You’ve probably heard the story. It’s an urban legend that has floated around the internet for decades.
Someone eats a delicious cookie at the Neiman Marcus café, asks for the recipe, and gets a bill for $250. Out of revenge, they share the recipe with everyone they know.
While the story itself isn’t true, it gave birth to one of the most famous chocolate chip cookie recipes out there. It’s not just a cookie; it’s a piece of culinary folklore.
The secret isn’t some wildly expensive ingredient. It’s a clever trick with oatmeal that creates a texture unlike any other cookie you’ve had. It’s soft, chewy, and loaded with chocolatey goodness.
Today, I’m sharing the version of that legendary recipe that I’ve perfected over the years. Let’s bake a piece of history together.
What You’ll Need
The ingredients are mostly standard, but the way we use them is what makes these cookies special. Don’t skip the oatmeal powder!
- 1/2 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 3 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/4 cups old-fashioned or rolled oats
- 8 ounces semi-sweet chocolate chips
- 4 ounces milk chocolate bar (like a Hershey’s bar), grated
- 1/2 cup chopped nuts (walnuts or pecans are great), optional
Tools Required for the Job
Having the right tools makes the process smooth and easy. Here’s what I recommend you grab before you start.
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- Separate Medium Bowl
- Blender or Food Processor (for the oats)
- Measuring Cups and Spoons
- Baking Sheets
- Parchment Paper or Silicone Baking Mat
- Wire Cooling Rack
- Cookie Scoop or Spoons
- Box Grater (for the chocolate bar)
How to Make Neiman Marcus Chocolate Chip Cookies
Follow these steps closely, and you’ll have perfect, legendary cookies cooling on your counter in no time.
Step 1: The Oatmeal Secret
Take your rolled oats and put them in a blender or food processor. Pulse them until they become a fine powder, similar to the consistency of flour. Set this aside. This is the magic ingredient.
Step 2: Prep Your Station
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze.
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, the ground oatmeal powder you just made, baking soda, baking powder, and salt. Mixing these now ensures everything is evenly distributed.
Step 4: Cream the Fats and Sugars
In a large bowl using a stand mixer or hand mixer, beat the softened butter with the brown sugar and granulated sugar. Cream them on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
Step 5: Add Egg and Vanilla
Add the egg and vanilla extract to the butter mixture. Beat again until they are just combined. Scrape down the sides of the bowl to make sure everything is incorporated.
Step 6: Combine Wet and Dry
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks disappear. Be careful not to overmix!
Step 7: Fold in the Good Stuff
Using a spatula, gently fold in the chocolate chips, the grated milk chocolate bar, and the chopped nuts if you’re using them.
Step 8: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underdone.
Step 9: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes. This allows them to set. Then, transfer them to a wire rack to cool completely.
Pro Tips From My Kitchen
I’ve made these cookies more times than I can count. Here are a few things I’ve learned that make a huge difference.
- Don’t Skip Grinding the Oats. I know it seems like an extra step, but it’s the most important one. Whole oats will give you an oatmeal cookie. Finely ground oats give you a chocolate chip cookie with an unbelievably soft, unique texture and rich flavor.
- Room Temperature Ingredients are a Must. Your butter and egg need to be at room temperature. Cold ingredients don’t mix together properly, which can result in dense, flat cookies. Take them out of the fridge about an hour before you start.
- Grate the Chocolate Bar. Using both chocolate chips and a grated chocolate bar creates two different chocolate experiences. The chips stay whole for chunky bites, while the grated chocolate melts into the dough, creating delicious chocolatey veins throughout the cookie.
- Chill the Dough. If you have the time, cover the dough and chill it in the refrigerator for at least 30 minutes (or up to 24 hours). This helps prevent the cookies from spreading too much and deepens the flavor.
Substitutions and Variations
Feel free to play around with this recipe to make it your own. Here are a few ideas to get you started.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Nuts | Pecans, Macadamia Nuts | Or omit completely. |
| Chocolate Chips | Dark, Milk, or White Chocolate | A mix is always good! |
| Vanilla Extract | Almond Extract | Use half the amount. |
For a different twist, you could add a teaspoon of espresso powder with the dry ingredients to deepen the chocolate flavor.
Make-Ahead Tips
Life gets busy, but that shouldn’t stop you from having fresh-baked cookies. You can prepare the cookie dough ahead of time.
Simply make the dough, roll it into a log wrapped in plastic wrap, and store it in the fridge for up to 3 days. When you’re ready, just slice and bake.
You can also freeze pre-scooped dough balls on a baking sheet, then transfer them to a freezer bag. They’ll keep for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the baking time.
Nutritional Info, Pairings, and Diet Swaps
Here’s a quick look at how you can adapt this recipe and what to expect. (Note: Nutritional information is an estimate and can vary based on ingredients used).
Estimated Nutrition (per cookie): Calories: ~180, Fat: 9g, Carbs: 23g, Protein: 3g.
Pairing Suggestions:
These cookies are a classic for a reason. They pair perfectly with a cold glass of milk, a hot cup of coffee, or a simple scoop of vanilla bean ice cream for a decadent dessert.
Dietary Adaptations:
| Diet | Ingredient Swap |
|---|---|
| Gluten-Free | Use a 1-to-1 gluten-free flour blend and certified gluten-free oats. |
| Dairy-Free | Use a high-quality plant-based butter stick and dairy-free chocolate chips. |
Leftovers and Storage
If you somehow have leftovers, here’s how to keep them fresh.
Store the baked cookies in an airtight container at room temperature. They will stay soft and delicious for up to 4 days. I like to add a slice of bread to the container; it helps keep the cookies moist.
You can also freeze the baked cookies. Let them cool completely, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Just let them thaw at room temperature before enjoying.
Frequently Asked Questions
Q1. Why did my cookies spread out and get too thin?
Ans: This usually happens for two reasons. Your butter might have been too soft (almost melted) instead of just at room temperature. Chilling the dough before baking is the best way to prevent this.
Q2. Can I make these without a mixer?
Ans: Absolutely. It will take more arm work, but you can cream the butter and sugar with a sturdy spatula or wooden spoon. Just make sure you mix it well until it’s light in color and fluffy.
Q3. I don’t have rolled oats, can I use quick oats?
Ans: Yes, you can. Rolled (old-fashioned) oats will give a slightly chewier texture, but quick oats will also work just fine when ground into a powder.
Q4. Is it really necessary to grate the chocolate bar?
Ans: I highly recommend it! The grated chocolate melts differently than chips, creating a marbled effect and infusing every bite with chocolate. It’s a small step that adds a lot of character to the cookie.
Wrapping Up
So there you have it. The secret to the legendary Neiman Marcus cookie isn’t a high price tag; it’s a little kitchen creativity.
Baking these cookies is more than just making a dessert. It’s about recreating a story in your own kitchen and sharing a truly special treat with people you care about.
I hope you give this recipe a try. When you do, come back and leave a comment below. I’d love to hear how they turned out for you!
