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The Neiman Marcus Cookie Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookwithlea.com/the-neiman-marcus-cookie-recipe/