• T.O.H. Daily Recipe - 356

    From Dave Drum@1:3634/12 to All on Mon Feb 5 17:27:00 2024
    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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