Description
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!
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups (255g) old-fashioned whole rolled oats
- 1 cup (226g) 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 (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 1/2 cup each: semi-sweet chocolate chips (90g), butterscotch morsels (90g), sweetened shredded coconut (40g), chopped pecans (64g)*
Instructions
- 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. Set aside.
- Roll balls of dough (about 1.5 tablespoons of dough per cookie; I like to use this medium cookie scoop) 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!
Notes
- 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.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- 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.
- Check out my top 5 cookie baking success tips before beginning. It includes how to prevent cookies from spreading and why room temperature makes a difference.