Description

Marry Me Cookies are indulgent, chewy cookies made with browned butter, brown and granulated sugars, oats, and a delightful mix of white and semi-sweet chocolate chips. These cookies offer a perfect balance of nutty, sweet, and slightly spiced flavors with a soft and chewy texture, ideal for cookie lovers looking for a comforting homemade treat.

Ingredients

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

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 unsalted butter, stirring constantly until it turns a chestnut brown color and releases a nutty aroma. This process takes careful attention to avoid burning. Once browned, remove the pan from heat immediately.
Combine Sugars with Browned Butter: Add the light brown sugar and granulated sugar to the warm browned butter in the saucepan. Stir until the sugar is fully incorporated and the mixture becomes smooth. Place the mixture in the refrigerator to chill for 10 minutes to slightly firm up.
Prepare for Baking: Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.
Add Eggs and Vanilla: Remove the chilled butter and sugar mixture from the refrigerator. Stir in the eggs and pure vanilla extract until fully combined, ensuring a rich, creamy batter.
Incorporate Dry Ingredients: Add the all-purpose flour, old-fashioned oats, baking soda, kosher salt, and ground cinnamon to the wet mixture. Mix gently but thoroughly until just combined, avoiding overmixing to maintain a tender cookie texture.
Fold in Chocolate Chips: Carefully fold in both the white chocolate chips and semi-sweet chocolate chips evenly throughout the dough to guarantee a balanced chocolate presence in each cookie.
Portion the Dough: Using a 2-tablespoon scoop, portion out cookie dough balls onto the prepared baking sheets. Space them approximately 2 inches apart to allow for spreading. Press each cookie dough ball down slightly to flatten for even baking.
Bake the Cookies: Bake the cookies in the preheated oven for 11-13 minutes or until the edges begin to turn a golden color, indicating they are fully baked but still soft inside.
Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.

Notes

Browned butter adds a nutty richness that enhances the cookie flavor dramatically; watch the butter closely when melting to prevent burning.
Chilling the butter and sugar mixture is crucial to achieve the right cookie dough consistency and texture.
Use room temperature eggs to ensure they incorporate smoothly and evenly.
Pressing down the cookie dough slightly before baking helps achieve a perfect shape and texture.
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

Keywords: browned butter cookies, chewy oatmeal cookies, white chocolate chip cookies, semi-sweet chocolate chip cookies, easy homemade cookies