Neiman Marcus Chocolate Chip Cookies Recipe

Name: Neiman Marcus Chocolate Chip Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Yield: 50 cookies
Ingredients: 1 cup salted butter; 1 cup dark brown sugar; 1 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; 2 ½ cups old fashioned oatmeal; 4 ounces milk chocolate bar; 2 cups all-purpose flour; ½ teaspoon kosher salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 12 ounces semi-sweet chocolate chips; 1 ½ cups Chopped Pecans

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Servings
50 cookies
Calories
131 kcal
Course
Baked Goods
Cuisine
American

Neiman Marcus Chocolate Chip Cookies Recipe

Nicole Henderson

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These Neiman Marcus Cookies aren’t your ordinary chocolate chip recipe! Buttery, loaded with pecans and two types of chocolate, and baked with ground oats for a unique texture, they’re famous for good reason.

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Ingredients

Servings

1 cup salted butter, softened to room temperature
1 cup dark brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
2 ½ cups old fashioned oatmeal
4 ounces milk chocolate bar, 1/2 Hershey bar
2 cups all-purpose flour
½ teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
12 ounces semi-sweet chocolate chips
1 ½ cups Chopped Pecans

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Instructions

Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper and set it aside.
In a large mixing bowl, beat butter and both sugars together until well blended, about 2-3 minutes. Add in eggs and vanilla and mix until well combined.
In a blender or food processor, pulse the oatmeal with the chocolate bar several times to make smaller crumbs. You do not want "FINE" crumbs here, just several pulses, making sure both the oatmeal and the chocolate are broken down slightly.
Add the oatmeal with chocolate, flour, salt, baking soda, and baking powder to the butter mixture. Mix by hand just until combined. Fold in the semi-sweet chocolate chips and chopped pecans.
Drop cookies using a heaping 1 Tablespoon cookie scoop onto the prepared cookie sheet, about 2 inches apart. Bake for 10-12 minutes until lightly browned.
Remove from oven and cool on a wire rack.

Notes

Pulsing the oatmeal is a key to making these cookies have a delicious chewy texture without overwhelming them with oatmeal flavor.
Store cookies in airtight container at room temperature for up to one week.
Freeze cookies in freezer safe, airtight container for up to 3 months. Thaw overnight on counter.
See blog post for more recipe tips and tricks.

Nutrition Information

Show Details

Serving 1cookie Calories 131kcal (7%) Carbohydrates 12g (4%) Protein 1g (2%) Fat 9g (14%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.2g Cholesterol 17mg (6%) Sodium 86mg (4%) Potassium 61mg (2%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 128IU (3%) Vitamin C 0.04mg (0%) Calcium 14mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 50cookies

Amount Per Serving

Calories 131 kcal

% Daily Value*

Serving	1cookie
Calories	131kcal	7%
Carbohydrates	12g	4%
Protein	1g	2%
Fat	9g	14%
Saturated Fat	4g	20%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.2g	10%
Cholesterol	17mg	6%
Sodium	86mg	4%
Potassium	61mg	1%
Fiber	1g	4%
Sugar	7g	14%
Vitamin A	128IU	3%
Vitamin C	0.04mg	0%
Calcium	14mg	1%
Iron	1mg	6%