Vintage Neiman Marcus Chocolate Chip Oat Cookies

These Vintage Neiman Marcus Chocolate Chip Oat Cookies, are rich, hearty, and loaded with mini chocolate chips, pecans, and shaved bits of a Hershey bar. The story on this cookie goes way back, both in history and in our family. I’m lucky to have my Nan’s handwritten copy passed down to me.

While called the Neiman Marcus cookie, this 90’s version comes from a recipe that circulated via a chain letter, not the official recipe. The cookie became legendary thanks to an urban myth about a customer at Neiman Marcus Cafe who asked for their cookie recipe and was allegedly charged $250 on their credit card, not $2.50 and decided to share it with the public but all a hoax.

In 1997 Neiman Marcus published their own version which includes the blender oats and espresso powder. Over the years, countless versions have been published, so here is my modern take on it.

Ingredients

butter: American butter is made from cream and contains 80% butterfat as regulated by the USDA. Try to use a good quality butter in baked goods as it will make a difference. Another option is European butter, which is churned longer, has a higher fat content (82%-85%), with less water it yields more flavor, but can be more expensive.

flour: Use all-purpose unbleached flour that contains between 10-12% protein. My favorite is King Arthur or Sir Galahad Artisan Flour (its name when purchased in bulk) which contains 11.7% protein. Do NOT use Bread flour as it contains 11-14% protein, thus producing more gluten and yields dense baked goods.

Oats: Oats are a whole grain that is high in fiber and commonly used for cereal or baked goods. Quick oats are pre-cooked and come in smaller pieces, while whole oats remain in their natural form and take longer to cook.

brown sugar: Brown sugar is granulated sugar with molasses added, providing deep flavor and moisture to baked goods. Light brown sugar contains 3.5% molasses, while dark brown sugar has 6.5% giving a more robust flavor profile.

sugar: Sugar is derived from sugarcane and is a key ingredient in baking that provides sweetness, texture, and moisture to baked goods. The most common type being granulated white sugar. For a more natural option, use cane sugar which is less processed and has a slight golden color and hint of molasses. It does have a slightly courser texture, so be sure to incorporate a bit longer when mixing into recipes.

eggs: Eggs are important in baking because their protein provides structure, they are a natural leavener trapping air that expands during baking, and they add moisture to baked goods.

Baking soda: Baking soda (sodium bicarbonate) is a leavening agent that, when combined with an acid (such as lemon juice, buttermilk, or vinegar) creates carbon dioxide gas, and makes baked goods rise during baking. If your recipe doesn’t include an acid, use baking powder, or a combination of both baking powder and baking soda for balanced leavening.

salt: Use a fine-ground salt in baked goods. Pink salt is a great choice because it adds essential minerals and nutrients.

ClearJel: Add Instant ClearJel to baked goods for a light and tender texture. If ClearJel is hard to find, cornstarch is a good substitute. To swap: If the recipe calls for 1 T. cornstarch, use 1 1/2 T. ClearJel. If the recipe calls for 2 T. flour or tapioca, use 1 T. ClearJel.

vanilla extract: Vanilla provides hints of caramel and spice, enhancing the depth of flavor to baked goods. Always use a high-quality, all-natural brand that is made from real vanilla beans containing at least 35% alcohol. MAKE YOUR OWN! Purchase Grade B vanilla beans (also called extract-grade), which have less moisture and a more concentrated flavor. Place 8 oz. of bourbon (or vodka) in glass bottle or jar. Split 5-7 vanilla beans down the middle and add to bottle. Let it sit for 3-6 months in a cool, dark place. As you use it, continue to replace the bourbon and add more beans as it keeps for many years.

chocolate chips: Semi-sweet chocolate chips are typically the best choice to use in cookies because they balance the sugar in the recipe. However, you can also use milk or dark chocolate chips depending on the level of sweetness you prefer in a cookie. For texture, choose from regular size chocolate chips, mini-chocolate chips or chocolate chunks.

pecans: are a tree nut that grown on pecan trees in the United States and Mexico. They add texture and sweet nuttiness flavor to baked goods.

chocolate: Use a classic creamy milk chocolate bar, such as a Hershey bar, which provides the perfect balance when paired with the semi-sweet chocolate chips. A standard bar is about 1.5 oz., so you’ll need 2 bars to get close, or use 1 XL Hershey bar (4.4 oz.) for a closer match.

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Dietary Substitutions

For the past 12+ years, I owned an all-natural specialty bakery converting conventional recipes to gluten-free, vegan, keto, low-sugar, etc. These are proven tips I use to convert conventional recipes into delicious, specialty baked goods. Read more about it here.

TO MAKE GLUTEN-FREE:

• My number one tip is to let the batter rest as hydrating gluten-free flour will help eliminate grittiness. Even letting the batter sit 15 minutes will yield a light and tender baked good. You can let batter sit in the fridge overnight, and up to 3 days.
• I recommend using a high-quality brand such as King Arthur’s Gluten-Free Measure for Measure Flour.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• It is best to bake gluten-free baked goods low and slow, so that you don’t burn them. Reduce the oven temperature by at least 25° from the directions.
• Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer-safe container for up to 6 months. If frozen, allow to come to room temperature before opening the container.

TO MAKE VEGAN/DAIRY FREE:

• Swap out the butter with vegan butter. Both Violife Plant Butter OR Country Crock Olive Oil Sticks are good choices because they have a subtle flavor. Also choose an unsalted version as many vegan butters are too salty.
• To replace the egg, place 1 tsp. of baking soda into your baked good and pour 1 T. white vinegar on top of the baking soda.
• Use dairy-free chocolate chips Nestle plant based chips.
• Swap out the dairy and use unsweetened oat or almond milk. Be sure to use unsweetened because it can alter the sweetness of your baked good.

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Equipment

Recommended tools: (affiliate links)

• stand mixer
• mixing bowl
• measuring cups and spoons
• baking sheet
• Silpat baking mat OR parchment paper
• cookie scoop
• box grater

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Storage

Pre-baked cookies:

• You can make the batter and store until ready to bake.
• Short-term, scoop the batter into cookie pucks/balls and place in storage container until use.
• Long-term, place all of the mixed batter into a ziploc bag or storage container and let the batter come to room temperature before scooping into cookie pucks/balls.

Baked cookies:

• Store baked cookies in airtight container on counter 1-2 days.
• Seal in in freezer safe container for up to 6 months. Place cookies in layers lined with parchment paper. You can also individually heat seal cookies and place them in a larger container.
• To thaw frozen cookies, allow them to come to room temperature before opening the container.