Cookies
Marry Me Cookies
Brown butter cookies with oats, cinnamon, and both white and dark chocolate, baked with soft centers and lightly golden edges.
By PedroPublished August 8, 2026 · Updated August 8, 2026i
Total estimated time. This includes preparation, chilling where needed, baking, and cooling. Some of it is hands-off time.
I like the point where butter changes from ordinary to something that smells warm and toasted. That is where these cookies begin. The oats give the dough some texture, and both chocolates keep every cookie from tasting exactly the same.
The 15-minute rest is a small pause that makes the rest of the method easier. While the butter and sugars cool, the oven and trays can be ready. Then the dough comes together in a few simple steps.
I keep the centers soft when they come out of the oven and let the cookies finish setting on the tray. That is the moment when they are easiest to overbake, so I look for light color at the edges rather than a completely firm center.
Ingredients for Marry Me Cookies
I set everything out before browning the butter. Once it is ready, the rest of the mixing moves quickly, and the two chocolates are easier to fold through at the end.
- 60 g unsalted butter
- 180 g light brown sugar
- 70 g granulated sugar
- 2 eggsat room temperature
- 5 g vanilla extract
- 230 g all-purpose flour
- 60 g rolled oats
- 2 g baking powder
- 2 g ground cinnamon
- 118 g white chocolate chips
- 118 g dark chocolate chips
How to Make Marry Me Cookies
Line two baking sheets and bake one tray at a time. The butter and sugars need their 15-minute rest before the eggs go in.
Brown the butter
Put the butter in a small saucepan over medium-low heat. Stir often with a spatula, scraping the bottom of the pan. It will foam first, then develop small brown specks. After about 7 minutes, when it is deep golden and smells toasted and nutty, remove it from the heat.
Cool the butter and sugars
Stir the light brown sugar and granulated sugar into the warm browned butter until thoroughly combined. Transfer the mixture to a bowl and refrigerate for 15 minutes.
Prepare the trays
While the butter mixture cools, heat the oven to 180°C and line two baking sheets with parchment paper.
Add the eggs and vanilla
Add the eggs one at a time to the slightly cooled butter mixture, then stir in the vanilla extract until smooth and well combined.
Mix in the dry ingredients
In a separate bowl, combine the flour, rolled oats, baking powder, and cinnamon. Add them to the butter mixture and stir with a spatula just until no streaks of flour remain.
Fold in the chocolate
Fold in the white and dark chocolate chips, distributing them evenly without overmixing the dough.
Portion and flatten
Divide the dough into portions of about 45 to 50 g. Shape them gently on the prepared sheets, leaving at least 5 cm between each cookie. Lightly flatten the tops with your fingers or the bottom of a glass without pressing them too thin.
Bake and cool
Bake one tray at a time on the middle rack for about 13 minutes. The edges should be lightly golden while the centers are still soft. Leave the cookies on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Tips that make a difference
- Watch the butter closely once it begins to foam. The small brown specks and toasted aroma are the signs that it is ready.
- Give the butter and sugars the full 15 minutes in the refrigerator so the mixture cools before the eggs are added.
- Keep the cookie portions around 45 to 50 g and give them 5 cm of space so they have room to spread.
- Take the tray out when the edges are lightly golden and the centers still look soft. The cookies finish setting as they rest.
These are the kind of cookies I like to make when a regular chocolate chip cookie feels a little too familiar. The browned butter, oats, and two chocolates give every bite something different.
Save this recipe
Marry Me Cookies
Brown butter cookies with oats, cinnamon, and both white and dark chocolate, baked with soft centers and lightly golden edges.
Ingredients
Instructions
- 1Brown the butter
Put the butter in a small saucepan over medium-low heat. Stir often with a spatula, scraping the bottom of the pan. It will foam first, then develop small brown specks. After about 7 minutes, when it is deep golden and smells toasted and nutty, remove it from the heat.
- 2Cool the butter and sugars
Stir the light brown sugar and granulated sugar into the warm browned butter until thoroughly combined. Transfer the mixture to a bowl and refrigerate for 15 minutes.
- 3Prepare the trays
While the butter mixture cools, heat the oven to 180°C and line two baking sheets with parchment paper.
- 4Add the eggs and vanilla
Add the eggs one at a time to the slightly cooled butter mixture, then stir in the vanilla extract until smooth and well combined.
- 5Mix in the dry ingredients
In a separate bowl, combine the flour, rolled oats, baking powder, and cinnamon. Add them to the butter mixture and stir with a spatula just until no streaks of flour remain.
- 6Fold in the chocolate
Fold in the white and dark chocolate chips, distributing them evenly without overmixing the dough.
- 7Portion and flatten
Divide the dough into portions of about 45 to 50 g. Shape them gently on the prepared sheets, leaving at least 5 cm between each cookie. Lightly flatten the tops with your fingers or the bottom of a glass without pressing them too thin.
- 8Bake and cool
Bake one tray at a time on the middle rack for about 13 minutes. The edges should be lightly golden while the centers are still soft. Leave the cookies on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack to cool completely.
Questions you might have
How many cookies does this recipe make?
The recipe makes approximately 18 cookies when each portion weighs about 45 to 50 g.
How long does it take to brown the butter?
It takes about 7 minutes over medium-low heat. Remove it when it is deep golden with small brown specks and a toasted, nutty aroma.
Why does the butter and sugar mixture need to chill?
The recipe chills the butter and sugars for 15 minutes before the eggs are added.
Can I bake both trays at once?
Bake one tray at a time on the middle rack for the most consistent result.
How do I know when the cookies are done?
They are ready when the edges are lightly golden but the centers are still soft, usually after about 13 minutes.
Why do the cookies rest on the baking sheet?
Resting for 5 to 10 minutes lets the cookies firm up without breaking before they are moved to a wire rack.
