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Magic 5 Cookies, Holiday Edition Recipe

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★★★★★

4.4 from 64 reviews

These Magic 5 Cookies, Holiday Edition, are a festive twist on a classic cookie recipe, featuring a warm blend of cinnamon, oats, and a medley of holiday-inspired mix-ins like white chocolate chips, dried cranberries, shredded coconut, and pecans. Perfectly soft and chewy with a delightful balance of sweetness and texture, these cookies are easy to prepare and ideal for holiday gatherings or gifting.

Ingredients

Scale

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 cups (255g) old-fashioned whole rolled oats

Wet Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon (15ml) unsulphured or dark molasses (optional, do not use blackstrap)

Mix-ins

  • 1/2 cup white chocolate chips (90g)
  • 1/2 cup dried cranberries (60g)
  • 1/2 cup sweetened shredded coconut (40g)
  • 1/2 cup chopped pecans (64g)

Instructions

  1. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and old-fashioned rolled oats until well combined. Set this mixture aside.
  2. Cream butter and sugars: Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the softened unsalted butter with the brown sugar and granulated sugar on medium speed until smooth, about 2 minutes.
  3. Add eggs and flavorings: Add the eggs one at a time and beat on high until fully incorporated, approximately 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract and molasses (if using), and mix on high until combined.
  4. Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Then, with the mixer running on low, fold in the white chocolate chips, dried cranberries, shredded coconut, and chopped pecans. The cookie dough will be thick and sticky.
  5. Chill the dough: Cover the dough and refrigerate it for at least 1 hour, up to 2-3 days. Before baking, if chilling for longer than a few hours, let the dough sit at room temperature for about 30 minutes to soften, which helps cookies spread well during baking.
  6. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
  7. Shape and bake cookies: Using a medium cookie scoop or spoon, roll about 1.5 tablespoons of dough per cookie into balls and place them on the prepared baking sheets, spaced about 2 inches apart. Bake for 10-11 minutes, or until the cookie edges are very lightly browned but centers still look soft.
  8. Cool and finish cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely. While still warm, optionally press a few extra white chocolate chips on top for a festive presentation.

Notes

  • Do not use blackstrap molasses; unsulphured or dark molasses like Grandma’s brand is recommended for better flavor.
  • If chilling dough for longer than a few hours, let it sit out for 30 minutes before baking to ensure proper spread.
  • Use parchment paper or silicone mats for even baking and easy cleanup.
  • Cookie dough is sticky; chilling helps manage it better for shaping.
  • This recipe yields soft-center cookies with lightly browned edges for optimal texture.

Keywords: holiday cookies, oatmeal cookies, white chocolate cookies, cranberry cookies, pecan cookies, Christmas cookies, chewy cookies, festive cookies

Find it online: https://kitchenbyclara.com/magic-5-cookies-holiday-edition-recipe/