Some time ago I was killing time on Facebook and I came across this cookie recipe from A Cup Full of Sass. The Recipe was for Neiman Marcus Cookies.
I’d never heard of Neiman Marcus Cookies before. As soon as I read the post and checked out the recipe I knew I had to make them!
Neiman Marcus Cookies
I’ve already made these cookies several times, but never got around to taking pictures before they were all gobbled up. #bakerproblems Evidently this cookie is legendary… you can see the story behind the cookie over at Amy’s blog here. Regardless of how the cookie came to be all I can tell you is that they are delish!
These cookies are like a tasty chocolate chip cookie that’s been kicked up a few notches. The finely ground oatmeal adds texture and flavor without the chewiness that you normally get with an oatmeal cookie. It’s extra chocolaty because as if chocolate chips weren’t enough… you grate a bar of milk chocolate into the dough as well! Let’s not forget the nuts. I’ve used both walnuts and pecans. Both are tasty, but I think my personal preference would be the pecans because I like their slight sweetness.
When I made these I did deviate slightly because I used what I had on hand (a milk chocolate bar from Aldi stepped in to play the roll of the Hershey bar) and also because I’m a creature of habit I added 2 teaspoons of vanilla. LOL Because the recipe had all the chocolate goodness I did add a sprinkle of instant coffee… it enhances the flavor of the chocolate, but you can certainly omit it if you’re not a fan of coffee or don’t have any on hand.
This cookie recipe yielded about 7 dozen cookies for me which means I had plenty to share and still take some pictures. 😉
*This post contains affiliate links, which means that I receive a commission if you make a purchase using one of the links. There is no additional cost to you.
Some cookie baking tips…
- I always use a small cookie scoop (affiliate link), this allows me to scoop my cookie dough uniformly. It also allows for even baking because you don’t have different sized cookies on the same pan.
- For as long as I can remember now I’ve been baking my cookies on a stoneware pan (affiliate link). It bakes very evenly and while you can still over bake your cookies, I’ve never burned any on this pan. They’d just be EXTRA crunchy if I forgot to set the timer. I always start with the higher baking time for the first batch, then I decrease each batch by 30 seconds (I don’t go below the minimum baking time). I do this because the pan and oven get nice and warmed up as I continue baking so I decrease the time for each batch to make up for the fact that I started with a cold pan and likely an oven that’s not as thoroughly heated when the first batch went in as it is at the third or fourth.
- If the cookies actually make it to storage, I’ve found that putting them in an airtight container or a Ziploc bag with a slice (or 2) of bread help to keep them nice and fresh for a few days.
I promise that I won’t send you a bill for these Neiman Marcus Cookies. I hope that you enjoy them as much as my family has.
- 1 c (2 sticks) butter, room temperature
- 1 c brown sugar
- 1 c sugar
- 2 eggs, room temperature
- 2 tsp vanilla
- 2 tsp instant coffee
- 2½ c oatmeal
- 2 c flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1- 12 oz bag semi-sweet chocolate chips
- 4 oz Hershey bar (or milk chocolate), grated
- 1½ c pecan chips or other nut of your choice
- Preheat the oven to 375 degrees.
- Process the oatmeal through a blender until it's a fine powder. Combine with the flour, baking powder, baking soda, and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium high speed until light and fluffy.
- Scrape down the sides of the bowl and add the eggs one at a time scraping the bowl as needed.
- Add the instant coffee and vanilla and beat well.
- Add the dry ingredients in 3 additions mixing on low speed until incorporated.
- Fold in the chocolate chips, grated chocolate, and nuts.
- Using a small cookie scoop, drop dough onto a cookies sheet/pan and bake in a preheated oven for 8-10 minutes.
- Allow to cool on the pan for a minute and move to a cooling rack to finish cooling.
- Store in an airtight container or Ziploc bag.