Copycat Magnolia Cookie
Oatmeal cookies with peanut butter chips and chocolate chips.
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.