"Marry Me" Cookies, The official name is, “I Want to Marry You Cookies”

Title: Marry Me Cookies


- 1 cup (2 sticks) unsalted butter

- 1 cup light brown sugar

- ½ cup granulated sugar

- 2 large eggs

- 1 teaspoon vanilla extract

- 2 cups all-purpose flour

- 1 teaspoon baking powder

- 1 teaspoon baking soda

- 1 teaspoon salt

- 2 cups old-fashioned oats

- 1 cup semi-sweet chocolate chips

- 1 cup white chocolate chips


1. In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until the butter turns golden brown and releases a nutty aroma. Remove from heat and let it cool for a few minutes.

2. In a large mixing bowl, combine the cooled browned butter, light brown sugar, and granulated sugar. Mix well until the sugars are fully incorporated.

3. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.

5. Fold in the oats, semi-sweet chocolate chips, and white chocolate chips until evenly distributed throughout the dough.

6. Cover the dough with plastic wrap and refrigerate for at least 2 hours, or overnight. Chilling the dough will help the flavors meld together and prevent the cookies from spreading too much.

7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

8. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly undercooked but will firm up as they cool. Do not overbake.

10. Remove from the oven and let the cookies cool on the baking sheets for 5 minutes. Transfer them to wire racks to cool completely.

11. Enjoy the Marry Me Cookies with a cup of milk or coffee!

Note: The recipe can be easily doubled or halved depending on your needs. The cookies can be stored in an airtight container for up to a week, or frozen for longer storage. Just make sure to let them cool completely before storing.