Copycat Neiman Marcus Chocolate Chip Cookies
These Neiman Marcus Chocolate Chip Cookies come with a famous backstory, but the real star is the cookie itself. Thick, chewy, and packed with oats, two kinds of chocolate, and crunchy walnuts, they’re truly worth the hype.
Why These are Legend Status Cookies
- A little legend baked right in. One bite and you’ll see why these cookies are so loved. Hoax or not, they really hit the spot.
- A bigger, heartier take on a classic. These are like a thicker, bakery style version of my classic chocolate chip cookies, with oats and extra mix-ins.
- Thick, chewy every time. Golden edges, soft centers, and lots of texture from oats and walnuts in each bite.
Ingredients for Neiman Marcus Chocolate Chip Cookies
- Oats: Pulse the oats slightly. We want to break them down a bit, not blend them into a flour.
- Chocolate Bar: Finely chop your chocolate bar; it’s easier than grating it, like you do in the original recipe, and you get bigger pools of melty chocolate.
- Walnuts: Substitute the walnuts for pecans or leave the nuts out entirely.
How to Make Neiman Marcus Chocolate Chip Cookies
This chocolate chip cookie recipe is simple enough to make any day of the week. There is no chilling time. You just mix, bake, and enjoy cookies that turn out soft, chewy, and delicious every time. If you love easy cookie recipes, try my soft sugar cookies or chewy oatmeal chocolate chip cookies.
- Mix Wet Ingredients: Preheat the oven to 375ºF. Line a cookie sheet with parchment paper and set aside. Use a hand mixer or stand mixer to cream butter, brown sugar, and granulated sugar together. Beat until light and fluffy, about 3-4 minutes. Add eggs and vanilla extract and beat until combined.
- Pulse Oats: In a blender or food processor, pulse oats until they are partially blended.
- Mix Dry Ingredients: Add the ground oatmeal, all-purpose flour, baking soda, baking powder, and salt in a large bowl, then stir to combine.
- Combine: Add the dry ingredients to the wet ingredients, then stir to combine.
- Add Mix-Ins: Stir in chocolate chips, chopped hershey bar, and chopped walnuts.
- Bake: Use a medium cookie scoop to scoop 1 ½ tablespoon sized dough balls onto the prepared baking sheets. Leave 2 inches between each cookie, then bake for 10-12 minutes, until the edges turn a light golden brown. The centers will look under baked. But the Neiman Marcus chocolate chip cookies will continue to cook as they cool on the baking sheet.
Optional Espresso Powder
Add 1 teaspoon instant espresso powder as they do in the official Neiman Marcus cookie recipe on their website! It will enhance the chocolate flavor and add depth to the cookie.
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
Calories 258kcal
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
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Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
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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.
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Add 2 large eggs and 2 teaspoons vanilla extract and beat until combined.
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In a blender or food processor, pulse 2 ½ cups old-fashioned rolled oats until they are partially blended.
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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.
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Add the dry ingredients to the wet ingredients and stir to combine.
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Stir in 2 cups semi-sweet chocolate chips, 1 (4-ounce) milk chocolate bar, chopped, and 1 cup chopped walnuts.
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Use a medium cookie scoop to scoop 1 ½ tablespoon-sized dough balls onto the prepared baking sheets, leaving 2 inches between each cookie.
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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
More of My Favorite Chocolate Chip Cookie
If you love chocolate chip cookies as much as I do, you’ll want to check out all of these delicious recipes!
