The Not Exactly Neiman-Marcus Cookie
Indulge in these rich, chewy oatmeal chocolate chip cookies with grated Hershey bars for added decadence. Perfect for cookie lovers who enjoy a hearty, chocolatey treat with a hint of vanilla and a satisfying texture. Great for sharing at gatherings or as a comforting snack.
Ingredients
Instructions
- Preheat oven to 375°F.
- Process oatmeal in a blender or food processor until it turns into a fine powder; set aside.
- Cream the butter with both sugars.
- Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla.
- Add flour, salt, baking powder, baking soda, and oatmeal; mix until well combined.
- Stir in chocolate chips and grated Hershey bar.
- Roll the dough into balls and place them 2 inches apart on a cookie sheet.
- Bake for 10 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown sugar. If you want a healthier twist, you can substitute half of the butter with unsweetened applesauce. Ensure the oatmeal is finely processed for a smoother texture. If you prefer a chewier cookie, chill the dough before baking. For variations, try adding nuts or dried fruit for extra texture.
Serving Suggestions
These cookies are delightful on their own but pair beautifully with a glass of milk or a scoop of vanilla ice cream. For a special treat, serve them alongside a slice of Pink Pina Colada Pie to balance the flavors. They also make great gifts when packed in decorative boxes, perfect for sharing during the holidays.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer and then transfer to a freezer-safe bag or container. To reheat, simply microwave for a few seconds or bake at 350°F for 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of The Not Exactly Neiman-Marcus Cookie contains roughly 370 calories, with 4g protein, 23g carbohydrates, and 28g fat. Note that it is relatively high in sodium, at 608mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Quick oats can be used, but they will result in a different texture. Rolled oats provide a chewier bite, while quick oats will make the cookies softer. If you prefer a more traditional cookie texture, stick with rolled oats for the best results.
How can I make these cookies gluten-free?
To make gluten-free cookies, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to check that your oats are certified gluten-free, as cross-contamination can occur. This substitution will allow you to enjoy the same great flavors without gluten.
What can I substitute for chocolate chips?
If you don’t have chocolate chips on hand, you can use chopped chocolate bars, white chocolate chips, or even butterscotch chips for a different flavor. For a healthier option, consider adding raisins or dried cranberries as a sweet alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).