
Storing cookies in an airtight container will keep them fresh for several days.

Keywords: Neiman Marcus Cookies, chocolate chip cookies, oat cookies, nut cookies, classic cookies, homemade cookies