Famous Neiman Marcus Cookies (Printer-Friendly Version)
# What You'll Need:
01 -
1 cup salted butter, softened to room temperature
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1 cup dark brown sugar, packed
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1 cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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2 ½ cups old fashioned oatmeal
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4 ounces milk chocolate bar (1/2 Hershey bar)
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2 cups all-purpose flour
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½ teaspoon kosher salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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12 ounces semi-sweet chocolate chips
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1 ½ cups chopped pecans
# Let's Cook!:
01 -
Preheat oven to 375°F. Line a cookie sheet with parchment paper and set it aside.
02 -
In a large mixing bowl, beat butter and both sugars together until well blended, about 2-3 minutes. Add in eggs and vanilla and mix until well combined.
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In a blender or food processor, pulse the oatmeal with the milk chocolate bar several times to make smaller crumbs. You do not want fine crumbs here, just several pulses to break down both the oatmeal and chocolate slightly.
04 -
Add the processed oatmeal with chocolate, flour, salt, baking soda, and baking powder to the butter mixture. Mix by hand just until combined. Fold in the semi-sweet chocolate chips and chopped pecans.
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Drop cookies using a heaping 1 tablespoon cookie scoop onto the prepared cookie sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until lightly browned.
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Remove from oven and allow cookies to cool on a wire rack before serving.
# Recipe Notes:
01 -
Pulsing the oatmeal with chocolate is key to giving these cookies their unique chewy texture without an overwhelming oatmeal flavor.
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These cookies can be stored in an airtight container at room temperature for up to one week.
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For longer storage, freeze cookies in a freezer-safe, airtight container for up to 3 months. Thaw overnight on the counter.