Description
Delightfully chewy and flavorful Marry Me Cookies loaded with white and semisweet chocolate chips, oats, and a hint of cinnamon. Perfectly balanced sweetness combined with a buttery base creates the ideal cookie to share with loved ones or enjoy as a special treat.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1¼ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2¼ cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
Add-ins
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
Instructions
- Prepare the Wet Ingredients: In a large mixing bowl, combine the melted unsalted butter with both light brown sugar and granulated sugar. Whisk thoroughly until the mixture is smooth and well combined. Add the eggs and vanilla extract, whisking again until everything is fully incorporated and the mixture looks creamy.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices throughout the dry mix.
- Form the Cookie Dough: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough. Fold in the white chocolate chips and semisweet chocolate chips evenly into the dough.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps to enhance the flavors and prevent excessive spreading during baking.
- Preheat the Oven: Set the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to ensure even baking and easy cleanup.
- Shape and Bake: Using a tablespoon or cookie scoop, form 2-tablespoon-sized dough balls and place them on the prepared baking sheets spaced about 2 inches apart to allow for spreading. Bake the cookies for 10 to 12 minutes, until the edges begin to turn lightly golden while the centers remain slightly undercooked for a soft texture.
- Cool the Cookies: After baking, allow the cookies to cool on the baking sheets for 5 minutes to set properly. Then transfer them to a wire rack to cool completely. This final step helps maintain their chewy texture.
Notes
- Do not overmix the dough to maintain softness and chewiness in the cookies.
- Chilling the dough before baking improves flavor development and controls cookie spread.
- Using a combination of white and semisweet chocolate chips adds a delicious contrast of sweetness and depth.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- For crispier cookies, bake a minute or two longer and let cool completely on the baking sheet.
