Description
Marry Me Cookies are soft, chewy, and irresistibly flavorful cookies made with browned butter, oats, and a delightful mix of white and semi-sweet chocolate chips. These cookies offer a perfect balance of nutty richness from the browned butter and a touch of cinnamon spice, making them a tempting treat for any cookie lover.
Ingredients
Units
Scale
Butter Mixture
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 1/4 cups (250 g) light brown sugar
- 1/2 cup (100 g) granulated sugar
Wet Ingredients
- 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
Add-ins
- 1 cup (168 g) white chocolate chips
- 1 cup (168 g) semi-sweet chocolate chips
Instructions
- Brown the Butter: In a medium saucepan set over medium-low heat, melt the butter. As it melts, it will foam, signaling water evaporation. Stir constantly and scrape the pan’s bottom with a spatula to prevent milk solids from sticking. When the butter turns chestnut brown and gives off a nutty aroma (about 6-7 minutes), remove it from the heat.
- Incorporate Sugars: Add the brown sugar and granulated sugar into the warm browned butter and stir until fully combined and smooth. Transfer the mixture to the refrigerator and chill for 10 minutes.
- Prepare for Baking: While chilling the butter mixture, preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.
- Add Wet Ingredients: Remove the butter and sugar mixture from the fridge. Stir in the eggs and pure vanilla extract until thoroughly blended.
- Mix Dry Ingredients: Add the all-purpose flour, old-fashioned oats, baking soda, kosher salt, and ground cinnamon to the wet mixture. Stir until just combined, ensuring not to overmix.
- Fold in Chocolate Chips: Gently fold the white chocolate chips and semi-sweet chocolate chips into the dough for a balanced distribution.
- Scoop and Shape: Using a 2-tablespoon scoop, drop dollops of cookie dough onto the parchment-lined baking sheets, spacing them about 2 inches apart. Lightly press each cookie down using your hand or the bottom of a glass for even baking.
- Bake: Bake the cookies in the preheated oven for 11-13 minutes, or until the edges start to turn a golden color. Avoid overbaking to keep them soft.
- Cool: Remove the cookies from the oven and let them cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Watch the butter carefully while browning to avoid burning, as it goes from nutty brown to burnt quickly.
- Chilling the butter and sugar mixture helps to control the dough temperature and results in better texture.
- Pressing cookies slightly before baking encourages even spreading and a chewy texture.
- Use parchment paper for easy cookie removal and to prevent sticking.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
