Description
A rich and famous Neiman Marcus Cookie Recipe with crisp edges, chewy centers, and layers of chocolate flavor. Perfect for Christmas baking, sharing, or freezing.
Ingredients
1 lb (454g) unsalted butter
2 cups (400g) granulated sugar
2 cups packed (425g) light brown sugar
4 large eggs, beaten
2 tsp vanilla extract
4 cups (480g) all-purpose flour
2 tsp baking powder
2 tsp baking soda
1 tsp fine sea salt
5 cups (400g) old-fashioned rolled oats
24 oz (680g) bittersweet chocolate chips (e.g. Ghirardelli 60% cacao)
8 oz (227g) Hershey’s chocolate bars, broken into chunks
3 cups (360g) chopped walnuts, pecans, or both (optional)
Instructions
1. Preheat oven to 375°F with two racks near the center.
2. Cream butter and both sugars until light and fluffy (about 3 minutes).
3. Beat in eggs and vanilla until smooth.
4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.
5. Combine dry ingredients with the wet mixture using a wooden spoon.
6. Stir in oats, chocolate chips, Hershey’s chunks, and nuts.
7. Form dough into golf-ball-sized mounds and place 2 inches apart on baking sheets.
8. Bake for 8–9 minutes, until golden but soft inside.
9. Transfer to a wire rack to cool.
Notes
Weigh dry ingredients for accuracy.
Use rolled oats for texture; do not grind them.
For a sweeter cookie, use semi-sweet chips.
Walnuts offer the softest flavor; pecans work well too.
Omit nuts for allergies.
Recipe halves easily with no adjustments.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 265
- Sugar: 25
- Sodium: 85
- Fat: 15.9
- Saturated Fat: 9.5
- Unsaturated Fat: 5.2
- Trans Fat: 0.2
- Carbohydrates: 26.9
- Fiber: 2.5
- Protein: 4.1
- Cholesterol: 38