The famous Neiman Marcus Cookie Recipe. Blended oatmeal in the cookie dough is the secret ingredient that gives these cookies just a little more texture and body.

Most of you have probably heard the urban legend of the $250 Neiman Marcus Cookie Recipe. I have to admit to being a Thick and Chewy Chocolate Chip Cookie girl, but when my step-mom kindly brought me a stack of her favorite recipes on her recent visit, I knew I had to finally give the Nieman Marcus cookie a try. 

I really liked this cookie. The blended oatmeal gives it a little more texture than a Toll House cookie, more like an oatmeal cookie and I’m always happy with a little extra fiber where ever I can get it. I prefer my cookies slightly under-baked and had to watch these closely to achieve the perfect color/texture. They seemed to brown very quickly at the end.

I needed to bake 2 dozen oversized 4″ cookies, so I used a #16 scoop and only made 6 cookies at a time. Initially, I thought I should flatten the dough significantly so it would cook more evenly, but the first ones really spread too much, so I just flattened the top on the rest and that worked out really well.

Update: I made these cookies again recently to take on a camping trip and to take new pictures. I used a #40 scoop for a traditional 2-inch chocolate chip cookie in the pictures.

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Yield: 3 dozen

Neiman Marcus Cookie Recipe

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Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 1 c. butter
• 1 c. granulated sugar
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2 c. flour
• 2 1/2 c. blended oatmeal
• 1/2 tsp. salt
• 1 tsp. baking powder
• 1 tsp. baking soda
• 12 oz. chocolate chips (2 cups)
• 1 (4 oz.) Hershey bar, grated
• 3 c. chopped nuts (I omitted these)

Instructions

1. Blended oatmeal: Measure and process in blender to a powder. Cream butter and both sugars. Add eggs and vanilla.
2. Mix together flour, oatmeal, salt, baking powder and baking soda and slowly add to butter, sugar, egg mixture. Add chips, candy and nuts.
3. Roll into balls and place two inches apart on cookie sheet. Bake for 10 minutes at 375 degrees. (Take the cookies out of the oven 1 or 2 minutes before the cookies are cooked, as they will continue to cook on the baking pans.).
4. Let cookies cool for 2 minutes on baking sheet before transferring cookies to racks to cool completely.

More chocolate chip cookie recipes you might like:

Cherry Chocolate Chip Oatmeal Toffee Cookies, Barbara Bakes
Thick and Chewy Chocolate Chip Cookies Barbara Bakes
Better than the Doubletree Chocolate Chip Cookie, Crazy for Crust
Peanut Butter Banana Chocolate Chip Cookies, Mom On Timeout
Levain Bakery Chocolate Chip Cookies, Wishes and Dishes

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