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. A batch of homemade Neiman Marcus cookies, full of chocolate chips and nuts, is a guaranteed crowd-pleaser any time of day.
Neiman Marcus Cookie Recipe
Ingredients:
- Oatmeal: the secret to this cookie is OATMEAL! And the secret to the oatmeal is popping it in the blender before adding it to the cookies to make a course flour out of it. Amazing texture and flavor!
- Flour: gluten in the traditional all-purpose flour adds a softness to the texture of the cookie to go with the whole grain oats
- Baking powder and baking soda: these help the cookies to rise and have a nice texture
- Butter: beloved butter makes for a cookie that has great color and lots of flavor
- Brown and granulated sugar: when you combine the two sugar your cookies brown up nicely and have great flavor
- Eggs: these help to bind all of the ingredients together
- Chocolate chips: long live all the chocolate, you can use the type of chocolate chips that you like or have on hand
- Hershey bar: this is the second secret ingredient to these famous cookies and it adds a subtle element to chocolate in every bite, I love this addition
- Chopped nuts: you can use what you like or have on hand, I normally use walnuts or pecans in this recipe
How To Make The Original Neiman Marcus Cookie Recipe At Home
Overall, this is a simple and straightforward cookie recipe. The only extra bit to perfecting Neiman Marcus chocolate chip cookies is blending up some oatmeal and adding some grated chocolate.
- This cookie recipe follows the creaming method, which means you’ll start by creaming butter and sugar in a mixing bowl. If you have a stand mixer, use the paddle attachment on medium-high speed.
- Creaming incorporates air into the butter, which helps your cookies stay light and fluffy. Serious Eats has a great article on the importance of creaming butter and sugar when making cookies.
- I like to mix together the dry ingredients (blended oatmeal, flour, salt, baking powder and baking soda) before creaming, and gradually add the dry ingredients to the wet ingredients.
- Mix until everything is just combined, being careful not to overmix, which can result in tough cookies. Finally, fold in your mix-ins: chocolate, more chocolate, and nuts.
- At this point, you can refrigerate the dough for 30 minutes. Chilling creates even thicker, chewier cookies, as the cold dough won’t spread as much in the oven.
- When you’re ready to bake, form balls with your dough and arrange on cookie sheets. I use a #40 disher/scoop to get even cookies that bake into perfect circles. If you bake a lot of cookies like I do, this scoop is a time saver and makes evenly sized cookies every time.
- Bake the cookies for about 10 minutes. Don’t worry about taking them out a couple of minutes before the cookies look fully set. Resting on the hot baking sheets will continue to bake the cookies all the way through. Then, move the cookies to a wire rack to cool fully.
- At this point, if you don’t eat them all straight away, the chocolate chip cookies can be frozen for several months or stored in an airtight container on the counter.
Tip: To bring your butter to the perfect temperature for creaming, cut the butter into tablespoons and put it in your mixing bowl. By the time you’ve assembled all your other ingredients, your butter will be ready to cream.
Video on how to make Neiman Marcus Cookies:
Update: I’ve updated this post with a video and helpful tips and tricks to make these legendary cookies live up to the hype.
The story behind the famous cookie recipe:
The classic Neiman Marcus cookie came as a result of a hoax someone pulled against the Neiman Marcus Cafe. It was said that a woman went to the cafe and loved the cookie she ate so much that she asked for the recipe. The person said that they’d give it to her for “two fifty”. But when her bank statement came she realized that the recipe wasn’t sold to her for $2.50 like she thought, rather for $250. This story spread throughout the country and it became a big ordeal.
The funny thing is, the Neiman Marcus Cafe wasn’t even offering cookies on their menu at that time. So, in response to the hoax over a cookie that didn’t exist, the Neiman Marcus Group created the Neiman Marcus cookie.
The store actually released a version of their cookie recipe a few years ago. While similar to this one, it contains espresso powder and leaves out one very important ingredient.
Why Use Blended Oatmeal in Chocolate Chip Cookies?
Blended oatmeal is the key to the delightful texture of the original Neiman Marcus cookies. It’s the secret ingredient that the store left out of their published recipe.
It only takes just a couple of minutes to make blended oatmeal in your kitchen. Simply add oats to a blender and pulse into a coarse powder.
While oat flour is also a form of oats ground into powder, it’s not a great substitute for the oats in this recipe. Oat flour is much more finely ground than you will achieve in your home blender. It also may change the texture of your cookies.
When choosing oats for these cookies, I always opt for old-fashioned oats, but you can substitute quick-cooking oats if needed. Do not use Instant Oats.
More great cookie recipes:
If you’ve tried this Neiman Marcus cookie recipe or any other recipe on Barbara Bakes, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Neiman Marcus Cookie Recipe
Ingredients
- 2 ½ cups oatmeal blended
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2 eggs
- 1 teaspoon vanilla
- 12 oz. chocolate chips 2 cups
- 1 4 oz. Hershey bar, grated
- 1 ½ cups chopped nuts
Instructions
- Preheat oven to 375 degree F.
- Add the oatmeal to a blender and blend into a course flour or powder.
- In a medium bowl, mix together flour, blended oatmeal, salt, baking powder, and baking soda.
- In the bowl of an electric mixer, fitted with the paddle attachment, beat the butter and sugars, on medium-high speed, until light and fluffy. Beat in the eggs and vanilla until well blended, scraping down sides of the bowl as needed.
- Add flour mixture; mix just until blended. Stir in chocolate chips, grated chocolate, and nuts. (Optional: cover dough and chill 30 minutes – add a minute or two to the cook time if using chilled dough.)
- Roll into balls and place two inches apart on cookie sheet. Bake for 10 to 12 minutes.
- Let cookies cool for 5 minutes on baking sheet before transferring cookies to racks to cool completely.
Video
Notes
- Walnuts or pecans are a nice option for this recipe, if you are going to omit them add an additional 3 tablespoons of flour to the recipe.
Nutrition
The Neiman Marcus Cookie is a soft, chewy oatmeal chocolate chip cookie that is perfect with a glass of milk. This recipe is sure to be one that the whole family will enjoy.
Debbie J Watkins
What is blended oats?
Barbara Schieving
Hi Debbie – to make blended oats simply add oats to a blender and pulse into a coarse powder.
Kristie
Is it 2 1/2 cups measured prior to blending the oats?
Barbara Schieving
Yes, before blending.
Leigh ann Bauer
I have made these for many years and my mom before me. Hands down the best chocolate chip cookie recipe out there. One problem I have is my dough always seems to be dry and crumbly. They come out pretty well but I find I have to press the cookies down in the last couple of minutes. Any tips?
Barbara Schieving
Hi Leigh Ann – it could be the way you’re measuring your flour or oatmeal? Here’s a good video https://www.barbarabakes.com/how-to-measure-flour/
Jerry Blodgett
Leigh Ann, your cookies may become dry from pushing them down. when you push them down you are removing all of the air inside which traps the steam that keeps them moist and prevents burning the bottoms of the cookies. I hope this helps.
Jane Doe
This is a great recipe and I have been making NM cookies for over 20 years now. I have the original recipe, which is a little different from the one here on this site. One part of the NM recipe that I have doesn’t call for blending the oatmeal, just measure and add. I think I will blend the oatmeal this year to see the difference. I also add M&Ms to part of the cookie dough, kids of all ages love them.
Barbara Schieving
Thanks for sharing Jane. Let us know what you think. M&Ms sound like a delicious addition.
JH
I like to replace some of the chocolate with herb-infused chocolate (it is legal in my state). The key is to decide how many grams of herb is right for you (if you’ve bought from a dispensary it should be carefully marked). I use 5g per cookie, which is about one square of the chocolate bar. I chop it coarsely and work it into the dough after the cookie amount is measured out. Since you probably won’t do this with *all* the cookies in your batch, I do this with the first however-many of the herb-infused chocolate cookies I plan to make. Then I use a canister with a metal bail lid. You can use a small 3-number lock to lock this type of canister to lock it up from anyone who might happen upon them so they don’t unwittingly eat a cookie without their consent (I prefer non-clear canisters–there are metal ones where you can’t see what’s inside). Store it in the very back of the refrigerator. Then wash your hands thoroughly and make the rest of the cookies. Enjoy!
Kim
I saw a Q/A that said you use light brown sugar, but is it loosely or tightly packed?
Barbara Schieving
Hi Kim – yes, light brown sugar firmly packed.
Marsha
Can you use half blended oatmeal and oatmeal?
Barbara Schieving
Hi Marsha – the blended oatmeal takes the place of some of the flour, so I wouldn’t use half and half but you could try not blending 1/2 cup to add some texture to the cookie.
Lyla
Can’t wait to try this recipe! How many cookies does this recipe make? If I want to make double the recipe, can I bake using 2 racks in the oven, and what’s the best way to do that (rotate racks after 5 minutes)? Thank you!
Barbara Schieving
Thanks Lyla! It makes about 3 dozen cookies. I prefer not to bake 2 sheets at a time because your results won’t be as good as if you bake 1 sheet at a time. If you prefer to bake two sheets, move the racks so the oven is divided into thirds and swap the cookie sheets top to bottom and back to front after 5 minutes. Also, you’ll probably need to bake the cookies a couple of minutes longer if you bake two trays at a time, so overall you’re not saving very much time by doing two sheets at a time. Enjoy!
Kathy Thomas
I usually add about 1 cup of golden raisins. Soak them in water first so they plump up. Add them last so they don’t tear up.
Barbara Schieving
Sounds like a great addition – thanks for sharing Kathy!
marilyn melnick
I have made these so many times I could do it with my eyes closed! everyone just loves them, hmm maybe it is time for me to do them again!!! it is always time for a homemade cookie as opposed to store-bought you just do not get the love from store-bought that you get from homemade!!
Barbara Schieving
How fun – thanks for sharing Marilyn! You’re right a homemade cookie is great way to share love 🙂
Marsha Manning
Have you tried Neiman-Marcus cake? It’s always a hit when I make it – no matter where I take or who I share it with. The same story is attached to the cake recipe as is to the cookie recipe.
Barbara Schieving
Hi Marsha – no, I didn’t know there was a Neiman Marcus cake. I’d love to give it a try if you’re willing to share the recipe. barbarabakes@gmail.com
Marsha Manning
I just emailed it to you. Enjoy!
Rebecca
I like to have the recipe of the
NEIMAN-MARCUS CAKE.
Please share the recipe for the cake.
THE COOKIES ARE VERY GOOD!
dan cramer
can i add raisins to this to put them over the top/
Barbara Schieving
Hi Dan – I think raisins would be an awesome addition. I’d try 1 to 1 1/2 cups.
Sally
Very familiar with this great recipe and I’m not much of a baker. My son wants peanut better chocolate chip cookies. How would I change the recipe to add peanut butter?
Barbara Schieving
Hi Sally – adding peanut butter will require adjustments to the butter and sugar to get the consistency right. Here’s a peanut butter chocolate chip recipe that you could try instead https://www.handletheheat.com/peanut-butter-chocolate-chip-cookies/
Maryan
Hi! Does it mater if its light or dark brown sugar? Can’t wait to try this recipe out!
Barbara Schieving
Thanks Maryan – I used light brown sugar, but you can use dark brown sugar if you prefer.
Julia McFerrin
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.
Barbara Schieving
Hi Julia – 1 1/2 cups chopped nuts is correct. Enjoy!
Andrew Faber
What is the effective difference in using ground rolled oats versus oat flour?
Barbara Schieving
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.
Deborah Millinkov
Salter or unsalted butter?
Barbara Schieving
Hi Deborah – unsalted butter – enjoy!
Tori
Is your butter melted or hard when you add it? Is that the measurement of the oatmeal after blended or before?
Barbara Schieving
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!
Melissa K Slusher
Can they be frozen?
Barbara Schieving
Hi Melissa – yes, they will freeze and thaw very well.
Danielle Anderson
If I freeze some dough in balls do I need to thaw them completely before baking?
Barbara Schieving
Hi Danielle – no, just cook them 2-3 minutes longer
Kathy
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.?
Barbara Schieving
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.
Patti
What kind of oatmeal do you use?
Barbara Schieving
Hi Patti – I use Old Fashioned Oats. Enjoy!