I need to go on the record by saying I make no promises, but these cookies are rumored to incite marriage proposals. Must be something about the combination of white and dark chocolate chips with the warm hint of ground cinnamon.
This recipe is a little unconventional in that it starts with melting the butter and sugars together in a large saucepan.
The butter/sugar mixture is allowed to cool for about 15 minutes before stirring in the egg and vanilla.
Then we add the flour, oats, baking soda, salt, and ground cinnamon.
And last, we stir in all the chocolate chips - please use high quality chips. Stir, stir, stir - build up those muscles!
Now we're ready to portion these bad boys out.
As you can see, these cookies are BIG. I usually use a #50 scoop for cookies, but here we're using a #20. Place a level scoop of dough (about 58 grams) in the palm of your hands and roll them into a ball. Place 8 per silicone lined sheet pan. Now, instead of baking these cookies right away, they go into the refrigerator for at least 30 minutes. After they've had a chance to chill out, they get baked in a preheated oven for 12-14 minutes. These cookies are best after they've been allowed to cool completely. Store leftovers in an airtight container to maintain their chewiness.
Marriage Proposal Cookies
makes 24 large cookies
- 16 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1 1/4 cups brown sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups all purpose flour
- 1 cup rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1 cup semisweet chocolate chips
- 1 cup premium white chocolate chips
- In a 5 quart or larger saucepan, melt the butter and sugars together.
- Remove from heat and cool for 10-15 minutes.
- Add whole egg, egg yolk, and vanilla; stir to combine.
- Add flour, oats, baking soda, salt, and cinnamon; stir to combine.
- Stir in chocolate chips.
- Use a #20 scoop to portion the dough into your hands.
- Roll each portion into a ball and chill in the refrigerator for 30 minutes.
- Preheat oven to 325F.
- Place chilled dough balls, 8 at a time, on cool silicone lined sheet pans and bake for 12-14 minutes.
- Allow cookies to cool for 10 minutes before transferring to a wire rack to cool completely before serving.
- Store leftovers in an airtight container. Recipe makes 24 large cookies.