Try this I Want To Marry You Cookies recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 egg
- 1 cup butter
- 1 egg yolk
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 cup white chocolate chips
- 1 1/4 cups dark brown sugar
- 1 cup rolled oats (not quick cooking)
- 1 cup chocolate chips (i use half milk half semisweet)
- Carbohydrate 711.664938333507 g
- Cholesterol 1033.74500062187 mg
- Fat 369.60174190127 g
- Fiber 0.80198333009084 g
- Protein 20.8927300024585 g
- Saturated Fat 229.942366815244 g
- Serving Size 1 1 recipe (1253g)
- Sodium 2318.8976683327 mg
- Sugar 710.862955003416 g
- Trans Fat 27.2659226830897 g
- Calories 6108 calories
Step-by-step
- In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
- Add the dark brown sugar and granulated sugar and stir until smooth. Chill the mixture for 10 minutes.
- Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
- Add the flour, oats, baking soda, salt, and cinnamon and mix together.
- Stir in the white chocolate chips and chocolate chips.
- Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet. (I wanted a little bit smaller cookie but still did generous scoops and got closer to 40 cookies).
- Chill for 30 minutes.
- Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.
Operating within a strict budget of pantry staples requires precise fat management, which this dough handles by melting the butter beforehand to dissolve sugars completely. Rolled oats demand standard old-fashioned flakes rather than instant varieties to maintain a structural chew against the dual chocolate additions. Pair these rich sweets with a high-acid beverage like sharp black coffee or unsweetened cold brew to cut through the heavy butter and sugar matrix. Freshly purchased spices deliver maximum volatile oils, whereas older ground cinnamon yields a muted, woody profile that disappears beneath the dark brown sugar.
- Melt the butter over medium heat until liquefied, then cool the mixture slightly before adding eggs to prevent premature protein coagulation.
- Chill the combined dough for precisely 30 minutes on light-colored baking sheets to reflect heat and prevent excessive bottom browning.
- Bake at 325 degrees Fahrenheit for 12 to 14 minutes, pulling them when edges are set but centers remain soft.
- Store baked goods in an airtight container at room temperature for up to four days or freeze raw dough balls for future baking.
Serve alongside a tall glass of cold whole milk to contrast the dense, caramelized crumb structure. Proper cooling on a wire rack prevents residual steam from softening the crisp exterior edges.
