Marry Me Cookies
Soft, chewy marry me cookies made with nutty browned butter, oats, and a mix of semi-sweet and white chocolate chips bake up with crisp golden edges and rich chocolate in every bite.
Servings: 30 cookies
Calories: 239kcal
Ingredients
- 1 cup salted butter, sliced into pats
- 1 ¼ cup light brown sugar, tightly packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour, spoon and leveled
- 1 ¼ cup old fashioned rolled oats
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 ¼ cup semi sweet chocolate chips
- 1 ¼ cup white baking chips
Instructions
- In a small saucepan over medium low heat, melt the butter pats while stirring constantly. As the butter cooks, it will start to foam and begin to change color from yellow to a golden brown. Once the butter turns golden brown, the butter will very quickly turn a rich brown and will have a nutty aroma. Remove from the heat and let cool for 3 to 4 minutes.
- Add the light brown sugar and granulated sugar to a medium size heat safe mixing bowl.
- Pour the browned butter over the sugars and whisk until well incorporated. Cover and chill in the refrigerator for 10 minutes.
- In another medium size mixing bowl, whisk together the flour, oats, baking soda, kosher salt and cinnamon and set aside.
- Remove the mixing bowl from the refrigerator and stir in the room temperature eggs, egg yolk and vanilla until well combined.
- Gradually stir in the flour mixture, mixing well after each addition, until well combined.
- Fold in both the semi-sweet chocolate and white chocolate baking chips. (The dough will be very thick, so really make sure the chips are well incorporated)
- Cover and chill in the refrigerator for 30 minutes.
- Preheat the oven to 325°F. Line 2 baking sheets with parchment paper or silicone baking mat.
- Use a 2 tablespoon cookie scoop to scoop out the cookie dough, spacing 2 inches apart. (If a smaller scoop is used, you will get more cookies.)
- Bake for 11 to 13 minutes, just until the edges turn golden brown.
- Let the cookies rest for just a few minutes before transferring to a cooling rack to cool completely.
Notes
- The dough will be very thick, so really make sure the chips are well incorporated before placing it in the fridge.
- Note the longer the dough chills, the harder it will get because of the butter. The 30-minute chill time is recommended. Leaving it overnight will make it harder to scoop out the cookie dough.
- If the dough is refrigerated longer or overnight, then allow the dough to set out about 30 minutes to soften before scooping out the cookies.
- If your oven bakes hot, then decrease the baking time to about 10-12 minutes to produce that slightly crisp edge with a nice soft center.
Nutrition
Calories: 239kcal | Carbohydrates: 29g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 96mg | Potassium: 126mg | Fiber: 2g | Sugar: 18g | Vitamin A: 223IU | Vitamin C: 0.001mg | Calcium: 25mg | Iron: 2mg
