old fashioned dry bar

THE NEIMAN MARCUS COOKIE RECIPE

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

NESTLE’ OATMEAL SCOTCHIES

Nestle’s Oatmeal Scotchie Cookies are a beloved treat enjoyed by many. These classic cookies are known for their chewy texture, rich oatmeal flavor, and irresistible combination of sweet and salty. With their signature butterscotch flavor and crispy rice cereal, they offer a unique and satisfying taste experience. 

INGREDIENTS

  • 1 1/4 cups unsifted flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup butter, softened
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned Quaker oats
  • 1 (11-ounce) package NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels (about 2 cups)

DIRECTIONS

  • Preheat Oven: Preheat your oven to 375°F.
  • Combine Dry Ingredients: In a small bowl, mix together the flour, baking soda, salt, and cinnamon. Set aside.
  • Mix Wet Ingredients: In a large bowl, beat the softened butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
  • Combine Mixtures: Gradually add the dry ingredients to the wet mixture, beating until just combined.
  • Add Oats and Morsels: Stir in the oats and butterscotch morsels.
  • Shape and Bake Cookies: Drop the dough by rounded tablespoonfuls onto an ungreased baking sheet. Bake for 7–8 minutes for chewy cookies or 9–10 minutes for crisp ones.
  • Cool Cookies: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

PAN COOKIE VARIATION

  • Prepare Pan: Grease a 15×10-inch jelly roll pan.
  • Spread Dough: Prepare the dough as directed above and spread it evenly in the pan.
  • Bake and Cool: Bake for 18–22 minutes or until lightly browned. Let the cookies cool completely in the pan on a wire rack before cutting into bars.