The Not Exactly Nieman-Marcus Cookie
Submitted by cp
A legendary chocolate chip cookie loaded with oat flour, grated chocolate bar, chocolate chips, and chopped nuts. Inspired by the famous Neiman Marcus recipe, this version makes 5 dozen crispy-edged gems.
YIELD
5 dozenPREP
15 minCOOK
10 minREADY
30 minYou’ve probably heard the story about the $250 cookie recipe. Whether the legend is true or not, this version of those famous chocolate-loaded cookies absolutely delivers.
Oatmeal gets blitzed into a fine powder in the blender, which gives the cookies a subtly nutty, almost sandy texture without any visible oat flakes.
Then comes the good stuff: a full bag of chocolate chips plus a grated Hershey bar melted into the dough, along with chopped walnuts or pecans for crunch.
The result is a thick, rich cookie with layers of chocolate flavor and crispy, golden edges.
Pro Tips
- Blitz the oatmeal until it’s genuinely powdery. Any chunky bits will change the texture of the final cookie
- Grating the chocolate bar is what makes these special. It melts into the dough and creates pockets of fudgy richness between the chocolate chips
- Space the dough balls a full 2 inches apart because these spread as they bake
- Pull them at exactly 10 minutes when they still look slightly underdone in the center. They firm up as they cool and you’ll get chewy middles with crisp edges
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Process oatmeal in blender or food processor until oatmeal turns into a fine powder.
Set aside.
Cream the butter with both sugars.
Add eggs, one at a time, then the vanilla.
Add flour, salt, baking powder, baking soda and the oatmeal.
Stir in the chocolate chips, grated Hershey Bar and nuts.
Roll into balls and place 2 inch apart on a cookie sheet.
Bake for 10 minutes.
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