Description
Delight in these Not Your Mama’s Magic Cookies, a perfect holiday treat featuring a crispy outside and chewy center. Packed with oats, shredded coconut, rice krispies, pecans, marshmallows, butterscotch chips, and dark chocolate chunks, these cookies combine a rich brown sugar base with irresistible textures and flavors. The sea salt topping adds a sophisticated touch to this classic American dessert.
Ingredients
Wet ingredients:
- ½ cup melted virgin coconut oil
- 1 cup packed dark brown sugar
- 1 egg + 1 egg yolk, at room temperature
- 1 teaspoon vanilla extract
Dry ingredients:
- 1 cup + 2 tablespoons all purpose flour
- ⅔ cup old fashioned rolled oats
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Mix-ins:
- ⅓ cup shredded unsweetened coconut (Bob’s Red Mill recommended)
- ½ cup puffed brown rice cereal or brown rice krispies
- ⅓ cup roughly chopped pecans
- ⅔ cup mini marshmallows
- 3 ounces 70% dark chocolate bar, chopped into chunks (about ½ cup chocolate chips/chunks)
- ¼ cup butterscotch chips, plus more as needed
For topping:
- Maldon sea salt, for sprinkling on top
Instructions
- Preheat the oven: Set your oven to 350 degrees F. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the wet ingredients: In a large bowl, whisk melted coconut oil, dark brown sugar, egg, egg yolk, and vanilla extract until the mixture is smooth, well combined, and resembles caramel with a slightly lighter golden brown shade.
- Incorporate dry ingredients: Stir in the all-purpose flour, rolled oats, baking soda, and kosher salt using a wooden spoon until the mixture is thoroughly combined and forms a cookie dough.
- Add mix-ins: Gently fold in shredded coconut, puffed brown rice cereal, pecans, mini marshmallows, dark chocolate chunks, and butterscotch chips until evenly distributed, reserving some chocolate and butterscotch chips for topping.
- Rest the dough: Allow the dough to rest at room temperature for 5 to 10 minutes to let the ingredients meld and improve texture.
- Scoop dough onto sheet: Using a medium cookie scoop, place dough balls on the prepared baking sheet spaced at least 2 inches apart. Do not flatten. Top each with a few reserved chocolate chunks and butterscotch chips for a pretty finish.
- Bake the cookies: Bake for 9 to 11 minutes until the edges are slightly golden, and marshmallows caramelize creating crispy edges.
- Finish and cool: Remove cookies from the oven and immediately sprinkle sea salt on top. Let cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely. The recipe makes about 16 to 18 cookies.
Notes
- To make dairy free: omit butterscotch chips and use dairy-free chocolate chips instead.
- For thinner cookies, reduce the flour by 2 tablespoons.
- Marshmallows melting onto edges will caramelize and create delicious crispy bits.
- Do not substitute or reduce shredded coconut, puffed brown rice cereal, or marshmallows as they provide essential texture.
- Pecans can be substituted with walnuts in the same quantity for a nut variation.