Neiman Marcus Cookies

Name: Neiman Marcus Cookies
Cook time: 14 min
Yield: 30 cookies
Ingredients: 1 cup softened unsalted butter; 1 cup packed brown sugar; 0.75 cup granulated sugar; 2 each eggs; 2 tsp vanilla extract; 2.5 cup old-fashioned rolled oats; 2 cup all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 0.75 tsp salt; 2 cup semi-sweet chocolate chips; 1 each milk chocolate bar; 1 cup chopped walnuts

The Recipe Critic · therecipecritic.com · 2026 · Original Recipe

These Copycat Neiman Marcus Cookies have crisp edges, soft centers, and a rich, buttery dough packed with chocolate chips and signature texture.

chewiness

crispiness

cakeyness

thickness

spread

richness

sweetness

complexity

very chocolatey

Ingredients

softened unsalted butter1 cup (227g)

packed brown sugar1 cup (140g)

granulated sugar0.75 cup (150g)

eggs2 each (100g)

vanilla extract2 tsp (8g)

old-fashioned rolled oats2.5 cup (350g)

all-purpose flour2 cup (250g)

baking soda1 tsp (6g)

baking powder1 tsp (5g)

salt0.75 tsp (2g)

semi-sweet chocolate chips2 cup (340g)

milk chocolate bar(4-ounce, chopped)1 each (170g)

chopped walnuts1 cup (140g)

Total dough weight1.9kg

Process

Mixing: creaming
Butter: room temp
Eggs: whole
Bake Temp: 375°F (191°C)
Bake Time: 12-14 min
Chill: None
Yield: ~30 cookies
Sheet Prep: parchment

Recipe Radar

How this recipe's ratios compare to the dataset. Gray = population median.

Outlier Profile

Uniqueness score: 2.7. Shows how many standard deviations each ratio diverges from the mean.

Percentile Rankings

Where this recipe falls compared to all 621 recipes in the dataset.

Flour:Fat1.10 (15th percentile)

Flour:Sugar0.86 (16th percentile)

Brown:White Sugar0.93 (55th percentile)

Egg:Flour0.40 (90th percentile)

Chocolate:Flour2.04 (96th percentile)

Fat %12.0 (20th percentile)

Sugar %15.4 (21th percentile)

Hydration0.40 (83th percentile)

Bake Temp375 (86th percentile)

Key Ratios

Flour:Fat

1.10

Flour:Sugar

0.86

Brown:White Sugar

0.93

Egg:Flour

0.40

Chocolate:Flour

2.04

Fat %

12.0

Sugar %

15.4

Flour %

13.2

Hydration