Magnolia (Copycat) Cookies
If oatmeal cookies and chocolate chip cookies had a baby…
When my sisters came to visit me last month we took a little trip to Waco, TX. I have been many times but never really cared about waiting in line for the bakery (plus I’m a dessert snob and it takes A LOT to impress me). This time, I decided to wait, and I got several things to try and this particular cookie was really yummy. I decided that I was going to try and copy this cookie. The very day I was going devote to re-creating this cookie a fellow baker had done just that. Courtney Rich literally saved me so much time. The only thing I changed was the chocolate chips. I definitely prefer milk chocolate. I made both kinds and had my testing crew (AKA my husband and 5 children) try both recipes. They each said the milk chocolate was their favorite.
MAGNOLIA (COPYCAT) COOKIES
Yield: 2-3 dz cookies
For the cookies:
1 cup butter (2 sticks) unsalted-chilled
1 ¼ cups packed brown sugar
2 lg eggs
1 2/3 cups all purpose flour
3 cups rolled oats (not instant)
1 tsp baking soda
½ teaspoon baking powder
1/2 teaspoon salt
1 tsp cinnamon
1 cup Reeses’s peanut butter chips
1 cup chocolate chips (I used Milk but semi-sweet is good too)
Instructions
For the cookies:
Tip: You can form cookie balls and put them in a freezer safe container and freeze them. Then you can just pull them out of the freezer next time and bake them.
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
2. In a medium bowl combine flour, oats, baking soda, baking powder, salt and cinnamon and whisk.
3. In the mixer bowl with the paddle attachment cream the butter and brown sugar until fluffy ) about 2 minutes.
4. Add eggs one at a time and mix well after each one. Scrape down the sides of the bowl.
5. With the mixer on low add the flour mixture and mix until incorporated.
6. Add the chocolate chips and mix just until incorporated.
7. With a large cookie scoop drop on cookie sheet and bake for 10 minutes.
Tip: Using a cookie scoop helps keep every cookie the exact same size. For my cookies I used a large cookie scoop that has a “24” on the inside of the scoop.
