Description
Marry Me Cookies are irresistibly soft and chewy, loaded with both white and semisweet chocolate chips, oats for texture, and a hint of cinnamon for warmth. These large, sweet cookies combine the richness of butter and brown sugar with the perfect balance of spices, making them ideal for any occasion or simply as a comforting treat to enjoy with a glass of milk.
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
Mix-ins
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted unsalted butter, light brown sugar, and granulated sugar until creamy and fully combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until smooth.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, salt, and ground cinnamon. Add the old-fashioned oats to the dry ingredients and mix them to distribute evenly.
- Incorporate Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Add Chocolate Chips: Fold in both the white chocolate chips and semisweet chocolate chips evenly throughout the dough.
- Form and Place Cookies: Using a cookie scoop or spoon, drop large mounds of dough (approximately 2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown but the centers remain soft and slightly undercooked. This ensures chewy, moist cookies.
- Cool the Cookies: Remove from the oven and allow cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, refrigerate the dough for 30 minutes before baking.
- If you prefer crispier cookies, bake for an additional 2-3 minutes, watching carefully to avoid overbaking.
- You can substitute oats with quick oats if preferred, but texture will vary slightly.
- Feel free to use all white or all semisweet chocolate chips based on your preference.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
