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High Altitude Silo Cookies

High-Altitude Silo Cookies (Inspired by Joanna Gaines)

(Makes ~24 large cookies)
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Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 2 1/4 cups + 2–4 Tbsp all-purpose flour extra is for altitude; start with +2 Tbsp
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 cups old-fashioned oats
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 cup chopped pecans or walnuts
  • Flaky sea salt for finishing

Method
 

  1. Preheat oven to 350°F. Line baking sheets with parchment.
  2. Cream butter and both sugars until fluffy (2–3 min).
  3. Beat in eggs one at a time, then vanilla.
  4. Whisk flour, baking soda, and salt in a separate bowl, then add gradually to the wet mixture.
  5. Stir in oats, both chocolates, and pecans. The dough should feel thick; if it seems soft (altitude is rude), add the extra 1–2 Tbsp flour until scoopable.
  6. Scoop generously (think 3–4 Tbsp per cookie). Leave room — they spread.
  7. Bake 11–13 minutes, until edges are golden and centers are just set. Do not overbake unless you enjoy sadness.
  8. Finish with flaky sea salt while hot. Let cool on pans at least 10 minutes to firm up.

Notes

Eat one warm. Eat another slightly cooled. Debate eating a third. Eat it. Consider Waco. Consider booking flights. Instead google Magnolia Table reruns and call it a day.