prep: 25 minutes, plus 30 minutes chilling
cook: under 45 minutes
cool: 10 minutes
The credit for this recipe really belongs to Chip and the kids. They each have a different favorite cookie, so one day, I dumped in everyone’s must-have ingredient: nuts for Chip, peanut butter for the girls, and chocolate for the boys. It was a complete win across the board. So it became our family’s signature cookie, and the first item on the menu when we opened Silos Baking Co.
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
¾ cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1½ cups rolled oats
1½ cups semisweet chocolate chips
1½ cups peanut butter chips
½ cup chopped walnuts
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. 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 the eggs one at a time, beating until blended after each addition. Add the vanilla and beat until well incorporated.
3. In a medium bowl, whisk together the flour, salt, and baking soda. Slowly add the flour mixture to the mixer and beat until incorporated. Reduce the speed to low, add the oats, chocolate chips, peanut butter chips, and walnuts and beat until incorporated, 15 to 20 seconds.
4. Using a 2-ounce cookie scoop, scoop the dough onto one of the prepared baking sheets, placing the scoops side by side. Refrigerate for at least 30 minutes.
5. 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 to 15 minutes. Let cool on the baking sheet for about 10 minutes. Repeat with the remaining cookies.
6. Store in an airtight container at room temperature for up to 5 days.
Makes 18 cookies