Once in a while we run into, or rather ‘bite’ into, something sooooo delicious we just gotta share it!  For sure this one’s a keeper – made them for the grandchildren and family and not a crumb left on the plate. It’s that time of year when we collectively smell the scent of the holidays and good food all around us; and with that in mind, get this recipe in your roundup!

Silo Cookies*
1 cup unsalted butter (room temp)
1 cup firmly packed light-brown sugar
¾ cup granulated sugar
2 large eggs
2tsp. pure vanilla extract
2 cups all-purpose flour
1tsp. kosher salt
1 tsp, baking soda
1 ½ cups rolled oats
1 ½ cups semisweet chocolate -chips
1 ½ cups peanut butter chips
½ cup walnuts

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
2. Using the electric mixer, cream butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
3. In a medium bowl, whisk together flour, salt and baking soda. Slowly add flour mixture to egg mixture and beat until incorporated. Reduce speed to low and add oats, chocolate chips, peanut butter chips and walnuts and beat until incorporated about 15 to 20 seconds.
4. Using a 2 oz cookie scoop (or just rolling into balls with your hands), scoop out dough balls and refrigerate about 30 minutes on one of your lined pans. 
5. Baking in batches until a little browned (about 13 to 15 minutes) – leave the reserved cold dough balls in refrigerator for the next batch and we set the balls about 3 inches apart when baking.

Note: we stored ours up to 5 days in an airtight container but be forewarned – that’s only because we hid them!

 

*Silo Cookie Recipe from People Magazine, May 31, 2021, page 63.