Have you heard the story about the Neiman Marcus cookie recipe? The one where a lady gets charged $250 for it and shares it with everyone out of revenge? It’s a fun story, but it’s just an old tale.
The good news is you don’t need to spend a fortune to make these amazing cookies. This recipe gives you a chewy, chocolatey, and slightly oaty cookie that feels super fancy.
We’re going to break it down so you can make them perfectly, even if you always burn your toast. Let’s get baking.
What You’ll Need
This recipe has a few special ingredients that make all the difference. The ground oats and grated chocolate are the secret stars here. They create a texture you won’t find in a regular chocolate chip cookie.
- 1/2 cup butter, softened
- 1 cup brown sugar
- 3 tablespoons granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups old-fashioned oats, blended into a powder
- 1/2 cup chopped nuts (optional, walnuts or pecans work great)
- 6 ounces semi-sweet chocolate chips
- 1 ounce Hershey bar, grated
Tools You’ll Use
You don’t need any wild kitchen gadgets for this. Just the basics will do the job.
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Blender or food processor (for the oats)
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Spatula
- Cookie scoop (or a spoon)
- Grater (for the chocolate bar)
How to Make Neiman Marcus Cookies
Step 1: Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper to stop the cookies from sticking.
Step 2: Take the old-fashioned oats and put them in a blender. Pulse them until they turn into a fine powder, almost like flour. This is key for the cookie’s texture.
Step 3: In a large bowl, mix the softened butter with both the brown and granulated sugars. Use an electric mixer to beat them together until the mixture looks light and fluffy.
Step 4: Add the egg and vanilla extract to the sugar mixture. Mix it well.
Step 5: In a separate bowl, stir together the flour, baking soda, baking powder, and salt. Add this dry mix to your wet ingredients and mix until just combined. Don’t overdo it.
Step 6: Now, add your oat powder, the chocolate chips, and the chopped nuts if you’re using them. Mix everything together gently with a spatula.
Step 7: Grate the Hershey bar using a standard cheese grater. Fold the grated chocolate into the dough. This creates little pockets of melted chocolate throughout the cookie.
Step 8: Drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie.
Step 9: Bake for 10 to 12 minutes, or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
Pro Tips
After making thousands of cookies, I’ve learned a few things. These small tips make a huge difference.
- Don’t Skip Chilling the Dough. This is my number one rule. Chilling the dough for at least 30 minutes prevents the cookies from spreading too thin. It makes them thicker and chewier.
- Use Quality Chocolate. The chocolate is the main event here. Using a good brand of chocolate chips and a fresh Hershey bar for grating will give you a much better flavor.
- Measure Flour Correctly. Don’t just scoop the flour out with your measuring cup. Spoon it into the cup and then level it off with a knife. This stops you from adding too much flour, which makes cookies dry and tough.
Substitutions and Variations
Want to mix things up? No problem. Here are some easy swaps you can make.
| Original Ingredient | Substitution Idea | Result |
|---|---|---|
| Semi-Sweet Chocolate Chips | Milk chocolate, dark chocolate, or white chocolate chips | Changes the sweetness and flavor profile. |
| Walnuts or Pecans | Almonds, macadamia nuts, or just leave them out | Adds a different crunch or makes it nut-free. |
| All-Purpose Flour | 1-to-1 gluten-free baking flour | Makes the cookies gluten-free. |
Meal Pairings and Diet Swaps
These cookies are a treat all on their own. But they are amazing when paired with a cold glass of milk or a hot cup of coffee. For a real dessert experience, serve a warm cookie with a scoop of vanilla ice cream on top.
| Diet Consideration | Ingredient Swap Suggestion |
|---|---|
| Gluten-Free | Use a certified gluten-free all-purpose flour blend and gluten-free oats. |
| Dairy-Free | Use a plant-based butter substitute and dairy-free chocolate chips. |
| Nut-Free | Simply omit the nuts from the recipe. |
Leftovers and Storage
Got leftovers? Lucky you. Store the baked cookies in an airtight container at room temperature for up to 5 days. A slice of bread in the container can help keep them soft.
You can also freeze the cookie dough. Roll it into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. You can bake them straight from the freezer; just add a couple of extra minutes to the baking time.
FAQs
Q1. Why did my cookies come out flat?
Ans: This usually happens when the butter is too soft or the dough wasn’t chilled. Make sure your butter is softened, not melted. Chilling the dough for at least 30 minutes before baking really helps.
Q2. Do I really have to grind the oats?
Ans: Yes, it’s a must for this recipe. Grinding the oats into a powder gives the cookies their unique, chewy, and tender texture. Using whole oats will make them taste more like an oatmeal cookie.
Q3. Can I make the dough ahead of time?
Ans: Absolutely. You can keep the dough in the fridge for up to 3 days. Just cover the bowl tightly with plastic wrap. This also lets the flavors develop even more.
Wrapping Up
Now you have the real story and the real recipe for these famous cookies. They are a little more work than your average cookie, but the result is so worth it. That unique texture and rich chocolatey flavor are sure to be a hit.
Give this recipe a try and see for yourself. Let me know how they turn out in the comments below. I’d love to hear about your baking adventure
