Mary Mountain Cookies Recipe
Mary Mountain Cookies offer delicious sweet treats.
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Ingredients
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Cookie Dough
Finishing (optional)
Method
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Measure and arrange all ingredients.
In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until evenly combined. Set aside.
In a large mixing bowl (or stand mixer fitted with a paddle), beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar on medium speed for 2–3 minutes until light and fluffy, scraping the bowl once.
Add 2 large eggs, one at a time, beating briefly after each until incorporated. Mix in 2 tsp pure vanilla extract until combined.
With the mixer on low, gradually add the dry flour mixture to the butter mixture in three additions, mixing just until combined and no large streaks of flour remain.
Fold in 1.5 cups rolled old-fashioned oats, 1.5 cups semi-sweet chocolate chips, and 3/4 cup chopped walnuts or pecans (if using) with a spatula until evenly distributed throughout the dough.
For thicker cookies and cleaner edges, chill the dough in the refrigerator for 30 minutes. Dough can also be baked immediately for slightly flatter cookies.
Using a 1.5-tablespoon cookie scoop or rounded tablespoon, portion dough onto the prepared baking sheets, spacing about 2 inches apart to allow spreading. You should get about 28–32 cookies depending on size.
Baking and Finishing
Bake
Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the pans halfway through baking. Bake until edges are golden brown and centers still look slightly soft — they will firm as they cool.
Finish
If desired, immediately sprinkle each hot cookie with a pinch of coarse sugar or a few flakes of sea salt (about 1 tablespoon total across the batch) to accentuate flavor.
Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.