Joanna Gaines Silo Cookies Recipe

The famous Joanna Gaines Silo Cookies Recipe is a maximalist’s dream, packing hearty rolled oats, crunchy walnuts, and a double dose of chocolate and peanut butter chips into a single buttery dough. These oversized, bakery-style cookies offer a chewy, chunky texture in every bite, perfectly capturing the rustic charm of the Magnolia Silos.

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Joanna Gaines Silo Cookies Ingredients

The Cookie Base:

1 cup (2 sticks) Unsalted Butter: Softened to room temperature. This provides the rich, creamy foundation.
Sugars: 1 cup packed light brown sugar and 3/4 cup granulated sugar create the perfect chew-to-crisp ratio.
2 Large Eggs & 2 tsp Vanilla Extract: For binding and aromatic warmth.
2 cups All-Purpose Flour: The structural flour.
Leavening: 1 tsp baking soda and 1 tsp kosher salt to lift and season.

The Mix-Ins:

1 1/2 cups Rolled Oats: Use old-fashioned oats for a chewy texture; instant oats will disappear into the dough.
1 1/2 cups Semisweet Chocolate Chips: The classic sweet element.
1 1/2 cups Peanut Butter Chips: Adds a creamy, nutty richness that defines the “Silo” flavor profile.
1/2 cup Chopped Walnuts: For a final earthy crunch.

How To Make Joanna Gaines Silo Cookies

Prep: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Cream the Butter: In a stand mixer with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium speed. Let it run for about 4 minutes. This long creaming time incorporates air, ensuring the cookies aren’t dense bricks.
Add Wet Ingredients: Reduce speed to medium-low. Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract and beat until smooth.
Add Dry Ingredients: In a separate bowl, whisk the flour, salt, and baking soda. With the mixer on low, slowly add the flour mixture to the wet batter. Beat just until the flour disappears.
Fold the Mix-Ins: Add the oats, chocolate chips, peanut butter chips, and walnuts. Mix on low for just 15-20 seconds until distributed. Do not overmix.
Scoop and Chill: Use a large 2-ounce cookie scoop (or an ice cream scoop) to portion out large mounds of dough onto one of the baking sheets. Place the sheet in the refrigerator for at least 30 minutes. Chilling the dough solidifies the butter, preventing the cookies from spreading too thin in the oven.
Bake: Arrange the chilled dough balls on the second baking sheet, spacing them 3 inches apart (they are big!). Bake for 13 to 15 minutes. The edges should be golden brown, but the centers might look slightly underdone—that’s perfect.
Cool: Let the cookies cool on the baking sheet for 10 minutes. They are very soft when hot and need this time to set up. Transfer to a wire rack to finish cooling.

Recipe Tips

Don’t Skimp on Creaming: The 4-minute creaming time is longer than most recipes, but it is Joanna’s secret to a light texture despite the heavy load of mix-ins. Set a timer!
Room Temp Butter: Ensure your butter is soft but not greasy/melted. If it’s too warm, the cookies will be flat. If it’s cold, it won’t cream properly with the sugar.
The Chill Factor: If you bake these right away, they will spread into a giant mega-cookie. That 30-minute chill is the architectural support for the cookie.
Walnut Substitute: If you dislike walnuts, pecans are a fantastic Southern swap that pairs equally well with the oats and chocolate.

What To Serve With Silo Cookies

Cold Milk: A tall glass of milk is mandatory for these peanut butter-heavy treats.
Ice Cream Sandwich: Sandwich a scoop of vanilla between two cookies for an epic dessert.
Coffee: The bitterness helps cut through the extreme sweetness of the double chips.
Hot Chocolate: Dip them into cocoa for a winter treat.

How To Store Silo Cookies

Room Temperature: Store in an airtight container for up to 5 days. A slice of bread in the jar keeps them soft.
Freeze (Baked): Freeze baked cookies in a freezer bag for up to 2 months. Thaw on the counter.
Freeze (Dough): You can freeze the scooped, raw dough balls. Bake directly from frozen, adding 2-3 minutes to the baking time.

Silo Cookies Nutrition Facts

Calories: 320 kcal
Fat: 16g
Carbohydrates: 42g
Sugar: 28g
Protein: 5g

Nutrition information is estimated per cookie.

FAQs

Can I use quick oats?

You can, but the texture will change. Quick oats absorb moisture faster and won’t have the same chewy “bite” as rolled oats.

Why are my cookies flat?

This is almost always due to butter that was too warm or skipping the refrigerator step. Keep the dough cold until it hits the hot oven.

Is this the same as the “Magnolia” cookie?

Yes, these are often referred to as “The Silo Cookie” sold at the Silos Baking Co. in Waco, famous for their generous size and peanut butter chip inclusion.