Neiman Marcus Chocolate Chip Cookies

Published August 22, 2017. Updated February 8, 2019

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These Neiman Marcus Chocolate Chip Cookies have a secret ingredient — ground oats! I’ve been making these for 10+ years, they’re always a crowd favorite! They have such a delicious flavor, a great texture and they’re packed with chocolate.

Stack of Chocolate Chip Cookies. Famous Neiman Marcus recipe.

Famous Neiman Marcus Cookie Recipe

I got this chewy chocolate chip cookie recipe from my cousin when I was a teenager, and it’s 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? Not sure, but either way these Neiman Marcus chocolate chip cookies are so 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 and deliciously chewy chocolate chip cookies.

Chocolate chip cookie dough in mixing bowl.

Neiman Marcus Chocolate Chip Cookie Ingredients

  • Rolled oats
  • All-purpose flour
  • Baking soda and baking powder
  • Salt
  • Unsalted butter
  • Dark brown sugar
  • Granulated sugar
  • Eggs
  • Vanilla
  • Semi-sweet chocolate chips
  • Milk chocolate bar

How to Make Chocolate Chip Cookies

  • Preheat oven. Line baking sheets.
  • Grind outs in a food processor.
  • In a bowl whisk together ground outs, flour, baking soda, baking powder and salt.
  • In an electric mixer cream butter and sugars.
  • Mix in eggs one at a time then blend in vanilla.
  • Blend in flour mixture, then mix in chocolate chips and chocolate, and walnuts if using.
  • Scoop dough out nearly 1/4 cup at a time and shape into balls.
  • Transfer to baking sheets and bake until set.

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.

Chocolate Chip Cookies Neiman Marcus Recipe

How Do I Know When Cookies Are Finished Baking?

You’ll know that these homemade chocolate chip cookies are ready to come out of the oven when they’ve gone a light golden brown around the edges and on top. The centers of these cookies will be slightly moist when you take them out of the oven.

Can I Use Salted Butter Instead of Unsalted?

It’s best if you use unsalted butter, otherwise these cookies might be too salty. Remember that you’re also adding in 3/4 teaspoon of salt as well.

How to Store Cookies

These Neiman Marcus chocolate chip cookies can be kept in a sealed container on your countertop for several days. If they go a bit stale, just dunk them in a little milk.

To freeze these cookies, let them cool completely on your counter. Then freeze them in a freezer-safe bag and reheat them in the oven on a low heat when you’re ready to enjoy the leftovers.

Close up image of Chocolate Chip Cookies in bowl.

Tips for Making the Best Neiman Marcus Cookies

  • Under-bake the cookies. These homemade chocolate chip cookies won’t look completely done when you take them out of the oven, but remember that they’ll continue cooking on the hot cookie sheet.
  • The butter should be softened, but still slightly firm when making the cookie dough.
  • If you don’t have a chocolate bar, you can add in more chocolate chips instead.

More Chocolate Chip Cookie Recipes You’ll Love:

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Neiman Marcus Chocolate Chip Cookies
4.95 from 17 votes

Neiman Marcus Chocolate Chip Cookies

The famous Neiman Marcus Chocolate Chip Cookies, with the secret ingredient - ground Oats! I've been making these for years and they're always a crowd favorite! They have an irresistible flavor and a delicious chewy texture.
Servings: 30 cookies
Prep20 minutes
Cook40 minutes
Ready in: 1 hour



  • 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 ground oats 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. 
  • Walnuts not included in nutritional info.
  • Recipe source: adapted from NYT and others
Nutrition Facts
Neiman Marcus Chocolate Chip Cookies
Amount Per Serving
Calories 256 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Cholesterol 29mg10%
Sodium 110mg5%
Potassium 135mg4%
Carbohydrates 33g11%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Vitamin A 210IU4%
Calcium 26mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Juquell

    Hi Ms. Bell,

    I just want to know is it possible I can use the quick cook rolled out oats, I missed and pick this one up instead of the old fashion or can I use the Quaker old fashion oats! Want to try these today

    • Jaclyn

      Jaclyn Bell

      The Quaker old fashioned will work great if that’s what you have as well, that’s what I usually use. If you don’t have those quick oats should work in a pinch.

        • Juquell

          Ms. Bell
          My cookies didn’t look like yours, they were a more darker from the chocolate I didn’t have a paddle attachment but I’m sure they tasted like urs, we lovedddd them! Those oats really does make the difference 💕💕

  • Becky

    BEST Chocolate Chip cookie recipe I have ever made! Thanks so much. It will be my go to from here on out.

  • Felicia

    Unfortunately my cookies didn’t come out right. The batter wasn’t as stiff as it should be and I had to turn the over down to 350 as the cookies were burning at 375 and it wasn’t even 10 minutes. I did used cake flour I don’t know if that had any effect on my cookies. What are your thoughts? The cookies didn’t look as good as yours, but they tasted good of those that came out.

    • Jaclyn

      Jaclyn Bell

      It could be the cake flour, and the method used to measure the flour. It sounds to me like there just wasn’t enough flour.

  • Chanda

    I love these cookies!! Have you ever tried freezing the dough? They are a little time consuming and would love to be able to just pop some dough out of the freezer whenever I need some cookies!

    • Jaclyn

      Jaclyn Bell

      I don’t think with this dough specifically but I don’t see why it wouldn’t freeze well. You may want to add a little less flour (since they’ll be fully chilled through when baking so they’ll still spread) and let thaw in the fridge overnight before baking.

      • Beth Amaral

        I’ve frozen the cookie dough in logs many times. I’ve also given frozen logs with a bow to friends/family. They always send appreciation and rave about the results.

  • Susan

    Thanyou for this amazing recipe! Just like my mom made when i grew up! She always told me she got it from a friend who bought the original recipe. Yup. Its that good! The oat flour adds so much to it. Crispy on the outside and chewy soft on the inside. For best flavor use real vanilla extract! I added a little bit of milk to my dough cause it was a bit dry. This a comon way to add extra chewiness to cookies. A little really helps! Happy baking everyone!

  • Kristin J

    The ground oats totally make this cookie. I did tweak with a 1/4 C less white sugar, increased to 1Tbsp of vanilla and substituted 1/2 C almond flour of the totality of flour. With and without walnuts-YUMMY!

  • Allison

    Oh wow, these cookies are a game changer. I have been searching for a go to chocolate chip cookie recipe and I think I might have just found it. I love how the oats make the dough a little bit denser and the flavor it gives to the cookie. These are brilliant, thank you for the recipe!!