Neiman Marcus Cookies Recipe I Heart Naptime

The Secret in the Oats

This cookie recipe has a little secret. You grind up old-fashioned oats. It makes the cookies so soft and chewy. I learned this trick from a friend years ago. I still laugh at that. I thought she was making bird food!

That ground oatmeal is why these cookies stay moist for days. It is a small step that makes a big difference. It gives the cookies a wonderful texture. Do you have a secret ingredient you like to use? I would love to hear about it.

A Sweet Little Story

I first had a cookie like this at a fancy department store. It was so good, I had to try making it at home. My first batch was a bit flat. I learned my butter was too soft. Now I make sure it is just slightly soft to the touch.

Getting the butter right matters. If it is too melty, your cookies will spread too much. You want them thick and hearty. This little detail helps your cookies look as good as they taste.

The Best Part: The Chocolate

Now, for the chocolate. You use chips and a frozen Hershey’s bar. You grate that frozen bar right into the dough. It makes little chocolate flakes that melt everywhere. Doesn’t that sound amazing?

This creates pockets of chocolate in every single bite. It is so much better than just chips. Fun fact: freezing the bar makes it easy to grate and keeps the dough from getting warm. What is your favorite kind of chocolate for cookies? Milk or dark?

Bringing Everyone Together

Baking these cookies reminds me of my grandkids. They love to help grate the chocolate. The kitchen gets a little messy. But the smell is worth it. It fills the whole house with warmth.

Sharing food you made yourself is a special kind of love. It is a way to show you care without using any words. That is why I think baking matters. It is about more than just a treat.

A Tip for Perfect Cookies

Do not over-bake them. Take them out when the edges are just turning golden. They will look a little soft in the middle. That is perfect. They will firm up as they cool on the pan.

This keeps them soft and chewy instead of hard and crunchy. Letting them cool for two minutes is important. It feels like a long time to wait. But it is worth the patience. What is your biggest baking challenge? Is it waiting for things to cool?

Ingredients:

Ingredient	Amount	Notes
Unsalted butter	1 cup	slightly softened
Granulated sugar	1 cup
Light brown sugar	1 cup	packed
Eggs	2
Vanilla extract	2 teaspoons
Rolled old fashioned oats	2 ¼ cups	grind in a blender
All-purpose flour	2 cups
Baking powder	1 teaspoon
Baking soda	1 teaspoon
Kosher salt	¾ teaspoon
Chocolate chips	2 cups (12 ounce bag)
Hershey bar or Symphony Bar	4 ounce	frozen
Chopped nuts (walnuts or pecans)	1 cup

My Famous Chocolate Chip Cookie Story

I have been making these cookies for more years than I can count. My grandson calls them the “fancy store cookies.” I just call them delicious. The secret is in the little details. Let me walk you through it.

Step 1: First, get your oven warming up to 375 degrees. Lining your pan with parchment paper is a lifesaver. It keeps the cookies from sticking. I learned that the hard way with a pan I had to scrub for days.

Step 2: Now, cream the butter with the white and brown sugars. Use a big bowl for this. Mix them until they look light and fluffy. It makes the cookies so soft. I still laugh at the time I used melted butter by mistake. The cookies turned into one giant, flat puddle!

Step 3: Crack in your two eggs. Add the vanilla, too. Just mix it until everything is combined. Doesn’t that smell amazing already? Be careful not to mix for too long. (A hard-learned tip: over-mixing now can make your cookies tough later).

Step 4: Grab another bowl for the dry stuff. Whisk the flour, ground oats, and other powders together. Grinding the oats makes them disappear. It gives the cookie a wonderful, mysterious texture. What’s your favorite secret ingredient to hide in a recipe? Share below!

Step 5: Slowly add your flour mixture to the butter mixture. I do this in three parts. It keeps the flour from flying all over my kitchen. My apron used to be white. Now it’s a memory of many baking days.

Step 6: This is the best part. Fold in the chocolate chips and nuts. Then, grate that frozen Hershey bar right into the bowl. The little chocolate shreds melt into pockets of joy. It is pure magic.

Step 7: Scoop the dough onto your prepared pan. Bake them for 7 to 10 minutes. You want the edges to be just a little golden. The middle might look a bit soft. That is perfect. They will keep cooking on the pan.

Step 8: Let the cookies cool on the pan for two minutes. Then move them to a rack. This is the hardest part. Waiting for them to cool feels like forever. But it keeps them from breaking.

Cook Time: 7-10 minutes per batch
Total Time: About 30 minutes
Yield: About 3 dozen cookies
Category: Dessert, Cookies

Three Tasty Twists to Try

This recipe is like a good friend. It is wonderful as it is, but it also loves to play dress-up. Here are a few fun ways to change it up. I do this when I feel a little adventurous.

Pretzel Crunch: Swap the nuts for crushed salty pretzels. The sweet and salty mix is a delight.

Peanut Butter Cup: Use chopped peanut butter cups instead of the Hershey bar. It is a real crowd-pleaser.

Orange Zest Sparkle: Add the zest of one orange to the dough. It makes the chocolate taste even deeper and richer.

Which one would you try first? Comment below!

The Perfect Plate and Pairing

A warm cookie is a little piece of heaven. But how you serve it can make it even better. I love to get creative with my plating. It makes an everyday treat feel special.

For a real treat, place a warm cookie in a small bowl. Top it with a scoop of vanilla ice cream. The ice cream will melt just a little. You can also crumble one over a cup of yogurt for breakfast. I will not tell anyone.

What to drink? A tall, cold glass of milk is the classic choice. It is my favorite. For the grown-ups, a small glass of a sweet sherry pairs beautifully. It is a lovely end to an evening. Which would you choose tonight?

Keeping Your Cookies Happy

Fresh cookies are a wonderful treat. But storing them right keeps the joy going. Let your cookies cool completely first. Then tuck them into a covered container at room temperature.

They will stay yummy for up to three days. You can also freeze the dough or baked cookies. I once sent frozen dough balls to my grandson at college. He said it was the best care package ever.

Batch cooking saves you time later. Making a double batch is a smart idea. You get a treat now and a treat for later. This matters because a little planning brings sweet rewards.

Have you ever tried storing it this way? Share below!

Cookie Troubles and Easy Fixes

Sometimes cookies can be tricky. But do not worry. Every baker faces a little trouble now and then.

First, if your cookies spread too much, your butter was too soft. I remember when my first batch turned into one giant cookie. Make sure your butter is just slightly soft, not melted.

Second, if they are too cakey, you might have over-mixed the dough. Mix just until you cannot see flour anymore. This matters because gentle mixing makes a chewier, better cookie.

Third, if they burn on the bottom, your pan might be too dark. Try a light-colored pan or parchment paper. This simple fix builds your cooking confidence.

Which of these problems have you run into before?

Your Cookie Questions Answered

Q: Can I make these gluten-free?

A: Yes. Use a gluten-free flour blend instead of regular flour.

Q: Can I make the dough ahead?

A: Absolutely. Scoop the dough balls and freeze them on a tray.

Q: What if I do not have nuts?

A: Just leave them out. The cookies will still be delicious.

Q: Can I make a half batch?

A: You can. Simply divide all the ingredients in half.

Q: Is grating the chocolate bar important?

A: It is optional, but it gives little bursts of chocolate flavor. *Fun fact: Grating frozen chocolate is much easier and less messy!

Which tip will you try first?

Bake Some Memories

I hope you love baking these cookies as much as I do. The smell filling your kitchen is pure happiness. Sharing them with people you love is even better.

I would be so thrilled to see your creations. Please share your cookie pictures with me. It makes my day to see your baking adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!

—Grace Ellington.