How To Make Copycat Neiman Marcus Chocolate Chip Cookie
Serves:
Ingredients
- 2½cupsold fashioned rolled oats
- 1¾cupsall-purpose flour*
- 1tspbaking soda
- ½tspbaking powder
- ¾tspsalt
- 1cupunsalted butter,softened but still slightly firm
- 1cupdark brown sugar
- 1cupgranulated sugar
- 2large eggs
- 2tspvanilla extract
- 12ozchocolate chips,semi-sweet
- 4ozmilk chocolate bar,chopped
- 1½cupswalnuts,chopped, optiona
Instructions
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Preheat oven to 375 degrees. Add oats to a food processor. Process oats until they are very finely ground, nearly to a flour, about 2 to 3 minutes.
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Add ground oats to a large mixing bowl along with flour baking soda, baking powder and salt. Whisk 20 seconds. Set aside.
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In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, brown sugar and granulated sugar until well combined.
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Mix in eggs one at a time then blend in vanilla. With mixer set on low speed slowly add in dry ingredients and mix just until nearly combined.
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Add in chocolate chips, chopped chocolate and walnuts if using and mix. Set a few chocolate chips aside first if you want some to press into tops of dough for looks.
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Scoop dough out 2 ounces at a time (nearly ¼ cup) and shape into rounds.
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Transfer 9 dough balls to an 18 by 13-inch baking sheet lined with a silicone liner or parchment paper, spacing them about 3-inches apart (refrigerate dough that’s not currently baking).
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Bake in preheated oven until nearly set but slightly under-baked, about 10 minutes.
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Let cool several minutes on baking sheet then transfer to a wire rack to cool. Repeat process with remaining dough. Store cookies in an airtight container.
Nutrition
- Calories: 233.61kcal
- Fat: 10.92g
- Saturated Fat: 6.42g
- Trans Fat: 0.27g
- Monounsaturated Fat: 2.17g
- Polyunsaturated Fat: 0.60g
- Carbohydrates: 31.57g
- Fiber: 1.21g
- Sugar: 20.65g
- Protein: 3.05g
- Cholesterol: 31.28mg
- Sodium: 121.36mg
- Calcium: 40.54mg
- Potassium: 62.51mg
- Iron: 0.93mg
- Vitamin A: 57.09µg
- Vitamin C: 0.15mg
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