I’ve baked a lot of chocolate chip cookies in my life, but these Copycat Neiman Marcus Chocolate Chip Cookies? They’ve got a permanent spot in my recipe box. They’re rich, slightly chewy, packed with layers of flavor, and have just the right amount of crisp around the edges. The best part? They come with a fun backstory and a surprisingly clever ingredient that sets them apart from the standard cookie jar fare.
I first made these after hearing the urban legend—someone ordered the cookies at the Neiman Marcus café, loved them, and when they asked for the recipe, they were charged $250. Whether that story is true or not, one thing is true: these cookies are absolutely worth baking.
Once I tasted that buttery bite filled with melty chocolate and a hint of oatiness, I knew I’d never go back to basic cookie dough again.
Why These Neiman Marcus Cookies Work
There’s more going on in these cookies than meets the eye. Here’s why they’ve become my go-to when I need to impress:
- Ground oats add texture and depth: Not chewy like oatmeal cookies, just subtly nutty and more complex.
- Loads of chocolate: Semi-sweet chips in every single bite.
- Butter and brown sugar = flavor bomb: That combo guarantees a soft interior and caramelized edges.
- They bake beautifully every time: No chilling required, and they don’t spread into puddles.
Ingredients You’ll Need
(Makes about 2 dozen cookies | Prep Time: 15 mins | Cook Time: 10 mins per batch)
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned oats (blended into a fine powder)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 oz (1 bag) semi-sweet chocolate chips
- 1 (4 oz) Hershey’s milk chocolate bar, grated
- 1 1/2 cups chopped walnuts (optional—but highly recommended)
How I Make These Cookies
1. Blend the Oats
Before anything else, I toss the oats in a blender or food processor and pulse until they’re a fine powder. This is the not-so-secret ingredient that gives these cookies their unique texture.
2. Cream the Butter and Sugars
In a large mixing bowl, I cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This takes a few minutes, but it’s key for a perfect texture.
3. Add the Eggs and Vanilla
I beat in the eggs one at a time, then stir in the vanilla. At this point, it smells like cookie heaven.
4. Mix the Dry Ingredients
In a separate bowl, I combine the oat flour, all-purpose flour, baking soda, baking powder, and salt. Then I gradually mix it into the wet ingredients until everything’s incorporated.
5. Stir in the Chocolate and Walnuts
Next, I add in the chocolate chips, grated Hershey’s bar, and chopped walnuts. The grated milk chocolate is such a smart move—it melts into the dough and makes each bite extra rich.
6. Scoop and Bake
I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. Using a medium cookie scoop, I place the dough about 2 inches apart. Bake for 9–10 minutes, just until the edges are golden but the centers are still soft.
7. Cool Slightly
After baking, I let the cookies sit on the baking sheet for 2–3 minutes before transferring them to a wire rack to cool completely. They firm up as they cool but stay gooey in the middle.
My Tips for the Best Results
- Grate the chocolate finely: It adds a more luxurious texture than just extra chips.
- Use room temp butter: Cold butter won’t cream properly, and melted butter can make the cookies spread too much.
- Don’t overbake: These cookies are best when the centers look slightly underdone—let them finish setting on the pan.
- Freeze extra dough: I scoop the dough onto a tray, freeze until solid, then bag it. That way I always have fresh cookies ready to go.
- Add a pinch of flaky salt on top: It’s optional, but that salty crunch balances the sweetness perfectly.
How I Serve and Store Them
I usually serve these slightly warm with a glass of cold milk or a scoop of vanilla ice cream. They’re also a big hit at bake sales, cookie exchanges, or wrapped up as edible gifts.
To store, I keep them in an airtight container at room temperature for up to 5 days. If I want to keep them longer, I freeze them and just reheat one or two in the microwave for 10–15 seconds when the craving hits.
FAQs From My Kitchen
Q: Can I skip the grated Hershey’s bar?
A: You could, but I wouldn’t recommend it. It adds a smooth, melty richness that sets these apart from other chocolate chip cookies.
Q: What if I don’t have a blender for the oats?
A: You can use quick oats in a pinch, but blending the old-fashioned oats really gives that soft, bakery-style crumb.
Q: Do I have to use nuts?
A: Not at all. I love the crunch they add, but you can leave them out or substitute with chopped pecans, almonds, or even toffee bits.
Q: Can I make the dough ahead of time?
A: Yes—chill it in the fridge for up to 48 hours, or freeze pre-scooped dough balls and bake from frozen (just add 1–2 extra minutes).
Why These Cookies Deserve a Spot in Your Baking Rotation
These Neiman Marcus cookies are everything I want in a chocolate chip cookie: soft, chewy, and packed with chocolate. The oat flour makes them feel just different enough, and the balance of sweet and salty is absolute perfection. I’ve made them for everything from holidays to just-because cravings, and they never let me down.
So whether you’re baking for a crowd or just need something to stash in your cookie jar, this is the recipe to bookmark. Trust me—once you try them, you’ll understand the hype.
These Copycat Neiman Marcus Chocolate Chip Cookies Are My Secret Weapon Dessert
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons salt
- 12 oz (1 bag) semi-sweet chocolate chips
- 2 large eggs
- 2 1/4 cups all-purpose flour
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the semi-sweet chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown.
- Remove from the oven and allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
Leave a Reply to Tracy Cancel reply