Marry Me Cookies new gluten free flour blend in the kitchen one weekend, I couldn’t stop smiling as the sweet aroma of baking filled the air. The cookies have a crisp exterior that gives way to a soft and chewy center, perfect for dunking in a warm cup of tea or coffee. But more than that, they’re packed with wholesome ingredients like oats, coconut and chocolate chips that will have your loved ones feeling nourished from the inside out. Between bites, I hope these cookies will start meaningful conversations or lead to new beginnings.
Recipe Ingredient
- 1 cup of white chocolate chips,
- 1 cup of semisweet chocolate chips,
- and 1 cup of chopped nuts if you’d like a little extra crunch.
- I also like adding 3/4 teaspoon of salt to balance the sweetness.
- Next, grab the wet ingredients. In a medium bowl,
- whisk together 1 large egg, 1 large egg yolk,
- 1 teaspoon of vanilla extract,
- 1 1/4 cups of packed light brown sugar and
- 1/2 cup of granulated sugar,
- 2 cups of all-purpose flour,
- 1 cup of old-fashioned oats,
- 1/2 teaspoon of baking soda and
- 1/4 teaspoon of ground cinnamon. This blend gives the cookies a hearty texture.
- 1 cup (2 sticks) of unsalted butter.
How to Make This Marry Me Cookies Recipe
Preheat and Prepare
Preheat oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk the egg, egg yolk and vanilla until light and fluffy.
Mix the Wet and Dry
In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy, about 3-5 minutes. Slowly mix in the wet ingredients until just combined. In a separate bowl, whisk together the dry ingredients flour, oats, baking soda, salt and cinnamon. Gradually stir the dry mix into the wet until a dough forms.
Fold in the Chips
Gently fold in the chocolate chips and nuts, if using, with a spatula. Be careful not to overmix. The dough will be thick.
Scoop and Bake
Scoop rounded tablespoonfuls of dough and space them 2 inches apart on the prepared baking sheets. Use your hands to form rounded balls. Bake one sheet at a time for 8-10 minutes, until light golden brown around the edges but still soft in the middle. Allow to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving Instructions
- These cookies are best served at room temperature so the chocolate can soften slightly. You can also warm them in the oven at 300°F for 3-5 minutes if you’d like the chocolate even more melty.
- For a special occasion, arrange the cookies nicely on a platter and garnish with fresh berries, mint leaves or a sprinkle of confectioners’ sugar. Be sure to have a pitcher of cold milk or a pot of hot tea nearby.
Storage Instructions
These cookies will stay fresh in an airtight container at room temperature for up to 5 days. For longer storage of up to 2 weeks, keep them in the fridge.
Freezing Instructions
To freeze, arrange unbaked dough balls on a baking sheet and freeze until solid, about 2 hours. Transfer to a labeled freezer bag and freeze for up to 3 months. When ready to bake, place frozen dough balls on a parchment-lined baking sheet and bake 10-12 minutes, until light golden brown around the edges.
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FAQs
Yes, you can substitute an equal amount of almond flour. The texture may be a bit denser but the flavor will be delicious.
No, there’s no need to chill the dough before baking. You can scoop and bake them directly from the mixing bowl.
Yes, you can certainly double or even triple this recipe. Just be sure to use a large mixing bowl and baking sheets to accommodate the larger batch.
To keep them soft and chewy for longer, store the cooled cookies in an airtight container in the fridge. This will help retain moisture.
Scoop dough balls onto a baking sheet and freeze until solid, then transfer to a bag to bake straight from frozen when a cookie craving hits.
The nuts can be chopped into any size pieces you prefer. I like a medium chop so there’s still some texture, but feel free to adjust to your liking.
Marry Me Cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1¼ cups packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup old-fashioned oats
- ½ tsp baking sod
- ¾ tsp salt
- ¼ tsp ground cinnamon
- 1 white chocolate chips
- 1 semisweet chocolate chips
- 1 chopped nuts, optional
Instructions
- Grab the dry ingredients – flour, oats, leavener and spices. Then round up the wet stuff – eggs, extracts and sugars. Finally, slice up the butter into tablespoon pieces.
- In a large bowl, cream the butter with an electric mixer until light and airy. Slowly pour in the sugars and continue beating until fluffy. Beat in the eggs one at a time, then stir in any wet flavors.
- In another bowl, whisk together the dry ingredients. Gradually add the dry mix to the wet, folding gently with a spatula. When almost combined, sprinkle in any mix-ins.
- Use an ice cream scoop or tablespoon to portion dough balls onto prepared baking sheets, spacing about 2 inches apart. Slightly flatten each ball with your palm.
- Pop the sheets in the preheated oven, one at a time, and bake until lightly golden around the edges. Allow to cool on the pan before devouring or storing.
