Joanna Gaines Silo Cookies
Thick, bakery-style cookies loaded with oats, chocolate chips, peanut butter chips, and walnuts, with crisp edges and chewy centers.
Servings: 18
Calories: 363kcal
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 ½ cups rolled oats
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups peanut butter chips
- ½ cup chopped walnuts
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a stand mixer, beat butter and sugars until light and fluffy, about 3–4 minutes. Add eggs one at a time, mixing just until combined. Stir in vanilla.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to the butter mixture, mixing just until combined.
- Fold in oats, chocolate chips, peanut butter chips, and walnuts.
- Scoop dough into 2-ounce portions and refrigerate for at least 30 minutes.
- Place dough balls 3 inches apart and bake 13–15 minutes, until golden around the edges. Cool on baking sheet 10 minutes before transferring.
Notes
- Use a 2-ounce cookie scoop for evenly sized cookies.
- Do not skip chilling as it helps prevent spreading.
- For softer cookies, bake closer to 13 minutes; for slightly crispier edges, bake closer to 15.
- Dough can be frozen in scooped portions for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 363kcal | Carbohydrates: 44g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 205mg | Potassium: 167mg | Fiber: 2g | Sugar: 26g | Vitamin A: 353IU | Vitamin C: 0.04mg | Calcium: 35mg | Iron: 2mg
