MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Marry Me Cookies
Categories: Cookies, Snacks, Chocolate
Yield: 24 servings

1 c Granulated sugar
1 c Packed light brown sugar
1 c Unsalted butter; melted
2 lg Eggs; room temp
1 1/2 ts Vanilla extract
2 c A-P flour
1 c Old-fashioned oats
1/2 ts Salt
1/2 ts Baking soda
1/2 ts Cinnamon
1 c White chocolate chips
1 c Semisweet chocolate chips

Beat together the granulated and brown sugars with the
melted butter, using a stand or hand mixer on medium
speed until the ingredients are blended. Pop this
mixture into the fridge for 10 minutes to cool it down.

Next, beat the eggs one at a time into the butter-sugar
mixture, blending them in very well after each addition.
Mix in the vanilla extract.

Mix together in a separate bowl the flour, oats, salt,
baking soda and cinnamon. Add the dry mixture into the
wet ingredients gradually, with the mixer running at
medium-low speed. Finally, stir the white chocolate and
semisweet chocolate chips into the batter. Scrape the
bowl well to catch any unmixed pockets at the bottom of
the bowl.

Line two large baking sheets with parchment paper. Use a
quarter-cup-sized cookie scoop or measuring cup to scoop
the dough. (If you have a kitchen scale, the portions
should weigh about 2.5 ounces.) Place the scoops on the
baking sheet spaced two inches apart. Place the baking
sheets into the fridge to chill the dough for 30
minutes. While it chills, heat the oven to 325ºF/165ºC.

Don’t skip this important chilling step. It firms up the
melted butter in the batter and prevents the cookies
from spreading too thin during baking.

Place the baking sheets in the preheated oven and bake
the cookies for 18 to 20 minutes. If you have two baking
sheets in the oven at once, swap them around halfway
through baking so that the cookies bake evenly. When the
cookies are done they’ll be set and lightly browned
around the edges, and the centers will look soft and
almost underbaked.

Let the cookies cool on the baking sheets for two
minutes to make them easier to move. Then, use a spatula
to carefully transfer them to a cooling rack. Let the
cookies completely.

Nancy Mock, Horse Apple, Vermont

Makes: Two dozen jumbo cookies

RECIPE FROM: https://www.tasteofhome.com

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