Neiman Marcus Cookies
These Copycat Neiman Marcus Cookies have crisp edges, soft centers, and a rich, buttery dough packed with chocolate chips and signature texture.
Servings: 30 cookies
Ingredients
- 1 cup softened unsalted butter
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 (4-ounce) milk chocolate bar, chopped
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
- Use a hand mixer or stand mixer to cream 1 cup softened unsalted butter, 1 cup packed brown sugar, and ¾ cup granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
- Add 2 large eggs and 2 teaspoons vanilla extract and beat until combined.
- In a blender or food processor, pulse 2 ½ cups old-fashioned rolled oats until they are partially blended.
- Add the oats, 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ¾ teaspoon salt in a large bowl and stir to combine.
- Add the dry ingredients to the wet ingredients and stir to combine.
- Stir in 2 cups semi-sweet chocolate chips, 1 (4-ounce) milk chocolate bar, chopped, and 1 cup chopped walnuts.
- Use a medium cookie scoop to scoop 1 ½ tablespoon-sized dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under-baked, but the cookies will continue to cook as they cool on the baking sheet.
Notes
Storage & Freezing Instructions
- Storage: Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing Baked Cookies: Let cookies cool completely, then layer them with parchment paper in an airtight container. Freeze for up to 3 months.
- Freezing Cookie Dough: Scoop dough into individual portions on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to a freezer-safe container and freeze for up to 3 months.
- To Bake from Frozen: Bake dough straight from the freezer, just add a few extra minutes to the baking time.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 118mg | Potassium: 136mg | Fiber: 2g | Sugar: 17g | Vitamin A: 214IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
