Baking

Recipe: Neiman Marcus Cookie Recipe

I haven’t herd of Neiman Marcus Cookies until I stumbled across a recipe online and boy am I happy I did! Let me start by saying this recipes is not a KC original recipe and I haven’t the slightest idea as to where it originated, but this recipe developer was a genius! 

This cookie is decadent with a crunch factor yet soft and chewy with loads of texture, and the semi sweet chocolate takes the whole experience to the next level of cookie perfection! 

This buttery sweet cookie extravaganza is the perfect Friday Treat. Heck add it to Saturday’s breakfast table, take it to go while running errands. No judgment here. Eat it all day every day. Don’t worry about running out of cookies because this recipe makes 4 dozen cookies! 

Whoot! Whoot! (Cue Marching Band) 

I don’t think I’ve been this excited since I discovered you could sip your coffee through a Tim Tam

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Neiman Marcus Cookie Recipe

PREP TIME: 15 minutes

COOK TIME: 10 minutes

TOTAL TIME: 25 minutes

SERVINGS: 4 dozen 

INGREDIENTS

2 cups unsalted butter

2 cups granulated sugar

4 large eggs, beaten

2 teaspoons vanilla extract

4 cups all-purpose flour (spooned and leveled)

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

5 cups old-fashioned rolled oats

24 ounces bittersweet chocolate chips (such as Ghirardelli 60% cacao)

8 ounces Hershey's chocolate bars, broken into chunks

3 cups very roughly chopped walnuts, pecans, or a combination

DIRECTIONS

  1. In a large bowl, beat together the butter and sugar with an electric mixer until lightened in color and texture, about 3 minutes. Add eggs and vanilla and beat until combined.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon. Add the oats and stir to combine. Then stir in the chocolate chips, Hershey's bars, and nuts.

  3. To bake, preheat the oven to 375°F. Using your hands or a couple of spoons, form the batter into loose, golf-ball-sized mounds. Place two inches apart on ungreased cookie sheets. Bake for six to nine minutes, until tops are just golden and cookies are still soft. On the off chance there are any cookies left once they're cool enough to handle, cool them completely on racks before storing in an airtight container for up to a couple of days.

TIP: To freeze dough balls, place in the freezer on parchment-lined baking sheets until solid, then bag by the dozen, save for up to a month. Add one to two minutes to the cooking time when baking from frozen.

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