Famous Department Store Chocolate Chip Cookies

This recipe makes an enormous batch of cookies loaded with chips, nuts, oats, and even shaved chocolate. If you're baking for a bake sale, family hike, or a road trip with the soccer team, this one's for you.

Prep
20 mins
Bake
12 mins to 1 hr 11 mins
Total
1 hr 8 mins
Yield
about 10 dozen
Famous Department Store Chocolate Chip Cookies

Instructions

  1. Preheat your oven to 375°. Line several baking sheets with parchment paper.

  2. Combine the butter, granulated sugar, and brown sugar until smooth.

  3. Add the eggs one by one, then add the vanilla.

  4. In a blender or food processor, grind oats until they're a fine powder.

  5. Add oats, flour, salt, baking powder, and baking soda to butter/sugar mixture; mix well.

  6. Stir in nuts, grated chocolate and chips.

  7. Drop dough by tablespoonfuls onto your baking sheet (a tablespoon cookie scoop makes short order of this job). Gently flatten each dough ball with the palm of your hand to about 1/2" thick.

  8. Bake the cookies for 12 to 15 minutes, or until they're beginning to brown. Remove them from the oven, and cool right on the pan.

  9. Cookies will keep for up to a week in a closed container; freeze for longer storage.

Tips from our Bakers

  • Did you hear the one about the (choose one) Neiman-Marcus, Mrs. Field's etc. chocolate chip cookie recipe? This story made the rounds for years. It seems someone — usually a friend of a friend of the person telling the story — contacted some famous retailer, by phone (or at the store) for their "secret" chocolate chip cookie recipe. Told the charge would be "two-fifty," this person said to charge it to their credit card. Later they discovered the actual charge was $250.00, and then and there they decided to "tell the world" the "secret" recipe, to get even. Well, it's a funny story, but completely untrue. Neiman-Marcus is happy to let everyone in on the secret of their chocolate chip cookies at no charge!  

  • Too many cookies at once? Scoop all the dough onto cookie sheets, closely packed together. Freeze until solid, then transfer the dough balls to plastic bags. Freeze for up to one month. To bake, let the cookies thaw on a tray while you preheat the oven, and bake as above.
  • Want to turn these cookies into moist, chewy bars? Read our blog post on how to make cookie bars.

  • Skip the scooping and cut down on prep time by using an ingenious technique outlined in our blog post, A simple way to shape cookies.

  • Refrigerating cookie dough for as little as 30 minutes can make a big difference in your cookies’ texture and flavor. See the details in our blog post, Chilling cookie dough.