Famous Neiman Marcus Cookie Recipe
The legendary chocolate chip cookies with crispy edges and chewy centers, packed with oats, chocolate chips, chunked chocolate bars, and nuts. Makes a huge batch perfect for freezing.
Ingredients
- 1 pound 454 grams unsalted butter, room temperature
- 2 cups 400 grams granulated sugar
- 2 cups packed 425 grams light brown sugar
- 4 large eggs beaten
- 2 teaspoons vanilla extract
- 4 cups 480 grams all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 5 cups 400 grams old-fashioned rolled oats
- 24 ounces 680 grams bittersweet chocolate chips
- 8 ounces 227 grams Hershey's chocolate bars, broken into chunks
- 3 cups 360 grams very roughly chopped walnuts, pecans, or combination
Instructions
- Preheat oven to 375°F (190°C). Line large baking sheets with parchment paper.
- In a large mixing bowl, cream butter with both granulated and brown sugars until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time, ensuring each is fully incorporated. Mix in vanilla extract.
- In separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Using wooden spoon or spatula, gradually stir dry ingredients into butter mixture until just combined.
- Fold in oats until evenly distributed. Add chocolate chips, chocolate bar chunks, and chopped nuts.
- Form dough into golf ball-sized portions. Place 3 inches apart on prepared baking sheets.
- Bake 10-12 minutes until edges are golden brown but centers look slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Use room temperature ingredients for best mixing results
Don't overbake - cookies continue cooking on hot pan after removal
Store in airtight container up to 1 week or freeze baked cookies up to 3 months
Freeze shaped dough balls for up to 3 months; bake directly from frozen adding 1-2 extra minutes
Can substitute salted butter but reduce salt by half
Old-fashioned oats preferred over quick oats for better texture
Don't overbake - cookies continue cooking on hot pan after removal
Store in airtight container up to 1 week or freeze baked cookies up to 3 months
Freeze shaped dough balls for up to 3 months; bake directly from frozen adding 1-2 extra minutes
Can substitute salted butter but reduce salt by half
Old-fashioned oats preferred over quick oats for better texture