Neiman Marcus Cookie Recipe
This is the famous Neiman Marcus cookies recipe. It makes a huge batch, so you can bake some now and freeze some dough balls for later. To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen to gift, save for up to six months, or...ahem...eat. Add one to two minutes to the cooking time when baking from frozen.
Servings: 60
Calories: 265kcal
Equipment
Ingredients
- 4 sticks 32 tablespoons unsalted butter
- 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 (such as Ghirardelli 60% cacao)
- 8 ounces (227 grams) Hershey's chocolate bars, broken into chunks
- 3 cups (360 grams) very roughly chopped walnuts, pecans, or a combination
Instructions
- Preheat the oven to 375°F with two racks close to the center.
- In a large bowl, beat together the butter and both types of sugar with an electric mixer until lightened in color and texture, about 3 minutes.
- Add eggs and vanilla and beat until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir together with a wooden spoon or silicone spatula.
- Add the oats and stir to combine. Dough will be very thick.
- Stir in the chocolate chips, Hershey's bars, and nuts.
- Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets.
- Bake for eight to nine minutes, until tops are just golden and cookies are still soft.
- Transfer to a wire rack to cool at least slightly before serving.
Video
Notes
- As always when baking, it’s best to weigh your dry ingredients if you can. If not, make sure to measure your flour using the spoon and level method: give the flour a stir to lighten it up, spoon into your measuring cup, and then level it off with the back of a butter knife.
- Old-fashioned rolled oats contribute both flavor and structure to this recipe. You'll see some versions of the recipe where the oats are ground before incorporating, but we prefer them with the oats intact.
- Use unsalted butter, or use salted butter and reduce the salt in the recipe by half.
- You can use either semi-sweet or bittersweet chocolate chips. Semi-sweet will give the cookies a slightly sweeter flavor profile.
- You can use chopped walnuts or pecans — I almost always gravitate toward walnuts for their softer, sweeter vibe. If you need to accommodate a nut allergy or aversion, it's okay to leave them out.
- Once cooled, baked cookies will keep in an airtight container at room temperature for two to three days. Or freeze them baked for up to three months.
- To freeze the cookie dough for later, roll the dough into balls and place them on parchment-lined baking sheets. Freeze until solid, and then transfer to an airtight container or zip-top freezer bag for up to six months. Add a minute or two to the baking time when baking straight from frozen. There's no need to defrost the dough first.
- You can halve this recipe if you don’t want to make such a big batch — just be diligent with your calculations. No need to make any additional changes.
Nutrition
Calories: 265kcal | Carbohydrates: 26.9g | Protein: 4.1g | Fat: 15.9g | Fiber: 2.5g