I have no idea if the story behind the $250 Neiman Marcus Cookies is true or not, but here’s what is true – these are pretty damn delicious. Along with that they’re textured the way I prefer my cookies with a crispy edge and chewy center. As for the flavor, it’s all there too – chocolatey, nutty and made sweet and salty (my tweak) with some roasted salted almonds.
If you are a long time reader than you know this is my favorite chocolate chip cookie. These Neiman Marcus Cookies are a second place favorite.
What sets this chocolate chip cookie apart from other recipe is the processed oatmeal. It gives the cookie a nutty earthy flavor and helps to bring down the sweetness. Along with adding flavor the oatmeal also gives the cookie a nice crisp finish.
Now I only have one more famous chocolate chip cookie recipe to try. Any guesses?
Neiman Marcus Chocolate Chip Cookies
Yield: Makes approximately 70-78 two inch cookies
- 5 cups oatmeal
- 4 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 cups butter
- 2 cups sugar
- 2 cups packed brown sugar
- 24 ounces chocolate chips
- 4 large eggs
- 2 teaspoons vanilla
- 1 teaspoon salt
- 3 (8 ounce) Hershey bars, finely chopped
- 3 cups chopped roasted salted almonds
Heat oven to 375 degrees F. Line bake sheet with parchment paper.
- Place oatmeal in a food process and process until coarsely cut. Add in flour and pulse until blended. Add baking soda and baking powder and pulse until well blended. Set aside.
- Cream butter, granulated sugar and brown sugar in stand mixer bowl fitted with a paddle attachment. Add in eggs one at time beating until just combined after each addition. Add in vanilla and salt and beat until combined.
- Turn mixer speed down to low and add in dry flour and oatmeal mixture. Mix until combined. Add in Hershey chocolates pieces and nuts and mix until combined.
- Using a cookies scoop drop inch balls onto parchment lined bake sheets. Alternately roll dough into 1 inch balls and place on parchment lined bake sheet. Bake for 10 minutes at 375° or until golden. Remove cookies from bake sheet let cool on a wire rack.
A few notes:
- Bake your cookies to 8 minutes rather than 10 for a chewy cookie all around.
- If you prefer you can leave the oatmeal as is without processing it in a blender or food processor. Keep in mind if you do, that will change the flavor and texture of the cookie.
- Successful variations I've tried (replace the nut portion for the following): chocolate covered pretzels, Pretzel M&Ms, potato chips (if you haven't tried this in cookies you might be surprised at how good it is)-all sweet and salty combinations. For a fruity flavoring try dried cranberries, raisins or chopped up dried apricots.