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Servings: 12
Calories: 536kcal
Equipment
Ingredients
- 1 cup unsalted butter
- 1¼ cups light brown sugar
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- ½ teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1 cup semi-sweet chocolate chips
Video
[adthrive-in-post-video-player video-id="95SNcMx0" upload-date="2025-10-23T11:21:47+00:00" name="Chewy Marry Me Cookies" description="Buttery, chewy, and full of flavor with crispy edges and soft centers." player-type="default" override-embed="default"]
Instructions
- In a medium saucepan over medium-low heat, melt the butter. Stir constantly with a spatula, scraping the bottom to prevent burning. After 6–7 minutes, the butter will foam, then turn a deep golden brown and develop a rich, nutty aroma. Remove from heat.1 cup unsalted butter
- Immediately stir in the brown sugar and granulated sugar until smooth and fully incorporated. Transfer the mixture to a bowl and refrigerate for about 10 minutes to cool slightly.1¼ cups light brown sugar, ½ cup granulated sugar
- Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Once the butter mixture has cooled, stir in the eggs and vanilla extract until smooth. Add the flour, oats, baking soda, salt, and cinnamon. Stir until just combined—do not overmix. Fold in both the white and semi-sweet chocolate chips.2 large eggs, 1 teaspoon pure vanilla extract, 2 cups all-purpose flour, 1 cup old-fashioned oats, ½ teaspoon baking soda, 1 teaspoon salt, ¼ teaspoon ground cinnamon, 1 cup white chocolate chips, 1 cup semi-sweet chocolate chips
- Using a 2-tablespoon cookie scoop (or spoon), drop dough balls onto the prepared baking sheets, leaving about 2 inches of space between each. Gently flatten the tops with the back of a spoon.
- Bake for 11–13 minutes, or until the edges are lightly golden but the centers still look soft. Avoid overbaking to keep them chewy.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Brown the butter carefully: Browning the melted butter brings out a nutty depth and gives your cookies an edge over a standard recipe. This is what gives you a nicely browned butter cookie with a light, distinct toffee flavor.
- Don’t skip the chill time: Cool the butter-sugar mixture in the refrigerator before adding eggs. This important chilling step is key to keeping the texture smooth and preventing problems with the batter.
- Add an extra egg yolk if you want: This makes the center richer and softer without changing the overall structure of the cookies.
- Measure the flour correctly: Spoon the flour into your measuring cup and level it off instead of scooping directly, which can add too much flour. A kitchen scale also comes in handy.
- Combine the dry mixture: You can mix the flour, oats, baking soda, salt, and cinnamon in a separate bowl first before adding to the wet ingredients to help spread the leavening agents evenly and avoid unmixed pockets in the batter.
- Scrape the bottom of the bowl: When mixing the wet ingredients with the dry, scrape along the bottom of the bowl to catch any flour or sugar that settles. This prevents unmixed pockets in the batter and keeps the texture consistent.
- Mix up different kinds of chocolate: The recipe uses semisweet and white chips, but you can swap in milk or dark chocolate if that’s more your style.
- Try pecans for variety: Folding chopped pecans into the cookie dough adds crunch and extra flavor alongside the chocolate.
Nutrition
Calories: 536kcal | Carbohydrates: 68g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 274mg | Potassium: 221mg | Fiber: 3g | Sugar: 45g | Vitamin A: 524IU | Vitamin C: 0.1mg | Calcium: 74mg | Iron: 3mg
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