This beloved Neiman Marcus cookie recipe has been a family favorite for generations. It yields a large batch of delicious chocolate chip cookies, perfect for baking now or freezing dough balls for later. You can enjoy them fresh or share with friends!
EQUIPMENT
- Vollrath 47934 4-Quart Economy Mixing Bowl (Stainless Steel)
- OXO SteeL 9-Inch Better Wire Whisk
- KitchenAid Hand Mixer
- OXO Nested Mixing Bowls
- Bellemain Cooling Rack (fits Half Sheet Cookie Pan)
- Commercial-Grade Aluminum Sheet Pan
INGREDIENTS
- 4 sticks (32 tablespoons) unsalted butter
- 2 cups (400 grams) granulated sugar
- 2 cups (425 grams) packed light brown sugar
- 4 large eggs, beaten
- 2 teaspoons vanilla extract
- 4 cups (480 grams) all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 5 cups (400 grams) old-fashioned rolled oats
- 24 ounces (680 grams) bittersweet chocolate chips (e.g., Ghirardelli 60% cacao)
- 8 ounces (227 grams) Hershey’s chocolate bars, broken into chunks
- 3 cups (360 grams) roughly chopped walnuts, pecans, or a combination
INSTRUCTIONS
- Preheat the oven to 375°F and set two racks near the center.
- In a large bowl, beat together the butter and both sugars using an electric mixer until light and fluffy, about 3 minutes.
- Add the eggs and vanilla extract, and beat until fully combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix with a wooden spoon or silicone spatula until combined.
- Stir in the oats until evenly distributed. The dough will be quite thick.
- Add the chocolate chips, Hershey’s bar chunks, and nuts, stirring until everything is evenly mixed.
- Form the dough into golf-ball-sized mounds using your hands or two spoons. Place them about two inches apart on ungreased cookie sheets.
- Bake for 8-9 minutes, until the tops are golden and the cookies are still soft.
- Transfer to a wire rack to cool slightly before serving.
NOTES
- It’s best to weigh your dry ingredients if possible. If you can’t, use the spoon and level method to measure your flour: stir to fluff it, spoon it into your measuring cup, and level with the back of a knife.
- Old-fashioned rolled oats give these cookies both flavor and structure. While some recipes call for grinding the oats, we prefer to keep them whole.
- If using salted butter, reduce the amount of added salt by half.
- You can use either semi-sweet or bittersweet chocolate chips, depending on your preference for sweetness.
- Walnuts or pecans work well, but walnuts are a softer, sweeter option. You can skip the nuts if there’s an allergy or aversion.
- Once cooled, store baked cookies in an airtight container at room temperature for 2-3 days, or freeze them for up to 3 months.
- To freeze dough for later, form the dough into balls and freeze them on a parchment-lined baking sheet. Once frozen solid, transfer to a zip-top freezer bag or airtight container for up to 6 months. When baking from frozen, add 1-2 minutes to the baking time; there’s no need to defrost first.
- If you prefer a smaller batch, simply halve the recipe — just be careful with the measurements.
NUTRITION (PER COOKIE)
- Calories: 265 kcal
- Carbohydrates: 26.9g
- Protein: 4.1g
- Fat: 15.9g
- Fiber: 2.5g
