The Legendary Neiman Marcus Recipe Home Cooks Have Shared for Decades
This legendary Neiman Marcus cookie recipe uses a clever pressure cooker twist to deliver tender pull and melty chocolate texture in under 30 minutes.
Equipment
- 1 Mixing bowl
Ingredients
Main Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups rolled oats blended into powder
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounces semisweet chocolate chips
- 1 bar milk chocolate 4-ounce, grated
- 1 ½ cups chopped nuts optional
Instructions
Instructions
- Preheat oven to 375°F (190°C). This step goes old school since the pressure cooker works best with pre-baked touch.
- Cream together the butter, brown sugar, and granulated sugar until smooth.
- Beat in eggs one at a time, then stir in the vanilla extract.
- Grind rolled oats to a fine powder and mix with flour, salt, baking powder, and baking soda.
- Add dry ingredients to wet mixture and stir just until combined.
- Fold in chocolate chips, grated milk chocolate, and optional nuts.
- Drop by rounded tablespoonfuls onto ungreased cookie sheet.
- Bake for 8–10 minutes or until edges turn lightly golden. Cool slightly on sheet, then transfer to rack.
- Use quick release on the pressure cooker during final steaming or warming step to avoid overbaking.
Notes
Store cooled cookies in an airtight container up to a week, or freeze for longer. Optional dough freezing offers fresh baking anytime.