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Neiman Marcus Chocolate Chip Cookies
5 from 54 votes

Neiman Marcus Chocolate Chip Cookies

Neiman Marcus Chocolate Chip Cookies mix finely ground rolled oats with all-purpose flour, baking soda, and baking powder to create a unique, tender texture. The dough includes creamed butter, brown and granulated sugars, eggs, and vanilla, then is studded with semi-sweet chocolate chips, chopped milk chocolate, and optional walnuts. These cookies bake to a golden brown with a slightly chewy bite from the oats and a combination of chocolate flavors.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 30 cookies
Course: Dessert
Cuisine: American

Ingredients

  • 2 1/2 cups (225g) rolled oats (Old Fashioned)
  • 1 3/4 cups (248g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (226g) unsalted butter softened but still slightly firm
  • 1 cup (215g) dark brown sugar
  • 1 cup (200g) granulated sugar
  • 2 large egg
  • 2 tsp vanilla extract
  • 1 (12 oz.) pkg. chocolate chips semi-sweet
  • 1 (4 oz.) milk chocolate chopped, bar
  • 1 1/2 cups (170g) walnuts optional, I don't add these, chopped

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees. Add oats to a food processor. Process oats until they are very finely ground, nearly to a flour, about 2 - 3 minutes. 
  2. Add ground oats to a large mixing bowl along with flour baking soda, baking powder and salt. Whisk 20 seconds. Set aside. 
  3. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well combined. 
  4. Mix in eggs one at a time then blend in vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined. 
  5. Add in chocolate chips, chopped chocolate and walnuts if using and mix (you can set a few chocolate chips aside first if you want some to press into tops of dough for looks).
  6. Scoop dough out 2 oz. at a time (nearly 1/4 cup) and shape into rounds (at higher altitude I recommend making taller dough balls, so more of an oval shape, for less spread). 
  7. Transfer 9 dough balls to an 18 by 13-inch baking sheet lined with a silicone liner or parchment paper, spacing them about 3-inches apart (refrigerate dough that's not currently baking).
  8. Bake in preheated oven until nearly set but slightly under-baked, about 10 minutes.
  9. Let cool several minutes on baking sheet then transfer to a wire rack to cool. Repeat process with remaining dough. Store cookies in an airtight container. 

Notes

  • Measure flour by scooping into a measuring cup and leveling the top to ensure accuracy.
  • Walnuts are optional and not included in the nutritional information.
  • This recipe is adapted from sources including The New York Times.