Description
Marry Me Cookies are irresistibly chewy and flavorful cookies made with browned butter, oats, and a mix of white and semisweet chocolate chips. These soft-centered treats are perfect for sharing or gifting, delivering a delightful balance of rich caramel notes, warm cinnamon, and a satisfying texture from oatmeal and melted chocolates.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 1¼ cups light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Chocolate Chips
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
Instructions
- Brown the Butter: Heat butter in a saucepan over medium heat, stirring continuously until it turns golden brown and emits a nutty aroma, about 5–7 minutes. Remove from heat and allow it to cool slightly.
- Combine Sugars and Butter: In a large bowl, mix the browned butter with brown sugar and granulated sugar. Whisk until the mixture is smooth and well blended. Place in the refrigerator and chill for 10 minutes to firm up.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the chilled sugar-butter mixture, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract for flavor.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the cookies.
- Add Chocolate Chips: Fold in both white chocolate chips and semisweet chocolate chips evenly throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, which helps maintain cookie shape during baking.
- Preheat Oven and Prepare Pans: Preheat the oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Portion the Dough: Use a ¼-cup scoop to portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. Flatten the dough slightly with your hand or a spatula if you prefer a thinner cookie.
- Bake: Place the baking sheets in the oven and bake the cookies for 12–14 minutes, or until the edges are golden brown while the centers remain soft and slightly underbaked for a chewy texture.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer them to a wire rack to cool completely without becoming soggy.
Notes
- Using browned butter adds a rich, nutty flavor that enhances the cookie’s depth.
- Chilling the dough prevents excessive spreading and promotes a chewy interior.
- If you prefer a crispier cookie, bake a minute or two longer but watch closely.
- You can substitute chocolate chips with your favorite mix-ins such as nuts or dried fruit.
- Ensure eggs are at room temperature for smoother incorporation.
