Neiman Marcus Cookies
These Neiman Marcus Cookies are rich, chewy, and packed with oats, chocolate, and nuts for a gourmet homemade treat you'll love!
Servings: 24 servings
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar firmly packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2.5 cups uncooked regular oats
- 1.5 cups semisweet chocolate chips
- 4 ounces milk chocolate candy bar coarsely chopped (or about 1/2 cup chocolate chunks)
- 1 cup pecans chopped
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes.
- Beat in the eggs one at a time, then add the vanilla extract and mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Gently fold in the oats, semisweet chocolate chips, chopped milk chocolate candy bar, and chopped pecans without overmixing.
- Drop dough balls onto prepared baking sheets about 2 inches apart. Bake for 12-15 minutes until edges are golden and centers look set but soft.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Measuring Cups and Spoons
- Spatula
- Baking Sheets
- Parchment paper or silicone baking mat
- Cooling Rack
Notes
- Use softened butter, not melted, to prevent dough spreading too much.
- Do not overmix the dough after adding flour to keep cookies tender.
- Measure flour by spooning into the cup and leveling off to avoid too much flour.
- Store dough refrigerated up to 3 days or freeze for up to 3 months before baking.
- Swap pecans with walnuts or almonds, or add spices like cinnamon for variation.