Description
Marry Me Cookies are buttery, chewy cookies loaded with both white and semisweet chocolate chips, complemented by oats for texture and a hint of cinnamon for warmth. The unique step of browning the butter adds a rich, nutty flavor to these irresistible treats, which are perfect for sharing or gifting.
Ingredients
Scale
Butter and Sugars
- 1 cup (2 sticks) unsalted butter
- 1¼ cups light brown sugar, packed
- ½ cup granulated sugar
Wet Ingredients
- 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 the unsalted butter in a saucepan over medium heat, stirring constantly until it turns golden brown and emits a nutty fragrance, about 5 to 7 minutes. Remove from heat and let it cool slightly.
- Mix Sugars and Butter: In a large bowl, whisk the browned butter together with the light brown sugar and granulated sugar until the mixture is smooth and well combined. Place the mixture in the refrigerator to chill for 10 minutes.
- Add Eggs and Vanilla: Beat the eggs one at a time into the chilled sugar-butter mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until evenly distributed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and ground cinnamon until thoroughly blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently and just until all components are combined to avoid overmixing.
- Fold in Chocolate Chips: Gently fold both the white chocolate chips and semisweet chocolate chips into the dough, ensuring they are evenly dispersed.
- Chill the Dough: Cover the cookie dough and refrigerate for 30 minutes to firm up and enhance flavor.
- Preheat Oven and Prepare Baking Sheets: Set the oven temperature to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking.
- Scoop Dough: Using a ¼-cup scoop, portion out the dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Lightly flatten each dough ball if desired for even baking.
- Bake: Bake the cookies for 12 to 14 minutes until the edges turn golden while centers remain soft and chewy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Browning the butter adds a deep, nutty flavor that elevates the cookie taste.
- Chilling the dough helps prevent spreading and enhances texture.
- If you prefer a softer cookie, bake closer to 12 minutes; for crisper edges, bake slightly longer.
- You can substitute the oats with quick oats if old-fashioned oats are unavailable.
- For a gluten-free variation, swap all-purpose flour with a gluten-free flour blend suitable for baking.
