Silo Cookies are the kind of old-fashioned cookie that feels right at home in a cookie jar. With chocolate chips, pecans, oats, and peanut butter chips, there’s something for everyone to love!
Have you been to the Silos Baking Co. in Waco, Texas? It’s on my bucket list. But in the meantime, I figure the next best thing is to make some of Jo’s treats at home.
I checked out the Magnolia Table, Volume 2 cookbook from my local library and spent way too long looking at all the recipes. Since I’m obsessed with peanut butter chips, I knew the first recipe I tried just had to be the Silo cookies!
Joanna uses unsalted butter, but that’s too much of a hassle for me, so I used the salted butter I always have on hand and reduced the salt to 1/2 teaspoon. The original recipe also calls for walnuts, but I much prefer pecans, so I used those instead.
I took a batch of cookies to a large family gathering, and they were a hit with everyone! I made a few large cookies like the recipe suggested, but I also made some regular-sized cookies. Both are delicious!
Why You’ll Love This Silo Cookies Recipe
- Soft and chewy in the center, crispy on the edges.
- Oats and pecans add tasty crunch.
- Both chocolate chips and peanut butter chips add amazing flavor.
- Makes a generous batch, perfect for sharing.
- You can freeze the extras and have a fresh cookie whenever you get a craving.
How to Make Silo Cookies
- PREP – Let your butter soften to room temperature. Chop the pecans.
- WET INGREDIENTS – Cream the butter and sugars by beating with an electric hand mixer for at least 3 minutes. Beat in the eggs and vanilla.
- DRY INGREDIENTS – Stir in the flour, salt, baking soda, and oats, then stir in the chips and pecans. (For bakery style cookies, reserve some for the tops of the cookies.)
- FORM – Roll the dough into large balls. (Mine were 3 tablespoons.)
- CHILL – Place dough balls on a cookie sheet (or plates) and chill for at least 30 minutes.
- BAKE – Preheat your oven to 350°. Place chilled dough balls 2 1/2 – 3 inches apart on prepared cookie sheets. Bake cookies for 13-15 minutes. Immediately press a few chips and pecans on top of each cookie.
- COOL – Transfer cookies to a wire rack to cool completely before storing.
Silo Cookies Recipe Tips:
- Don’t overbake the cookies. The centers may look slightly soft when you remove them from the oven. They will continue to set as they cool, helping keep the cookies soft and chewy.
- Use room-temperature butter. Softened butter blends more easily with the sugars and helps create the right cookie texture.
- Measure your flour carefully. Too much flour can result in dry, dense cookies. For the most accurate measurement, use a kitchen scale.
- Chill. If you don’t chill the cookie dough balls for this recipe, the cookies will spread too much in the oven.
- Garnish. For pretty, bakery-style cookies, press a few chips on top of the hot cookies as soon as you remove them from the oven.
Frequently Asked Questions
Can I freeze Silo Cookies?
Yes! Baked Silo Cookies freeze well. Once completely cooled, place them in an airtight freezer-safe container or bag and freeze for up to 4 months. For the best quality, first wrap them in plastic wrap.
How do I keep homemade cookies soft?
If you want them to stay soft, they have to start soft. So take them out of the oven when the middles are barely set. To keep cookies soft for more than a few days, wrap them individually in plastic wrap.
More chocolate chip cookie recipes:
- Chocolate Chip Peanut Butter Cookies
- Dipped Chocolate Chip Cookies
- Andes Mint Chocolate Chip Cookies
- Salted Caramel Chocolate Chip Cookies
- Copycat Starbucks Chocolate Chip Cookies
- Pudding Chocolate Chip Cookies
- Chocolate Chip M&M Cookies
- Browned Butter Chocolate Chip Cookies
Magnolia Bakery Silo Cookies Recipe
Ingredients
- 1 cup salted butter, softened to room temperature
- 1 cup light brown sugar
- ¾ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour (5 ounces)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 ½ cups old fashioned oats
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups peanut butter chips
- ½ cup chopped pecans or walnuts (I used pecans.)
Instructions
- Coarsely chop the pecans. (For best flavor, toast them first, then let them cool.)
- In a large bowl, beat the butter and sugars with an electric mixer for 3-4 minutes at medium speed. Beat in the eggs and vanilla.
- Stir in the flour, salt, baking soda, and oats.
- For bakery style cookies, set aside about six tablespoons of both the chocolate chips and peanut butter chips. Stir in the rest of the chips with the chopped nuts.
- Use a 2 ounce cookie scoop (3 tablespoons) to portion the dough and roll into balls. Place the cookied dough balls on a cookie sheet or plates. Chill for 30 minutes.
- Preheat the oven to 350°. Line cookie sheets with silicone liners or parchment paper, or use cooking spray.
- Place the chilled dough balls at least 2 1/2 inches apart on a prepared cookie sheet. Bake at 350° for 13-15 minutes, or until barely set in the middle.
- Immediately press a few of the reserved chips on top of each of the hot cookies. Let the cookies cool on the pan for 2-3 minutes, then transfer to a wire rack.
Notes
- For regular sized cookies, use a 1-ounce scoop to portion the dough. Bake for about 9 minutes. You will get about 58 cookies.
- Cookies can be stored in an airtight container for up to a week. You can also freeze them for several months. For maximum freshness, wrap them in plastic wrap first.
Nutrition
This Silo Cookies recipe is an easy homemade treat with the classic combination of peanut butter, chocolate, and oats. Whether you’re baking for your family, or looking for a cookie to share, these chewy cookies are sure to be a hit!
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