These chewy Neiman Marcus Cookies are packed with oats, chocolate chips, grated Hershey’s, and nuts for an ultra-loaded, legendary treat.
I was probably fifteen when I first heard about Neiman Marcus Cookies. Back when people still forwarded chain emails, and your inbox would light up with subject lines like “FW: FW: FW: $250 Cookie Recipe.” My aunt sent it to my mom, swore it was the best cookie she’d ever had, and the backstory? Wild. Supposedly, a woman asked for the cookie recipe at Neiman Marcus, they charged her $250 without warning, and in a fit of revenge she leaked the recipe to the world.
Total nonsense, by the way. Neiman Marcus actually gives away their official cookie recipe now. But that version? It’s not this one. This recipe is the one that’s stuck around—not because of the drama, but because it’s just ridiculously good.
I remember the first time we made them. My mom had printed the email (yes, printed!) and we laid it out on the kitchen counter like it was a top-secret family document. We didn’t even care if the story was fake. We just wanted cookies. Thick, chewy, overloaded cookies with oats and chocolate and chopped nuts. And they delivered.
To this day, whenever I make Neiman Marcus Cookies, I think of that moment—two people in a small, messy kitchen, half-laughing, half-wondering if we were about to make $250 worth of cookies or just fall for internet folklore. Honestly? Either way, totally worth it.
Why You’ll Love This Neiman Marcus Cookies Recipe?
You know how some cookies taste amazing fresh out of the oven but get kind of… meh after they cool? Not these. These Neiman Marcus Cookies are dense, chewy, and somehow even better the next day. It’s like they settle into themselves, like a good stew or a vintage denim jacket.
They’ve got that golden ratio of crunch-to-chew. The ground oats give them this almost toffee-like texture, and the combo of chocolate chips plus grated Hershey’s bar is genius. It’s not something I would’ve thought of on my own, honestly. But the grated chocolate kind of melts and disappears into the dough in this magical way—like it’s whispering flavor rather than yelling it.
And don’t even get me started on the nuts. I know people have strong feelings about nuts in cookies. Some say they ruin the chew, others swear by the crunch. Personally? I’m in the “add them and thank me later” camp. But if you’re not, I get it. You do you.
Ingredient Notes:
I’m not here to boss you around in the kitchen. But if you’re gonna make Neiman Marcus Cookies, it helps to know what’s going on with each ingredient. There’s a reason they work so well together—even if it feels a little chaotic at first glance.
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Oats (steel-cut or whole) – Not instant. You’ll grind them up so they’re almost flour-like. Adds body without making it feel like an oatmeal cookie.
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All-purpose flour – No drama here. Just the base.
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Baking soda + baking powder – Yes, both. I questioned it too. But the mix helps with that golden rise and slight puff.
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Salt – Don’t skip this. It makes all the sweet stuff sing.
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Butter – Two whole cups. I know. But don’t pull back. You need every bit.
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Sugar (white + brown) – The combo gives crisp edges and that caramel chew in the middle.
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Eggs + vanilla – Basic, but essential. Don’t sub in fake vanilla. This is not the time.
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Chocolate chips – I use semi-sweet, but honestly? I’ve thrown in dark, milk, even butterscotch when I was feeling wild.
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Grated Hershey’s bar – This feels weird. Like, you’re holding a candy bar and shredding it. But trust me—it melts into the dough and makes everything better.
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Chopped nuts – Walnuts or pecans are classic. I’ve also tried hazelnuts once and honestly… not mad about it.
How To Make Neiman Marcus Cookies?
Alright, grab an apron. Or don’t. I rarely wear one unless I’m baking in white jeans, which is… never.
Step 1: Preheat and Pulverize
Start by preheating your oven to 375°F. Toss your oats in a blender or food processor and pulse until they’re kinda like rough flour. Then mix that with your flour, baking soda, baking powder, and salt in a big bowl.
Step 2: Butter and Sugar Time
In a separate bowl, beat your softened butter with both sugars until it’s creamy. Not just mixed—fluffy. Like frosting. You’ll want to eat it. (Maybe just a little.)
Step 3: Eggs and Vanilla
Crack in the eggs one at a time, mixing in between. Add the vanilla. Pause and smell it. Feels like childhood, doesn’t it?
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Step 4: Bring It All Together
Slowly mix your dry stuff into the wet. Don’t overdo it—just until everything’s combined. You’re not making bread here.
Step 5: The Good Stuff
Fold in the chocolate chips, grated Hershey’s, and nuts. This is the part where it stops being “dough” and starts being “wow.”
Step 6: Scoop and Bake
Roll the dough into 1-inch balls, plop them 2 inches apart on a cookie sheet, and bake for about 10 minutes. You’re looking for golden edges and slightly soft centers. Trust the process. They’ll finish cooking on the pan.
Step 7: Patience (Kind Of)
Let them rest on the pan for 10 minutes. Yes, it’s hard. But yes, it’s worth it.
Storage Options:
These cookies keep surprisingly well. Just pop them into an airtight container and they’ll stay soft for 4–5 days. Or, if you’re like me and occasionally crave one at 11 p.m. on a Tuesday, roll and freeze the dough balls. Bake from frozen when the mood strikes.
Freezing baked cookies? Totally fine too. They won’t be as crisp on the edges, but give them 10 seconds in the microwave and you’re golden.
Variations and Substitutions:
Honestly, I’ve messed around with this recipe a lot—intentionally and… not-so-intentionally.
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Chocolate swaps – Dark, white, mint chips? Go for it.
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Dried fruit – Cranberries, cherries, chopped apricots. Adds a tangy little twist.
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Coconut – A handful of shredded coconut makes them chewier.
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Gluten-free version – Use a 1:1 GF flour blend and certified GF oats. Still amazing.
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No nuts? – No problem. Skip ’em or swap with sunflower seeds for a crunch that plays nice.
What to Serve with Neiman Marcus Cookies?
But if you want to be extra:
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Cold milk – The obvious classic.
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Coffee – Dunks beautifully.
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Vanilla ice cream – Ice cream sandwich, anyone?
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A second cookie – Honestly, who’s stopping you?
Frequently Asked Questions:
Is this the “real” Neiman Marcus recipe?
Kinda-sorta-not-really. The $250 story? Total myth. But this is the version everyone passed around in the early internet days, and it’s way better than the one NM puts out now (just saying).
Can I halve the recipe?
Yes, absolutely. It makes 90+ cookies. I mean, I’ve made the full batch before—but only when I had people to share with. And even then… I still froze half the dough.
Do I have to grate a chocolate bar?
No. But should you? Yes. I’ve tried skipping it and yeah… the cookies are still good. But with the Hershey’s bar? Next level.
Look, I don’t want to be dramatic, but these Neiman Marcus Cookies might just be the best cookies to come out of an internet rumor. They’re nostalgic, over-the-top, and a little bit chaotic—in the best way.
If you bake them, tell me! I genuinely want to know what twists you tried or how many didn’t make it to the cookie jar. Let’s talk cookies. Let’s eat cookies. Life’s too short not to.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Neiman Marcus Cookies
Ingredients
- 5 cups steel-cut or whole oats
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 cups 4 sticks unsalted butter, softened
- 2 cups granulated sugar
- 2 cups packed brown sugar
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
- 24 ounces semisweet chocolate chips
- 1 8-ounce Hershey’s chocolate bar, finely grated
- 3 cups chopped nuts e.g., walnuts or pecans
Instructions
Preheat Oven and Prepare Ingredients
- Preheat the oven to 375°F (190°C). Place the oats in a food processor or blender and process until a coarse flour-like texture is achieved. Set aside.
Combine Dry Ingredients
- In a large mixing bowl, combine the processed oats, all-purpose flour, baking soda, baking powder, and salt. Stir until well incorporated.
Cream Butter and Sugars
- In a separate large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium-high speed for 5 to 7 minutes, or until the mixture becomes light and fluffy.
Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully combined.
Incorporate Dry Mixture
- Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just incorporated. Avoid overmixing to maintain a tender cookie texture.
Add Chocolate and Nuts
- Using a rubber spatula or wooden spoon, gently fold in the chocolate chips, grated Hershey’s chocolate, and chopped nuts until evenly distributed throughout the dough.
Shape and Bake the Cookies
- Roll the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes, or until the edges are golden brown and the centers appear slightly soft.
Cool and Serve
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
