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5 from 8 votes

Copycat Magnolia Cookie

Oatmeal cookies with peanut butter chips and chocolate chips.
Prep Time15 mins
Cook Time13 mins
Total Time28 mins
Course: Dessert
Cuisine: Cookies
Servings: 16

Ingredients

  • 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

Instructions

  • 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.