There is a legend behind these Neiman Marcus Cookies! It is rumored that the Neiman Cookie recipe sold for $250! After one bite, you will believe these cookies were well worth the price!
Neiman Marcus Cookies
Have you heard the legend of the Neiman Marcus Cookie Recipe?
The story goes that a women at a famous department store begged for a recipe of a baked good she had eaten at their cafe, only to receive a bill in the vicinity of $250. She expressed her anger for this rather large bill by sharing the recipe with anybody and everybody.
Is the legend true? Maybe, maybe not. Regardless, this cookie recipe is out of this world DELICIOUS! It is made with 3 types of chocolate, blended oatmeal and blended walnuts. The cookie is soft, chewy, and oozing with chocolate.
This Neiman Marcus Recipe for chocolate chips cookies is hands down my favorite cookie ever! It has flavor, texture, and is unique, and is filled with more chocolate than should be legal! It is everything I want in a cookie recipe.
This cookie features unusual players for a chocolate chip cookie–but it makes this cookie stand out from all the rest in flavor and texture. There may be a lot of ingredients, but TRUST me, it is what makes these cookies worth every penny of their legendary $250 price tag!
- Blended oats–for a hearty taste and slightly chewy texture
- Blended nuts–for a nutty taste without huge chunks of nuts
- Chocolate–3 kinds of chocolate for an ultimate chocolate chip cookie recipe
How to Make Neiman Marcus Cookies
Step One: Process Oats and Nuts
The first step to making Neiman Marcus Cookies is to blend the oats and nuts. I use my food processor, but a blender works as well.
To make the blended oats, simply place the oats in the food processor or blender and process until the oats turn into the consistency of flour. It is important to measure the oats AFTER you blend them, not before as baking is a science.
To make the blended nuts, remove the oats from the blender or food processor, and add nuts. Pulse the nuts until broken down into very small pieces, being careful to not over process–or you will make nut butter! Again remember to measure the nuts AFTER processing for correct measurements.
Step Two: Grate Chocolate
Once the nuts and oats are ready to go, it is time to get the chocolate ready. This cookie recipe calls for semi-sweet chocolate chips, milk chocolate chips, and grated chocolate. The grated chocolate ensures that EVERY bite of the cookie tastes chocolaty.
To grate your chocolate, use a hand grater, box grater, or food processor and grate chocolate bar into small shreds. It works best if your chocolate bar is cold before grating.
Pro Tip: Use food processor to blend oats, blend nuts and grate chocolate bars to cut down on dishes.
Step Three: Prepare Cookie Dough
In a large mixing bowl, mix together flour, baking powder, baking soda, salt, blended oats, blended nuts, and all three types of chocolate together until well combined.
I like to add the chocolate to the dry ingredients because by coating the chocolate in the flour mixture, it will help to keep the chocolate suspended throughout the cookie batter, instead of sinking to the bottom of the cookie.
Next mix together the wet ingredients. Remember it is crucial your butter is at room temperature. This will help the butter cream evenly into your cookie dough and result in a lighter, fluffier cookie. You can tell your butter is soften enough if you can press gently on the butter and your fingertips leave an indent.
In separate large mixing bowl, cream butter and sugars together. Add in eggs and vanilla extract and beat until creamy.
Slowly mix in dry ingredients into butter mixture, being careful to not over mix or over work the dough. You just want the flour mixture to be just mixed into the batter.
Refrigerate dough for at least 30 minutes. This helps the butter get cold again, which will help prevent the cookies from spreading too much in the oven.
Roll cookies into even 1 1/2 tablespoon balls for each cookie. Alternatively you can use an 18/8, or #40 cookie scoop to ensure all the cookies are the same size for even baking. Then place onto baking sheet lined with parchment paper. The parchment paper is not necessary if using a nonstick cookie sheet.
Bake until just set and slightly browned on the bottom. Be careful to not over bake. The cookies will harden a bit more as they cool, so you want them to be JUST set.
Cool on cookie sheet for two minutes and then remove to a cooling rack to cool completely.
How to Quickly Soften Cold Butter
Almost all cookies start with room temperature butter. But what do you do if your butter is ice cold and you want that cookie NOW?
Use your microwave to soften the butter? NO NO NO!!! The microwave heats the butter unevenly and can quickly melt the butter, which would change the consistency of the cookie.
Instead, unwrap your butter, place in large bowl. Nestle the large bowl over a smaller bowl that is filled with hot tap water. Let the butter sit out while you gather ingredients and magically room temperature butter.
Storing Neiman Cookies
Once cooled, store cookies in a sealed container at room temperature for up to 3 days. They will also last in the refrigerator for up to 7 days. You may just want to microwave them for 10 seconds to warm before enjoying.
You can also freeze the cooled, baked cookies for up to 1 month in an air tight container.
How to Freeze Neiman Cookie Dough
My family adores these cookies so much and we are asked to bring them to just about every event we attend the Holiday Season. But they are best freshly baked–aren’t ALL cookies?!
In order to have these cookies freshly baked all through the season with ease, I freeze the cookie dough. To do this, prepare the recipe as directed. Once the cookies have been rolled into balls, place them onto a rimmed cookie sheet that has been lined with parchment paper. Freeze for 1 hour, or until solid. Transfer the balls to a freezer safe storage bag and store in freezer for up to 3 months. When the craving for a Neimans cookie strikes, bake at 375 for 8-10 minutes directly from freezer.
More Cookie Recipes
- Oatmeal Cookies
- Homemade Tagalong Cookies
- Peanut Butter Chocolate Cookies
- Healthy Banana Oatmeal Cookies
- Homemade Thin Mints
- Chocolate Chip Cookies from Joy Food Sunshine
Neiman Marcus Cookies
- 2 1/2 cups blended oats approximately 3 to 3 1/2 cups oats
- 1 1/2 cups blended walnuts approximately 2 to 2 1/2 cups nuts
- 2 cups unbleached flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 oz dark chocolate chips
- 6 oz semi-sweet chocolate chips
- 4 oz milk chocolate candy bar grated
- 1 cup butter at room temperature
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- Prepare the blended oats, by placing the oats in the food processor or blender and process until the oats turn into the consistency of flour. Measure out 2 1/2 cups oats AFTER you blend them, not before. It will typically take 3 to 3 1/2 cups oats to get 2 1/2 cups blended oats.
- To make the blended nuts, remove the oats from the blender or food processor, and add nuts. Pulse the nuts until broken down into very small pieces, being careful to not over process. Measure the nuts AFTER processing for correct measurements. It will typically take 2 to 2 1/2 cups nuts to get 1 1/2 cups blended nuts.
- Mix together flour, blended oats, baking powder, baking soda, salt, and blended nuts in large bowl. Add in the chocolate chips and grated chocolate bar and toss with the dry ingredients to lightly coat with flour (this keeps the goodies evenly distributed in the batter. )
- In a large mixing bowl or stand mixer, cream butter and sugars together until fluffy and light in color--about 7-8 minutes. Add the eggs and vanilla and beat until well combined.
- Stir the dry ingredients in the wet ingredients until just combined.
- Refrigerate dough for at least 30 minutes or up to 48 hours.
- Preheat oven to 375 degrees F.
- Bake for 6-7 minutes, until edges are lightly browning and centers are still a bit jiggly. Cool on cookie sheet for a minute or two before transferring to a cooling rack.
- Quick Cook Oats and Old Fashioned Oats both work in this recipe.
- Be sure butter and eggs are both at room temperature for the batter to cream together properly.
- To grate your chocolate, use a hand grater, box grater, or food processor and grate chocolate bar into small shreds. It works best if your chocolate bar is cold before grating.
- Allow your oven to be preheated to correct temperature to let cookies bake properly. Do not be tempted to add the cookies to the oven while preheating.
- Do not skip the step of refrigerating the dough for at least 30 minute to keep the cookies from spreading too much. You can bake the cookies after 30 minutes or store the dough in refrigerator for up to 48 hours before baking.
- Storing Cookies: store cookies in a sealed container at room temperature for up to 3 days. They will also last in the refrigerator for up to 7 days.
- Freezing Cookie Dough: Prepare the recipe as directed. Once the cookies have been rolled into balls, place them onto a rimmed cookie sheet that has been lined with parchment paper. Freeze for 1 hour, or until solid. Transfer the balls to a freezer safe storage bag and store in freezer for up to 3 months. Bake at 375 for 8-10 minutes directly from freezer.