The famous Neiman Marcus Chocolate Chip Cookies, with a secret ingredient – ground Oats! I’ve been making these for 10+ years, they’re definitely a family favorite!
I got this recipe from my cousin when I was a teenager and they’ve been a favorite ever since! She made a batch of these and I had to have the recipe, I was totally smitten.
The story goes, that supposedly a woman was dining at the Neiman Marcus Cafe in Dallas, Texas and loved their chocolate chip cookies so much she asked for the recipe. She was told by the waitress that for two fifty she could have it. She agreed and later the credit card bill arrived and that was $250.
Is it true? IDK but I know these cookies are unbelievably good!
And I had no idea they had oatmeal in them because it’s ground up like a flour. I love the flavor the oatmeal adds without being overbearing.
Plus it helps thicken up the cookies so you don’t end up with those squatty flat cookies. These are thick, chewy and oh so irresistable!
And you’ll get plenty of chocolate in every bite! They are loaded with both chocolate chips and chopped chocolate.
You can use all semi-sweet chocolate if you prefer. Sometimes I like to use a blend of semi-sweet, bittersweet and milk chocolate. I like variation.
Just be sure to under-bake these slightly so you don’t end up with a dry cookie. The centers should be moist and chewy and you should have those buttery, crisp edges.
This is one unforgettable cookie you don’t want to miss out on, trust me!
Neiman Marcus Chocolate Chip Cookies
The famous Neiman Marcus Chocolate Chip Cookies, with the secret ingredient - ground Oats! I've been making these for 10+ years, they're definitely a family favorite!
- 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 eggs
- 2 tsp vanilla extract
- 1 (12 oz.) pkg. semi-sweet chocolate chips
- 1 (4 oz.) milk chocolate bar, chopped
- 1 1/2 cups (170g) chopped walnuts (optional, I don't add these)
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. Add to a large mixing bowl along with flour baking soda, baking powder and salt. Whisk 20 seconds. Set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well combined.
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.
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). 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).
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).
Bake in preheated oven until nearly set but slightly under-baked, about 10 minutes. 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.
*Scoop into measuring cup and level top to measure flour (don't fluff or sift flour first either, but be careful not to pack flour into measuring cup). If you live at a fairly high altitude like I do (4,500ft), or if you generally have issues with spreading cookies you can increase this amount by 1/4 cup (35g). Original recipe calls for 2 cups but that can all vary just depending on how the original recipe creator measured the flour - so I think 1 3/4 cups is fitting for the measurement method I use.
Recipe source: adapted from NYT and others