The Neiman Marcus Cookie Recipe

Introduction

The Neiman Marcus Cookie Recipe, also known as Gigi’s Super Cookies, is a rich and indulgent treat packed with chocolate chips, chunks, nuts, and rolled oats. These cookies offer a perfect balance of chewy texture and deep chocolate flavor, making them an irresistible classic for any occasion.

Ingredients

• 1 pound (454 grams) unsalted butter
• 2 cups (400 grams) granulated sugar
• 2 cups packed (425 grams) 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 (such as Ghirardelli 60% cacao)
• 8 ounces (227 grams) Hershey’s chocolate bars, broken into chunks
• 3 cups (360 grams) very roughly chopped walnuts, pecans, or a combination

Instructions

1. Step 1: Preheat the oven to 375°F (190°C) with two racks close to the center.
2. Step 2: In a large bowl, beat together the butter and both sugars with an electric mixer until the mixture is lightened in color and texture, about 3 minutes.
3. Step 3: Add the beaten eggs and vanilla extract to the butter mixture and beat until combined.
4. Step 4: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon or silicone spatula until combined.
6. Step 6: Stir in the rolled oats until fully incorporated; the dough will be very thick.
7. Step 7: Fold in the bittersweet chocolate chips, Hershey’s chocolate chunks, and chopped nuts evenly.
8. Step 8: Using your hands or spoons, form the dough into loose, golf-ball-sized mounds and place them about two inches apart on ungreased cookie sheets.
9. Step 9: Bake for 8 to 9 minutes, until the tops are just golden and the cookies remain soft.
10. Step 10: Transfer the cookies to a wire rack and allow them to cool slightly before serving.

Tips & Variations

• Weigh your dry ingredients if possible for the best accuracy. If measuring by volume, use the spoon-and-level method for flour.
• Use unsalted butter to control saltiness, or reduce added salt by half if using salted butter.
• Old-fashioned rolled oats add texture and flavor; avoid using instant oats or oatmeal.
• Semi-sweet chocolate chips can be used instead of bittersweet for a sweeter cookie.
• Substitute walnuts or pecans depending on your nut preference or leave nuts out for a nut-free version.
• To freeze dough, shape into balls and freeze on parchment-lined sheets before transferring to a container. Bake from frozen, adding a couple of minutes to baking time.
• To make a smaller batch, halve the ingredients carefully; no other changes are needed.

Storage

Store cooled cookies in an airtight container at room temperature for 2 to 3 days. For longer storage, freeze baked cookies for up to three months. Cookie dough balls can be frozen for up to six months and baked directly from frozen with a slightly longer bake time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use quick oats instead of old-fashioned rolled oats?

Old-fashioned rolled oats provide better texture and structure in these cookies. Quick oats can make the cookies softer and less chewy, so it’s best to stick with rolled oats.

How do I prevent cookies from spreading too much?

Make sure your dough is well chilled if it feels too soft, and be careful not to over-bake. Using the proper flour measurement and chilling the dough can help maintain the cookies’ shape.

The Neiman Marcus Cookie Recipe

Print Recipe

★★★★★

4.5 from 92 reviews

The Neiman Marcus Cookie Recipe, also affectionately known as Gigi’s Super Cookies, is a rich and indulgent American classic featuring a blend of oats, bittersweet and Hershey’s chocolate, and chopped nuts. These soft, golden-top cookies combine a tender buttery dough with a generous mix of chocolate chunks and crunchy nuts, creating a luxurious texture and flavor perfect for gifting or enjoying as a treat.

• Author: lea
• Prep Time: 20 minutes
• Cook Time: 8-9 minutes
• Total Time: 28-29 minutes
• Yield: About 36 large cookies 1x
• Category: Cookies + Bars
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 pound (454 grams) unsalted butter
• 4 large eggs, beaten
• 2 teaspoons vanilla extract

Dry Ingredients

• 2 cups (400 grams) granulated sugar
• 2 cups packed (425 grams) light brown sugar
• 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

Add-ins

• 24 ounces (680 grams) bittersweet chocolate chips (such as Ghirardelli 60% cacao)
• 8 ounces (227 grams) Hershey’s chocolate bars, broken into chunks
• 3 cups (360 grams) very roughly chopped walnuts, pecans, or a combination

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and place two racks close to the center to prepare for baking.
2. Cream butter and sugars: In a large bowl, use an electric mixer to beat the unsalted butter with granulated and light brown sugars until the mixture is lightened in color and slightly fluffy, about 3 minutes.
3. Add eggs and vanilla: Beat in the beaten eggs and vanilla extract until fully combined and smooth.
4. Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt.
5. Mix dry into wet: Gradually add the dry ingredients into the wet ingredients and stir with a wooden spoon or silicone spatula until just incorporated.
6. Add oats: Stir in the old-fashioned rolled oats thoroughly. The dough will become very thick.
7. Incorporate chocolate and nuts: Fold in the bittersweet chocolate chips, broken Hershey’s chocolate chunks, and chopped walnuts or pecans until evenly distributed.
8. Shape the cookies: Using your hands or spoons, form the dough into loose mounds roughly the size of golf balls and place them about two inches apart on ungreased cookie sheets.
9. Bake: Bake the cookies for 8 to 9 minutes, or until the tops are just turning golden but the cookie centers are still soft.
10. Cool: Transfer the cookies to wire racks to cool slightly before serving to allow them to set and develop their signature chewy texture.

Notes

• Weighing dry ingredients ensures accuracy, but if using measuring cups, spoon and level flour rather than scooping directly.
• Old-fashioned rolled oats provide texture and flavor; avoid substitute instant or quick oats for best results.
• Use unsalted butter, or if using salted butter, reduce added salt by half.
• Semisweet or bittersweet chocolate chips can be used depending on your preferred sweetness level.
• Walnuts are preferred for their softer, sweeter profile, but pecans or a combination works well; omit nuts if allergenic.
• Baked cookies keep well at room temperature in an airtight container for 2-3 days, or can be frozen for up to 3 months.
• Freeze cookie dough balls on parchment-lined sheets until solid, then store in airtight bags for up to six months; bake directly from frozen with an extra 1-2 minutes of baking time.
• You can halve the recipe without altering the method or other ingredients.

Keywords: Neiman Marcus cookies, Gigi’s Super Cookies, classic American cookie recipe, chocolate chunk cookies, oat cookies, holiday cookies, gift cookies