Description
Marry Me Cookies are irresistibly chewy and buttery treats that combine the warm flavors of browned butter, oats, and a blend of white and semisweet chocolate chips. These soft-centered cookies are perfect for any occasion, offering a comforting twist on classic oatmeal chocolate chip cookies with hints of cinnamon and rich vanilla.
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
Add-ins
- 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 frequently until it turns a golden brown color and emits a nutty, fragrant aroma, about 5 to 7 minutes. Remove from heat and allow to cool slightly to prevent cooking eggs in the next steps.
- Mix Sugars and Butter: In a large bowl, combine the browned butter with the light brown sugar and granulated sugar. Whisk together until the mixture is smooth and creamy. Chill this mixture for 10 minutes to help set the butter.
- Add Eggs and Vanilla: Beat the eggs in one at a time into the chilled sugar and butter mixture, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract to infuse the dough with warm flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and ground cinnamon until evenly blended.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips: Carefully fold in the white chocolate chips and semisweet chocolate chips, distributing them evenly throughout the dough.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for 30 minutes to firm up and develop flavors.
- Preheat Oven: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Scoop Dough: Using a ¼-cup scoop, portion the chilled dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading. If desired, gently flatten the tops for an even shape.
- Bake: Bake the cookies for 12 to 14 minutes, or until the edges are golden and the centers remain soft and slightly underbaked for a chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up further, then transfer the cookies to a wire rack to cool completely.
Notes
- Chilling the dough is key for thicker, chewier cookies and helps prevent excessive spreading in the oven.
- For an extra nutty flavor, make sure to brown the butter carefully without burning it.
- You can swap out the chocolate chips for other mix-ins like chopped nuts or dried fruit to customize your cookies.
- Use parchment paper or silicone mats to avoid sticking and facilitate cleanup.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze the dough for longer storage.
