Magic 5 Cookies

Soft-baked and ultra chewy magic 5 cookies are loaded with chocolate chips, butterscotch morsels, coconut, pecans, and cinnamon. They’re just like my oatmeal scotchies with even more flavor and texture to love in each bite.

magic 5 oatmeal cookies

Today we’re kicking it old-school with a classic favorite: oatmeal cookies! Not just any oatmeal cookies, but magic 5 oatmeal cookies– extra chunky, packed with flavor, and lots of texture. They’re a combination of oatmeal scotchies & oatmeal chocolate chip cookies with even more goodies packed inside.

What Are Magic 5 Cookies?

Magic 5 cookies get their name from 7 layer bars, aka magic bars or hello dollies. I typically call them 7 layer bars or magic bars, but what’s in a name? No matter what they’re called, you’ll get a bar piled high with any combination of sweet, crunchy, nutty, sticky, and chocolate-y that you can imagine. One of my favorite versions is my recipe for ultimate magic cookie bars. Today’s cookie variation has 5 add-ins, which is why I call them magic 5 cookies!

If you grew up on oatmeal scotchies, consider these cookies a wild upgrade. No no, a magical upgrade.

overhead image of magic 5 oatmeal cookies

We’re Using My Favorite Oatmeal Cookie Base Recipe

Oatmeal cookies will always be my favorite. Between my family’s recipes, my cookbooks, and my website, I have about 30 oatmeal cookie recipes under my belt. Today we’re using my favorite oatmeal cookie base recipe and adding lots of goodies. Here are some of my other recipes that begin with the same oatmeal cookie base recipe: oatmeal raisin cookies, oatmeal cream piesoatmeal scotchies, oatmeal chocolate chip cookies, and iced oatmeal cookies. It’s the very best base oatmeal cookie recipe and here’s why:

  • Ultra buttery
  • Soft centers & crisp edges
  • Unbelievable texture
  • Sweetened with brown sugar
  • Loaded with chewy oats
  • Cinnamon spiced
  • Flavored with molasses
  • Taste just like grandma’s
  • Pretty quick– only 30 minute chill time

cookie dough in a glass bowl with a cookie scoop and cookie dough balls on a baking sheet

Ingredients in Magic 5 Cookies

  1. Flour: All-purpose flour is the structure of the cookies.
  2. Baking Soda: Baking soda helps the cookies rise.
  3. Cinnamon: Can you even have oatmeal cookies without cinnamon? It pairs wonderfully with all of the add-ins, too!
  4. Salt & Pure Vanilla Extract: Both provide flavor. Try using homemade vanilla extract.
  5. Oats: Oats provide a fabulously chewy texture and we’re using 3 whopping cups here. Use thick old-fashioned whole rolled oats, not quick oats. Quick oats are thinner and more powdery, so you’ll miss out on a lot of texture.
  6. Butter: Make sure you’re using proper room temperature butter, which is cooler than most think. Warmer butter is actually the first mistake that bakers can make, which results in cookies that over-spread.
  7. Brown Sugar + Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) brown sugar has incredible flavor and (2) brown sugar contains more moisture than white. This promises a softer oatmeal cookie.
  8. Eggs: 2 eggs help bind everything together.
  9. Molasses: Molasses is my secret ingredient in oatmeal cookies. 1 scant Tablespoon enhances all the wonderful flavors– just like how Grandma used to make them.
  10. Chocolate Chips, Butterscotch Morsels, Coconut, & Pecans: These are what make today’s magic 5 cookies taste like traditional 7 layer bars/hello dollies. You can sub white or dark chocolate chips for the semi-sweet chocolate, peanut butter chips or another variation for the butterscotch, chopped walnuts for the pecans, and/or leave out the coconut if you’re not a fan. Stick to about 2 cups of total add-ins. Around the holidays, try my holiday magic 5 cookies!

stack of magic 5 oatmeal cookies on a baking sheet

Today’s cookies are slow bend cookies. These jam-packed magic 5 cookies have slightly crisp edges with soft centers and enough chew that they won’t immediately break when broken in half– aka a “slow bend cookie” as I like to call them. They’re super dense and hearty with that distinct nutty, toasty oatmeal cookie taste. I love these!

magic 5 oatmeal cookies on a white plate

More Favorite Cookie Recipes

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magic 5 oatmeal cookies

Magic 5 Cookies

  • Author: Sally
  • Prep Time: 1 hour, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


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)*


  1. Whisk the flour, baking soda, cinnamon, salt, and oats together. Set aside.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. 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.
  6. 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!


  1. 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. If interested, here’s how to freeze cookie dough.
  2. 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.
  3. Special Tools: KitchenAid Stand Mixer, KitchenAid Glass Mixing Bowl, Silpat Baking Mat, and Baking Sheet
  4. 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


  1. Andrea @ Cooking with a Wallflower says:

    Omg, Sally! Thee cookies sound soo amazing. Chocolate chips, butterscotch chips, pecan, coconut? Thankfully these cookies are “slimming” because I think I can eat the entire batch by myself! =)

  2. Yummy!!!

  3. Neon leggings are the jam, but cupcake leggings are the Holy Grail. I hope you find them! I believe in you!
    These look so a-mayyyy-zing.

  4. Dawn @ Girl Heart Food says:

    I LOVE wearing fun leggings on the weekend! It’s like Friday comes and on they go. Cupcake leggings would be unreal! Talk about fun! These cookies look delicious, Sally. Packed with so many great flavours. YUM! Pinning 🙂

  5. Marina @ A Dancer's Live-It says:

    5 is my favorite number. Oats are one of my favorite foods ever. Cookie add-ins are life. So these cookies were undoubtedly made for me. 😉

  6. Those look good! I just came to your blog to find a chocolate chip cookie recipe, but I may have to make these instead!

  7. Oatmeal is my go-to favorite comfort food! And, in cookie form? sublime! Love the crispy outsides…

  8. Ohhhhh maaaannnn….. and duh, mine will have raisins in ’em!!  These may give your pumpkin oatmeal raisin ones a serious run for their money….. 😀

    1. I don’t think anything can compare to those pumpkin oatmeal cookies, but these are close!

  9. These look amazing. I know what you mean about the butterscotch. Simply wonderful. Also I just wanted to say that my birthday was a couple weeks ago AND my awesome bf bought me your first cookbook 😀 I’m so excited about it!!!

    1. Amy, I’d love to sign it. Shoot me an email to info(at) and I can mail you a signed bookplate. 🙂

  10. Sharon K (The Farm Chick Bakes) says:

    Oh my… had me at butterscotch. And like Marina above, “5” is my favorite number and was my number all through my sports years! So now I have to make these. I think we have every form of Butterscotch in the house (chips, pudding, syrup, you name it!), so guess what I’m making this weekend? Besides, the oven will be turned on anyway when I make another Yellow Sheet Cake! These look scrumptious and I cannot wait to make these Sally! Thank you!

    1. Sharon K (The Farm Chick Bakes) says:

      P.S. – Here’s your cupcake leggings! Less than $10!!

      1. They’re ADORABLE and what a steal!

    2. Sharon, had to tell ya– I have big plans for another sheet cake for the 4th. I’m going to try it with vanilla frosting and decorate like an American flag!

  11. Sarah @ What Sarah Bakes says:

    Hi Sally! I sure hope these cookies are slimming because I think I’ll be eating several…p.s. let me know if you ever find the cupcake leggings! 

  12. These look perfect and over-the-top (in a good way)! Cookies are the most fun desserts to make (and eat). I don’t know where you could find any cupcake leggings, but I found a cupcake iron-on patch at a local fabric store and sewed it onto my favourite denim jacket (along with soccer ball, pizza, and spiderman patches, it has all my favourite things) 🙂

    1. Amazing. I used to have a cupcake patch on my schoolbag 😀

  13. Anna @ Crunchy Creamy Sweet says:

    These cookies are packed with goodies! I always add coconut to my oatmeal cookies – love it! 

  14. OH MY YUM!!!! Next time I make oatmeal cookies I’m making these. Also I wanted to let you know I have Lularoe CUPCAKE LEGGINGS!!! They are so so cute, They are part of my “uniform” when I do events. I have a picture of them, but I don’t know how to get it to you. If you could email me and let me know where to send the pic!!!!

    1. I’m jealous! Send me an email pic– info (at) 🙂

  15. I absolutely love the photography of this blog post! I was just wondering though, in the Netherlands, we don’t really have butterscotch chips (I don’t think so?), so my question is: is there a way to substitute the butterscotch? Can I just chop up some caramel? 

    1. Robyn Cowling says:

      I’m in the UK and substituted the butterscotch chips for shop bought fudge which I chopped into smaller pieces. Worked wonderfully. A little more melts than the butterscotch which my family & friends really liked. 

  16. Stephanie | Worth Whisking says:

    These definitely make up for posting salad yesterday! 🙂 The cookie version of magic bars; love it! Butterscotch is totally underrated, IMO, and these cookies seem to be begging for it. Thanks for the recipe!

  17. Yum!! I was hoping to try these today but don’t have molasses right now… Could I substitute with something else since it’s such a small amount? Thanks!

    1. You can just leave it out. 🙂

  18. OMG these look awesome!! I can imagine the texture and flavors melding together into pure sugary loveliness…mmmm. 😛 Gotta try this recipe!

  19. Rachel @the dessert chronicles says:

    I am drooling over these! I also love magic bars so I know I have to try these now. Also, definitely going to start adding molasses to my oatmeal cookies from now on. Let me know if you find those cupcake leggings…sounds like you are on to something!

  20. I have been seeing SO many LuLaRoe parties popping up on my Facebook! It seems like all of my friends are getting in on it. My credit card told me I’m not allowed to go to them. What a party pooper, right?!

    I really really really REALLY want unicorn leggings. UGH. My life would be complete.

    1. Do they make unicorn leggings? Because you, especially, need them!!

  21. Kayle (The Cooking Actress) says:

    oooh oooh oooooh! I love all the diff flavors and textures going on in these cookies!

  22. Hi Sally! I have been looking for a yummy “healthier” oatmeal cookie recipe. Is there a way to substitute some or the sugar with Maple syrup? I have been trying to bake with less refined sugars! Also, do you know if coconut oil could be used instead of butter?

    1. Not here, actually. I have a few options for healthier oatmeal cookies if you’re interested in others:
      Flourless peanut butter oatmeal cookies (I’ve used coconut sugar here if you like that)
      Breakfast cookies
      Banana chocolate chip breakfast cookies
      No-bake cookies

  23. Bet @ Bet On Dinner says:

    Do you have a preferred brand of butterscotch chips? I bought some recently that tasted so weird to me – like almost medicinal or something! I would love your recommendation! 🙂

    1. I usually just use Nestle– which brand did you buy?

      1. Bet @ Bet On Dinner says:

        That’s what I bought – I actually went to their website and apparently they recently changed the recipe (to remove food dye, etc which I think is great…if it still tastes good!) but a lot of people reacted negatively to the change so they’re bringing the old recipe back for now. Hopefully next time I buy them they’ll be good! 🙂

      2. That’s interesting. I didn’t even notice a flavor change!

  24. These are perfect! I love oatmeal cookies (without raisins 🙂 ) but these are way more exciting than any oatmeal cookie I’ve ever eaten!

  25. Coconut?  Not in a million.  Bring on the raisins, ditch the butterscotch (right up there with coconut), bring on the nuts.  These rocked the house – we love oatmeal ’round these parts. The Biscoff Oatmeal with Craisins and white chunks are still “most requested” in this cookie baking sanctuary.  

    1. The wonderful thing is that you can make these completely unique to what you like. And I love the addition of raisins to the biscoff cookies. Genius.

  26. Hofterzielbeek says:

    Amazing!! A delicious oatmeal. Varieties of flavours. I can’t wait more to have it. I’m gonna make this soon. Thank you so much Sally. 🙂

  27. Erin @ Miss Scrambled Egg says:

    I wouldn’t be able to stop myself from eating at least 10 of these. I am addicted to Magic Bars. Now, cookie form?!  You are a genius! 

  28. No raisins all the way! These look delicious and I’ll be saving this recipe! Is there anything else I can use instead of Molasses… currently don’t have any in my cupboard!
    Aleeha xXx

    1. Hi Aleeha! You can leave the molasses out.

  29. Sally-LOVE leggings! When I am not in scrubs I swear I am in leggings. I do not have cupcake ones…
    Question about the coconut. I know it adds a good chewiness to the cookies…can you really taste it? We are going on a road trip and these sound perfect to take. My son is not a huge fan of coconut. Thoughts?

    1. My one friend loathes coconut, but she tried one of these. She could taste it and in her words “it’s a light flavor” but she actually loved it in these cookies! You can leave it out though. The cookies will still be quite chewy.

  30. Brasserie Louis says:

    All your recipes are inspiring !! The cookies looks awesome. Thanks Sally for sharing this recipe. I am definitely gonna make it

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally