Joanna Gaines Peanut Butter Cookies

Magnolia Table Silo Cookies Catz in the Kitchen

WebJun 17, 2020 · Instructions. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on …

Rating: 4.5/5(93)
1. 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.
2. 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.
3. 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.
4. 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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