Because I posted salad yesterday.
Here are a billion cookies.
What I’m about to show you is undoubtedly the best oatmeal cookie recipe I’ve ever made and that’s saying something because there aren’t ANY raisins to be found. Before you begin doubting my oatmeal raisin cookie loving existence, let me explain.
I call today’s cookies magic 5 cookies because they were inspired by one of my favorite desserts on the planet: 7 layer bars (aka magic bars). Today’s cookies have not 1, not 2, not 3 or 4…. but FIVE goodies packed inside: butterscotch, chocolate chips, pecans, coconut, and oats. For the texture-loving, flavor maniac, chewy oatmeal cookie freaks like us.
I will not object if you add raisins too. Bless you, my raisin loving friend!
The cookies turned out better than I even imagined. Coconut makes them extra chewy, but it isn’t overpowering. For a super tender oatmeal cookie, use more brown sugar than white sugar. Have I drilled that into your head yet? Brown sugar contains more moisture than white, so it produces a softer, moister, richer tasting oatmeal cookie. Adding to the flavor is a touch of molasses. I started adding about 1 Tablespoon of molasses to my oatmeal cookies a few years ago and haven’t turned back!
I can’t make an oatmeal cookie without tossing little cinnamon its way, so there’s a bit of that too– trust me, it works with all these flavors! I can’t choose which bites are better: the butterscotch bites or the chocolate chip bites. I mean, coconut + pecan + cinnamon + chocolate is outta this world but can anything compare to butterscotch? And I’m not skimping on the butterscotch morsels either! If you grew up on oatmeal scotchies, consider these cookies a wild upgrade.
No no, a MAGICAL upgrade.
Seriously, I need to find those cupcake leggings!Print
These soft and chewy magic 5 cookies have it all- chocolate chips, coconut, pecans, butterscotch, and oats! Don’t skip chilling the cookie dough. It’s my trick to prevent the cookies from spreading!
- 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (240g) old-fashioned rolled oats
- 1 cup (230g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 Tablespoon molasses
- 1/2 cup each: semi-sweet chocolate chips (90g), butterscotch morsels (90g), sweetened shredded coconut (40g), chopped pecans (64g)*
- Whisk the flour, baking soda, cinnamon, salt, and oats together. Set aside.
- Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips, butterscotch morsels, coconut, and pecans. Dough will be thick, yet very sticky. Chill the dough for 1 hour in the refrigerator (and up to 2-3 days). If chilling for longer than a few hours, though, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Bake for 10 minutes until very lightly browned on the sides. The centers will look very soft.
- Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips and/or butterscotch morsels into the tops– this is only for looks!
- Make Ahead & Freezing Instructions: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
- Add Ins: About 1/2 cup of each is best– but I like to add a little more shredded coconut (maybe up to 2/3 cup!). If you don’t like any of the 4 add-ins listed, try subbing in another like dried cranberries, raisins, chopped walnuts, white chocolate chips, etc. Just make sure you don’t go over about 2 cups total.
- Special Tools: KitchenAid Stand Mixer | 5-qt Tilt Head Glass Measuring Bowl | Silpat Baking Mat | Baking Sheet | White Plate
- Check out my top 5 cookie tips before beginning. It includes how to prevent cookies from over-spreading and why room temperature makes a difference.
Keywords: magic 5 cookies, cookies