Silo Cookies
Magnolia Table, Volume 2
Ingredients
- 2 sticks unsalted butter (room temperature)
1 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 1/2 cups rolled oats
1 1/2 cups semisweet chocolate chips
1 1/2 cups peanut butter chips
1/2 cup chopped walnuts
Directions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, blending in between each one. Then, add the vanilla and beat until mixed.
- Whisk together dry ingredients including the flour, salt, and baking soda in a medium bowl. Slowly add to the mixer and beat until incorporated. On low speed, add the oats, chocolate chips, peanut butter chips, and walnuts. Beat until mixed, about 15-20 seconds.
- Scoop dough onto one baking sheet in two inch balls. Refrigerate for at least 30 minutes.
- On second baking sheet, set dough three inches apart and bake until browned, 13-15 minutes. Cool for 10 minutes. Store in an airtight container at room temperature for up to five days.
Information
- Category
- Desserts
- Yield
- 18 cookies
- Prep Time
- 55 minutes
- Cook Time
- 13 minutes
- Total Time
- 1 hour, 7 minutes, 59 seconds