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delicious chewy cookie recipe

Irresistible Chewy "Marry Me" Cookies

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These legendary cookies feature chewy centers and crisp edges, with a perfect blend of oats, double chocolate chips, and pecans. The melted butter creates a toffee-like flavor that, combined with both brown and white sugars, makes them utterly irresistible.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 1 hour 8 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup butter melted
  • 1 1/4 cups brown sugar
  • 1/2 cup granulated sugar
  • 1 whole egg
  • 1 whole egg yolk
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 cup uncooked rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup white chocolate chips
  • 1 cup chocolate chips
  • 1 cup pecans chopped

Equipment

  • Medium saucepan
  • Baking sheets
  • Cooling rack
  • Cookie scoop (optional)

Method
 

  1. Melt butter in a medium saucepan over medium heat.
  2. Remove from heat and stir in brown sugar and granulated sugar until smooth and glistening.
  3. Chill the mixture for 10 minutes.
  4. Stir in egg, egg yolk, and vanilla extract.
  5. Fold in flour, rolled oats, baking soda, salt, and cinnamon until just combined.
  6. Gently stir in white chocolate chips, chocolate chips, and pecans.
  7. Shape the dough into medium-sized balls. Optional: press additional chips and pecans on top of each dough ball.
  8. Refrigerate shaped cookies for 30 minutes.
  9. Preheat oven to 325°F (165°C).
  10. Bake the chilled cookies for 14-18 minutes until golden brown around the edges but still slightly soft in the center.
  11. Let cool on the pan for several minutes before transferring to a cooling rack.

Notes

The chilling time is crucial for developing the perfect texture and flavor. You can substitute pecans with walnuts, macadamias, or skip them entirely. For a gluten-sensitive version, use a reliable gluten-free flour blend. The cookies can be stored in an airtight container for up to 5 days, or frozen for up to 3 months.

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