Magic 5 Cookies

These soft and chewy oatmeal cookies have it all! Chocolate chips, coconut, pecans, butterscotch, and oats. Recipe on

Because I posted salad yesterday.

Here are a billion cookies.

These soft and chewy oatmeal cookies have it all! Chocolate chips, coconut, pecans, butterscotch, and oats. Recipe on

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!

Magic 5 Cookies on

 These soft and chewy oatmeal cookies have it all! Chocolate chips, coconut, pecans, butterscotch, and oats. Recipe on

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.

These soft and chewy oatmeal cookies have it all! Chocolate chips, coconut, pecans, butterscotch, and oats. Recipe on

Seriously, I need to find those cupcake leggings!


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. (Always recommended for cookies.) 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. Click here for my tips and tricks on freezing 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 | 5-qt Tilt Head Glass Measuring Bowl | Silpat Baking Mat | Baking Sheet | White Plate
  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

These soft and chewy oatmeal cookies have it all! Chocolate chips, coconut, pecans, butterscotch, and oats. Recipe on


  1. Hi Sally,
    Congratulations on your new addition ..he is so handsome!  And he looks like a friendly, loyal dog too! 

    A couple of questions before I embark on this cookie-baking adventure:
    – I would love to make these for my nieces & nephews but they don’t like coconut (and no, I definitely don’t get it either!).  Would the texture/chewiness remain if I substituted the coconut with m&ms or another chip or increased the amounts of the other chips listed to equal the sum total?  I am never sure if it effects a cookie’s softness/chewiness if you take out/replace in this case.  My family is definitely in the “chewy/soft” cookie-lover category so I would like to end up with a cookie that has that yummy chewy texture.
    – Also: is it possible to make these into a bar cookie?  Pan size suggestion?  Cooking time suggestion?

    Thank you so much! 

    1. so sorry …looks like you already answered these questions (or other bakers did). forgive me for wasting your time!
      I do LOVE, LOVE, LOVE your website!!!

      1. No apology necessary! The cookies will still be chewy without the coconut. Maybe not AS chewy, though. And they’ll still definitely be soft as long as you bake the cookies for the recommended time. Yep, you can bake these as bars. I would use an 11×7 baking pan. I’m unsure of the bake time though.

  2. So I made this last night– and my husband LOVED them! I also brought some to share at work and everyone LOVES <3…this might be the best oatmeal cookie I've ever tasted. So unique and very yummy!!! Thank you Sally!! ** (fistbump) ** PS- can’t really think of other ingredients to add to this cookie in place of the ones in the recipe…any ideas? I really just think it's perfect already…Dark chocolate chips maybe?

    1. Sweet!! Literally. Other ingredient ideas: dried cranberries, dark chocolate (yes of course!), white chocolate chips, peanut butter chips maybe?, raisins, dried cherries, toffee pieces, crushed pretzels for a salty switch up? Just some brainstorming!

  3. We call Magic Bars “Hello Dolly’s” at our house. I have no idea why – just what my mom always called them growing up! They are a FAVORITE of mine and I could almost eat the whole pan. And friends who don’t like coconut still love those bars. I’m guessing the same will be for these cookies – they sound wonderful and I can’t wait to make them! Hope your house is coming along….

  4. These cookies are loaded with so much goodies! They look absolutely perfect, Sally! I LOVE the butterscotch chips and coconut in here!

  5. GIRL YOU KNOW I LOVE MY OATMEAL RAISIN. Mine would be Magic 6, because I just could not leave out the raisins! Love all the flavors going on in these bad boys. And COCONUT? You are such a smart cookie (lady)… 😉

  6. Happy Friday Sally!! Oy, sorry I’m so, SO late on commenting!! I literally feel weird when I don’t get to comment right away. Okay, enough of that! So… these magic 5 cookies could possibly be the best thing ever. Like, did you seriously just turn 7 layer bars into cookies? And so much YES on the coconut, the butterscotch chips, the everything!! 🙂 Is just me, or do pecans kinda already taste like candy as is?
    Meanwhile, Sally, it’s so funny that you mentioned cupcake leggings. My sister saw a pair of unicorn leggings WITH rainbows while she was riding the T. And omigosh… it was the most fantastic thing you’ve ever seen. You woulda loved them! (I personally think one can run faster, fueled by the sheer magic that is unicorns). Lol. Anyway, have a great weekend! xo

    1. Omg. I know about 10 people who would explode for those unicorn leggings! The rainbows make them even more magical.

  7. Love the way you write! Posting an indulgent cookie recipe to make up for the salad one:)

  8. These look so good, I have been thinking about them since you posted them 2 days ago. I’ve been on a coconut kick lately and want everything coconut, must be the nice weather we are finally having. Do you think this recipe could be halved? I don’t think I trust myself around that many of these cookies.

  9. Hi Sally!
    These cookies look amazing!! Can’t wait to try them! I love chewy/oat-y cookies.  I’ve made something similar from a dessert cookbook i was gifted years ago.  They are called ‘everything but the kitchen sink’ cookies.  Same concept with the oats & brown sugar, choc. chips. & coconut, but TOASTED pecans (please toast the pecans! Yum!) & rice cereal (like special K) of all things.  So Good!  I like the idea of adding a little butterscotch too….  These need to happen soon!  Thanks! 🙂

  10. Sally,  you could design your own cupcake leggings.
    I have seen custom printed leggings from the website Zazzle. I remember reading a PEOPLE magazine article about some actresses’ obsession with the most recent  “Bachelor” . The actress had custom legging printed with his photo on them, for her “Final Rose” viewing party. Seems to me , custom cupcake leggings would be much more practical and wearer friendly!
    Here’s a thought…you could design Jude and Franklin leggings as well!!

    1. Hahahahaha “crazy dog lady” would be taken to a whole other level if I printed my dogs’ pictures on leggings. And I wore them. In public!

  11. Hi Sally!  These look amazing, and I can always depend on your recipes to be big hits for whatever occasion I’m baking for.  Can I use quick oats for these or is it important to use regular oats?  Thank you!

    1. Whole oats will give you a much better texture. You can use quick oats in a pinch though. They’re a little more powdery (which can dry out your dough) so the cookies may not spread as much.

  12. Sally these are incredible! I made them last night. I remember telling you at your San Diego book signing that Oatmeal Scotchies were my favorite, but I think these just trumped! You’re amazing!

  13. Made these using 4 cups granola. Found it much better cooling the dough. I also used an icecream scoop to form the cookies and flattened the top a bit. Had great results Thanks for the recipe.

  14. Hi Sally, Another one of your terrific looking recipes. Can these pure wonderfulness be made without the coconut or do we need the coconut for moisture? The reason I ask is cause my daughter dosen’t like coconut.

  15. Made these cookies today and they are moving up the list of favorites! We added dried cranberries to them (became who doesn’t love them!). Decided to make them with a small cookie baller and we ended up with almost 6 dozes. Perfect little kid size. Thanks for sharing! 

  16. Just tried your Oatmeal Chocolate Chip cookie recipe-and it is absolutely one of the Best I’ve tried over the years!! Getting ready to bake your Peanut Butter Cookie recipe next—Thanks!

  17. Sally,
    You should be a baseball player because you really hit another home run with this one. I made these yesterday and the aroma from the cookies is still prominent in my apartment. I brought these to work for my co-workers and everyone absolutely loves them! This is definitely one recipe I will make again and again. 🙂

  18. Ingredients added to my next shopping trip! Actually, all I need are butterscotch chips and walnuts (I prefer hose over pecans). I cannot WAIT to make these! I make your oatmeal raisin cookies ALL the time from your cookbook (the giant ones). I know these do not have raisins in them, but they’re going to be AAA-MAZING!

  19. Hi Sally these cookies sound so good.  I’ve made oatmeal cookies many year s but never as good as these   Sound.  I’m going to make them tomorrow but wanting to make smaller ones.  What  do you suggest for the time baking.  Again   Thanks so much .  Carm

  20. Hi, can I omit the Molasses or can I sub it with something else? It’s a little tedious to find molasses in India. Thanks in advance !

  21. These are amazing, I made these with dried cranberries and mixed nuts instead of butterscotch chips and pecans, and then drizzled them in more chocolate, so they were like a mix between ANZAC biscuits and a muesli bar, and they were a massive hit!
    10/10 would bake again

  22. Love these cookies – they remind me of “Kitchen Sink” cookies where you can throw just about anything in them. Amen to the use of brown sugar! And to letting the dough chill! Thanks to you, I do that with all my cookies now. My mandatory extra items are sweetened flake coconut, dark chocolate chips, pecans or walnuts, and dried tart cherries. Those cherries and the dark chocolate really pump up the flavor! If I don’t have that on hand, I use craisins – a little sweet and tart! Thank you so much for this recipe!

  23. Could I use brown rice syrup or light corn syrup in place of the molasses? I do have blackstrap, but I’m afraid it’ll be too overpowering. Thank you!

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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