Description
Marry Me Cookies are irresistible soft and chewy oatmeal cookies loaded with a harmonious blend of white and semisweet chocolate chips. Featuring browned butter for a rich, nutty flavor and a hint of cinnamon, these cookies are perfect for gifting, sharing, or indulging any time.
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 continuously until the butter turns golden brown and emits a nutty fragrance, about 5 to 7 minutes. Remove from heat and let cool slightly.
- Mix Sugars and Butter: In a large bowl, combine the browned butter with the light brown sugar and granulated sugar. Whisk the mixture until it becomes smooth and cohesive. Chill this mixture in the refrigerator for 10 minutes to help it set slightly.
- Add Eggs and Vanilla: Beat the eggs into the chilled butter-sugar mixture one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to add depth of 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 Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until all components are blended. Avoid over-mixing to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold the white and semisweet chocolate chips into the cookie dough ensuring an even distribution throughout.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes. This step firms up the dough for easier scooping and enhances the cookie texture when baked.
- Preheat Oven: Set your oven to 325°F (165°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Portion the Dough: Use a ¼-cup scoop to portion out the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow for spreading. Optionally, flatten each cookie slightly before baking for a more uniform shape.
- Bake the Cookies: Bake in the preheated oven for 12 to 14 minutes until the edges turn golden brown, but the centers remain soft and slightly undercooked to ensure chewiness.
- Cool the Cookies: Let the cookies rest on the baking sheets for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely, which improves texture and prevents sogginess.
Notes
- Using browned butter adds a rich, nutty flavor that elevates these cookies.
- Chilling the dough before baking is critical for texture and handling.
- Do not overbake; cookies should have a soft, chewy center.
- Adjust the mix-ins with nuts or different chocolate types if desired.
- Store cookies in an airtight container at room temperature for up to 5 days.
