30-Minute Neiman Marcus Chocolate Chip Cookies
The legendary Neiman Marcus cookie recipe delivers luxurious chocolate chip cookies with ground oatmeal, whole wheat flour, and grated chocolate for depth and texture. Buttery, chewy centers with crispy edges and nutty undertones make these ideal for special occasions, gift-giving, or whenever you want bakery-quality results at home. This version combines oat flour with dual chocolate forms and walnuts to create complexity beyond standard chocolate chip cookies.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cup old fashioned oatmeal
- ¾ cup all purpose flour
- 1 cup whole wheat flour
- ¼ cup wheat bran
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 oz semi-sweet chocolate chipsdark chocolate chips1:1chocolate
deeper flavor
- 8 oz chocolate, grated
- 1 ½ cup walnuts, chopped(optional)
Instructions
- 1
Preheat oven to 375F.
- 2
Line baking sheet with parchment paper or silicone mat.
- 3
Cream butter and sugars with stand mixer until combined.
- 4
Whisk in eggs and vanilla.
- 5
Blend oatmeal in blender until fine powder.
- 6
Whisk oatmeal powder with all purpose flour, whole wheat flour, wheat bran, salt, baking powder and baking soda in separate bowl.
- 7
Mix dry ingredients into wet in batches until fully incorporated.
- 8
By hand, fold in chocolate chips, grated chocolate and walnuts.
- 9
Roll dough into 1-inch balls and place 2 inches apart on prepared sheet.
- 10
Bake for 10 minutes.
- 11
Let cookies rest on sheet for 1 minute, then transfer to cooling rack.
Tips
Grind oatmeal in batches if blender is small to ensure fine, consistent powder that incorporates smoothly into dough.
Use room temperature butter for proper creaming; cold butter won't incorporate evenly and affects texture.
Don't skip the 1-minute rest on baking sheet after baking; this sets the structure before transfer to prevent breaking.
Good to Know
Airtight container at room temperature up to 5 days. Dough freezes up to 3 months; bake from frozen adding 2-3 minutes.
Prepare dough up to 24 hours ahead; refrigerate. Roll and bake within 2 days for best flavor.
At room temperature or slightly warm. Pairs with cold milk, coffee, or hot chocolate.
Common Mistakes
Use room temperature butter to avoid lumpy dough that won't cream properly.
Don't over-blend oatmeal or it becomes paste; stop when fine powder forms.
Don't overbake past 10 minutes or cookies will harden rather than remain chewy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without the walnuts?
Yes, walnuts are optional. Omit entirely or increase chocolate amounts by 2 oz for richer flavor without changing texture significantly.
What if I don't have a blender to grind oatmeal?
Use a food processor, or substitute with 2.5 cups instant oatmeal which is already finely ground. Mix directly into dry ingredients.
How long can I keep these cookies before they go stale?
Properly stored in an airtight container, these cookies stay fresh 5 days. For longer storage, freeze baked cookies up to 3 months.