I absolutely love Joanna Gaines and frequently watch her cooking show and have both her cookbooks. I love her passion for food and creating meals that are comforting and delicious. I have found it challenging though to make her recipes as cooking for one is very different than cooking for a family of 7! So I set out to modify her famous Silo Cookies that contain all their family favorite ingredients are and sold at their Silo Bakery. These perfect cookies are packed full of chocolate chips, peanut butter chips and walnuts and make 4 large sized cookies. They are perfect for creating a treat for yourself to get through a long week or brightening a friend’s day with a small package of these sweet indulgent cookies.
Small Batch Silo Cookies
Chocolate chip, peanut butter chip, walnut, oatmeal cookies
Servings 4 cookies
Ingredients
- 3 Tbsp butter at room temperature
- 2 Tbsp brown sugar
- 1 Tbsp granulated sugar
- 1 egg yolk
- 1/4 tsp vanilla
- 1/3 cup flour
- 1/8 tsp baking soda
- pinch of salt
- 2 Tbsp rolled quick oats
- 2 Tbsp chocolate chips
- 2 Tbsp peanut butter chips
- 2 Tbsp chopped walnuts
Instructions
- Using either a stand mixer or hand mixer beat butter with brown sugar and granulated sugar until fluffy.
- Add egg yolk and mix until fully combined with butter mixture. Add vanilla and continue mixing until incorporated.
- Add flour, baking soda and salt to the mixer. Beat until flour is all absorbed in the cookie dough.
- Add oats, chocolate chips, peanut butter chips and walnuts. Stir until evenly incorporated into the batter. Chill the batter for 20 minutes. This is worth the wait as it helps keep the cookies from flattening out in the oven.
- Preheat oven to 350 F. Divide the dough into 4 even balls. Place on a baking sheet so that they are a few inches apart. The balls of dough will look big, but they end of making the perfect sized cookies. You can always make them smaller if you prefer and get 6 out of the recipe.
- Bake cookies for 12-13 minutes until slightly golden brown on the edges. Allow to sit on the pan for a minute or two and then transfer to a wire cooling rack. Best enjoyed when warm and still a little gooey inside.
