Have you ever had a magic cookie bar (sometimes called a seven layer bar)? Magic cookie bar day was the best day in the dining hall at college. These gals are smothered in (technically seven) layers upon layers of goodies. A graham cracker crust topped with walnuts, chocolate chips, white chocolate chips, butterscotch chips, shredded coconut and sweetened condensed milk. Okay, yum, obviously. But when I crave a cookie, I crave a cookie.
Bars have their purpose, sure. They’re easy to make and transfer, and they’re hefty enough for even your toughest days (read: stress eating). But cookies are more unifying. Everyone has a favorite type of cookie (cough chocolate lace). Cookies are also more useful. Would you ever make an ice cream sandwich with two bars? No judgement over here, that actually sounds delicious, but it would definitely be super messy.
Well, I wanted to make my own cookie version of a magic cookie bar. HOWEVER: I scrapped the white chocolate and butterscotch chips, as well as the sweetened condensed milk. Personally, not a fan. Also, I don’t currently own any of those ingredients. Heh. So these aren’t true cookie copies. Instead, I beefed up the chocolate-ness by using bittersweet chocolate chunks, my favorite. I also added OATMEAL because why not?
These cookies are somewhere on a scale between treasure cookies and cowboy cookies, maybe more towards the cowboy side. Treasure cookies are the normal cookie version of magic cookie bars. Cowboy cookies are made with oats, chocolate chips, coconut, and pecans. Are you still with me? Good. I wanted to call these ‘Treasureboy’ cookies.
I did? I didn’t. Spoiler alert: these cookies aren’t magical. But who can tell the difference?
Note: I found a similar recipe while writing this post after making these which calls this cookie combination a ‘Cowboy Cookie’.
Makes about 2 dozen
3/4 cup flour
1/2 cup graham cracker crumbs (6 squares)
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (1 stick) butter
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 cup rolled, old fashion oats
1 cup bittersweet chocolate chunks
2/3 cup chopped walnuts
1/2 cup sweetened, shredded coconut
To prep: Make your graham cracker crumbs in a food processor (or, alternatively, putting your graham crackers in a plastic bag and slamming on the counter repetedly). Afterwards, chop and measure out both your walnuts and chocolate, then set aside.
Preheat the oven to 375°F. In a small bowl, mix together your flour, graham cracker crumbs, baking soda, and salt. Set aside.
Soften butter in a microwave (if you don’t have a microwave, leave out at room temperature first thing before you start prepping anything else), about 30-45 seconds. Whisk butter, brown sugar, and white sugar together until smooth. I used an electric mixer, but a whisk or fork would do just fine. Beat in the egg, then add the vanilla and mix to combine. Stir in the dry ingredients until homogenous. Fold in the oats, chocolate, walnuts, and coconut until evenly distributed and there are no floury-oaty bits left.
Spoon a tablespoon of dough into a sphere and onto an un-greased baking sheet. Cook 8-10 minutes, until browned. Transfer cookies to a rack to cool.