Why You’ll Love This Recipe
These cookies are the ultimate combination of chewy, gooey, and crunchy, with a rich flavor profile from both white and semisweet chocolate chips. The oats add texture and a bit of heartiness, making them not just a sweet treat but a fulfilling snack. The recipe is straightforward, and the results are so delightful that they might even inspire a proposal!
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 ¼ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare Wet Ingredients: Melt the butter and allow it to cool slightly. In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Beat in the eggs and vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk the flour, oats, baking soda, salt, and cinnamon. Gradually combine the dry ingredients with the wet ingredients until just mixed.
- Add Chocolate Chips: Fold in both the semisweet and white chocolate chips.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Bake: Preheat the oven to 350°F (175°C). Scoop dough into 3-tablespoon-sized balls and place on a lined baking sheet, leaving space between them. Bake for 12-15 minutes, until golden around the edges but soft in the center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Servings and Timing
- Servings: Makes approximately 18-20 large cookies.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
Variations
- Browned Butter: For a nuttier flavor, use browned butter instead of melted butter.
- Nuts: Add chopped pecans or walnuts for an extra crunch.
- Flavor Twist: Sprinkle a pinch of sea salt on top of the cookies after baking to enhance the flavors.
Storage/Reheating
- Storage: Keep the cookies in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze the dough or baked cookies for up to 3 months. Thaw at room temperature before enjoying.
FAQs
Can I use margarine instead of butter?
It’s best to use butter for the texture and flavor, but margarine can be used in a pinch.
Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag.
How do I prevent the cookies from spreading too much?
Chill the dough before baking to help the cookies hold their shape.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats are preferred for texture, but quick oats can be used as a substitute.
Can I add other mix-ins?
Feel free to add dried fruit, chopped candy, or more types of chocolate for a twist.
How can I make these cookies gluten-free?
Use a gluten-free flour blend in place of regular flour.
Can I make smaller cookies?
Yes, adjust the baking time accordingly for smaller portions.
Can I use just one type of chocolate chips?
You can use just one kind, but the combination of white and semisweet gives a great balance of sweetness.
How do I get cookies with a perfect texture?
Don’t overmix the dough and be sure to chill it before baking.
How long do these cookies last?
They stay fresh for up to 5 days when stored in an airtight container.
Conclusion
Marry Me Cookies are a delightful treat that will quickly become a favorite. Their chewy texture, complemented by the creamy sweetness of white chocolate and the rich depth of semisweet chocolate, makes them a standout cookie. Whether you’re baking for a special occasion or just to indulge in something sweet, these cookies are guaranteed to impress and satisfy!
Marry Me Cookies
These irresistible Marry Me Cookies are a delightful treat with a perfect balance of chewy, gooey, and slightly crunchy textures. Packed with both semisweet and white chocolate chips, oats, and a touch of cinnamon, these cookies are sure to impress and might even inspire a proposal! Perfect for special occasions or an everyday indulgence, they’re a must-try for any dessert lover.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Total Time: 25-30 minutes
- Yield: 18-20 large cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup (2 sticks) unsalted butter, melted
- 1 ¼ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 cup old-fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
Instructions
- Prepare Wet Ingredients:
Melt the butter and let it cool slightly. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Beat in the eggs and vanilla extract until smooth. - Mix Dry Ingredients:
In another bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Gradually mix the dry ingredients into the wet ingredients until just combined. - Add Chocolate Chips:
Fold in both the semisweet and white chocolate chips until evenly distributed. - Chill Dough:
Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up. - Bake:
Preheat the oven to 350°F (175°C). Scoop dough into 3-tablespoon-sized balls and place them on a lined baking sheet, leaving space between them. Bake for 12-15 minutes, until golden around the edges but soft in the center. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
Notes
- Browned Butter Variation: For a nutty flavor, brown the butter before using it in the recipe.
- Nuts Option: Add chopped pecans or walnuts for extra crunch.
- Flavor Twist: Sprinkle a pinch of sea salt on top after baking to enhance the sweetness.
