Neiman Marcus Chocolate Chip Cookie Recipe


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!

Neiman Marcus Chocolate Chip Cookies

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!

Neiman Marcus Chocolate Chip Cookies

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!

Neiman Marcus Chocolate Chip Cookies

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.

Neiman Marcus Chocolate Chip Cookies

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

4.84 from 6 votes

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!

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 30 cookies


  • 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)


  1. 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. 

  2. In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well combined. 

  3. 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. 

  4. 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). 

  5. 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).

  6. 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. 

  7. *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.

  8. Recipe source: adapted from NYT and others


  • Chanda: I have these baking now though I may have already tried one. They are fantastic!! I think I have a new favorite recipe:) My dough is a little on the sticky side, but they came out perfect! August 27, 2017 at 2:02pm Reply

    • Jaclyn: I’m so glad they turned out well for you Chanda! Thanks for your comment! August 28, 2017 at 10:47am Reply

  • Mama V @ Snowflakes & Coffeecakes: Jaclyn, I’d forgotten about this recipe and thank you for sharing it and your fabulous photos! Isn’t it funny how we all have so many “favorite” chocolate chip cookie recipes? I guess you can never have too many! August 24, 2017 at 5:42am Reply

  • Anna @ Crunchy Creamy Sweet: I’ve never made Neiman Marcus cookies and now I cannot wait! They look absolutely perfect! August 23, 2017 at 3:09pm Reply

    • Jaclyn: Yes, I highly recommend you try them Anna :)! August 23, 2017 at 9:30pm Reply

  • Paige Flamm: These cookies look incredible!

    Paige August 23, 2017 at 12:18pm Reply

    • Jaclyn: Thanks Paige! August 26, 2017 at 8:13pm Reply

  • Pat: Yum! Yum! Yum! I gave this recipe a try, hoping to add it my holiday cookie tray, and I’m pleased to say it is a winner. I know the family will love it! Thanks for sharing! August 23, 2017 at 12:01pm Reply

    • Jaclyn: I’m so happy to hear you enjoyed them Pat! Thanks for you feedback! August 23, 2017 at 2:37pm Reply

  • Anna: Ok, so funny story. My mom gave me this recipe YEARS before the internet! It was actually on a mimeo-graphed copy. The recipe I had received said to take everything and grind it up, so I did- including the chocolate chips! The cookie was mediocre at best! I only tried it the one time, and I thought, “This recipe’s not worth $250!” which of course was a full week’s salary for me at the time (just being out of college). Funny, I never thought to leave the chips alone…I’ll try it as per your version and see how it goes- I’m a much better baker now than then anyway…. August 23, 2017 at 7:57am Reply

  • Lindy: I love using oats in cookies! Can’t wait to try. Do you know approximately what altitude you’re at? Just want to compare with my area. Thanks! August 23, 2017 at 7:50am Reply

    • Jaclyn: I’m at 4,500 ft. Sorry I should have mentioned that so I added that to the recipe above. August 23, 2017 at 9:47am Reply

  • Ben Myhre: That top picture makes these cookies look ridiculously fabulous! August 23, 2017 at 4:46am Reply

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