Soft-baked and ultra chewy holiday magic 5 cookies are loaded with white chocolate chips, dried cranberries, pecans, coconut, and cinnamon. They’re essentially white chocolate cranberry coconut pecan oatmeal cookies. Wow, say that 3x fast! They’re just like my magic 5 cookies, but with a festive holiday twist.
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, lots of texture, and remind me of my oatmeal scotchies but with extra 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. I also have a cookie variation with 5 add-ins known as my magic 5 cookies.
It’s time for a holiday rendition of magic 5 cookies, including sweet-tangy dried cranberries, creamy white chocolate chips, crunchy pecans, oats, cinnamon, and shredded coconut. With so many little pockets of flavor and texture, it’s practically impossible to eat just one.
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 creme pies, oatmeal scotchies, oatmeal chocolate chip cookies, iced oatmeal cookies, and oatmeal raisin cookies. It’s the very best base oatmeal cookie recipe and here’s why:
- Ultra buttery
- 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
Ingredients in Magic 5 Cookies
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!
If you’re the kind of cookie lover who just wants to get the job done and move onto the next project (more cookies, I’m sure) then these are for you. There’s no royal icing or piping tips or sugar cookies to decorate—just a mixer, a baking sheet, and a truckload of holiday flavor. The perfect addition to your shortlist of Christmas cookies this season!
Magic 5 Cookies, Holiday Edition Recipe
Description
Soft-baked white chocolate cranberry and pecan oatmeal cookies have the most unbelievable flavor and chew!
Ingredients You’ll Need
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, brown sugar, and granulated sugar 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 white chocolate, dried cranberries, 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 and the cookies may not spread.
- 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—I like using this medium cookie scoop) and place 2 inches apart on the baking sheets. Bake for 10-11 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 white chocolate chips into the tops—this is only for looks!
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