Alright, so let me tell you about this delish cookie recipe that is totally jam-packed with goodies! Have you ever heard of the dessert called Magic Bars? For the few of you poor souls who have sadly not experienced this wonderful dessert, let me explain: It is a 7 layer bar that is layers of graham cracker crust, coconut, butterscotch, caramel, pecans (or other nuts), chocolate chips, and sweetened condensed milk. Two words: FOOD. COMA
This cookie recipe has some slight modifications but tastes just like the bar…or dare I say…even better! I adapted this recipe from the wonderful Sally’s Baking Addiction’s “Magic 5 Cookies” (original link at bottom of post). Her cookies call for molasses but I decided to not add it in and then her’s called for butterscotch chips but I changed it to toffee bits.
You really could call this cookie a kitchen sink cookie because you can add any combinations of mix-ins you want and it’ll still be delicious! Maybe that’s why they call them “magic” cookies because no matter what you add in they still somehow “magically” taste great!
Magic Bar Cookies
prep time: 1 hour, 30 min (includes chilling) | total time: 2 hours | yields: 12-18 cookies
-3/4 cup all-purpose flour
-1/2 tsp baking soda
-1/4 tsp cinnamon
-1/4 tsp salt
-1 1/2 cups rolled oats (I use Quaker brand)
-1/2 cup butter, softened (salted or unsalted)
-1/2 cup packed brown sugar (light or dark)
-1/8 cup (2 Tbs) granulated sugar
-1 large egg
-1 tsp vanilla extract
-1/4 cup each: semi-sweet chocolate chips, toffee bits (I use Heath brand), shredded coconut (sweetened), chopped pecans
- Preheat oven to 350 degrees F
- Whisk the flour, baking soda, cinnamon, salt, and oats together and set aside in bowl.
- Use a hand mixer or stand mixer to cream the butter and granulated sugar and brown sugar together for about 1 min until smooth and creamy.
- Add the egg and beat until combined.
- Add the vanilla and mix on high until combined.
- Add the dry ingredient mixture to wet ingredients and mix until combined.
- While the mixer is running on low speed, slowly add in the chocolate chips, toffee bits, coconut, and pecans.
- The dough will be very thick, chill in the refrigerator for at least an hour.
- Roll balls of dough (about 1 tablespoon per cookie) and place on baking stone or silicone/parchment lined baking sheet.
- Bake for 10-14 minutes until edges are slightly golden brown.
- Let cookies cool before placing on plate to serve and enjoy!
⇑⇑ seriously, you should check out her blog it is one of my absolute favorites!! ⇑⇑