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Copycat Magnolia Cookie – oatmeal peanut butter chocolate chip cookie.
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..
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.
Copycat Magnolia Cookie
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
Oatmeal cookies with peanut butter chips and chocolate chips.
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
- 1 cup (226 g) unsalted butter, slightly cold
- 1 1/4 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
- 1/2 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.