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–+ servings
image of realistic top down mise en place shot showing the fresh ingredients arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight all purpose flour baking soda ground cinnamon salt old fashioned oats unsalted butter brown sugar granulated sugar eggs pure vanilla extract molasses semi sweet chocolate chips butterscotch morsels shredded coconut chopped pecans white chocolate chips dark chocolate chips peanut butter chips chopped walnuts sweetened condensed milk roasted cashews m and ms sprinkles

Holiday Magic 5 Cookies

Soft, chewy oatmeal cookies packed with chocolate chips, butterscotch morsels, shredded coconut, and chopped pecans. A festive twist on classic Magic 5 Cookies that's perfect for holiday baking and cookie exchanges!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 dozen
Course: Cookies
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Dough
  • 1 cup unsalted butter softened
  • 3/4 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 eggs room temperature
  • 1 tbsp vanilla extract
  • 1 tsp molasses optional
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
Magic Five Mix-ins
  • 1 1/2 cups old-fashioned oats
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch morsels
  • 1/2 cup shredded coconut sweetened
  • 1/2 cup pecans chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Stand mixer or large bowl

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
  3. Add eggs one at a time, then stir in vanilla extract and molasses.
  4. Whisk together flour, baking soda, and salt. Gradually add to wet ingredients until just combined.
  5. Fold in oats, chocolate chips, butterscotch morsels, coconut, and pecans.
  6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 10-12 minutes until edges are golden but centers are still soft.
  8. Cool on baking sheet for 5 minutes before transferring to wire rack.

Nutrition

Calories: 210kcalCarbohydrates: 28gProtein: 2.5gFat: 10gSaturated Fat: 6gCholesterol: 25mgSodium: 120mgPotassium: 80mgFiber: 1gSugar: 18gVitamin A: 180IUCalcium: 20mgIron: 1.2mg

Notes

For extra chewiness, slightly underbake cookies. Store in airtight container for up to 5 days or freeze dough balls for up to 3 months.
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