High Altitude Marry Me Cookies (Oatmeal Chocolate Chip Pecan)
The best high altitude "marry me" cookies with crisp edges and soft chewy centers, loaded with chocolate chips, pecans and toffee bits.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 1 cup unsalted butter
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar, lightly packed
- 2 tsp old-fashioned molasses (NOT "blackstrap")
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 2 cups old-fashioned rolled oats
- 1 ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking soda
- 1 tsp instant espresso powder (optional)
- ¾ cup semi-sweet chocolate chips
- ½ cup pecans, roughly chopped
- ¼ cup toffee bits (or white chocolate chips)
Instructions
- In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 4-5 minutes, swirling occasionally to see the bottom of the pan, until the butter is very fragrant, a layer of foam forms on top of the butter, and nutty, golden brown solids have formed on the bottom of the pan.Pour the brown butter, scraping up all of the browned bits, too, into a medium-sized mixing bowl, and let cool at room temperature for 30 minutes.
- After cooling the brown butter, add the granulated sugar and brown sugar, and whisk for 1 minute.
- Add the molasses, eggs and vanilla extract, and whisk until smooth and lightened in color.
- Separately, whisk together the flour, oats, salt, baking soda and espresso powder. Add the flour mixture, chocolate chips, pecans and toffee bits to the butter mixture, and stir together into a thick dough.
- Divide the dough into 20 portions using a cupcake or ice cream scoop with a release lever. Roll the dough into balls, and flatten the balls just slightly with the palm of your hand. Cover with plastic wrap and chill the dough balls in the refrigerator for 20 minutes.
- While the dough is chilling, preheat the oven to 350 F, and position a rack in the center of your oven. Line a large baking sheet with parchment paper or baking paper.
- Place the chilled dough 3 inches apart on the baking sheet (keeping the remainder of the dough in the refrigerator while you bake the first batch). Bake the cookies for about 10 minutes. They should appear set around the edges and underdone in the middle. Do not over bake, or they will end up dry. The cookies will continue to bake and set on the baking sheet after you take them out of the oven.
- Cool the cookies for 5 minutes on the baking sheet, then transfer to a cooling rack to cool and set completely.Pro Tip: While the cookies are hot from the oven, immediately use a round cookie cutter that's larger than the circumference of the cookies and "scoot" it around the cookies, pulling in the uneven edges to make perfectly round cookies. Then decorate the tops of the cookies with extra chocolate chips, pecans and flaky finishing salt.
Notes
- Leftover cookies should be stored in an airtight container for 2-3 days. Since oats are very absorbent, oatmeal cookies tend to dry out faster than other cookies, but a slice of plain sandwich bread in a cookie jar does wonders to keep them soft for days.
- The cookies can also be wrapped well and frozen for 3-6 months.
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