Description
Marry Me Cookies are deliciously soft and chewy cookies featuring a perfect blend of browned butter, oats, and a combination of white and semisweet chocolate chips. With a hint of cinnamon and a slightly caramelized flavor from the browned butter, these cookies make an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter
- 1¼ cups light brown sugar, packed
- 2 large eggs, at room temperature
- ½ cup granulated sugar
- 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 constantly until it turns golden brown and releases a nutty aroma, about 5 to 7 minutes. Remove from heat and let it cool slightly.
- Mix Sugars and Butter: In a large bowl, whisk together the browned butter, 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 in the eggs one at a time into the chilled butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and ground cinnamon until evenly mixed.
- Mix Wet and Dry Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Do not overmix to keep cookies tender.
- Fold in Chocolate Chips: Gently incorporate both the white chocolate chips and semisweet chocolate chips into the dough, ensuring an even distribution.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for 30 minutes to firm up the dough for easier handling and better texture.
- Preheat Oven: Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper to prevent sticking and promote even baking.
- Scoop Dough: Using a ¼-cup scoop, portion the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Flatten each cookie slightly if desired for even baking.
- Bake: Bake the cookies for 12 to 14 minutes or until the edges turn golden brown while the 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
- Ensure the butter is browned carefully to avoid burning, stirring continuously until you see a golden color and smell a nutty aroma.
- Chilling the dough helps prevent spreading and maintains a chewy texture.
- You can substitute rolled oats for quick-cooking oats if desired, but texture may be slightly different.
- For softer cookies, avoid overbaking; pull them out when edges are just golden and centers still look slightly underbaked.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
