Not Your Mama’s Magic Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
16 cookies
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Course
Dessert, Baked Goods
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Cuisine
American
Not Your Mama’s Magic Cookies
Description
This cookie recipe blends melted virgin coconut oil and packed dark brown sugar with eggs and vanilla, producing a caramel-like wet base. Mixed with all-purpose flour, rolled oats, baking soda, and salt, the dough gains structure and subtle chew. The mix-ins—shredded unsweetened coconut, puffed brown rice cereal, chopped pecans, mini marshmallows, dark chocolate chunks, and butterscotch chips—introduce a variety of textures and flavors, from crunch to melty sweetness.
After mixing, allowing the dough to rest briefly before scooping helps the ingredients meld. Baking at 350°F produces cookies with crispy edges and gooey, sweet centers. Sea salt sprinkled on top adds a hint of contrast and enhances the overall flavor profile.
Skipping or substituting certain ingredients like butterscotch chips or marshmallows affects the texture and flavor, so the recipe recommends careful adjustments. These cookies are distinct for their combination of ingredients and layered taste experience.
Ingredients
- Wet Ingredients:
- ½ cup coconut oil melted, virgin
- 1 cup dark brown sugar packed
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
- Dry Ingredients:
- 1 cup all-purpose flour 2 tablespoons
- ⅔ cup rolled oats old fashioned
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Mix-ins:
- ⅓ cup unsweetened coconut shredded
- ½ cup puffed brown rice cereal or brown rice krispies
- ⅓ cup pecans roughly chopped
- ⅔ cup mini marshmallows
- 3 ounces dark chocolate 70% bar, chopped into chunks; about 1/2 cup chocolate chips/chunks
- ¼ cup butterscotch chips plus more as needed
- For topping:
- sea salt Maldon, for sprinkling on top
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Mix together the wet ingredients: in a large bowl, whisk together the coconut oil, brown sugar, egg, egg yolk and vanilla until well combined and smooth. The mixture should resemble caramel and turn a slightly lighter golden brown color.
- Stir in the dry ingredients: add the flour, oats, baking soda and salt to the bowl with the wet ingredients and use a wooden spoon to stir together until well combined.
- Add in mix-ins: stir in the shredded unsweetened coconut, brown rice cereal, pecans, mini marshmallows, dark chocolate chunks and butterscotch chips until well combined. (I suggest reserving a few chocolate chunks and butterscotch chips for adding on top of cookies to make them pretty.)
- Rest the dough: Allow the dough to sit for 5 to 10 minutes at room temperature before baking.
- Use a medium cookie scoop to grab dough and drop onto the prepared baking sheet, being sure to place cookies at least 2 inches apart from one another. Do NOT flatten dough balls down. Add a few extra chocolate chunks and butterscotch chips on top of each cookie (1-3 per cookie is good!)
- Bake cookies for 9-11 minutes or until slightly golden on the edges. Marshmallows will create some crispy edges if they leak out, which are DELICIOUS.
- Once cookies are done baking, sprinkle them with sea salt. Allow cookies to cool on a baking sheet for 5 to 10 minutes before transferring to a wire rack to finish cooling. Makes 16 to 18 cookies. Enjoy!
Notes
- To make dairy-free, omit butterscotch chips and use dairy-free chocolate chips.
- Reducing flour by 2 tablespoons yields thinner cookies.
- Mini marshmallows at cookie edges may caramelize and crisp, adding texture.
- Do not omit shredded coconut, puffed brown rice cereal, or marshmallows to maintain signature texture.
- Substitute pecans with walnuts, keeping the same quantity for consistency.
User Reviews
Overall Rating
5
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