The Neiman Marcus Cookie story has been shared for decades—a recipe so good it inspired kitchen legends and family traditions. Now, you can bake that same chewy, chocolate-packed cookie magic in your own kitchen.
Whether you gift them or keep them all for yourself, these cookies taste like pure comfort straight from the oven.
Table of Contents
Why You’ll Love These Neiman Marcus Cookies
There’s something unforgettable about the rich mix of oats, chocolate, and butter in every bite. These cookies are everything you want in a homemade dessert—familiar, cozy, and just a little fancy.
- Chewy centers with crispy edges
- Deep, layered chocolate flavor from chips and grated bar
- Perfect for gifting, bake sales, or cookie swaps
- Easy to customize with your favorite nuts or mix-ins
- Smells like a bakery while baking
- Freezer-friendly and great for meal prep
Growing up in Texas, my mom ran a little food truck that smelled like cookies and coffee every morning. When I made this Neiman Marcus recipe years later, that scent took me right back. It’s the kind of cookie that makes you stop and enjoy the moment—a treat worth every crumb.
Ingredients You’ll Need
These cookies combine pantry staples with a few indulgent touches. Every ingredient plays its part in texture and flavor.
Main Ingredients
- 1 cup steel-cut or whole oats (or substitute quick oats for a softer crumb)
- 2 cups all-purpose flour (for structure and chew)
- 1 teaspoon baking soda (fresh for lift)
- 1 teaspoon baking powder (for lightness)
- 1 teaspoon salt (balances sweetness)
- 1 cup butter, softened (unsalted)
- 1 cup granulated sugar
- 1 cup packed brown sugar (light or dark both fine)
- 2 large eggs (room temperature)
- 1 teaspoon pure vanilla extract (adds warmth)
For the Chocolate & Nuts
- 24 ounces chocolate chips (mix dark, milk, or semi-sweet)
- 8 ounces Hershey’s bar, grated (adds fine melt-in texture)
- 3 cups chopped nuts—walnuts, pecans, or toffee bits
Optional Add-Ons or Substitutes
- Swap walnuts for pecans for a deeper Southern flavor
- Use white chocolate chips for a creamier twist
- Add shredded coconut for a tropical texture
- Replace nuts with mini marshmallows for a gooey bite
- Mix in crushed pretzels for a salty crunch
- Try rolled oats if you prefer a thicker, heartier cookie
Step-by-Step Instructions
Cookies like these are all about rhythm—mix, scoop, and bake with love. I keep it simple but mindful of the little details that create that bakery texture.
- Prep the oats. Pulse oats in a blender until fine but not powdery. (This gives body without making them dense.)
- Mix the dry ingredients. In a bowl, combine flour, baking soda, baking powder, and salt. (Dry whisking prevents clumps later.)
- Cream butter and sugars. Beat butter, granulated sugar, and brown sugar until light and fluffy. (This step sets the texture.)
- Add eggs and vanilla. Mix one egg at a time, then blend in vanilla. (Room temperature eggs help everything bind evenly.)
- Combine and fold. Gradually add dry mix to wet ingredients. Fold in oats, chocolate chips, grated chocolate, and nuts.
- Scoop and chill. Form dough balls using a cookie scoop. Chill for 30 minutes. (Chilling keeps cookies thick and chewy.)
- Bake. Arrange on parchment-lined sheets and bake at 375°F for 8–10 minutes, until golden on edges but soft in the center.
- Cool. Let cookies rest on the tray for 5 minutes before transferring to a rack. (That carryover heat finishes the bake.)
Quick Reminders:
- Use a cookie scoop for even sizes
- Rotate pans halfway through baking
- Don’t overbake—soft centers firm up while cooling
- Add a sprinkle of sea salt on top for contrast
Expert Tips for Success
These cookies are forgiving, but a few pro tricks can take them from great to unforgettable.
- Use real butter, not margarine, for flavor and structure
- Don’t skip chilling the dough—it prevents spreading
- Grating the chocolate bar adds depth and melts seamlessly
- Bake one test cookie first to check your oven’s true temperature
- Let them cool on the pan before transferring for chewy centers
- Store dough balls in the freezer for easy future batches
- Pair with coffee or a tall glass of milk for the full effect
When you want a cookie that feels luxurious but homey, this one hits that sweet spot. It’s become a go-to for my family gatherings, much like my Vanilla Chai Shortbread Cookies when the holidays roll around.
Serving Suggestions
These cookies are versatile enough for any occasion.
- Stack them high on a dessert table
- Crumble into ice cream for texture
- Sandwich around vanilla frosting
- Serve warm at brunches or birthdays
- Add to gift baskets with Fruitcake Shortbread Cookies
- Enjoy with afternoon coffee or cocoa
Let your creativity lead the way. I’ve even used them as edible toppings on a Homemade French Silk Pie—trust me, that’s a crowd favorite.
Storing and Reheating
Good cookies deserve proper care. Here’s how to keep that fresh-baked magic alive.
How to Store It
- Keep in an airtight container at room temp up to 5 days
- Use parchment layers to prevent sticking
- Refrigerate for up to 10 days for longer shelf life
- Freeze dough balls up to 3 months
- Freeze baked cookies tightly wrapped for 2 months
How to Reheat It
- Microwave one cookie 10–15 seconds for a gooey bite
- Warm in a 300°F oven for 5 minutes for crisp edges
- Use a toaster oven for single servings
- Avoid overmicrowaving—chocolate can scorch
- Let cool slightly before enjoying to keep texture intact
No matter how you store them, they’ll stay soft and rich—like they just came out of the oven.
Nutrition Facts (per cookie)
- Calories: 220
- Fat: 11g
- Carbohydrates: 28g
- Protein: 3g
- Sugar: 18g
- Fiber: 2g
- Sodium: 110mg
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Chill it for up to 3 days or freeze for later. Just thaw in the fridge before baking.
Do I need to grind the oats?
Lightly pulsing the oats keeps the texture even and avoids chewy clumps.
Can I use other chocolates?
Absolutely—white or caramel chocolate adds variety, though semi-sweet keeps it classic.
Final Thoughts
These Neiman Marcus Cookies are everything I love about homemade baking—simple steps, real ingredients, and results that make people smile. Whether you’re baking for family or neighbors, this recipe always delivers.
- Don’t rush the creaming step—it sets your texture.
- Chill your dough for perfect bakery-style cookies.
- Share a batch—you’ll make someone’s day.
Next time you bake, try pairing these with Sweetened Condensed Milk Snowballs for a dessert duo worth every bite.
Neiman Marcus Cookies
Ingredients
Equipment
Method
- Pulse the oats in a blender until fine but not powdery.
- In a bowl, whisk together flour, baking soda, baking powder, and salt.
- Beat softened butter with granulated and brown sugar until light and fluffy.
- Add eggs one at a time, then blend in vanilla extract.
- Gradually mix in the dry ingredients. Fold in oats, chocolate chips, grated chocolate, and nuts.
- Form dough balls with a scoop and chill for 30 minutes.
- Preheat oven to 375°F. Bake on parchment-lined sheets for 8–10 minutes, until edges are golden and centers are soft.
- Cool cookies on the tray for 5 minutes before transferring to a wire rack.
Nutrition
Notes
- Use of Hershey’s bar grated adds texture depth.
- Nuts can be swapped for toffee bits or omitted for allergies.
- Optional add-ins include coconut or mini marshmallows.
- Steel-cut or quick oats may be used, lightly pulsed.
- Chilling dough is essential for proper thickness.
