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The Legendary Neiman Marcus Cookie Recipe (Easy & Delicious)

The Legendary Neiman Marcus Cookie Recipe

A classic copycat cookie made with ground oats, two kinds of chocolate, and chopped walnuts or pecans. The cookies bake up golden at the edges and soft in the center.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 36 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Granulated sugar
  • 1 cup (213 g) Packed light brown sugar
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Dry Ingredients
  • 2 1/2 cups (about 200 g) Old-fashioned rolled oats, finely ground
  • 2 cups (250 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
Mix-Ins
  • 12 ounces (340 g) Semisweet chocolate chips
  • 4 ounces (113 g) Milk or semisweet chocolate, finely grated
  • 1 1/2 cups (about 170 g) Chopped walnuts or pecans

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C) and line baking sheets with parchment paper. Grind the rolled oats in a food processor until they resemble a coarse flour.
  2. Whisk the ground oats, all-purpose flour, baking soda, baking powder, and salt together in a medium bowl.
  3. Cream the softened butter, granulated sugar, and packed light brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Gradually add the dry ingredients to the butter mixture and mix just until combined. Stir in the chocolate chips, grated chocolate, and chopped walnuts or pecans.
  5. For thicker cookies, chill the dough for about 30 minutes. Drop rounded tablespoons or 1 1/2-tablespoon portions onto the prepared baking sheets, leaving space between them.
  6. Bake for 10 to 12 minutes, until the edges are lightly browned and the centers still look slightly soft. Cool the cookies on the baking sheet for about 5 minutes before transferring them to a rack.

Notes

Grinding the oats rather than replacing them with an equal volume of oat flour gives the cookies their characteristic texture. Do not overbake; the centers continue to set as the cookies cool. Toast walnuts or pecans before adding them for a deeper flavor.