The $250 Neiman Marcus Cookie
This recipe for Neiman Marcus cookies hails from the popular email chain that flooded the Internet for years. The cookies are made with ground oats, chocolate chips, grated chocolate and chopped walnuts.
In the event that you have never seen the email chain regarding Neiman Marcus cookies, here’s a recap:
Supposedly, a woman ordered a cookie at the Neiman Marcus cafe and loved it so much that she asked the waitress if she could have the recipe; waitress said it would cost “two fifty”. The woman assumed it was $2.50, said okay, and the waitress gave her the recipe. When she saw her credit card bill, however, the charge was $250. She was so irate that she decided to distribute the recipe so that no one would ever pay $250 for the recipe again. The company has since debunked the rumor (and even published its own chocolate chip cookie recipe), but the recipe that accompanied that email became insanely popular.
I suspect that many of you are very familiar with this email and may have even made these cookies before. I received the email dozens of times before I actually gave the recipe a whirl. I’ve never eaten a Neiman Marcus chocolate chip cookie, but I sure do love this version!
The “secret ingredient” in these cookies is the oats. Not just regular ol’ oats mixed into the batter, though; what makes these Neiman Marcus cookies so special is that the oats are blended into a coarse powder and whisked together with the flour and other dry ingredients. This is absolutely brilliant – you get all of the wonderful, nutty flavor of the oats while maintaining the texture of a traditional chocolate chip cookie.
The original Neiman Marcus cookie recipe that was circulated calls for grating a Hershey’s chocolate bar; the first time that I made these, I simply replaced that line item with milk chocolate chips. Oh, I was totally missing out! I’ve since made them the correct way and those little bits and swirls of milk chocolate make these extra-special. Definitely do not swap that out! (You can, however, use finely chopped milk chocolate in place of the Hershey’s bar, if you’d like.)
The resulting cookies are chunky, hearty and feel quite substantial when picked up. The combination of semisweet and milk chocolate along with walnuts puts these over the top. The Neiman Marcus story may have turned out to be a myth, but out there somewhere is someone who needs to be thanked for this recipe!
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One year ago: Apple, Gruyere & Sage Scones
Two years ago: Muddy Buddies (a.k.a. Puppy Chow)
Four years ago: Pumpkin Bread
Five years ago: Pancake Cupcakes with Maple-Bacon Frosting
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Watch How to Make Neiman Marcus Cookies:
The $250 Neiman Marcus Cookie
Ingredients
- 2½ cups (202.5 g) rolled oats
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1 cup (227 g) unsalted butter, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (220 g) light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounces (340.2 g) semisweet chocolate chips
- 4 ounces (113.4 g) milk chocolate, grated or finely chopped
- 1½ cups (175.5 g) chopped walnuts
Instructions
- Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.
- Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.
- In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.
- Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
This recipe was originally published on September 21, 2009.
I have made 2 batches and both turned hard. What did I do wrong?
Hi Janis, I would make sure your oven temperature is correct (I swear by an oven thermometer!). If it’s right on, then try baking for a few minutes less and see if it helps.
I made these for a potluck at work. They were the best cookie ever. I used slivered almonds since that was what I had on hand.
These were delicious. I followed the recipe very carefully and they turned out perfectly. They’re crisp on the outside and slightly gooey on the inside. They remind me of Chikfila cookies. The only thing I would change is to use 1 tsp of salt instead of 1/2 tsp; they could use just a bit more salt to balance the sweetness. Thanks for the recipe!!
Good recipe, hefty weight to cookie. Followed recipe to a “tee”. Bake time was substantially longer than the instructions called for so either there is something wrong with my oven or the temp time is way off.
Do I store them in the freezer after baking or before?
You could freeze the unbaked balls of dough, or you can bake the cookies, then wrap and freeze as well. Either would work!
I’ve made these several times. I make the Original Large Recipe batter without choco chips and nuts, and then I do a couple of different variations using the batter. One with Cran Raisins and Pecans, one with White Choco Chips and Walnuts…. what ever I have on hand for a variety of different cookies. Love these cookies, always get a great response from them.
I have used this recipe for years. It’s a family favorite!
This recipe is NOT the Neiman Marcus cookie recipe – as there are no oats or walnuts. If you look on the official Neiman Marcus website, the “secret” ingredient they use is espresso powder. I think you just made up a regular batch of chocolate chip and walnut cookies and slapped the Neiman Marcus name on them.
Shame on you.
I made them, and although they taste great, they didn’t spread well and got a lot harder after they cooled,
I made these last Christmas and everyone loved them. However, my mixer burnt out and I had to get a new one. Now I am making them again and the mixer gets so hot I wonder if it will survive!! Also, they are thicker and hard to eat.
You mentioned you could “freeze” the cookies, freeze after shaped dough in balls or after they are baked?
Hi Renee, You could freeze it either way – shaped balls, or after baking.
Neiman Marcus cookies is too testy !!
First of all, this is not a true story. This story was ripped from a story told many years ago from a store in south Africa. Second of all, it isn’t baking soda, its bicarbonate of soda.
It’s the story that accompanies the recipe, so I pass it along. Second of all, baking soda and bicarbonate of soda are the exact same thing – merely a regional difference in nomenclature: https://en.wikipedia.org/wiki/Sodium_bicarbonate
I have made these twice in the last 2 weeks! I finally found a treat that both my sons love – although I had to leave out the walnuts to accomplish this. These cookies are wonderful! I did over bake my first sheet because I expected them to be darker in color but figured out quickly they only needed the 10 minutes. Thanks for sharing!!
the recipe is wrong, its bicarbonate of soda, not baking soda
Justin, Bicarbonate of soda and baking soda are the same thing… the names are merely a regional difference. https://en.wikipedia.org/wiki/Sodium_bicarbonate
according to snopes its a false story but I’m certainly going to try out this recipe without the nuts.
Just made these for the first time! I used pecans because I had them and they work beautifully too! I found grating a candy bar a bit messy due to melting and there not being much substance from the candy bar, but persevered, and the results are 100% wonderful!!!
Had forgotten all about these! I used to make them all the time – they are wonderful. I need to make them again. They also come out great with white chocolate & macadamia nuts.
Made these yesterday…. Very dangerous!! Have nearly eaten the entire batch with a bit of help from my family. Definitely will make again. Thank you.
This is the best of the best for this cookie. It must have the oats. Try this recipe you will never go back.
These taste nothing like the NM cookie these are better truth is the NM cookie is exactly like the chewy chip ahoy no joke my son had some from a school field trip they provided lunch which he brought home I tried the cookie out of curiosity and well a chocolate chip cookie looked good at that moment lol …
Well to my surprise it was like the cookie I’ve had so many times before!
Love your recipes! Sometimes when I print them it does not print with a photo. Is that something new? I like having the picture on the recipe.
Thanks for all the great recipes! Happy Thanksgiving!
Hi Karla, Hmm they should be printing with the picture, I’ll look into it! Thanks for letting me know!
These are wonderful! When I used to make these, I just had the recipe without the grated chocolate, but it was very easy to grate the chocolate, and you are right- it makes the cookie. They are disappearing quickly around here!
These are cool! I hadn’t seen the email, but this is the recipe my grandmother used to make years ago. It makes delicious cookies :).
The dough is really dense, and I had to add 2T milk. Wonder if using 3 eggs might be a solution. Anyways, they were delish!
I made these today with my 2.5 year old. LOVED them!!! Such a great recipe!
I’ve always wanted this recipe! Thanks!
Hands down the best cookies I have ever made. So glad I finally tried them! Thank you for posting!
I’m making these to take to my grand kids. I was wondering, do you use quick oats or regular? Thank you.
Hi Susan, Aw how fun! I used regular oats.
Hi Michelle, thank you! When it came to making these cookies, my regular oats were expired so I had to use quick oats that I put in my processor. I decided to use a combo of 1/2 bag of special dark, 1/2 bag semi-sweet choc. chips and a 4.4 oz bar of Hershey’s milk chocolate. THEY ARE DELISH!!! Of course I had to sample them before packing them for my grand kids. I love your recipes and look forward to receiving them. THANK YOU AGAIN FOR YOUR GREAT WEBSITE!!!!
Can’t believe that this story is still making the rounds! About 35 years ago this went around (not via email then, LOL) only the store was Marshall Field’s in Chicago. Oh my, some things never change. Great cookies though. I used to make them for my father-in-law who simply adored them.
I don’t care for nuts in my cookies. Substitute more chocolate or raisins or omit. If omit, adjust baking how?
Hi Joe, You could either add more chocolate chips or omit the walnuts. No need to adjust the baking at all either way.
I have made these many times for my family. I was a Kindergarten teacher for 23 years, I cooked through the alphabet with my classes and they always loved these cookies too.