Description
Marry Me Cookies are irresistibly soft and chewy cookies featuring a delightful blend of browned butter, oats, and both white and semi-sweet chocolate chips. These cookies combine rich, nutty flavors with a hint of cinnamon and a perfect balance of sweetness to create an unforgettable treat that’s perfect for sharing or indulging anytime.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 1/4 cups (250 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups (256 g) all-purpose flour
- 1 cup (90 g) old-fashioned oats
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 teaspoon ground cinnamon
Mix-ins
- 1 cup (168 g) white chocolate chips
- 1 cup (168 g) semi-sweet chocolate chips
Instructions
- Brown the Butter: In a medium saucepan over medium-low heat, melt the butter while stirring constantly until it turns chestnut brown and emits a nutty aroma. Remove from heat carefully to prevent burning.
- Mix Sugars and Cool: Add the brown sugar and granulated sugar directly into the warm browned butter pan and stir until smooth and fully incorporated. Transfer the mixture to the refrigerator and chill for 10 minutes.
- Prepare Oven and Baking Sheets: Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Add Eggs and Vanilla: Remove the chilled butter-sugar mixture from the refrigerator. Stir in the eggs and pure vanilla extract until fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, kosher salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in Chocolate Chips: Gently fold in both the white chocolate chips and semi-sweet chocolate chips to ensure even distribution without overmixing the dough.
- Scoop and Shape Cookies: Use a 2-tablespoon cookie scoop to drop dough portions onto the prepared baking sheets, spacing each about 2 inches apart. Slightly press down on each mound to flatten them a bit.
- Bake: Bake the cookies in the preheated oven for 11 to 13 minutes, or until the edges turn a light golden color but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and allows cookies to set perfectly.
Notes
- For best flavor, use unsalted butter to control the saltiness of the cookies.
- Browned butter adds a rich, nutty taste—stay attentive to prevent burning.
- The oats add a chewy texture; old-fashioned oats work better than quick oats.
- Chilling the butter-sugar mixture helps control the dough’s temperature and results in a better texture.
- If you want softer cookies, bake closer to 11 minutes; for slightly crispier edges, bake up to 13 minutes.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
Keywords: brown butter cookies, oatmeal cookies, chocolate chip cookies, marry me cookies recipe, chewy cookies
