magic 5 cookies

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!

Magic 5 Cookies

baking soda

cinnamon

salt

(240 grams) old-fashioned rolled oats

(200 grams) packed light or dark brown sugar

(50 grams) granulated sugar

eggs, room temperature

vanilla extract

Tablespoon molasses

chocolate

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) 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&#8211; this is only for looks!

Delicious.  I used semi sweet chips, coconut, toasted pecans, and crasins for the 5.  Nice change of pace from plain chocolate chip cookies.  I love the texture and chew this one has.

Mine did not flatten out. I actually had to press the down... What went wrong??

Soft-baked white chocolate cranberry and pecan oatmeal cookies have the most unbelievable flavor and chew!

Magic 5 Cookies, Holiday Edition

(230 grams) unsalted butter, softened to room temperature

Tablespoon molasses (optional, see post above)

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) 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&#8211; this is only for looks!

I made them substituting mini chocolate chips for the white and they were delicious!

We have LOVED this recipe this holiday season. We have our third batch baking in the oven. The only thing we altered is adding some semi-sweet chocolate chips along with the white chocolate. Amazing!

HI Sally, I made these cookies using old self-rising flour.  I figured the salt was OK, but the baking powder was no longer active, so I added 1tsp baking powder and 1/2 tsp baking soda.  They came out perfect!

Great recipe! Followed it as written (straight-forward,  easy to follow) &amp; baked 5½ dozen cookies. I've saved this in my bookmarks so I can quickly find it the next time - and there will be a next time...

Made these cookies and they are wonderful! Full of flavor and taste even better the next day. Definitely a keeper!

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Magic 5 Cookies

Magic 5 Cookies, Holiday Edition

Top 2 magic 5 cookies recipes from across the web

The most viewed magic 5 cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Magic 5 Cookies

Magic 5 Cookies, Holiday Edition

The most viewed magic 5 cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine