Marry Me Cookies

Name: Marry Me Cookies
Prep time: 30 min
Cook time: 26 min
Total time: 81 min
Yield: About 18 cookies
Ingredients: 60 g unsalted butter; 180 g light brown sugar; 70 g granulated sugar; 2 eggs at 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

There’s quite a bit in a Marry Me cookie: browned butter, oats, cinnamon, and both dark and white chocolate. If you’re choosing between an oatmeal cookie and a chocolate chip cookie, this batch gives you a bit of each, with soft centers and lightly golden edges.

What I liked about this batch was that the chocolate didn’t overwhelm the browned butter and cinnamon. The oats added a little crunch, and the two chocolates gave the bites slightly different flavors. I’d happily have one with a glass of milk, especially if I wanted something more substantial than a plain butter cookie.

Ingredients for Marry Me Cookies

I use both light brown and granulated sugar, rolled oats, and equal weights of white and dark chocolate chips. The two eggs should be at room temperature, and unsalted butter keeps the sweetness and cinnamon easy to balance.

Measured ingredients for brown butter cookies, including oats, chocolate, butter, sugars, eggs, flour, cinnamon, and vanilla — Everything measured before the butter goes on the heat.

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

From my kitchen

Watch me make Marry Me Cookies

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Close-up of golden brown butter cookies with oats and melted chocolate

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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.

Butter melting in a small saucepan — Start the butter over medium-low heat and stir often.

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.

Browned butter with brown sugar and granulated sugar in a saucepan — Stir both sugars into the warm browned butter before chilling.

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.

Eggs added to a bowl of cooled brown butter and sugar mixture — Add the eggs after the butter mixture has cooled slightly.

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.

Flour, oats, cinnamon, and baking powder added to the cookie mixture — The dry ingredients are added together and mixed only until the flour disappears.

Fold in the chocolate

Fold in the white and dark chocolate chips, distributing them evenly without overmixing the dough.

White and dark chocolate chips added to oat cookie dough — Fold in both chocolates at the end.

Finished cookie dough with oats and chocolate chips — The finished dough should be mixed through but not overworked.

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.

Stack of baked brown butter cookies in a cloth-lined tray — Let the cookies rest on the hot tray before moving them to a rack.

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.

Here’s How They Turned Out

This batch baked up with soft centers, lightly golden edges, and a little crunch from the oats. The chocolate stayed fairly subtle, which let the browned butter and cinnamon come through. Whether you prefer that balance or a more chocolate-forward cookie is simply a matter of taste.