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. 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….

    1. That’s what my grandmother called them too!

  4. Kelly - Life Made Sweeter says:

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

  5. Lynn @ Fresh April Flours says:

    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. You had me at butterscotch! Yum!

  7. Demeter | Beaming Baker says:

    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.

  8. Looks like a great snack for work! I should try 😉

  9. Maria @ kitchenathoskins says:

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

  10. These look incredible! Soft and chewy, perfection. I can’t wait to try…

  11. 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.

    1. I’ve halved this oatmeal cookie recipe – the oatmeal raisin version – with success! Easily done.

  12. Austria Azaceta says:

    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! 🙂

    1. I’ve heard of kitchen sink cookies! I think the ones I found had crushed potato chips in them.

  13. 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!

  14. 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.

  15. 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!

    1. Ahhh yes!! I’m glad you made them 🙂

  16. Irene Anderson says:

    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.

  17. 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.

    1. You can leave out the coconut 🙂

  18. Do you have an oatmeal cookie that is thick and chewy /soft with lots of oatyness?

    1. These come out pretty thick– though I have a recipe for giant (and thicker) oatmeal cookies available in one of my cookbooks if you’re interested.

    2. I make those cookies out of her cookbook ALL.THE. TIME. Highly recommend!

  19. 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! 

  20. These are the best cookies ever. I made them yesterday and cant stop eating them. This recipe is a keeper

  21. PENNY FOGLE says:

    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!

  22. 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. 🙂

    1. Not surprised they were a HIT!

  23. 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!

    1. You’re going to love these too!

  24. Can I use whole wheat flour?

    1. The cookies may turn out a little more dense, but it shouldn’t be a problem.

  25. 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

  26. 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 !

    1. You can leave it out. 🙂

  27. Hello Sally, can we use dessicated coconut as substitute for sweetened shredded coconut?

    1. Absolutely!

  28. 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

  29. 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!

    1. Yes, absolutely! 🙂

  30. 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!

    1. You can simply leave out the molasses.

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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