Updated: Sep 2, 2020
Is there anything better than fresh baked cookies? At our home our oven never rests. Usually on Thursdays we both are running low from the week and craving a little something sweet, turning it into our baking night. Each week I ask McKay to go through my cookbooks and pick out whatever treat he would like for me to make, and each week he requests the Silo Cookies. From Magnolia Table Volume 2, these cookies have it all - chocolate chips, oats, peanut butter chips, and walnuts. They hit every tastebud like a rocket ship, and we just can't get enough. The recipe combined with my cookie scooper makes enough cookies for us to share with our neighbors, making Thursday nights their favorite as well.
prep: 25 minutes, plus 30 minutes chilling
cook: under 45 minutes
cool: 10 minutes
1 cup unsalted butter, at room temperature 1 cup packed light brown sugar ¾ cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 2 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 1½ cups rolled oats 1½ cups semisweet chocolate chips 1½ cups peanut butter chips ½ cup chopped walnuts
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated. 3. In a medium bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts and beat until incorporated, 15 to 20 seconds. 4. Using a 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes. 5. Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies. 6. Store in an airtight container at room temperature for up to 5 days.
Makes 18 cookies.