Joanna Gaines Silo Cookies

Joanna Gaines Silo Cookies are one of the most loved cookie recipes from Magnolia Table, Volume 2. These Magnolia Table Silo Cookies are thick, bakery-style cookies loaded with rolled oats, chocolate chips, peanut butter chips, and walnuts, creating that perfectly crisp edge and chewy center everyone loves.

I've never been much of a "cookie mom." Between mixing, chilling, scooping, and baking multiple batches, I usually reach for brownies or bars instead.

That changed when my mom gifted me Magnolia Table, Volume 1. I fell in love with her famous Joanna Gaines Chocolate Chip Cookies and started baking my way through both cookbooks.

When I tried the Silo Cookies from Magnolia Table, Volume 2, they quickly became a weekly favorite in our house. Thick, hearty, and always disappearing fast, it's easy to see why they've become such a bakery favorite.

What You’ll Love About These Cookies

• Thick & Bakery-Style: Crisp edges, soft chewy centers, and hearty texture in every bite.
• Loaded with Mix-Ins: Oats, chocolate chips, peanut butter chips, and walnuts give every bite texture and flavor. If you love hearty cookies, you'll also enjoy my Monster Cookie Bars.
• Make-Ahead & Freezer-Friendly: Chill the dough, bake in batches, or freeze for later as they turn out perfect every time.
• Crowd Favorite: Just like Joanna Gaines' original Silo Cookies recipe, these disappear fast.

Ingredient Notes

See the printable recipe card below for full measurements and instructions.

• Old-Fashioned Rolled Oats: Don't substitute quick oats. The thicker oats give these cookies their hearty texture and structure.
• Peanut Butter Chips: Part of what makes these unique. You can swap for butterscotch or extra chocolate chips if needed.
• Walnuts: Add crunch and balance the sweetness. Pecans work well, or leave them out entirely.
• Room Temperature Butter & Eggs: Helps the dough mix evenly and creates a better texture when baked.

How To Make Joanna Gaines Silo Cookies

Step 1. Preheat oven to 350°F and line two baking sheets with parchment paper. In a stand mixer, beat the butter and sugars until light and fluffy, about 3-4 minutes. Add eggs one at a time, mixing just until combined. Stir in the vanilla.

Step 2. In a medium bowl, whisk together the flour, baking soda, and salt.

Step 3. Slowly add the flour mixture to the butter mixture, mixing just until combined.

Step 4. Fold in the oats, chocolate chips, peanut butter chips, and walnuts until evenly distributed.

Step 5. Scoop the dough onto the prepared baking sheets and refrigerate for at least 30 minutes.

Step 6. Bake in batches at 350°F for 13-15 minutes, until golden brown around the edges. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Baking Tips

• Use a cookie scoop. A 2-ounce scoop keeps the cookies evenly sized so they bake uniformly.
• Chill the dough. This helps prevent spreading and keeps them thick.
• Don't overbake. Pull them when the centers look just set for soft cookies every time. I use the same method when making my Peanut Butter M&M Cookies

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate up to 1 week or freeze up to 3 months. Thaw at room temperature or warm briefly before serving.

Magnolia Table Silo Cookies Recipe FAQs

More Sweet Treat Recipes You’ll Love

If you love hearty, bakery-style cookies with plenty of texture, this one's a must-bake. With simple pantry ingredients and a quick chill, they turn out thick, chewy, and perfectly golden every time. Don't be surprised if they become a regular in your kitchen.

Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.