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After trying out multiple Joanna Gaines recipes, I’ve stumbled upon the one that is the actual Silo cookies, the ones that have been sold at the Magnolia Silos in Waco, Texas and let me just say, I was all over that.
The Crew’s Cookies and Joanna Gaines chocolate chip cookies are great, but being able to actually recreate the recipes sold on site at Magnolia Bakery was a dream come true for this Fixer Upper lover.
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She combines chocolate, peanut butter, and nuts to make for a really delightful cookie, but the thing I love most about the recipe is how easy it is to adapt it to fit your own family’s style.
In fact, that’s what she did – apparently each of the family loved a different kind of cookie she made, so she threw it all into one and the Silo cookies were born!
If you want more Jo Gaines recipes, I highly recommend her cookbook which you can find here!
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Join the Into the Cookie Jar baking community on Facebook by clicking here – see you there!
These Silo Cookies are…
- authentic to the first cookies sold at Magnolia Bakery as the recipe comes straight from Joanna Gaines
- fun to make with kids as no crazy steps
- ready in under an hour with 30 minutes of chilling, which gives you time to clean up
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Ingredients
If you want to live out your Magnolia bakery dreams, you’ll need the following ingredients:
- unsalted butter, softened
- light brown sugar
- granulated sugar
- eggs
- vanilla extract
- plain flour
- salt
- baking soda
- rolled oats
- chocolate chips
- peanut butter chips
- walnuts
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How to Make Silo Cookies from Magnolia Bakery
Start by preheating your oven to 350F (180C).
In a separate bowl, combine the flour, salt and baking soda and whisk it around to make sure that the ingredients are evenly distributed.
In a larger bowl, use an electric mixer to cream together the butter, light brown sugar, and granulated sugar.
You’ll want it to be light and fluffy, which should take about 2 minutes.
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Then, beat in the eggs until combined in the wet mixture.
Add in the vanilla extract and mix until combined in the wet mixture.
Then, gradually add the dry mixture to the wet mixture, continuing to beat throughout the process.
Once the dough has come together and you don’t see streaks of flour, pour in the oats, chocolate chips, peanut butter chips, and walnuts.
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On a low speed or just with a spoon, mix these ingredients into the dough.
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In the original recipe, Joanna suggests to chill the dough already in scooped form, but not everyone has that kind of space in the fridge, so I just put my entire bowl in the fridge for 30 minutes with saran wrap over it.
After 30 minutes, take the dough out and scoop heaping tablespoons of dough onto the baking sheet.
You can roll them into balls for a nicer final look.
If you want an even more authentic “bakery” look, add some additional chocolate chips or walnuts on top of the dough so that they’ll stand out more.
Bake for about 10 minutes or until the cookies have gone golden on the edges.
Take out of the oven and allow to stand on the baking tray for 3-5 minutes.
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Transfer to a wire rack to cool.
Substitutions
I always say that you shouldn’t try and substitute ingredients in the main base of the recipe – that is, the ingredients before you start mixing in the chocolate chips, nuts, and extras.
This is because the recipes are formulated so specifically that you can easily throw it off.
Baking, unlike cooking, require a degree of specificity and it’s really fun to experiment, but not when you’re needing to make cookies for the bake sale in an hour!
If you are looking for something like gluten free cookies, try these gluten free snickerdoodles or these gluten free peanut butter cookies.
However, when it comes to the mix-ins, you can absolutely pivot.
Instead of adding peanut butter chips, add in another flavor of chocolate chips.
Instead of walnuts, go with pecans or leave out nuts completely.
In that department, you can go crazy adding in and out what you want.
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How to Store Magnolia Bakery Cookies
Store these cookies at room temperature in an airtight container for 3 to 5 days, or freeze them after they’re baked for up to 3 months.
I like to freeze my cookies individually wrapped because it makes them fit in the freezer better and then I don’t have to defrost a whole bunch of cookies at once if I just want one.
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Freezing Blueberries
Learn how to freeze blueberries to enjoy frozen blueberries in tarts, pies, or smoothies or to eat them frozen!
Prep Time10 minutes
Additional Time2 hours
Total Time2 hours 10 minutes
Ingredients
- Blueberries
- Granulated sugar (for dry pack method)
Instructions
There are two main ways to freeze fresh blueberries, depending on how you want to use them.
The first is freezing blueberries in ziplock bags or other containers by using a "free flow" pack method. This is also the answer to how to freeze blueberries without getting mushy.
In order to do this, first you want to get out a baking tray and put on some parchment paper.
Lay the fresh blueberries out flat, not touching, and then freeze for 2 hours or until frozen solid.
Then, pack the frozen blueberries into a ziplock bag or small container with a lid. They won't freeze together because they're already frozen, so you will end up with individually frozen blueberries and not a solid chunk of them. This is the way to go if you're planning on eating them frozen.
The other method is to do a dry sugar pack, which works well for soft or juicy fruit. The juice that flows from the fruit combines with the sugar to make a natural syrup and allows it to freeze nicely.
To do this, place the blueberries in a bowl and sprinkle over the sugar.
Allow to set for a few minutes until the sugar dissolves. This should take about 1 pound of sugar to every 4 pounds of fruit.
Stir the fruit gently and pack in containers, allowing about a centimeter of room at the top.
You can also do this on a smaller scale by placing a few blueberries in a small container, sprinkling with sugar, adding more blueberries and more sugar and continuing like that until the container is filled.
Upon thawing, you'll end up with more of a blueberry syrup and large block of blueberries rather than individually frozen ones. This can work great for tarts, pies, and other desserts where having the individually frozen blueberries isn't necessary.
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