Copycat Magnolia Cookie

April 24, 2019

Copycat Magnolia Cookie – oatmeal peanut butter chocolate chip cookie.

Copycat Magnolia Cookie from the Silos Bakery in Waco #magnolia #cakebycourtney #chocolatechipcookie #oatmealcookie #oatmealchocolatechipcookie

Texas Tour

Just last month I had the opportunity to do cake classes in San Antonio and Dallas, Texas while I was in town for some press for my new cake box subscription service. Of course, I couldn’t have done the classes without my partner in crime, Heather, whom many of you know from Orson Gygi and my stories.

Once I convinced her to join me in Texas, I knew we’d have to make a road trip out of our San Antonio to Dallas leg of the trip. We shipped a lot of the cake supplies and actual cakes directly to San Antonio, but it was too much to put on the plane to Dallas. Instead, we grabbed a rental car and made it a fun tour of Texas..

The Silos

Of course, being our first time road trippin’ through Texas, a stop at The Silos in Waco was a must! Not having done thorough research, however, we didn’t realize The Silos closed at 6pm. We arrived at 5:40! (We got a little caught up at Bucees!). So Heather ran into the bakery and I ran into the store. I figured once Heather got our treats, the store would be closed but they’d have to let her in since I was in there. Luckily I was right. We were able to walk the entire store and then enjoy a few cupcakes and a cookie on the lawn as the sun started to set.

While I really enjoyed the cupcakes (the buttercream is to-die-for), the Magnolia Cookie stole the show for me. It’s a simple oatmeal cookie with peanut butter chips and chocolate chips, but they did it so right. Just enough texture from the oats, just enough chips, and a hint of cinnamon. Honestly, the perfect cookie in my opinion.

As we ate our treats, I turned to Heather and told her these flavors would make the best cake and that I’d have to recreate the cookie when we got home too. With the flavors and textures fresh in my mind, I got right to work when we got home.

I’ll have the cake recipe for you later this week, but I thought I’d start with the cookies. I’m so happy with how they turned out. Side by side, I’m not sure they’re identical, but if you’ve had the Magnolia Cookie, I think you’ll agree – these are pretty darn close. And if you haven’t had the Magnolia Cookie, I think you’ll agree – these are dang good!


Copycat Magnolia Cookie

5 from 11 votes
Oatmeal cookies with peanut butter chips and chocolate chips.
Servings 16
Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes


  • 1 cup (226 g) unsalted butter, slightly cold
  • 1 ¼ cups (275 g) brown sugar, packed
  • 2 large eggs
  • 1 2/3 cups (200 g) all-purpose flour
  • 3 cups (270 g) rolled oats (not instant)
  • 1 tsp. (4 g) baking soda
  • 1/2 tsp. (2 g) baking powder
  • ½ tsp. (2.8 g) salt
  • 1 tsp. (2.64 g) ground cinnamon
  • 1 cup (150 g) Reese's Peanut Butter Chips
  • 1 cup (150 g) semi-sweet chocolate chips


  • Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, oats, baking soda, baking powder, salt and cinnamon. Set aside
  • Cream together the butter and brown sugar, until light and fluffy. About 2 minutes.
  • Add the eggs, one at a time. Mix well.
  • With the mixer on low, add the flour mixture. Stir until just combined.
  • Add the peanut butter chips and chocolate chips. Stir until just combined.
  • Using a large cookie scoop (mine is about 2 1/4″ wide), scoop cookie dough and place on your cookie sheets about 2 inches apart. Bake for 11 to 13 minutes, until the bottom edge is slightly golden brown.
Course: Dessert
Cuisine: Cookies

Join the Conversation

  1. Can you put the quantities in grams? thank you.

    1. I’m planning to install an app on here that will help with that.

  2. 5 stars
    These sound scrumptious! I’m going to bake some tonight!

  3. Can you freeze dough? Thank you!

  4. Trying these right now! I did make 1 small change (sorry 😬) and added Some vanilla. They smell delicious!

  5. Nicolle Brady says:

    5 stars
    We had friends over to enjoy them too and everyone loved them!!

  6. Melissa S says:

    5 stars
    I made these this week. So delicious. I’ll have to try the cake next.

  7. We don’t get peanut butter chips in South Africa – do you suggest I double up on the chocolate chips or add some peanut butter instead?

    1. I’d add more chocolate chips

      1. 5 stars
        These are my dream cookie come true!! Perfect as written and I cannot wait to make them again.

        1. Thank you! I’m so happy you loved them!

  8. 5 stars
    YUM! These were delicious. They baked a bit taller and less flat than the blog photos. I’m wondering if it’s due to elevation? Baking in Minnesota here. I pressed the tops of the dough balls just barely prior to baking to help. I used about 1/2tsp of cinnamon since it was from the co op and much stronger, but could still taste it’s magic- do not leave out! The Reese’s chips are a must. I will make these again! 💞

  9. Kaylene black says:

    5 stars
    This recipe was a huge hit! My husband is not a huge oatmeal cookie fan, but replacing the raisins with chocolate and peanut butter chips was a game changer for him and my kids. I added a touch of vanilla and doubled the recipe and I am so glad I did because these cookies went fast!

  10. 4 stars
    Interesting cookie! Chocolate chips, peanut butter chips and cinnamon. In theory I think it’s a weird combination. But I do love the texture of oatmeal in a cookie so I thought I’d give it a shot! I’m glad I did! I also added a tsp of vanilla. (Might try almond next time.) all the flavors and textures play really well together. The cookie is not cinnamon forward or chocolate chip forward or pb chip forward…. I guess I’d say it’s oatmeal forward – which I like! Texture is great! Flavor is really good! I’m pleased with this cookie and will make it again for sure! Thank you for sharing!

  11. 5 stars
    Definitely my new, favorite cookie. I didn’t make any changes other than adding a teaspoon of vanilla and chilling the dough. Excellent recipe!

  12. Do I use old fashioned oats or quick oats?

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