Description

Neiman Marcus Cookies are a classic, chewy chocolate chip cookie loaded with steel-cut oats, melty chocolate chips, and a touch of chopped nuts for crunch. These delectable treats combine the richness of butter and sugars with the texture of oats and a hint of vanilla, baked to golden perfection. Perfect for satisfying cookie cravings with a homemade touch.

Ingredients

Scale

Dry Ingredients

2 cups All-Purpose Flour (Essential for chewy texture)
1 cup Steel-Cut or Whole Oats (Can substitute with quick-cooking oats)
1 teaspoon Baking Soda (Leavening agent)
1 teaspoon Baking Powder (Leavening agent)
1 teaspoon Salt (Enhances flavor)

Wet Ingredients

1 cup Unsalted Butter, softened (Contributes richness)
1 cup Granulated Sugar (Main sweetener)
1 cup Brown Sugar, packed (Adds moisture and caramel flavor)
2 Large Eggs, room temperature (Binds ingredients)
1 teaspoon Vanilla Extract (High-quality preferred)

Add-ins

2 cups Chocolate Chips (Mix and match options)
1 Hershey’s Bar, grated (Enhances chocolate flavor)
1 cup Chopped Nuts (e.g., walnuts, pecans) (Adds crunchy texture)

Instructions

Cream the Butter and Sugars: In a large bowl, cream the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy, about 2-3 minutes. This step helps incorporate air to ensure soft, tender cookies.
Add Eggs and Vanilla: Gradually beat in the large eggs and vanilla extract, mixing until fully combined and smooth. This binds the ingredients and adds flavor.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, steel-cut oats, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
Combine Wet and Dry: Gently add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing, which can make cookies tough.
Fold in Chocolate and Nuts: Fold in the chocolate chips, grated Hershey’s bar, and chopped nuts if using, making sure they are evenly distributed throughout the dough.
Chill the Dough: For best results, refrigerate the dough for at least 20 minutes to help firm it up and enhance flavors.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking and facilitate even baking.
Scoop and Bake: Scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for 10-12 minutes until the edges are golden and centers look set but soft.
Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely, preserving their chewy texture.

Notes

Using steel-cut oats provides a distinctive chewy texture, but quick-cooking oats can be used as a substitute for a softer cookie.
Refrigerating the dough is recommended to enhance the flavor and prevent spreading during baking.
Feel free to mix different types of chocolate chips or add other nuts such as pecans or almonds according to taste preferences.
Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Neiman Marcus Cookies, chewy oatmeal cookies, chocolate chip cookies, homemade cookies, easy dessert