“Marry Me” Cookies

filed under: Cookies on July 28, 2014

Marry Me Cookies are cookies that are loaded with all of my favorite ingredients, like oats, chocolate chips, and white chocolate chips. Try my Homemade Chocolate Chip Cookies for a classic recipe that is another go-to cookie recipe.

Marry Me Cookies

I saw these delightful creations on the Cooking Channel website and knew I had to try them.  The official name is, “I Want to Marry You Cookies” and they are from the genius mind of Melissa Stadler. This is my version which I am calling “Marry Me” cookies!

Marry Me Cookies

Marry Me Cookies Ingredients

I opted for a good quality semi-sweet chocolate chunk for this recipe. It really makes a difference as I love the deep rich cocoa flavor among the sweet (oh so sweet) sugary cookie dough.  You could even go purer with your chocolate selection and find something over 60% cocoa.

Then there is that white chocolate.  I love white chocolate with a passion in my soul, and what it brings to this cookie is nothing short of confection perfection.

As for the oats, I went with old-fashioned oats (as opposed to quick oats) for a better flavor and texture in the cookies. (But, you could get away with quick oats in a pinch.) And, using both granulated and brown sugar in this recipe keeps the cookies moist and tender.

Marry Me Cookies Recipe

Marry Me Cookie Dough

One nice thing about this recipe, besides being a delicious cookie, is that the cookie dough can be mixed in one saucepan. In addition, there is no need to get out any mixer; it’s all about a little arm strength.

First, brown the butter in the saucepan. Browning the butter adds a nutty flavor to the cookies. Next, remove it from the heat and add both sugars. Stir the sugars until they are incorporated and smooth. Chill this mixture in the refrigerator for 10 minutes. (You can transfer the butter and sugar mixture to a separate bowl if you prefer.) 

After the mixture has chilled, remove the saucepan (or bowl) from the refrigerator and stir in the eggs and vanilla. Add the flour, oats, baking soda, salt, and cinnamon. Stir this with a spoon. Finally, gently fold in the semi-sweet and white chocolate chips. Let the dough chill in the refrigerator for about 30 minutes.

How to Make Marry Me Cookies

How to Make Marry Me Cookies

After the dough has chilled for about half an hour, it should be easy to hand-roll into balls. You can also use a scoop. Place the balls of cookie dough onto a parchment paper-lined baking sheet and chill the dough in the refrigerator for another 30 minutes. Or, freeze them for 10 minutes. At this time, preheat the oven to 325°F.

When ready, bake the cookies for 12-14 minutes, or the edges just start to get golden. You do not want to overbake the cookies. Remove the cookies from the oven and let them cool for a couple of minutes before transferring to a wire rack to continue to cool.

Now, since I am already married, I will need to harness to power of these cookies into other notable pursuits.  Maybe convince a husband that my new home office is a little bit higher up on his honey-do list than he previously thought. Or rewarding some thoughtful and well-deserving kids.

Or even just for me, as a treat for making it through another week.

One Pan Marry Me Cookies

Looking for More Cookie Recipes?

Soft Batch White Chocolate Chip Cranberry Cookies

Pumpkin Spice Chocolate Chip Cookies

Cheesecake Stuffed Chocolate Chip Cookies

Soft Chocolate Chip Cookies

4.87 from 38 votes
Marry Me Cookies
MARRY ME Cookies
Prep Time
5 mins
Cook Time
14 mins
Chilling Time
1 hr
Total Time
19 mins

This recipe includes pretty much every favorite ingredient of mine.  Sugar, (obviously) brown sugar, oats, chocolate, white chocolate... I get happy just thinking about it.

Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, cookies, Marry Me Cookies
Servings: 24
Calories: 264 kcal
Author: Amanda Rettke--iambaker.net
  • 1 cup (226g) butter
  • 1 1/4 cup (250g) dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups (256g) all-purpose flour
  • 1 cup (90g) old-fashioned oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  1. In a medium saucepan, melt the butter over medium-low heat until melted. Remove from the heat.

  2. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step. You can also transfer the mixture to a different bowl so that it is no longer being heated from the pan.)
  3. Remove the mixture from the refrigerator and stir in the eggs and vanilla.
  4. Add the flour, oats, baking soda, salt, and cinnamon. Mix together with a spoon.

  5. Gently fold in the white chocolate chips and semi-sweet chocolate chips.

  6. Chill dough until it is firm enough to be hand-rolled, about 30 minutes in the refrigerator. Meanwhile, line cookie sheets with parchment paper.

  7. Roll by hand into 24 medium-size balls, or use a scoop, and place on the lined cookie sheets.

  8. Refrigerate for 30 minutes or freeze for 10 minutes.
  9. While the dough is chilling, preheat the oven to 325°F.

  10. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake). Remove from oven and let cool a few minutes before transferring the cookies to a wire rack.

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  • Heidi L says:

    Great recipe! Took your advice and used semi sweet chocolate squares. I also sprinkled some salt crystals on the tops minutes before they were done. The salt works well with the semi sweet flavor. I recommend!

  • Brenda says:

    I made these last week and they were a big hit by everyone who tried them, so now I’m making more. :). I did take your advice about chocolate chunks-I only had dark chocolate candy kisses so I chopped some of them up. Yum.

  • Candace Manning says:

    AMAZING! I don’t usually feel compelled to leave reviews but with these… I had to! So delicious!

  • Kalila says:

    Marvelous recipe, thank you! I browned the butter because I like that extra bit of flavor, used quick oats, and cut back on the chips by 1/2 cup and they were a hit! I freeze the balls after I roll them so I can bake a few at a time as needed. Tried them with peanut butter chips, chocolate chips and toffee and … mmm mmm good!!

  • Kim says:

    Usually when a recipe calls for two eggs, it’s two eggs. It would probably say something like one egg and one egg yolk if that’s what is required. I’ve made it and only chilled for a couple hours. Never tried overnight. Please post if it does! That would be great to know.

  • Rosepea says:

    The best..chunky, chewy and gooey..what more is there?

  • Donna says:

    In an old cookbook I have is a similar recipe and they call it Boyfriend Cookies

  • Brenda says:

    Can you leave out the oatmeal???

  • Karen says:


  • Mary Wolfinger says:

    These cookies spread. I recommend only 8 cookies to a sheet. I put 12 the first tray and they baked too close to each other. I didn’t have dark brown sugar, the light brown worked fine and the cookies were a golden color. I used 2-cups of dark semi-sweet (since I don’t like the white) and again, turned out delicious. I also added a 1/2 cup sweetened shredded coconut. Cookies are DELICIOUS. The recipe didn’t say if you were to remove immediately from the baking sheet after baking or letting them sit. I removed right away. Amanda, what do you recommend?
    I make a lot of your recipes….easy, ingredients I always have in hand, and delicious. Thank you. Mary

  • Miren Karmele Eleazar says:

    Your marry me cookies are to die for

  • Dida says:

    Made this recipe today! I realize if you don’t keep it chilled till you’re just ready to bake it, it flattens out in the oven. Turned out good. Not too sweet and the flavor is good.

  • Kellie says:

    My most favorite cookies ever (coming from a Danish lady who’s a cookie snob). I made them for my boyfriend (his favorite- butterscotch chips) and now we’re engaged. A family favorite! ❤️
    Thank you!

  • Irene R. says:

    I have tried many chocolate chip recipes but this one is the best for me. I have made them over and over again this year and have gotten consistent results and compliments. Thank you!

  • Aubrey says:

    These are my all time favorite cookie! I’ve made these at least half a dozen times now and everyone else loves when I make them too. However, they dry out extremely fast in my opinion. Is there something I can add or change so that doesn’t happen? Im talking like 2, maybe 3 days and they’re dry as the desert.

    • Elizabeth Keeney says:

      Hi, Aubrey! I work with iambaker and am happy to help with questions. You could add a small piece of bread to your container of cookies. I recommend placing the bread on top of a piece of parchment paper so it does not directly come in contact with the cookies. I hope this helps, and have a great day!

  • Bobbi says:

    Awesome cookies Thang for recipes

  • Amy says:

    Best cookies ever!! This is the fourth time I’ve made them! I made the batter, separated it with a small scoop, and froze them to enjoy whenever! I live in an RV and don’t have the best stove so I chose to “bake” one in a skillet on the gas stove. OMG!!! 🤤🤤🤤 Thank you for posting this recipe, I am forever in your debt! ✌️❤️😁

  • Steph Tsouloufis says:

    I’ll try these with a gf flour blend, yum. Thank you!