Neiman Marcus Cookie Recipe
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.
Neiman Marcus Cookie Recipe
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 cups flour
- 2 1/2 cups oatmeal, blended
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 oz. chocolate chips (2 cups)
- 1 (4 oz.) Hershey bar, grated
- 1 1/2 cups chopped nuts (I omitted these)
Instructions
- Blended oatmeal: Measure and process in blender to a powder. Cream butter and both sugars. Add eggs and vanilla.
- Mix together flour, oatmeal, salt, baking powder and baking soda and slowly add to butter, sugar, egg mixture. Add chips, candy and nuts.
- 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.).
- Let cookies cool for 2 minutes on baking sheet before transferring cookies to racks to cool completely.
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Hi! Does it mater if its light or dark brown sugar? Can’t wait to try this recipe out!
Thanks Maryan – I used light brown sugar, but you can use dark brown sugar if you prefer.
The recipe calls for 3 cups of chopped nuts which seems excessive. I think 1 1/2 cups of chopped nuts be a reasonable amount for this recipe.
Hi Julia – 1 1/2 cups chopped nuts is correct. Enjoy!
What is the effective difference in using ground rolled oats versus oat flour?
Hi Andrew – oat flour is generally more finely ground and won’t add as much texture to the cookie, it could also change the ratio of butter to flour and sugar. But you could certainly give it a try.
Salter or unsalted butter?
Hi Deborah – unsalted butter – enjoy!
Is your butter melted or hard when you add it? Is that the measurement of the oatmeal after blended or before?
Hi Tori – I’ve updated the recipe so it’s more clear. The butter is room temperature, not melted and the oatmeal is blended after measuring. Enjoy!
Can they be frozen?
Hi Melissa – yes, they will freeze and thaw very well.
I have made these several times . I wanted to add M&Ms I need to make 30 Extra large cookies for High School grad. Will I need to double the quantities.?
Hi Kathy – yes, adding M&Ms and doubling the recipe should give you 30 extra large cookies. You’ll need to add extra baking time, probably 15 minutes and only bake 6 on a tray.
What kind of oatmeal do you use?
Hi Patti – I use Old Fashioned Oats. Enjoy!
Hi, Do you recommend chilling the dough?
I will often chill my cookie dough before baking for at least 30 minutes. Enjoy!