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And on Instagram, Joanna can be found sharing her recipes and showing her 12 million followers how to make them.

With her new cookbook “Magnolia Table, Volume 2” out today, Joanna took some time out of her schedule, which is filled with work and family time, to share one of her new recipes. She also dished on how she’s been keeping busy in the kitchen while at home with the kids during this time of social distancing from others.

Video: Celebrities are cooking up a storm at home

“I would say that what we’ve done the most during this time is cooking in the kitchen,” Joanna told “GMA.” “It’s just been a way that we felt connected. We've been creating, we’ve been messing up yesterday. I’ve probably made the biggest mess I’ve made in quite some time but me and the girls giggled the entire time.”

\"PHOTO:
Haper Collins
PHOTO: Magnolia Table, Volume 2
>
View this post on Instagram

A post shared by Joanna Stevens Gaines (@joannagaines) on Mar 31, 2020 at 3:13pm PDT

Her new cookbook will include recipes for everything from mushroom Gruyere quiche to pumpkin cream cheese bread to grilled bruschetta chicken.

Since everyone could use a little comfort these days, Joanna shared a delicious cookie recipe from her cookbook for the whole family to enjoy. Here’s how to make them:

SILO COOKIES

\"PHOTO:
Courtesy Amy Neunsinger
PHOTO: Joanna Gaines Silo Cookies from her new cookbook, "Magnolia Table, Volume 2."
>

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.

Ingredients:

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

Directions:

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.

From Magnolia Table, Volume 2 by Joanna Gaines. Copyright © 2020 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

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