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–+ servings

Neiman Marcus Cookies: The Famous Million Dollar Cookie Recipe

These Neiman Marcus cookies earn their legendary status with ground oats, grated milk chocolate, and buttery pecans.
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Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Servings: 1
Course: Desserts
Cuisine: American
Calories: 162
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup salted butter 2 sticks; 227 g, softened
  • 1 cup dark brown sugar packed
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 cups old-fashioned rolled oats measured before grinding
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 ounces semisweet chocolate chips about 2 cups; 340 g
  • 8 ounces milk chocolate bar grated and chilled; 227 g
  • 1 cup chopped pecans toasted if desired

Method
 

  1. Chill a small bowl for the grated milk chocolate. Run the chocolate bar over a box grater, then stash the shreds in the refrigerator. Pulse the rolled oats in a food processor or blender until they look like coarse flour. Heat the oven to 375°F.
  2. Using a hand mixer on medium speed, blend the softened butter, dark brown sugar, and granulated sugar for about 2 minutes, until airy. Add the eggs and vanilla, and beat until smooth.
  3. Sprinkle the all-purpose flour, ground oats, baking soda, baking powder, and salt over the butter mixture. Mix on low just until the dry ingredients disappear, avoiding overmixing.
  4. Fold in the semisweet chips, chilled grated chocolate, and pecans with a spatula until evenly scattered. If you want bakery-style tops, set aside a small handful of chips for later.
  5. Use a heaping tablespoon to portion the dough, then roll each scoop into a 1-inch ball. Arrange on parchment or silicone-lined baking sheets about 2 inches apart. Press each ball down gently with your palm or a flat glass bottom.
  6. Bake at 375°F for 8 to 9 minutes, just until the rims turn pale golden. The centers should still look a little soft.
  7. As soon as the cookies come out, press a few reserved chocolate chips onto the top of each hot cookie if you like.
  8. Leave the cookies on the baking sheet for 3 to 4 minutes to set, then move them to a wire rack to finish cooling.

Nutrition

Calories: 162kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 4gCholesterol: 16mgSodium: 85mgFiber: 1gSugar: 13g

Notes

Measure the oats before grinding them; 2 1/2 cups whole oats will shrink to roughly 2 cups once pulsed.
If you do not have pecans, toasted walnuts or almonds work well, or leave them out for a nut-free version.
Chill the grated milk chocolate so it does not melt into the dough while you mix.
For softer cookies, pull them from the oven when the centers still look underdone; they will set on the hot pan.
Store cooled cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.
To make ahead, scoop the dough into balls, freeze on a sheet, then transfer to a freezer bag and bake from frozen, adding 1 to 2 minutes.
Avoid overmixing once the flour goes in, or the cookies can turn tough instead of tender.

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