Silo Cookies From Magnolia Bakery Food
PEANUT BUTTER COOKIES - THE MAGNOLIA BAKERY
Chocolate chips may be substituted for the coarsely chopped chocolate. You can also use crunchy peanut butter but may want to reduce or eliminate the chopped peanuts. Cookies should be small.
Provided by swissms
Categories Drop Cookies
Time 20m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a medium bowl, combine the flour, baking soda, baking powder, and salt.
- In a large bowl, beat the butter and the peanut butter together until fluffy.
- Add the sugars and beat until smooth. Add the egg, milk and vanilla extract and mix well.
- Add the flour mixture and beat thoroughly.
- Stir in the peanut butter chips, chocolate, and peanuts.
- Refrigerate the dough for 10-20 minutes.
- Drop the dough by rounded teaspoonfuls into a bowl of granulated sugar.
- Place onto ungreased cookie sheets, at least two inches apart. Using a fork, lightly indent with a crisss-cross pattern (do not over flatten).
- Bake for 10 to 12 minutes. Do not overbake; cookies may appear to be underdone but they will continue to bake after removed from the oven.
- Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.
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- In a mixer, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add eggs one at a time, blending in between each one. Then, add the vanilla and beat until mixed.
- Whisk together dry ingredients including the flour, salt, and baking soda in a medium bowl. Slowly add to the mixer and beat until incorporated. On low speed, add the oats, chocolate chips, peanut butter chips, and walnuts. Beat until mixed, about 15-20 seconds.
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- 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 eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.
- In a medium bowl (I prefer one with a spout - makes pouring easier), whisk together together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer with the creamed butter and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts, if using. Beat until evenly combined, about 15-20 seconds.
- Line two baking sheets with parchment paper. Using a 2-ounce cookie scoop or ice cream scoop, scoop the dough onto one of the prepared pans, placing the scoops side by side. Refrigerate for at least 30 minutes.
- Preheat oven to 350 degrees F. 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, 13-15 minutes. (I found the sweet spot to be 14 minutes in my oven.) Let cool on the baking sheet for about 10 minutes, until set and cooled. Repeat with the remaining cookies.
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