Not Your Mama’s Magic Cookies

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Ambitious Kitchen

Total Time

25 minutes

Prep Time

15 minutes

Cook Time

10 minutes

Rating

(13)

Ingredients

16 servings

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 (I like Bob’s Red Mill)
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 1/2 cup chocolate chips/chunks)
¼ cup butterscotch chips, plus more as needed
For topping:
Maldon sea salt, for sprinkling on top

Desserts Kid-Friendly Baking Beginner ...

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Preparation

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Step 1

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.

Step 2

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.

Step 3

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.

Step 4

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.)

Step 5

Rest the dough: Allow the dough to sit for 5 to 10 minutes at room temperature before baking.

Step 6

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!)

Step 7

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.

Step 8

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!