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Magic 5 Cookies Recipe

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.

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.

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 creme pies, oatmeal 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 minutes of 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!

Prep Time 115 mins
Cook Time 10 mins
Total Time 2 hrs 5 mins
Cuisine:
Courses:
Servings: 24
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 You’ll Need
  • 1 and 1 1/2 cups (188g)
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (255g)
  • 1 cup (16 Tbsp; 226g)
  • 1 cup (200g)
  • 1/4 cup (50g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon (15ml)
  • 1/2 cup each: semi-sweet chocolate chips (90g)
Instructions
  1. 1
    Whisk the flour, baking soda, cinnamon, salt, and oats together. Set aside.
  2. 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. 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. 4
    Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. 5
    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.
  6. 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!
Keywords: all-purpose flour, brown sugar, butter, butterscotch morsels, chocolate chips, cinnamon, coconut, eggs, granulated sugar, molasses, oats, pecans, vanilla extract
Read it online: https://recipetweets.com/recipe/magic-5-cookies-recipe/
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