The $250 Neiman Marcus Cookie

The famous $250 Neiman Marcus Cookie Recipe - made with ground oats, chocolate chips, grated chocolate and walnuts. | http://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/
This recipe for Neiman Marcus cookies hails from the popular email chain that flooded the Internet for years. The cookies are made with ground oats, chocolate chips, grated chocolate and chopped walnuts.

The famous $250 Neiman Marcus Cookie Recipe - made with ground oats, chocolate chips, grated chocolate and walnuts. | http://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

In the event that you have never seen the email chain regarding Neiman Marcus cookies, here’s a recap:

Supposedly, a woman ordered a cookie at the Neiman Marcus cafe and loved it so much that she asked the waitress if she could have the recipe; waitress said it would cost “two fifty”. The woman assumed it was $2.50, said okay, and the waitress gave her the recipe.  When she saw her credit card bill, however, the charge was $250. She was so irate that she decided to distribute the recipe so that no one would ever pay $250 for the recipe again. The company has since debunked the rumor (and even published its own chocolate chip cookie recipe), but the recipe that accompanied that email became insanely popular.

I suspect that many of you are very familiar with this email and may have even made these cookies before. I received the email dozens of times before I actually gave the recipe a whirl. I’ve never eaten a Neiman Marcus chocolate chip cookie, but I sure do love this version!

The famous $250 Neiman Marcus Cookie Recipe - made with ground oats, chocolate chips, grated chocolate and walnuts. | http://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

The “secret ingredient” in these cookies is the oats. Not just regular ol’ oats mixed into the batter, though; what makes these Neiman Marcus cookies so special is that the oats are blended into a coarse powder and whisked together with the flour and other dry ingredients. This is absolutely brilliant – you get all of the wonderful, nutty flavor of the oats while maintaining the texture of a traditional chocolate chip cookie.

The original Neiman Marcus cookie recipe that was circulated calls for grating a Hershey’s chocolate bar; the first time that I made these, I simply replaced that line item with milk chocolate chips. Oh, I was totally missing out! I’ve since made them the correct way and those little bits and swirls of milk chocolate make these extra-special. Definitely do not swap that out! (You can, however, use finely chopped milk chocolate in place of the Hershey’s bar, if you’d like.)

The resulting cookies are chunky, hearty and feel quite substantial when picked up. The combination of semisweet and milk chocolate along with walnuts puts these over the top. The Neiman Marcus story may have turned out to be a myth, but out there somewhere is someone who needs to be thanked for this recipe!

The famous $250 Neiman Marcus Cookie Recipe - made with ground oats, chocolate chips, grated chocolate and walnuts. | http://www.browneyedbaker.com/the-famed-neiman-marcus-cookie/

This recipe was originally published on September 21, 2009.

One year ago: Apple, Gruyere & Sage Scones
Two years ago: Muddy Buddies (a.k.a. Puppy Chow)
Four years ago: Pumpkin Bread
Five years ago: Pancake Cupcakes with Maple-Bacon Frosting
Six years ago: Chewy, Fudgy Triple-Chocolate Brownies

The $250 Neiman Marcus Cookie

Yield: 30 cookies

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 45 minutes

The rumored recipe for Neiman Marcus cookies, which was passed around via email for years, and later debunked by the company. These cookies are made with ground oats, chocolate chips, grated chocolate and chopped walnuts.

Ingredients:

2½ cups rolled oats
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
12 ounces semisweet chocolate chips
4 ounces milk chocolate, grated or finely chopped
1½ cups chopped walnuts

Directions:

1. Preheat oven to 375 degrees F. Line three baking sheets with parchment paper.

2. Blend the oats in a food processor or blender to a fine powder. In a medium bowl, whisk together the blended oats with the flour, baking powder, baking soda and salt; set aside.

3. In the bowl of an electric mixer, cream together the butter and both sugars until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Reduce the mixer speed to low and gradually add the flour mixture, beating just until incorporated. With a rubber spatula, fold in the chocolate chips, grated chocolate and walnuts.

4. Roll the dough into 2-ounce balls (or about 2 heaping tablespoonfuls worth) and place about 2 inches apart on the baking sheets. Bake one sheet at a time until the edges are set but the center still looks undone, about 10 minutes. Cool the cookies completely on the baking sheets. The cookies can be stored in an airtight container at room temperature for up to 4 days (they can also be frozen for up to 2 months).

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118 Responses to “The $250 Neiman Marcus Cookie”

  1. Maria on September 23, 2009 at 4:59 pm

    I do love these!

    Reply

  2. The Duo Dishes on September 23, 2009 at 5:10 pm

    Made these many times, and they are always good. No matter what.

    Reply

  3. christina on September 23, 2009 at 5:43 pm

    I’ve had these before! The recipe I got has some melted chocolate in the batter, even. What I like about the NM cookie is the texture you get from the ground oats, which I’ve found gives it a somewhat chewier feel.

    Reply

  4. Rachel on September 23, 2009 at 5:58 pm

    This is my go to chocolate chip recipe (sans nuts). I absolutely love it! Glad you tried it!

    Reply

  5. Alta on September 23, 2009 at 6:16 pm

    Love these – I thought everyone tried these already for some reason. But I’d forgotten about them, so thanks for making them again!

    Reply

  6. nicole on September 23, 2009 at 6:38 pm

    SO good – i haven’t had these in awhile. pics are great too!

    Reply

  7. Melanie on September 23, 2009 at 6:56 pm

    These are my husband’s favorite cookies. They test great frozen too! Sometimes I think they taste better frozen but my husband would disagree. 🙂

    Reply

  8. Madalina on September 23, 2009 at 7:29 pm

    grrr. i swore I would stay away from cookies this month.. now I have a dozen of these divine cookies on my counter waiting to cool. way to go. lol

    Reply

  9. Pam on September 23, 2009 at 8:11 pm

    Look’in Good!

    Reply

  10. Carla on September 23, 2009 at 8:31 pm

    I absolutely adore these cookies… But according to Neiman Marcus, this is not their original recipe. Are they saying that just to deceive us? Or are they jealous that this recipe is actually better than the one they say is theirs???
    What do you think?? Check them out!!
    http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

    Reply

  11. Michele on September 23, 2009 at 8:32 pm

    I was JUST telling my boyfriend about this email because my sister did something similar at a store. Got charged a crazy amount of money for a photo disc of her kids photos at a portrait studio. lol Anyway, I never felt compelled to try them either for some reason but it’s great to know that they are actually good! They sure do look lovely!

    Reply

  12. BigSis on September 23, 2009 at 9:38 pm

    These look awesome! I’ve been making a very similar recipe for 25 years. Mine has a big Hershey bar grated up in it instead of the milk chocolate chips. It adds a great flavor throughout the batter!

    Reply

  13. jacquie on September 23, 2009 at 10:14 pm

    do you have to grind the oats yourself? (i don’t have a food processor) couldn’t you just use oat flour? i wonder how much oat flour 2 1/2 cups of rolled oat makes??

    oh and the cookies do look yummy.

    Reply

  14. Michael Gilmore on September 23, 2009 at 10:35 pm

    Wow. I am not a really a cookie person but after seeing this recipe and your photos I have to make these. These and the Doubletree cookies are the best.

    Reply

  15. Lass on September 23, 2009 at 10:44 pm

    I have a recipe nearly identical to that chain mail cookie. Main differences: all brown sugar, coconut, and walnuts instead of pecans.
    http://kitchentimes.blogspot.com/2006/09/chocolate-chunk-oatmeal-cookies.html
    Funny that I’d never realized it until now. Did your cookie turn strangely airy and not taste as good after a day?

    Reply

  16. Chris on September 23, 2009 at 11:18 pm

    I’m thinking one day I’ll make a batch and buy a batch to compare.

    Reply

  17. Danielle on September 23, 2009 at 11:57 pm

    Sounds like a recipe I have to try out!

    Reply

  18. Danielle on September 24, 2009 at 1:37 am

    How funny…I’ve gottten that recipe at least a dozen times yet I never thought about actually trying it out.

    Reply

  19. lululu on September 24, 2009 at 2:16 am

    both the photos and the cookies look beautiful!

    Reply

  20. TammyJo Eckhart, PhD on September 24, 2009 at 8:44 am

    I’ve never had these, never frankly been either in an area with that store or had the money to go there when we did live in an area with the store. Thank you for sharing the recipe!

    Reply

  21. sherri on September 24, 2009 at 8:49 am

    I have this recipe and they are delicious1

    Reply

  22. Wine Dog on September 24, 2009 at 9:18 am

    The same letter/email/story went around with supposedly Mrs. Field’s secret recipe for years. The oats, which were the secret ingredient in that recipe too, were never an ingredient in her recipe. It’s a great cookie and I’ll bet yours turn out better than most, it looks fabulous, but who knows the real origin of the recipe. I worked for Mrs. Fields in the 80’s. The secret to Mrs. Fields was high quality ingredients, bake at 300, not 375 and don’t overmix.

    Here’s her recipe, love to see your take on these some day.

    http://www.debbifields.com/recipe.html

    Reply

    • Patty on September 16th, 2015 at 10:19 pm

      This link doesn’t seem to work for the Mrs. Fields recipe.

      Reply

  23. shelly (cookies and cups) on September 24, 2009 at 10:11 am

    Oh yes, the neiman marcus cookie! I made this many years ago before I got my kitchen-aide and almost busted the motor on my little hand mixer!! The dough is very think with all those oats, but it does deliver! It’s actually a great cookie!

    Reply

  24. deeba on September 24, 2009 at 10:26 am

    BEE YOO TI FUL cookies. I have the recipe somewhere but never gave it a try. You’ve convinced me to give these a shot. Your pictures are fab!

    Reply

  25. Barbara on September 24, 2009 at 2:03 pm

    The version that I have calls for an 8 oz. bar of Hershey’s milk chocolate to be grated and added to the batter. They really are fabulous (but it makes a huge amount!).

    Reply

  26. Nicole on September 24, 2009 at 2:20 pm

    I’ve made these before and they are really good!

    Reply

  27. JoJo on September 24, 2009 at 8:41 pm

    Hey! Just made these for the first time the other night and absolutely LOVED them. Could match up to my favorite CCC recipe too, and they are great the next day. good ideas adding oatmeal, and nuts. I’m a new blogger, would love for yo to check me out 🙂 http://rollininthedough.wordpress.com/

    Reply

  28. MarthaAndMe on September 25, 2009 at 9:46 am

    I love these cookies and researched this story when I was writing my cookie book (coming out next fall – Cookie: A Cultural HIstory). This isn’t NM’s recipe at all but that hasn’t stopped it from becoming hugely popular.

    Reply

  29. Jessie on September 25, 2009 at 9:48 am

    I just had breakfast and now I am hungry again. Those cookies look absolutely amazing!

    Reply

  30. stephchows on September 25, 2009 at 10:58 am

    I love putting oat flour into cookies! It makes them taste so good!!

    Reply

  31. dsam on September 25, 2009 at 4:40 pm

    There was never a Neiman-Marcus cookie: http://www.snopes.com/business/consumer/cookie.asp

    This story has been around in various forms for 50 years. Neiman Marcus never even had a cookie until they developed one in response to this rumour. Their policy is actually to give away recipes to anyone who asks, including the recipe to the cookie they eventually did create:
    http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

    Reply

  32. Cookin' Canuck on September 27, 2009 at 9:16 am

    I have received the Neiman Marcus email many times, but have never taken the time to make the cookies. After your review, I will definitely be trying it. I’m so interested to see the effect the ground oats have on the texture.

    Reply

  33. Ashley on September 27, 2009 at 12:34 pm

    I’ve made the Neiman Marcus cookies too and loved them but I guess there are different versions out there because mine (http://www.eatmedelicious.com/2007/11/cookie-love-ive-discovered-neiman.html) didn’t have oats! Now I want to try these ones out too. They look so good!

    Reply

  34. Michelle on September 28, 2009 at 4:41 pm

    Hi Jackquie,

    Do you have a blender? You could always use a blender to grind the oats. I’m sure you could sub oat flour, but I’m not sure what the final amount would be. The next time I make these I will measure it out!

    Reply

  35. Michelle on September 28, 2009 at 4:43 pm

    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.

    Reply

  36. Michelle on September 28, 2009 at 5:15 pm

    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.

    Reply

  37. Jessi A on September 29, 2009 at 5:21 pm

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

    Reply

  38. Jackie on October 9, 2009 at 3:33 am

    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

    Reply

  39. Michelle on October 9, 2009 at 1:55 pm

    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.

    Reply

  40. T. Marie on October 16, 2009 at 10:01 am

    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!

    Reply

  41. Leslie on November 6, 2009 at 1:51 am

    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!

    Reply

  42. Ashley on November 9, 2009 at 4:07 pm

    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!

    Reply

  43. Juanita McLain on November 10, 2009 at 1:55 pm

    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.

    Reply

  44. Michael Gilmore on January 15, 2010 at 8:06 am

    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 🙂

    Reply

  45. Jules on April 16, 2010 at 10:02 am

    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!

    Reply

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  47. Jenny on November 2, 2010 at 5:50 pm

    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.

    Reply

    • Michelle on November 8th, 2010 at 9:25 pm

      Oooh love all of the combos you have tried!

      Reply

  48. Millie on December 12, 2010 at 3:37 pm

    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.

    Reply

  49. josedealvarez on December 16, 2010 at 12:18 am

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

    Reply

  50. Marly on December 29, 2010 at 12:38 am

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

    Reply

  51. Kristin on April 26, 2011 at 6:37 pm

    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. :-]

    Reply

  52. Reyna on May 9, 2011 at 10:13 am

    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! 🙂

    Reply

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  57. veronica on October 26, 2011 at 4:40 pm

    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!

    Reply

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  62. clarisonic mia 2 on February 6, 2013 at 8:48 pm

    Thanks for finally writing about >The Famed Neiman Marcus Cookie | Brown Eyed Baker <Liked it!

    Reply

  63. Paige on February 18, 2013 at 3:28 pm

    Just made these- SO GOOD. If you take them out of the oven when they look just a little underdone, they’ll stay moist and chewy! Thanks for the recipe.

    Reply

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  66. Svetlana on May 15, 2013 at 1:34 pm

    These cookies are amazing! I’ve always had a problem with cookies getting hard after only an hour of sitting on the counter. But these were so chewy and soft even after leaving them out on the counter 5 hours later! I believe i have found my new favorite recipe. Thank you!! 🙂

    Reply

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  70. Lynette on March 10, 2014 at 1:14 am

    Excellent recipe. Never thought about processing the oats but it does make a significant difference. Two of my kids wanted chocolate chips and the other two wanted raisins so I opted to use the raisinets chocolate raisins – yummy! This recipe is definitely a keeper!

    Reply

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  74. lindamatey on September 16, 2015 at 3:26 am

    Hi Michelle, these look lovely and I would dearly love to try them. Could you (or anyone out there!) give me recipe by weight rather than by cup? I’m from the UK and I find using cups a bit hit and miss! I’d really appreciate it 🙂

    Reply

    • Marla in AZ on September 16th, 2015 at 8:24 am

      I like baking by weight too and usually convert using any one of the numerous sites on the internet that have equivalent weights. http://www.kingarthurflour.com/recipe/master-weight-chart.html has a comprehensive one that includes everything you need (plus it has both ounces and grams). I love that company!

      Reply

  75. Kim on September 16, 2015 at 6:58 am

    I love these cookies! I’ve made them several times over the past 15 years or so, but not for awhile. Thanks for reminding me to resurrect them!

    Reply

  76. Tori on September 16, 2015 at 8:13 am

    These look incredibly delish!

    Reply

  77. Kara @ Just A Canary Bird on September 16, 2015 at 8:36 am

    These look amazing! I like the idea of having the oat flavor without seeing them in the cookie!

    Reply

  78. Carol G on September 16, 2015 at 8:48 am

    I have made these many times for my family. I was a Kindergarten teacher for 23 years, I cooked through the alphabet with my classes and they always loved these cookies too.

    Reply

  79. Joe Guzzardi on September 16, 2015 at 8:52 am

    I don’t care for nuts in my cookies. Substitute more chocolate or raisins or omit. If omit, adjust baking how?

    Reply

    • Michelle on September 16th, 2015 at 10:17 pm

      Hi Joe, You could either add more chocolate chips or omit the walnuts. No need to adjust the baking at all either way.

      Reply

  80. Laurel on September 16, 2015 at 9:49 am

    Can’t believe that this story is still making the rounds! About 35 years ago this went around (not via email then, LOL) only the store was Marshall Field’s in Chicago. Oh my, some things never change. Great cookies though. I used to make them for my father-in-law who simply adored them.

    Reply

  81. Susan on September 18, 2015 at 9:50 am

    I’m making these to take to my grand kids. I was wondering, do you use quick oats or regular? Thank you.

    Reply

    • Michelle on September 18th, 2015 at 7:48 pm

      Hi Susan, Aw how fun! I used regular oats.

      Reply

      • Susan on September 22nd, 2015 at 8:08 am

        Hi Michelle, thank you! When it came to making these cookies, my regular oats were expired so I had to use quick oats that I put in my processor. I decided to use a combo of 1/2 bag of special dark, 1/2 bag semi-sweet choc. chips and a 4.4 oz bar of Hershey’s milk chocolate. THEY ARE DELISH!!! Of course I had to sample them before packing them for my grand kids. I love your recipes and look forward to receiving them. THANK YOU AGAIN FOR YOUR GREAT WEBSITE!!!!

        Reply

  82. Barbara on September 20, 2015 at 4:11 pm

    Hands down the best cookies I have ever made. So glad I finally tried them! Thank you for posting!

    Reply

  83. Jorie Kapp on September 23, 2015 at 5:05 am

    I’ve always wanted this recipe! Thanks!

    Reply

  84. Courtney on September 27, 2015 at 4:34 pm

    I made these today with my 2.5 year old. LOVED them!!! Such a great recipe!

    Reply

  85. Chris on October 5, 2015 at 1:47 am

    The dough is really dense, and I had to add 2T milk. Wonder if using 3 eggs might be a solution. Anyways, they were delish!

    Reply

  86. Me on October 21, 2015 at 2:02 am

    These are cool! I hadn’t seen the email, but this is the recipe my grandmother used to make years ago. It makes delicious cookies :).

    Reply

  87. Sarah Smith on October 26, 2015 at 7:38 am

    These are wonderful! When I used to make these, I just had the recipe without the grated chocolate, but it was very easy to grate the chocolate, and you are right- it makes the cookie. They are disappearing quickly around here!

    Reply

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  89. Karla on November 12, 2015 at 7:15 am

    Love your recipes! Sometimes when I print them it does not print with a photo. Is that something new? I like having the picture on the recipe.

    Thanks for all the great recipes! Happy Thanksgiving!

    Reply

    • Michelle on November 15th, 2015 at 9:58 pm

      Hi Karla, Hmm they should be printing with the picture, I’ll look into it! Thanks for letting me know!

      Reply

  90. Must be true if its online lol on November 16, 2015 at 10:24 pm

    These taste nothing like the NM cookie these are better truth is the NM cookie is exactly like the chewy chip ahoy no joke my son had some from a school field trip they provided lunch which he brought home I tried the cookie out of curiosity and well a chocolate chip cookie looked good at that moment lol …
    Well to my surprise it was like the cookie I’ve had so many times before!

    Reply

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  95. Nancy Carter on December 20, 2015 at 1:32 pm

    This is the best of the best for this cookie. It must have the oats. Try this recipe you will never go back.

    Reply

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  97. Raelynn Daly on January 6, 2016 at 10:19 pm

    Made these yesterday…. Very dangerous!! Have nearly eaten the entire batch with a bit of help from my family. Definitely will make again. Thank you.

    Reply

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  99. Karen on January 8, 2016 at 2:53 pm

    Had forgotten all about these! I used to make them all the time – they are wonderful. I need to make them again. They also come out great with white chocolate & macadamia nuts.

    Reply

  100. Bonnie Rafer on January 10, 2016 at 8:26 pm

    Just made these for the first time! I used pecans because I had them and they work beautifully too! I found grating a candy bar a bit messy due to melting and there not being much substance from the candy bar, but persevered, and the results are 100% wonderful!!!

    Reply

  101. Wammy on January 12, 2016 at 11:36 am

    according to snopes its a false story but I’m certainly going to try out this recipe without the nuts.

    Reply

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  103. Julie on January 23, 2016 at 5:12 pm

    I have made these twice in the last 2 weeks! I finally found a treat that both my sons love – although I had to leave out the walnuts to accomplish this. These cookies are wonderful! I did over bake my first sheet because I expected them to be darker in color but figured out quickly they only needed the 10 minutes. Thanks for sharing!!

    Reply

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  105. justin on January 30, 2016 at 11:20 pm

    First of all, this is not a true story. This story was ripped from a story told many years ago from a store in south Africa. Second of all, it isn’t baking soda, its bicarbonate of soda.

    Reply

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