Description
Delight in these Marry Me Cookies, a perfect blend of chewy oats and gooey chocolate chips enhanced with hints of cinnamon. These cookies combine white and semisweet chocolate for an irresistible flavor contrast, all baked to golden perfection. Easy to prepare and ideal for sharing, these cookies are sure to charm everyone with their cozy, homemade goodness.
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 butter, light brown sugar, and granulated sugar. Whisk the mixture until it is smooth and well incorporated. Then add the eggs and vanilla extract, whisking again until fully incorporated and the mixture is creamy.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, old-fashioned oats, baking soda, salt, and ground cinnamon until evenly combined. This ensures an even distribution of leavening and spices in the cookies.
- Form the Cookie Dough: Gradually add the dry ingredients mixture to the wet ingredients, stirring gently until just combined to avoid overmixing which can toughen the cookies. Then fold in the white chocolate chips and semisweet chocolate chips until they’re evenly distributed throughout the dough.
- Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate it for at least 30 minutes. Chilling helps enhance the flavors and prevents the cookies from spreading too much during baking.
- 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.
- Scoop and Bake: Using a cookie scoop or spoon, place 2-tablespoon-sized dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly undercooked, which will yield a chewy texture.
- Cool the Cookies: Let the cookies rest on the baking sheets for 5 minutes after removing them from the oven to allow them to set properly. Then transfer the cookies to a wire rack to cool completely, preserving their chewy and tender texture.
Notes
- Do not overmix the dough after adding the dry ingredients to avoid dense cookies.
- Chilling the dough is crucial for preventing excess spreading and intensifying flavor.
- For best texture, remove cookies from the oven when centers are slightly underdone.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Oats add a delightful chew and wholesome texture to these cookies.
