Comments on: The Famed Neiman Marcus Cookie

By: It might be nesting…? | turbolenscleaner

It might be nesting…? | turbolenscleaner — Thu, 01 Dec 2011 05:29:16 +0000

[...] enchiladas made and refrigerated, check. Lasagna made and frozen, check. Four and a half dozen Nieman Marcus Cookie balls made and freezing, check. Basically, I’ve been in the kitchen since around 5:30 pm [...]

By: veronica

veronica — Wed, 26 Oct 2011 20:40:22 +0000

loved this cookie recipe! I didn’t have that much chocolate on hand so I just used 8 oz of mini bittersweet chips and they still tasted delicious. Thanks so much for the recipe!

By: Sea Salt Caramels with Vanilla Bean | Brown Eyed Baker

Sea Salt Caramels with Vanilla Bean | Brown Eyed Baker — Thu, 22 Sep 2011 04:02:02 +0000

[...] year ago: Banana Nut Bread Two years ago: The Neiman Marcus Cookie Four years ago: Oatmeal Raisin Chocolate Chip Cookies Sea Salt Caramels with Vanilla [...]

By: NEIMANMARCUS | Furniture Get

NEIMANMARCUS | Furniture Get — Thu, 28 Jul 2011 17:34:17 +0000

[...] neimanmarcus browneyedbaker.com [...]

By: Neiman Marcus Cookies | Bakingblonde’s Weblog

Neiman Marcus Cookies | Bakingblonde’s Weblog — Sat, 09 Jul 2011 11:36:06 +0000

[...] Neiman Marcus Cookie Recipe adapted from here [...]

By: Today's Question: Name your favorite type of cookie. - Page 2

Today's Question: Name your favorite type of cookie. - Page 2 — Wed, 01 Jun 2011 01:45:31 +0000

[...] [...]

By: Reyna

Reyna — Mon, 09 May 2011 14:13:35 +0000

I’ve been using the dough of this recipes for years as a base for “add-in” flavour combinations.

White chocolate chip, dried berry (blueberry, cranberry or raspberry) and macadamia
Candied ginger and orange zest
Heath Toffee chip and pecan
Butterscotch chip and toffee peanut
Peanut butter chip and raisins

Sky’s the limit with this one, folks!

By: Kristin

Kristin — Tue, 26 Apr 2011 22:37:08 +0000

My husband’s grandma gave me this recipe so I could attempt to replicate the cookies that she made for him since he was little. There are only a few differences between the recipe she gave me and the one you have posted here.
Instead of two kinds of chocolate chips, the recipe I have says to use 12 oz. of chocolate chips and 4 oz. of a grated Hershey bar.
I either use a vegetable peeler or a cheese grater and I grate the 4 oz. of Hershey bar and fold it in to the dough after I have folded the chips and nuts in.
Also, they bake for 6 minutes, not 10.
I love the way your recipe is worded though. It’s much easier to understand! I actually just made a batch of these (the last pan is still in the oven), and I looked back and forth from grandma’s to yours, and I like your wording much better.
Kudos! I think I’ll be checking out your site more often. :-]

By: Marly

Marly — Wed, 29 Dec 2010 05:38:14 +0000

What a delicious recipe, regardless of its source. Thanks for sharing!

By: josedealvarez

josedealvarez — Thu, 16 Dec 2010 05:18:03 +0000

thaks for the tip I MADE this cookies and I SALE IT in a great price

By: Millie

Millie — Sun, 12 Dec 2010 20:37:03 +0000

I made these cookies today and discovered on the 3rd batch that if I didn’t make them into a ball they browned better at 10 minutes and looked better. The ones I made into balls needed 12 minutes and they weren’t brown.

By: Michelle

Michelle — Tue, 09 Nov 2010 02:25:51 +0000

Oooh love all of the combos you have tried!

By: Jenny

Jenny — Tue, 02 Nov 2010 21:50:52 +0000

This is the only chocolate chip cookie recipe I make anymore. It’s always so good, but I do experiment with the “chips.” The last time I made them, I used those tiny peanut butter cups from Trader Joe’s as the chips (along with a few milk chocolate chips). They were phenomenal. I’ve also used the regular sized plain M &M’s. The tiny M&M’s don’t taste as good since they’re dark chocolate inside. I’m making them for Thanksgiving and using milk chocolate chips and dried cranberries (I only use milk chocolate chips — they’re so much better and creamier). I’m thinking of trying chocolate covered raisins or chocolate covered peanuts. Those sound good, too.

By: White Sicilian Pizza with Flaky, Pastry-Style Crust | Brown Eyed Baker

White Sicilian Pizza with Flaky, Pastry-Style Crust | Brown Eyed Baker — Wed, 22 Sep 2010 04:02:44 +0000

[...] year ago: Neiman Marcus Cookies Three years ago: Oatmeal Raisin Chocolate Chip Cookies White Sicilian Pizza with Flaky, [...]

By: Jules

Jules — Fri, 16 Apr 2010 14:02:03 +0000

Wow, this is the best chocolate chip cookie ever! Very soft and chewy, really nice. I’m not a big fan of mixing chocolate and cookies but this is a very nice one. Thanks for the recipe!

By: Michael Gilmore

Michael Gilmore — Fri, 15 Jan 2010 13:06:23 +0000

Hi, just following up. I made these cookies for friends for Christmas using your recipe. Everyone loved them. The recipe was right on. I really appreciate when they are. Just wanted to let you know. Since I am here in Texas, I had to use pecans

By: Juanita McLain

Juanita McLain — Tue, 10 Nov 2009 18:55:56 +0000

I have been making these cookies a number of years. My daughter, son-in-law and three grands absolutely love them – even the neighborhood kids ring my doorbell to ask if I have or will be making some. I use a large size Hershey chocolate candy grated in my recipie.

By: Ashley

Ashley — Mon, 09 Nov 2009 21:07:55 +0000

I wish I could thank you for this cookie recipe but after having made them the first time, there have been so many demands for them that all I seem to be doing these days is grinding up quick oats!

By: Leslie

Leslie — Fri, 06 Nov 2009 06:51:55 +0000

I am making these for a bake sale on Saturday!! I am so excited I think they will sell really well. Like most they have seen the email but have not made the cookie, so this will be there chance to try them!

By: T. Marie

T. Marie — Fri, 16 Oct 2009 14:01:05 +0000

I haven’t made these yet but I’ve ground up the oats and it make 1 and a half cups for those asking the sub for oat flour. Anyone tried pecans instead of walnuts? I couldn’t remember which nut I needed at the store and ended up with pecans. I can’t wait until I get them baked!

By: Michelle

Michelle — Fri, 09 Oct 2009 17:55:00 +0000

Hi Jackie,

You will want to let them cool on the baking sheets for about 2-3 minutes and then transfer them to a cooling rack to cool completely. I will revise the written recipe so that it is more clear.

By: Jackie

Jackie — Fri, 09 Oct 2009 07:33:06 +0000

Hi Michelle

I have a question about cooling the cookies: When you say “Let Cool Completely” Do you mean cool completely on the baking sheet or cool on sheet for a few minutes then transfer to cooling rack to cool completely. Can you make it a little clearer. Thanks

By: Jessi A

Jessi A — Tue, 29 Sep 2009 21:21:54 +0000

We have been making these cookies for years!! They are wonderful.

By: Michelle

Michelle — Mon, 28 Sep 2009 21:15:36 +0000

Thanks everyone for the great responses and for getting to the bottom of the “myth” of the Neiman Marcus cookies!

As an aside, I did cut the recipe in half and used milk chocolate chips instead of grated chocolate. Otherwise it’s the same.

By: Michelle

Michelle — Mon, 28 Sep 2009 20:43:50 +0000

Hi Lass,

Your cookie recipe sounds great as well! Mine didn’t turn airy and not taste as good – I was actually eating them almost a week after making them! I stored them in a Tupperware container.