Magnolia Silo Cookies

Magnolia Table consists of Joanna Gaine’s carefully curated family recipes. If you haven’t picked up this recipe book yet, you must!

These cookies are AMAZING!!! If you’re a fan of all kinds of cookies, then this recipe is for you. I followed Joanna’s recipe but what I did different was I used pastry flour instead of all purpose flour and regular peanut butter. Let me tell you, they were light as a feather and delicious!

Ingredients:

1 cup room temperature unsalted butter

1 cup packed light brown sugar

3/4 cup sugar

2 large eggs

2 tsp pure vanilla extract

2 cups pastry flour

1 tsp salt

1 tsp baking soda

1 1/2 cups rolled oats

1 1/2 cups dark chocolate chips

2 tbs peanut butter

1/2 cups chopped walnuts

Directions:

1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

2. Using the paddle attachment in the stand mixer, cream the butter, brown sugar and white sugar on medium speed until light and fluffy.

3. Whisk the flour, salt, and baking soda together in a medium bowl. Add the mixed flour into the stand mixer and beat until incorporated. Change the speed to a low setting, add the oats, chocolate chips, peanut butter and walnuts and beat until mixed well.

4. Use a cookie scoop if you have one and scoop the dough onto the baking sheet. Refrigerate for at least 30 minutes. If you don’t have a cookie scoop, refrigerate the bowl for 30 minutes. Use a tablespoon to scoop and use hands to shape into balls. Put on baking sheet.

5. Set the balls 3 inches apart and bake until browned about 13-15 minutes. Let cool on cooling rack for about 10 minutes.

6. Store in an airtight container at room temperature for up to 5 days if it lasts that long.
   

I love soft macadamia cookies. What’s your favourite cookie to indulge in?