Comments on: I Want to Marry You Cookies

By: Erin

Erin — Tue, 16 Jan 2024 06:03:33 +0000

These are my absolute favorite cookie. Dangerous, really. I like to add raisins for a portion of the batch and top with flaky sea salt when baking. I use Guittard milk chocolate and semi sweet chocolate chips along with white chocolate chips. Truly a 5 star recipe!

By: Gina

Gina — Fri, 01 Dec 2023 23:05:35 +0000

In reply to Diane. I just tried these & mine also came out not flat. :/ They are thick & more rounded. What did I do wrong?

By: Diane

Diane — Fri, 01 Dec 2023 15:27:41 +0000

Hi, My cookies came out like big cookie balls! They didn’t flatten! What did I do wrong?

By: Carol

Carol — Sat, 16 Sep 2023 23:20:11 +0000

In reply to Angie L. Martin. Recipes look so delicious. Do you have a published cookbook?

By: Angie L. Martin

Angie L. Martin — Tue, 29 Aug 2023 16:32:04 +0000

These recipes look soooo good I will try really soon

By: Angie L. Martin

Angie L. Martin — Tue, 29 Aug 2023 16:28:43 +0000

These recipes look soooo good I will try t

By: Ashley

Ashley — Tue, 08 Aug 2023 20:30:47 +0000

The best cookies!!!!!

By: Melissa Stadler

Melissa Stadler — Thu, 27 Jul 2023 15:50:11 +0000

In reply to Kristin B Reid.

Hi Kristin! You can see me make these on the Cooking Channel in the Food Network Studios here — https://www.cookingchanneltv.com/recipes/i-want-to-marry-you-cookies-1961297 and https://www.foodnetwork.com/recipes/i-want-to-marry-you-cookies-1961297. I would say that I have made them a time or two. 🙂 If the dough gets too crumbly after chilling, I suggest rolling into balls before chilling the dough. The magic of chilling dough is it definitely allows the dry ingredients to soak up the wet ingredients which actually allows for a more flavorful, toffee like cookie that doesn’t spread as much.

By: Kristin B Reid

Kristin B Reid — Wed, 26 Jul 2023 21:59:15 +0000

This is one of those recipes where you can tell the author thought, “Hey this sounds good” and published it without ever baking these cookies.
Brown butter is great but you can’t cream melted butter and sugar. You have to let the butter cool until solid before mixing with sugar.
Also, if you let the oats sit overnight in the dough, the oats will absorb all the water, making the dough dry and crumbly.

I made the following modifications. Brown butter and place in the fridge until solid, about 30 minutes to an hour. Pour the butter in the mixing bowl to cool, making it easier to mix later.
Refrigerate the dough overnight (or however long you let it sit) while withholding the oats, chocolate chips, and nuts. Allow the dough to sit out for 30 minutes before adding oats, cc, & nuts. Bake as directed.

By: Lex

Lex — Fri, 14 Jul 2023 16:19:54 +0000

The best cookie recipe!!!!!