November 07, 2021 2 min read

It occurred to me that I hadn't used my Magnolia Table cookbooks in a while. You know how that is. You get a new cookbook, go hard with the recipes and then you put it onto the shelf and you go on to something else. As I paged through Volume II, there
are a lot of good recipes that I haven't tried. I have always looked at this recipe, Silo Cookies, and what discouraged me was the wait time before baking. This recipe calls for you to put the the cookies into the fridge for 30 minutes - and now I know why. These cookies baked beautifully, didn't overspread and are delicious! Adding the peanut butter chips with the chocolate chips - brilliant - sooo good and you all know how much I love a good cookie;)

Let's get baking....

Silo Cookie

In the bowl of your stand mixer add in and cream together
1 c. unsalted butter (softened)
1 c. light b.sugar - packed
3/4 c. sugar
Beat for about 4 minutes until light and fluffy

Add in
2 large eggs - 1 at a time
2 tsp. vanilla (I used 3 tsp - love my vanilla)

In a separate bowl, combine
2 c. flour
1 tsp. salt
1 tsp. b. soda

Slowly add the flour to the butter mixture (cover you mixer with a dish towel to prevent the light dusting that may occur)

Add in
1 1/2 c. oats
1 c. peanut butter chips
2 c. semi sweet chocolate chips

Using your cookie scoop (one of my favorite tools) or drop by spoonful onto a baking sheet.

Refrigerate for about 30 minutes to chill the cookie before baking - keep them in the fridge until you're ready to bake them.

Bake at 350 for about 13 minutes until lightly browned.


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