Neiman Marcus Chocolate Chip Oat Cookies

Last updated on April 10th, 2025

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 of an oatmeal cookie recipe which includes the blender oats and espresso powder. Over the years, countless versions have been published, so here is my modern take on it.

WET INGREDIENTS

• butter: American butter is made from churned cream that contains 80% butterfat. European butter is churned longer and has a higher fat content (82%-85%), which is why it yields more flavor.
• 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 provides sweetness to baked goods. The most common type being granulated white sugar. Cane sugar is a natural option that is less processed with a slightly courser texture.
• 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
• 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.

DRY INGREDIENTS

• flour: Use all-purpose unbleached flour with 10-12% protein, such as King Arthur or Sir Galahad Artisan Flour (its bulk-purchased name) which has 11.7% protein. Avoid bread flour, as its higher protein content (11-14%), develops more gluten, which results in 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.
• 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 pink salt which adds essential minerals and nutrients to baked goods.
• 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.

MIX-INS

• chocolate chips: Semi-sweet chocolate chips are typically the best choice because they balance the sugar. Milk or dark chocolate chips or any size like regular chocolate chips, mini-chocolate chips or chocolate chunks, will work in this recipe.
• 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 creamy milk chocolate bar for 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 have owned an all-natural specialty bakery converting conventional recipes to gluten free, vegan, wholesome, etc. Read more about it here.

TO MAKE GLUTEN-FREE

Here are some tips for gluten free baking

• Use a premium gluten-free flour blend. You can easily convert this recipe and your other favorite recipes using my premium gluten-free flour for proven, delicious results every time.
• Be sure to let the batter rest to 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.
• Add 1-2 tablespoons additional buttermilk to help hydrate the flour.
• Reduce the oven temperature by at least 25° to bake low and slow, since gluten-free flour is delicate and tend to burn before the center is cooked through.
• Gluten-free baked goods have a shorter shelf-life than conventional baked goods and dry out faster. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in a freezer-safe container for up to 6 months. After pulling the container from the freezer, bring to room temperature before opening the lid.

TO MAKE VEGAN/DAIRY FREE

• Swap out the butter with unsalted vegan butter sticks.
• 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.
• Replace the dairy with unsweetened oat or almond milk.
• Use dairy-free chocolate chips .

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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.

Related Recipes

• Cranberry Oatmeal White Chip Cookies
• Classic Chocolate Chip Cookies
• Cowboy Cookies with Peanut Butter
• Chocolate Peanut Butter Bars
• Old-Fashioned Oatmeal Raisin Cookies

Leave a comment below and let me know how it turned out for you!

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