Description
Marry Me Cookies are soft, chewy cookies made with browned butter, oats, and a delicious mix of white and semi-sweet chocolate chips. These cookies offer a nutty, rich flavor with a slight hint of cinnamon, perfect for sharing or gifting to loved ones.
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 over medium-low heat, melt the butter. It will begin to foam as the water evaporates. Continuously stir and scrape the brown milk solids from the pan’s bottom to prevent burning. Once the butter turns a chestnut brown color and emits a nutty aroma (about 6-7 minutes), remove from heat.
- Incorporate Sugars and Chill: Add the brown sugar and granulated sugar to the warm browned butter and stir until smooth and combined. 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 (163°C) and line two baking sheets with parchment paper.
- Add Eggs and Vanilla: Remove the browned butter mixture from the refrigerator. Stir in the eggs and vanilla extract until completely combined.
- Mix Dry Ingredients: Add the flour, oats, baking soda, kosher salt, and cinnamon to the wet mixture. Stir gently until just combined.
- Fold in Chocolate Chips: Gently fold in the white chocolate chips and semi-sweet chocolate chips evenly throughout the dough.
- Portion the Dough: Using a 2-tablespoon scoop, drop cookie dough onto the prepared cookie sheets leaving approximately 2 inches between each one. Lightly press down each cookie ball either with your hand or the bottom of a glass to slightly flatten.
- Bake: Bake in the preheated oven for 11-13 minutes, or until the edges just begin to turn golden. Avoid overbaking to maintain chewiness.
- Cool: Remove cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using browned butter adds a rich, nutty flavor to the cookies that sets them apart from regular butter cookies.
- Make sure to chill the butter and sugar mixture to prevent the eggs from cooking when added.
- Do not overbake; the cookies should be soft and chewy with just golden edges.
- You can substitute the white chocolate chips with macadamia nuts for a classic combination.
- Store cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 110mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.2g
- Protein: 2g
- Cholesterol: 30mg
