Marry Me Cookies are homemade cookies made with browned butter and loaded with oats, chocolate chips, and white chocolate chips. They are so good, you just might get a proposal! Even if you are already married, this is a seriously delicious cookie! Check out my Chocolate Chip Cookies for another favorite go-to cookie recipe.
Marry Me Cookies
I saw these delightful creations on Modern Honey 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!
Ingredients & Substitutions
Butter: The first step in this cookie recipe is to brown the unsalted butter. Browned Butter, also known as beurre noisette, is the process of cooking unsalted butter until the water has been cooked out and it has a nutty and toasty taste.
Sugar: Both light brown sugar and granulated sugar are used in this recipe, with a little more brown sugar used compared to granulated. The brown sugar gives the cookies more flavor and chewiness, while the granulated sugar adds a little crispiness.
Oats: Old-fashioned oats, also known as rolled oats, are a type of oat that has been steamed and flattened with large heavy rollers. The process of rolling them makes the oats flat and thin, which allows them to cook faster and absorb more liquid. You could substitute quick oats, but the texture of the cookies may be slightly different.
Chocolate Chips: I added semi-sweet chocolate chips and white chocolate chips to the cookies. You could use all chocolate chips or all white chocolate chips if preferred. Or, try substituting peanut butter or butterscotch chips for a different flavor profile.
Why Chill Browned Butter and Sugar Mixture?
Chilling the browned butter with the two sugars serves a couple of purposes.
- Browning the butter causes it to partially melt and become liquid, and chilling it helps to solidify it again. By solidifying the butter before continuing with the recipe, you can help prevent the cookies from spreading too much.
- It also gives the sugar more time to dissolve and absorb the butter, which can enhance the flavor and texture of the cookies. When sugar dissolves in liquid, it creates a syrup-like mixture that can help to create a tender and moist cookie.
Can I Make These Cookies Ahead of Time?
Yes! You can certainly get a head start on making these cookies by making the cookie dough and freezing it. To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.
How to Store Marry Me Cookies
Once cookies have been baked, store them in an airtight container with a slice of white bread stored with the cookies. This will help the soft cookies stay on the softer side for up to a week. If you are not going to eat the cookies within a week, store them in the freezer.
How to Freeze Cookies
To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks. Check out my Guide to Freezing, Baking, and Storing Cookies for more tips!
This recipe has been updated as of 2/22/2023.
Marry Me Cookies
Ingredients
- 1 cup (2 sticks / 227 g) unsalted butter
- 1 ¼ cups (250 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2 cups (256 g) all-purpose flour
- 1 cup (90 g) old-fashioned oats
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup (168 g) white chocolate chips*
- 1 cup (168 g) semi-sweet chocolate chips*
Instructions
- In a medium saucepan over medium-low heat, melt the butter to create browned butter. It will begin to foam, which signals the water in the butter is boiling off. Watch closely at this stage. Tiny brown specs of milk solids will begin to appear at the bottom of the pan. Constantly stir and scrape these off using a spatula so they don't stick. As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat. (This takes about 6-7 minutes.)
- Add the brown sugar and granulated sugar to the warm pan and stir until the sugars are incorporated and smooth. Place the mixture into the refrigerator to chill for 10 minutes.
- While the mixture is chilling, preheat the oven to 325°F and line two baking sheets with parchment paper.
- After the brown butter mixture has cooled slightly, remove it from the refrigerator. Stir in the eggs and vanilla.
- Add the flour, oats, baking soda, salt, and cinnamon. Mix until combined.
- Gently fold in the white chocolate chips and semi-sweet chocolate chips.
- Using a 2-tablespoon scoop, drop the cookie dough onto the lined cookie sheets, leaving about 2 inches between each cookie. Using your hand or the bottom of a glass, press each cookie down slightly.
- Bake for 11-13 minutes, or until the edges just start to turn golden. (Do not overbake.) Remove from oven and let cool for a few minutes before transferring the cookies to a wire rack to continue to cool.
Video
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Excellent recipe. Can’t wait to try it
Marry me cookie recipe please
I got 47 cookies and they were flat so I’m guessing the recipe should have only yielded 24? Then they would have been larger an fluffy. Still taste good and they are average sized
Yes, it sounds like you may want to make the dough mounds bigger next time. 🙂 However, it’s not a puffy cookie, it should be on the flatter side.
Perfect
I attempted these but my dough is too…. Sticky if that makes sense. After chilling, when I went to roll cookies they are too wet and sticky to roll into balls. Any ideas why?
Humidity may be playing a factor. Try adding a bit more flour to reach desired consistency.
Mine were sticky too (it’s humid here today so that may have played a role)….but I dipped my hands in flour every 4th ball or so and that worked perfectly.
How can I use Splenda for the brown sugar and white sugar
Awesome i will try
Excellent recipe !! Lots of patience with the cooling but worth it. For those who want to replace or complain about the fat, sugar etc – why are you on this site? It’s ok to indulge in good quality ingredients and make yummy cookies instead of bagged cookies.
I will never make them again all that work and time they were flat and I followed the directions to a T
Sorry you feel that way! A number of things can contribute to a “flat” cookie… but in this recipe specifically they are not supposed to be fluffy. Was the flavor at least good?
I just made these and they turned out perfect! They weren’t flat at all. Delicious!