I'm packing on the pounds and I don't even care because these cookies are that good! When Roaring Springs opens up on May 30th and I have to put on the bikini, I will probably be singing another tune, but right now I just want to pop another one of these little devils in my mouth. 

Here's Joanna Gaines "Silo cookies" recipe from her Magnolia Table Cookbook Vol. 2

(Yes, I'm sharing. You don't even have to buy the book! Although you should and then you will jump on the bandwagon and gain the quarantine 15 along with me! Every single recipe is so good!)

Silo Cookies

  • 2 sticks of room temperature butter (Joanna says unsalted, I like the extra salt, so I stick with salted butter!)
  • 1 C. packed light brown sugar
  • 3/2 C. granulated sugar
  • 2 large eggs
  • 2 tsp. pure Vanilla Extract (I used imitation because I'm cheap like that and they turned out fine!)
  • 2 C. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 1/2 C. rolled oats
  • 1 1/2 C. chocolate chips
  • 1 1/2 C. peanut butter chips
  • 1/2 chopped walnuts ( I didn't add the walnuts because I don't like walnuts, but add them if you would like!)

DIRECTIONS

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 minutes. Reduce the speed to medium-low and add the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.

3. In a medium bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts and beat until incorporated, 15 to 20 seconds.

4. Using a 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes.

5. Baking in batches, and leaving the dough balls in the refrigerator until needed, set the dough balls 3 inches apart on the second prepared baking sheet and bake until browned, 13 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies.

These are seriously the best cookies I have ever had in my life. If anyone wants to do a little online cookie exchange, comment below or email me at carly@mix106radio.com

Not feeling up to baking. These local bakeries offer some delicious curbside treats that taste just as good as straight out of your oven.

Boise Cakery

Marsh Cakes

Flour Child Boise

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