Neiman Marcus Cookies (Easy Recipe)

That first hiss from the cooker tells you something good is happening. You notice the float valve pop up and you sense the steam cues that means pressure is building inside. It’s kinda like waiting for a secret to reveal itself slowly but surely.

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The sealing ring snug in place makes you feel ready to let this cooker work where no other pot can. You spot the valve hiss as your timer counts down and your mind starts wandering about the warm treats on the horizon. This sound is the symphony of food getting tender with a pull you’ll want to savor.

Pretty soon you remember why pressure cooking is dang good for recipes passed around from kitchen to kitchen. It’s not just fast but locks in flavors and moisture like a little hug for your food. And trust me, this legendary Neiman Marcus recipe is no exception—just wait till you taste that buttery, sweet cookie dough turned tender heaven.

Why Your Cooker Beats Every Other Pot

• It locks in steam pressure to cook food faster and juicier than a regular pot.
• The sealing ring keeps everything airtight so you don’t lose those tasty aromas.
• Float valve shows when you’ve got max pressure for perfect timing.
• Valve hiss lets you know it’s working and building that tender pull in your food.
• You can simmer, braise, or bake in the same pot—talk about versatile.
• Pressure cooker saves you energy by speeding up cooking times.
• It’s super hands-off once you set it up, so you can chill or prep other stuff.

What Goes Into the Pot Today

• 1 cup butter (that’s gonna melt into buttery goodness)
• 1 cup brown sugar for that deep caramel taste
• 1 cup granulated sugar to keep things sweet and balanced
• 2 eggs to bind everything together
• 1 teaspoon vanilla extract adds warm aroma
• 2 ½ cups oatmeal (finely ground—the secret for that chewy texture)
• 2 cups all-purpose flour for structure and tenderness
• ½ teaspoon salt and a mix of baking powder and baking soda to make it rise just right
• 12 oz chocolate chips for melty pockets of joy
• 1 (4 oz) grated milk chocolate bar for extra chocolate hits
• 1 ½ cups chopped nuts if you like a little crunch (optional but dang tasty)

These ingredients mix into a cookie dough that’s ready to make your pressure cooker earn its keep. It’s rich, sweet, and very inviting even before you start cooking.

The Full Pressure Cooker Journey

Step one, you gotta preheat your oven to 375°F (190°C). Yup, this recipe calls for a final bake outside the cooker to get those nice golden edges.

Step two, cream the butter with both sugars till you get that fluffy, dreamy mix. It’s the base that holds all your flavors tight.

Next, you add the eggs and vanilla, beating it good until it’s smooth and ready.

Step four, whisk your dry ingredients together separately—ground oatmeal, flour, salt, baking powder, and baking soda. This keeps the texture just right.

Step five, slowly mix the dry stuff into the wet until it’s all blended. You gotta be gentle but thorough here so it’s neither dry nor too sticky.

Step six, fold in the chocolate chips, grated chocolate bar, and nuts if you’re using. These goodies give the dough its signature fun spots.

Step seven, drop the dough by big spoonfuls onto ungreased baking sheets and bake for about 10 minutes, or until cookies are lightly browned. Let them cool on the sheets for 2 minutes before moving to racks so they set properly.

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Easy Tweaks That Make Life Simple

• Use quick oats if you’re in a rush, just pulse a few times for grinding.
• Swap out nuts for dried fruit if you want a twist on the texture.
• See that sealing ring? Give it a quick rinse every session to keep that perfect seal.
• Keep your eggs at room temp for better mixing and fluffiness.
• Dab some butter under your cookie scoop for easier dough dropping and less mess.

Your First Taste After the Wait

When you bite into your first cookie, you notice the tender pull that only pressure cooking can bring out. It’s kinda like biting into a soft cloud with chocolate melting right on your tongue.

The sweet aroma hits you as you chew, carrying hints of brown sugar and vanilla that just make you smirk with satisfaction. Those little chocolate chunks really keep the experience fun and surprising with every bite.

After that, you’re kinda hooked and starting to plan when you’ll make these again. The way the nuts crunch next to soft dough adds a nice contrast, making each cookie dang near perfect.

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Your Leftover Strategy Guide

Keep your cookies in an airtight container at room temp if you’re gonna eat them within a couple days. This keeps that tender pull fresh and avoids the cookie turning dry or crumbly.

If you want to keep them longer, pop them in the fridge wrapped well but bring them back to room temp before enjoying so they get that softness back.

For big batches, slice and freeze the dough balls before baking. Then you can bake fresh cookies whenever the craving hits without any fuss.

The FAQ Section You Actually Need

• Can I skip the oven step and just use the pressure cooker? The pressure cooker softens the dough wonderfully but the oven bake gets the golden edges that make the cookies classic. So it’s best not to skip it.
• What if my sealing ring is old or cracked? You gotta replace it to keep up pressure and avoid steam leaks. It’s super important for that valve hiss and float valve to work right.
• Can I use quick oats like rolled oats? Quick oats work if you grind them finely as stated, but rolled oats might be too coarse and mess with the cookie’s texture.
• My dough feels too sticky—should I add more flour? A little more flour helps but be careful not to dry out the dough. You want it soft with a bit of give so the tender pull stays.
• How do I know when the cooker reached pressure? You watch for the float valve popping up and then the steady valve hiss signaling full pressure. That’s your cue to start counting down time.
• Can I add other mix-ins besides nuts and chocolate? Totally, things like dried cranberries or shredded coconut can add fun varieties. Just watch how much liquid they bring in or it might change cooking a bit.

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The Legendary Neiman Marcus Recipe Home Cooks Have Shared for Decades

This pressure cooker twist on the famous Neiman Marcus cookies brings out chewy, tender textures and rich, buttery flavor with hints of vanilla and melted chocolate chunks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cuisine Mediterranean

Servings 36 servings

Calories 180 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 cup Butter
• 1 cup Brown sugar
• 1 cup Granulated sugar
• 2 Eggs
• 1 teaspoon Vanilla extract
• 2 ½ cups Oatmeal finely ground
• 2 cups All-purpose flour
• ½ teaspoon Salt
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 12 oz Chocolate chips
• 4 oz Milk chocolate bar grated
• 1 ½ cups Chopped nuts optional

Instructions

 

Instructions

• Preheat the oven to 375°F (190°C).
• Cream the butter with both sugars until fluffy and combined.
• Add eggs and vanilla extract. Beat until smooth.
• In a separate bowl, whisk oatmeal, flour, salt, baking powder, and baking soda.
• Gradually mix dry ingredients into wet ingredients until well combined.
• Fold in chocolate chips, grated chocolate bar, and chopped nuts.
• Drop dough by big spoonfuls onto ungreased baking sheets.
• Bake for about 10 minutes, until lightly browned.
• Let cookies cool on sheet for 2 minutes before transferring to rack.

Notes

Cool cookies completely before storing. For fresh batches later, freeze dough prior to baking.