Neiman Marcus Cookies (Easy Recipe) Recipe
Introduction
Neiman Marcus Cookies are a delightful treat known for their perfect blend of oats, chocolate, and nuts. This easy recipe yields soft, chewy cookies that are perfect for sharing or enjoying with a glass of milk.
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
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit.
- Step 2: Place the oats in a food processor or blender and blitz until coarsely powdered. Transfer to a large bowl and sift in the flour, baking soda, baking powder, and salt.
- Step 3: In a separate large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with an electric mixer until the mixture is 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 stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet ingredients and beat just until combined.
- Step 6: Gently fold in the chocolate chips, grated Hershey’s chocolate bar, and nuts using a rubber spatula.
- Step 7: Roll the dough into 1-inch balls and space them about 2 inches apart on a cookie sheet.
- Step 8: Bake for 10 minutes or until the cookies are golden brown around the edges.
- Step 9: Let the cookies cool on the baking sheet for 10 minutes before serving. Enjoy them warm with a glass of milk.
Tips & Variations
- For a nut-free version, simply omit the nuts or substitute with extra chocolate chips.
- Chilling the dough for 30 minutes before baking can enhance the cookies’ texture and flavor.
- Use a mix of walnuts and pecans for a richer, more complex nut flavor.
- If you don’t have a food processor, pulse the oats in small batches to avoid turning them into a fine powder.
Storage
Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies in a sealed container or bag for up to three months. To reheat, warm in a microwave for 10-15 seconds or in a low oven until soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use rolled oats instead of steel-cut oats?
Yes, rolled oats can be used as a substitute, though the texture will be slightly different. Steel-cut oats give a chewier, heartier bite, while rolled oats yield a softer cookie.
Do I have to use both baking soda and baking powder?
Yes, both leavening agents work together to give the cookies the right rise and texture. Baking soda helps with browning and spreading, while baking powder provides lift.
PrintNeiman Marcus Cookies (Easy Recipe) Recipe
Delight in these classic Neiman Marcus Cookies, featuring a hearty blend of oats, chocolate chips, nuts, and a touch of grated chocolate for an extra indulgent twist. Perfectly soft with a golden edge, these cookies are an easy-to-make treat that will satisfy any sweet tooth.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Approximately 4 dozen cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 your oven to 375 degrees Fahrenheit to ensure it is hot and ready for baking the cookies evenly.
- Process Oats and Dry Ingredients: Place the oats in a food processor or blender and pulse until coarse powder forms. Transfer the powdered oats to a large bowl and sift in the all-purpose flour, baking soda, baking powder, and salt, mixing to combine thoroughly.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to beat the softened butter with granulated sugar and brown sugar. Continue beating for about 5-7 minutes until the mixture is light, fluffy, and well combined.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating briefly for 10-15 seconds after each egg is fully mixed in. Add the vanilla extract and beat again briefly to combine.
- Combine Wet and Dry Ingredients: Gradually add the dry oat and flour mixture to the wet mixture, beating just until everything is combined. Avoid overmixing to retain a tender cookie texture.
- Fold in Chocolate and Nuts: Using a rubber spatula, gently fold in the chocolate chips, grated Hershey’s chocolate bar, and nuts until evenly distributed throughout the dough.
- Shape and Bake Cookies: Roll the dough into 1-inch diameter balls and space them about 2 inches apart on a cookie sheet lined with parchment paper or a nonstick surface. Bake in the preheated oven for 10 minutes or until the cookies are golden brown around the edges.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes. Serve warm for the best experience, paired perfectly with a glass of milk.
Notes
- Use steel-cut oats for a chewier texture or whole oats for a crunchier cookie.
- Butter should be softened to room temperature for easier mixing and better cookie texture.
- You can substitute nuts based on preference or allergies, such as using almonds or pecans.
- Keep the cookies spaced apart on the baking sheet to prevent merging during baking.
- If you prefer smaller cookies, reduce baking time slightly to avoid overbaking.
- Storing cookies in an airtight container at room temperature keeps them fresh for up to a week.
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