Who could possibly resist cookies with this name? (Oh, wait, now that I think about it…). Recently, I was browsing the Cooking Channel website, and Elvis Cookies popped up. I was intrigued by the combination of chocolate, bananas and ten slices of bacon and briefly considered making them (and I’m such a sucker for attention that I’m sure I will make them if even one person asks me to). However, I spied “I Want to Marry You” Cookies at the bottom of my screen, and they seemed to hold more promise. For starters, they are made on the stove-top and do not require dirtying my beloved Kitchen Aid mixer, so they appealed to my lazy side. Secondly, they won some sort of contest, and despite the fact the author of this winning recipe looks like she never ate a cookie in her whole entire life, it is exactly the kind of hype to which I’m powerless. Want to impress me? Just tell me you won a contest. I LOVE WINNERS!
I followed the directions exactly, and the cooking time wasn’t really adequate. I question whether 325 degrees is really the best temperature for these, and I may turn the oven up to 350 next time I bake them. My oven is very well calibrated, and there is no reason they should have been so gushy after 14 minutes. They took me close to 19 minutes. However, the end result was quite good, and I’m still amazed that they were created in a saucepan with relatively little mess. I will definitely be making these again, and next time I may ditch the white chocolate chips in favor of peanut butter. I may also brown the butter (similar to the Perfect Cookie recipe I posted here). The flavor is good, the texture is chewy yet firm, and I declare it a winner.
“I Want to Marry You” Cookies by Melissa Stadler (print recipe here)
- 1 cup butter
- 1 1/4 cups dark brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
- 2 cups flour
- 1 cup uncooked rolled oats
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 cup white chocolate chips
- 1 cup chocolate chips
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes.
Remove from the refrigerator and stir in the egg, egg yolk, and vanilla.
Add the flour, oats, baking soda, 1/2 teaspoon salt, and cinnamon and mix together.
Stir in the white chocolate chips and chocolate chips.
Roll by hand into 24 medium-size balls or use a scoop, and place on a light-colored cookie sheet.
Chill for 30 minutes.
Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 12 to 14 minutes.
My favorite part of this recipe — only one pan to dirty.
Make sure your cookies are well chilled in the refrigerator before baking. Wine not included.
Beware of marriage proposals when sharing!