No one is getting married. I feel like I need to put that out there immediately to quell any confusion.
In fact, as these were coming out of the oven, I said to my gentleman, "I don't care how good these are, don't you get any ideas." This is funny pretty much only to us, because marriage is something that will never happen between us - and we are both perfectly happy with that.
So. Anyway. Apparently these cookies are so good that they make people want to marry you. I actually can't really disagree with it. They're good cookies, and they turned out a little bit harder than I wanted them to be, but people loved them. The addition of the cinnamon and the pecans makes these a little different than just a chocolate chip cookie. I also found a spring-colored mix of chocolate and baking chips (pink and yellow!) from Nestle so I used those for a little color. Don't skip the oats - they add a nice texture. Make sure to toast the pecans, because they really are a prominent ingredient. And keep in mind that the cookies generally keep the shape you dropped them in, so take your time and make 'em look nice.
I Want to Marry You Cookies
The Café Sucré Farine via Pinterest
1 cup butter
1 1/4 cups brown sugar
1/2 cup granulated sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups flour
1 cup uncooked rolled oats
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup white chocolate chips
1 cup semi-sweet chocolate chips
1 cup roughly chopped, toasted pecans
In a medium saucepan, melt the butter over medium heat until melted. Remove from the heat.
Add the 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, chocolate chips and pecans.
Roll by hand into medium-size balls or use a scoop, and place on sheet pans. If desired tuck extra chips and pecans over tops of dough mounds for a lovely appearance.
Chill, on sheet pan for 30 minutes.
Preheat the oven to 325°F. Remove the cookies from the refrigerator and bake for 14-18 minutes, or until golden brown. Allow to cool for several minutes on pan, then transfer to cooling rack.
Yield: 2-3 dozen depending on size