Description
Marry Me Cookies are a delightful combination of rolled oats, semi-sweet and white chocolate chips, and crunchy macadamia nuts, baked to golden perfection. These cookies offer a perfect balance of chewy, crunchy, and sweet, making them an irresistible treat for any cookie lover.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup chopped macadamia nuts
Instructions
- Prepare Oven and Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined, setting this aside as your dry mixture.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter, granulated sugar, and packed brown sugar using an electric mixer on medium speed until the mixture becomes light and fluffy, about 2 to 3 minutes.
- Add Eggs Individually: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure thorough incorporation.
- Incorporate Vanilla: Stir in the vanilla extract and mix until fully combined for flavor depth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated to avoid overmixing which can toughen cookies.
- Fold in Add-ins: Gently fold in the rolled oats, semi-sweet chocolate chips, white chocolate chips, and chopped macadamia nuts using a spatula or wooden spoon for an even distribution.
- Portion Dough: Scoop out tablespoon-sized portions of cookie dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Flatten Dough: Press the dough lightly with your fingers to slightly flatten each cookie, helping them bake evenly.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown while the centers remain soft and tender.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring perfect texture.
Notes
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Do not overmix the dough once dry ingredients are added to keep cookies tender.
- Spacing cookies 2 inches apart allows them to spread properly while baking.
- For crispier cookies, bake an additional 1-2 minutes; for chewier cookies, reduce baking time slightly.
- Store cookies in an airtight container at room temperature for up to one week.
- Chilling the dough for 30 minutes can help reduce spreading if desired.
