These cookies are a crowd-pleaser: chewy, nutty, with pockets of milk chocolate and semisweet chips throughout. They carry a classic bakery texture — crisp at the edges and tender in the middle. I make a double batch when friends are coming because they disappear fast.

I like to keep the technique straightforward: blend the oats into flour, cream the butter and sugars properly, and watch the bake time. Small changes in handling will change the finished texture, so I include practical notes below to help you get the outcome you want every time.

No fuss, just reliable steps and a few options so you can adjust to what’s in your pantry. If you’re short on time or want a slightly different cookie, the replacements and troubleshooting sections will get you there without guessing.

What Goes In

Ingredients

1 cup butter, softened — provides fat, flavor, and structure; bring to room temperature so it creams smoothly.
1 cup granulated sugar — adds sweetness and helps with crisping at the edges.
1 cup firmly packed light brown sugar — gives moisture and a caramel note; packing ensures correct sweetness and texture.
2 large eggs — bind the dough and add richness; use large for consistent volume.
1 teaspoon vanilla extract — rounded flavor enhancer; don’t skip for balance.
2 cups flour — the base structure; measure by spooning into the cup and leveling for accuracy.
1 teaspoon baking powder — provides lift and lightness.
1 teaspoon baking soda — works with the brown sugar for spread and browning.
1/2 teaspoon salt — balances sweetness and enhances flavor.
2 1/2 cups uncooked regular oats — ground into oat flour to add body and a hint of chew; whole oats would change texture.
1 1/2 cups semisweet chocolate chips — classic pockets of chocolate; distribute evenly for consistent bites.
4 ounces milk chocolate candy bar, coarsely chopped (or about 1/2 cup of chocolate chunks) — larger chocolate chunks give melty pockets and a contrast to the chips.
1 cup chopped pecans — add crunch and a toasty note; toast briefly if you want more depth.

Method: Neiman Marcus Cookies

Preheat oven to 375°F and line one or more baking sheets with parchment paper.
Measure 2 1/2 cups uncooked regular oats and place them in a blender or food processor; blend to a fine powder. Transfer the ground oats to a bowl and set aside.
In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar and 1 cup firmly packed light brown sugar until light and fluffy.
Add 2 large eggs and 1 teaspoon vanilla extract to the creamed mixture and mix until combined.
In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir the ground oats into this dry mixture.
Gradually add the dry oat–flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
Stir in 1 1/2 cups semisweet chocolate chips, 4 ounces coarsely chopped milk chocolate candy bar, and 1 cup chopped pecans until evenly distributed through the dough.
Portion the dough into rounded balls and place them on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until the cookies are lightly browned around the edges.
Cool the cookies slightly on the baking sheets, then transfer them to wire racks to cool completely.

What Sets This Recipe Apart

Oat flour made from regular oats gives these cookies a tender, almost cakey crumb while retaining a subtle oat flavor that’s lighter than whole oats.
The combination of semisweet chips and coarsely chopped milk chocolate provides two textures of chocolate: steady pockets and melty chunks.
Pecans add a toasty crunch that contrasts the soft interior — it’s a simple addition that elevates a standard chocolate chip cookie profile.
Balanced leavening (baking powder + baking soda) ensures the cookies rise just enough to stay soft in the center while browning nicely at the edges.

Quick Replacement Ideas

If you don’t have pecans: swap with chopped walnuts or almonds for similar crunch and structure.
For a darker chocolate flavor: replace semisweet chips with dark chocolate chips one-to-one.
No milk chocolate bar? Use extra chocolate chips or roughly chop a semisweet bar — keep the 4 ounces measure.
If you can’t grind oats: use 2 1/2 cups oat flour (store-bought) instead of grinding your own; texture will be nearly identical.
Want chewy over cakey? Chill the dough for 30–60 minutes before baking to reduce spread and deepen flavor.

Before You Start: Equipment

Blender or food processor — to grind the uncooked oats into a fine powder (oat flour).
Large mixing bowl and separate medium bowl — for creaming and for dry ingredients.
Electric mixer or sturdy wooden spoon — electric makes creaming faster and more consistent.
Baking sheets lined with parchment paper — prevents sticking and promotes even browning.
Cookie scoop or tablespoon — for portioning evenly so cookies bake uniformly.
Wire racks — to cool cookies completely and avoid residual steam making them soggy.

Mistakes Even Pros Make

Overgrinding the oats: blend to a fine powder, but if you overdo it and heat the blades, the oat flour can feel gummy. Pulse and check.
Skipping room-temperature butter: butter straight from the fridge won’t cream properly with the sugars, resulting in dense cookies.
Overmixing once flour is added: that develops gluten and makes cookies tough. Mix just until the dry ingredients disappear.
Using too-large scoops: cookies too big may underbake in the center or spread unevenly. Keep portions consistent and follow bake times.
Not spacing cookies: crowding the tray causes merging and uneven baking. Leave about 2 inches between dough balls.

Dietary Swaps & Alternatives

Gluten-free: use certified gluten-free oats and swap the 2 cups flour for a 1:1 gluten-free flour blend designed for cookies. Texture will be slightly different but still pleasant.
Dairy-free: replace the 1 cup butter with a firm dairy-free stick butter measured cup-for-cup. The flavor will be altered; consider adding a pinch more salt if needed.
Nut-free: omit the 1 cup chopped pecans and replace with an equal volume of toasted sunflower seeds or extra chocolate chunks for crunch without nuts.
Lower sugar: reducing sugar changes texture and spread; if you must reduce, do so sparingly (no more than 10–15%) and expect a chewier, less browned cookie.

Cook’s Notes

Measure flour and oat flour correctly: spoon flour into the cup and level it; pack oats into the measuring cup for the 2 1/2 cups before grinding.
Creaming time: beat the butter and sugars until visibly lighter in color and slightly fluffy — this incorporates air for a better rise.
Chopping chocolate: keep the 4 ounces measure but vary chunk size for texture — larger pieces yield melty pockets, smaller pieces blend more evenly.
Batch testing: ovens vary. Test one tray first and adjust time within the 8–10 minute window for your oven and preferred doneness.
Toasted pecans: briefly toast chopped pecans in a dry skillet over medium heat for 3–4 minutes to intensify flavor; cool before folding in.

How to Store & Reheat

Room temperature: store cooled cookies in an airtight container for up to 3 days. Place a slice of bread in the container to keep them soft if desired.
Refrigeration: store in an airtight container for up to 1 week; bring to room temperature or warm briefly before serving.
Freezing cookie dough balls: freeze portioned dough on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the bake time.
Reheating baked cookies: warm single cookies in a 300°F oven for 4–6 minutes or microwave for 8–10 seconds to revive melty chocolate without making them greasy.

Troubleshooting Q&A

Q: My cookies spread too much. A: Likely the butter was too soft or the dough was overly warm. Chill the dough 20–30 minutes and ensure butter is softened, not melting.
Q: The centers are underbaked while edges are done. A: You may be over-scooping the dough. Use a smaller scoop and watch bake time; convection ovens can brown edges faster—reduce temperature by 15–25°F if needed.
Q: Cookies are tough. A: Overmixing after adding flour develops gluten. Mix just until combined. Also check measuring — too much flour makes cookies dense.
Q: Oat flavor is too strong. A: Use slightly less oat flour (reduce ground oats by a small amount) or increase the 2 cups flour by 2 tablespoons to rebalance — small adjustments only.
Q: Dough is crumbly and won’t hold together. A: You may need a touch more moisture — ensure you added the full 2 large eggs and used softened butter. If needed, mix in 1 teaspoon of milk at a time until it comes together.

Ready, Set, Cook

These Neiman Marcus Cookies are approachable and forgiving once you follow the core steps: grind the oats, cream accurately, mix gently, and watch the bake time. They’re a dependable crowd-pleaser for cookie swaps, lunches, or a simple afternoon treat.

Make one tray first to dial in bake time for your oven, then enjoy the rhythm of a second tray. Share warm, and don’t forget to tuck a few into a friend’s bag — they’ll thank you for it.

Print Recipe Save it for later

Neiman Marcus Cookies

Chewy oatmeal chocolate chip cookies with chopped milk chocolate and pecans, based on the Neiman Marcus-style recipe.

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: 4 servings

Ingredients

1 cupbutter , softened
1 cupgranulated sugar
1 cupfirmly packed light brown sugar
2 large eggs
1 teaspoonvanilla extract
2 cupsflour
1 teaspoonbaking powder
1 teaspoonbaking soda
1/2 teaspoonsalt
2 1/2 cupsuncooked regular oats
1 1/2 cupssemisweet chocolate chips
4 ouncesmilk chocolate candy bar , coarsely chopped (or about 1/2 cup of chocolate chunks)
1 cupchopped pecans

Instructions

Preheat oven to 375°F and line one or more baking sheets with parchment paper.
Measure 2 1/2 cups uncooked regular oats and place them in a blender or food processor; blend to a fine powder. Transfer the ground oats to a bowl and set aside.
In a large bowl, cream 1 cup softened butter with 1 cup granulated sugar and 1 cup firmly packed light brown sugar until light and fluffy.
Add 2 large eggs and 1 teaspoon vanilla extract to the creamed mixture and mix until combined.
In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Stir the ground oats into this dry mixture.
Gradually add the dry oat–flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
Stir in 1 1/2 cups semisweet chocolate chips, 4 ounces coarsely chopped milk chocolate candy bar, and 1 cup chopped pecans until evenly distributed through the dough.
Portion the dough into rounded balls and place them on the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8–10 minutes, or until the cookies are lightly browned around the edges.
Cool the cookies slightly on the baking sheets, then transfer them to wire racks to cool completely.