I love this recipe because it takes a classic chocolate chip cookie and elevates it into something truly special. The ground oats make the dough extra hearty and chewy, while the mix of two types of chocolate adds a depth of flavor that’s hard to beat. I also love how easy these cookies are to make—no fancy steps, just simple ingredients that come together beautifully. Whether I’m baking for a party, gifting to friends, or just treating myself, these cookies always hit the spot.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup butter, softened 1 cup granulated sugar 1 cup firmly packed light brown sugar 2 large eggs 1 teaspoon vanilla extract 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 2 1/2 cups uncooked regular oats 1 1/2 cups semisweet chocolate chips 4 ounces milk chocolate candy bar, coarsely chopped (or about 1/2 cup chocolate chunks) 1 cup chopped pecans
Directions
I start by preheating my oven to 375°F (190°C) and lining a cookie sheet with parchment paper. Then I measure out the oats and blend them in a blender or food processor until they form a fine powder—this is what gives the cookies that signature chewy texture.
In a large mixing bowl, I cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I add the eggs and vanilla extract and mix until everything is smooth and well combined.
Next, I add the ground oats, flour, baking powder, baking soda, and salt to the wet ingredients, mixing until the dough comes together. Once the base is ready, I stir in the semisweet chocolate chips, chopped milk chocolate, and pecans.
I roll the dough into small balls—about one to one and a half inches in diameter—and place them two inches apart on the prepared baking sheet. I bake them for 8–10 minutes, just until the edges turn a light golden brown. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The result is a perfectly chewy, chocolatey cookie every time.
Servings and Timing
This recipe makes about 4 dozen cookies and takes only 20 minutes total—10 minutes of prep time and 10 minutes of baking. It’s quick, simple, and ideal for making large batches for family gatherings or holiday cookie trays.
Variations
Sometimes I switch things up by adding white chocolate chips or toffee bits for extra sweetness. For a nuttier flavor, I swap pecans for walnuts or almonds. If I’m in the mood for something a little richer, I use dark chocolate chunks instead of milk chocolate. I’ve even made a festive version by mixing in dried cranberries or a dash of cinnamon for a holiday twist. For gluten-free friends, I use certified gluten-free oats and a cup-for-cup gluten-free flour blend.
Storage/Reheating
I store the cookies in an airtight container at room temperature for up to 5 days—they stay soft and chewy the whole time. If I want them warm again, I pop them in the microwave for about 10 seconds. For longer storage, I freeze the baked cookies for up to 2 months, or freeze the dough balls and bake them straight from frozen, adding a minute or two to the baking time.
FAQs
Why blend the oats?
Blending the oats creates a fine texture that makes the cookies chewy and tender without tasting grainy.
Can I use quick oats instead of regular oats?
Yes, but regular rolled oats give a better texture once blended.
Do I have to chill the dough?
No, chilling isn’t necessary, but if I do chill it for 30 minutes, the cookies bake up a bit thicker.
Can I make these cookies without nuts?
Absolutely. I just omit the pecans or replace them with extra chocolate chips.
What kind of milk chocolate works best?
I usually chop up a good-quality milk chocolate bar, but chocolate chunks or chips also work well.
How do I prevent overbaking?
I pull the cookies from the oven when the edges are just golden—the centers will finish setting as they cool.
Can I freeze the dough?
Yes! I scoop and freeze the dough balls on a tray, then transfer them to a freezer bag for easy baking later.
What’s the best way to get even cookies?
I use a cookie scoop to make sure each cookie is the same size for even baking.
Why are my cookies flat?
If the dough is too warm, the cookies can spread. I sometimes chill the dough slightly before baking to fix that.
Can I double the recipe?
Definitely. I often make a double batch when baking for friends—the dough scales up perfectly.
Conclusion
The Neiman Marcus Cookie is a classic for good reason—it’s chewy, chocolatey, and downright addictive. I love how the blended oats and combination of chocolates give it a rich, bakery-style texture and flavor. Every batch comes out perfectly golden and delicious, making it my go-to recipe when I want cookies that everyone will rave about. Whether I bake them for a crowd or just for myself, they always live up to the hype.
