Double chocolate chip oatmeal and nut cookies AKA the Neiman Marcus Cookies as they’re popularly known are some of the most delicious cookies to have ever been invented and I don’t believe anyone will dispute that!
This delightful recipe comes straight out of the 80s from a dissatisfied customer who had eaten lunch at Neiman Marcus. The story goes, a lady and her daughter were having lunch at the restaurant, had eaten the cookies for dessert, and enjoyed them so much, she asked to purchase the recipe from the waiter who told her it would cost two-fifty to which she agreed.
It wasn’t until she had gotten her bill that she realized that it wasn’t 2.50 but actually 250.00. In an effort to exact her revenge, she went on to publish the recipe in the local newspaper, making it available to the masses. Not sure if this story’s true but it’s quite interesting!
Simple and Scrumptious
This recipe is pretty simple to understand and easy to execute! Simply combine the wet ingredients according to my instructions, add the dry ingredients, mix to combine, then add in the oats chocolate, and nuts last. Stir to incorporate, portion and bake!
These delicious chocolate and nut-filled cookies are so yummy, you’ll be hard-pressed to find someone who doesn’t like them! Serve these up to your friends, family, neighbors, or coworkers and trust me, you’ll make a name for yourself!
How Should You Serve Neiman Marcus Cookies?
These cookies are good-to-go solo! They are great when eating as is but I get that you might need something to wash it down so I would go with a glass of cool milk or warm if you prefer. Dunk your cookie in the milk and savory bite after tasty bite!
Okay, so this has got to be the highlight and my biggest selling point for this recipe! So here goes, this recipe can yield up to 60 cookies!; yup, you can make 4 dozen cookies from this one batch!
Do you have any idea how many time you could eat . . . I mean served, do you know how many guests you could serve with that many cookies? A lot! That’s how many! And even more, if you make them into mini cookies instead. If your making this for yourself, baked half the dough and store the rest for later.
Electric Mixer– Use an electric hand mixer or stand mixer cream the butter and sugar.
Wooden Spoon– Use a regular wooden spoon or rubber spatula.
Whisk– I used a regular wire whisk but a metal sieve will work as well.
Baking Sheets– You’ll need 2-3 cookie sheets or baking sheets large enough to accommodate at least 12 cookies at a time.
Main Ingredients Of This Dish
Land O Lakes– I like to use this unsalted butter to bake cookies as it has a very rich flavor and always yields delicious results.
Eggs– For this recipe, I used 4 large room temperature eggs to make these cookies.
Mashed Banana – Ran out of eggs? No biggie use bananas instead, use 1/4 cup of mashed banana to replace each egg in the recipe.
Pastry Flour– Use this flour to replace all-purpose flour in an equal amount as the recipe calls for.
All The Ingredients
- Butter– Creamed with the sugars both until light in color and texture.
- White Sugar– Combined with the brown sugar and mixed with the butter.
- Brown Sugar– Mixed with butter and white sugar.
- Vanilla– Added to the butter mixture for flavor
- Eggs– Mix into the creamed mixture one at a time.
- Flour– Combine with the baking powder, baking soda, and salt.
- Baking Powder– Whisked into the dry ingredients.
- Baking Soda– Acts as a leavening agent in the cookies.
- Salt– Brings out all the flavors of the other ingredients.
- Oats– Stirred into the cookie dough.
- Chocolate Chips and Bar– Added to the dough and along with the nuts.
- Nuts– Chopped and stirred into the cookie dough.
How Did I Make These Tasty Cookies?
- Preheat the oven to 375 degrees.
- Using an electric mixer, cream the butter and sugar for 3 minutes until light and fluffy, add the eggs one a time, and beat just until combined.
- Whisk the dry ingredients together, then add it to the wet ingredients and stir with a wooden spoon to combine.
- Next, stir in the oats followed by the chocolate chips, nuts, and chocolate pieces until blended.
- Using a spoon, scoop out golf-sized mounds of cookie dough and place them on a cookie sheet with 2 inches of space between them. Bake them for 8-10 minutes until golden brown on top but soft. Serve warm.
Spacing The cookies
Once the cookie dough has been made, It’s time to portion! For this step, I used a spoon but feel free to use a cookie scoop. Portion the dough into mounds the size of golf balls and place them on a cookie sheet 2 inches apart. Doing this ensures that when the cookies begin to spread during baking, they don’t touch each other or become fused.
Adding The Eggs
Once you have creamed the butter and sugar, add the eggs one at a time ensuring to properly combine each before adding the next, this prevents the batter from curdling. Another way to do this is to break all the eggs in one bowl, lightly beat to loosen the yolks, and mix this in a little at a time into the creamed mixture.
How Should You Store Them?
These cookies can keep for up to 3 days at room temperature before they begin to dry out. Store them in an airtight container for up to a week in the fridge or for up to 3 months in the freezer.
These cookies are so good it’s mindblowing! This recipe makes a ton of cookies which makes it perfect for large gatherings such as a birthday party or house party. One thing’s for sure, they’ll be a crowd favorite whenever and wherever you serve them.
- 2 cups butter (unsalted)
- 2 cup brown sugar
- 2 cup granulated sugar
- 4 eggs
- 2 tsp vanilla
- 4 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1 tsp salt
- 3 cups chocolate chip (bittersweet)
- 5 cups oats (old fashioned)
- 1 cup Hershey’s chocolate bars (cut into pieces)
- 3 cups walnuts and pecans (chopped)
- Preheat the oven to 375°F or 190°C.
- Using a stand mixer, beat the butter and sugars for 3 minutes until light in both color and texture, add the eggs one at a time, then the vanilla, and bat until blended.
- Whisk the all the dry ingredients then stir it into the egg mixture with a wooden spoon. Mix in the oats, then the chocolate chips, nuts, and chocolate chunks.
- Use a scoop or spoon to form balls from the dough that are roughly the size of a golf ball, place them on a cookie sheet, 2 inches apart and bake them for 8-10 minutes until golden brown on top.