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Crinkly, wrinkly, and so delicious. These GIANT brown butter Magic Oatmeal Chocolate Chip Cookies are the best. Kind of like a 7-layer bar, but in oatmeal cookie form. They’re rich, decadent, heavy on the chocolate, and extra gooey! Made with browned butter, vanilla, sweetened condensed milk, oatmeal, coconut, chocolate chips, and peanuts for a cookie that’s addictingly delicious. These cookies are easy to make and take only minutes to prep. They’re so deliciously easy – they’re magical!

Giant Magic Oatmeal Chocolate Chip Cookies |

Happy gosh darn Friday you all! What a week it’s been. Both good, bad, and so, so. Weather-wise we had beautiful days, some stormy afternoons, and some days that were a bit of a mix. Happy to be laying low this weekend and baking things up in the kitchen!

Today we have some cookies. Some very special, oh-so-delicious cookies. It’s been the longest time since I last shared an oatmeal cookie recipe. And with the back-to-school season here, and fall upon us, I’ve been craving a really good oat cookie.

Another thing my mom would make a lot? Oatmeal cookies and magic bars! Magic bars are a simple mix of chocolate chips, coconut, and peanuts, layered on top of graham crackers with sweetened condensed milk poured overtop, then baked.

Giant Magic Oatmeal Chocolate Chip Cookies |

I thought turning that yummy mix into a variation of my mom’s oat cookies could be even better. And you know, it is better. These are some of my favorite oat cookies.

The thing about magic bars – they’re EASY. Which is one part of the “magic”. Well, the same is true for a magic cookie.

Just make my favorite brown butter oat cookie dough, then stir in chocolate chips, the coconut, so many chocolate chunks, and salty peanuts. Then swirl in the sweetened condensed milk and bake.

Giant Magic Oatmeal Chocolate Chip Cookies |


Step 1: brown the butter

Let’s start with the butter. Brown two whole sticks on the stove until toasty and golden. Already the kitchen will begin to smell wonderful.

The butter will bubble on top, then as the bubbles settle you’ll see a rich, golden color. Very pretty.

Step 2: make the dough

Mix the brown butter with brown sugar, a couple of eggs, and some vanilla.

Now, mix in the usuals: flour, baking soda, and salt.

Giant Magic Oatmeal Chocolate Chip Cookies |

Step 3: the additions

Once the dough has come together, add the additions. Lots of chocolate chips, coconut chunks, and if you desire, shredded coconut too. Next, add some salty peanuts, or any nut really, but I think peanuts are most delicious for this cookie.

You could even add some white chocolate as well.

Step 4: the sweetened condensed milk

Next, add the sweet milk and gently stir the dough to swirl the milk into the dough.

Be careful not to over-mix. You want to have streaks of milk.

Giant Magic Oatmeal Chocolate Chip Cookies |

Step 5: bake

Bake the cookies until just set, they’ll continue to cook on the baking sheet as they sit.

Of course, we love these warm, but they are just as delicious at room temperature!

They’re chocolatey, salty, sweet, gooey, and have just the tiniest bit of CRUNCH. Basically, they’re everything you could want out of a cookie, and with pockets of chocolate too. So simple, they’re magic!

Giant Magic Oatmeal Chocolate Chip Cookies |

Looking for more magical cookie recipes, try some from the below list:

Chocolate Chip Espresso Oatmeal Cookies

Chocolate Chip Nutella Oatmeal Cookies

Giant Double Blueberry Muffin Cookies

Soft and Crinkly Brown Sugar Peanut Butter Cookies

Gooey Chocolate Oatmeal Bars

Salted Tahini Butter Chocolate Chip Cookies

Lastly, if you make these Giant Magic Oatmeal Chocolate Chip Cookies, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite

Giant Magic Oatmeal Chocolate Chip Cookies.

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 20 cookies
Calories Per Serving: 232 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
    2. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.
    3. To the brown butter, mix in the brown sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, baking powder, and salt. Fold in the chocolate chips, oatmeal, coconut, and peanuts. Drizzle over the sweetened condensed milk and mix until lightly combined. You should see streaks of condensed milk.
    4. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet. Flatten each ball down, then drizzle 1 teaspoon of condensed milk over each.
    5. Bake for 8 minutes, then rotate the pan and bake another 3-5 minutes. Remove from the oven and sprinkle with 3-4 chocolate chips, if desired. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.
    6. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 
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Giant Magic Oatmeal Chocolate Chip Cookies |

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  1. These cookies are SO yummy! I used what I had and that meant using shredded unsweetened coconut and walnuts. And due to comments, I did halve the baking powder and soda amounts. My cookies were gloriously thick and chewy- just delicious! I will make them again and try the full leavening to see what happens. This recipe is a keeper for me! Thank you, Tieghan, for sharing your kitchen creations. Happy baking everyone!

  2. 5 stars
    I was a bit hesitant to make these with some of the comments, but they turned out amazing! I made mine a little smaller and should have adjusted the times a little bit more, but with each batch in the oven they became better. The dough was a little sticky, but never a problem. Would definitely make these again. They are a huge hit at my house!

  3. 3 stars
    These tasted delicious! They were sticky, so I scooped them into balls with a spoon so my hands did not need to be involved. They did flatten out significantly in the oven into cookie puddles. This resulted in tasty, but not pretty-looking cookies. I did add butterscotch chips, which were great! They really softened after a few hours out of the oven, which means they need to be eaten with a spoon or fork.

  4. 3 stars
    These were imoossible to handle, very frustrating to get to end and cant form into balls like it says because its so sticky and just sticks to your hands and cant get it off your hands onto the pan.

  5. 5 stars
    These came out fabulous. I made them tonight and the whole family is happy! I followed your recipe to a tea and I think that came out amazing. <3

  6. 3 stars
    I made these with 2/3 cup sugar (rather than the 3/4 cup) and did 1/2 sweet and unsweetened coconut- just to help with sweetness as a few others mentioned. The only thing I would change next time is half the amount of baking soda. It had a very strong baking soda flavor. I also only ended up needing to bake them for about 8 min total. The extra min were not needed. Other than baking soda, very tasty!!!

  7. These sound amazing, but we’re not fans of coconut. If I omit the coconut is there something else I should add more of?

  8. 2 stars
    I’m a huge fan of your Tiegan, but didn’t care for these cookies. I don’t care for coconut so omitted is, but my cookies spread with the middle firmer. I can’t believe it’s just b/c I left out the coconut, and the middle part had a different texture. Plus I think it needs the complete package of the chocolate chips and I’m not sure why we mixed the sweetened condensed milk, I couldn’t taste it at all. I think I’ll just make my magic bars, they are definitely easier than these.

    1. I also would use the whole package of chocolate chips the next time. The sweetened condensed milk drizzled on top of the cookies ran off the cookies as they baked. It then spread and baked around the base of the cookie, which made a large crusty burnt ring. I would omit the sweetened condensed milk on the top, next time.

      1. I wish I had read this prior. I had the same thing happen. I might try it again without the condensed milk on top.

        *I omitted coconut and added raisins & mini m&m’s.

    2. I omitted the coconut and mine baked perfectly and didn’t spread. Try using mini chocolate chips instead of a whole package of reg sized ones. These turned out great for me.

  9. 2 stars
    This was not a win for me. Hard for me to say because I’m a huge fan and love so many of HBH recipes but these were bland and an odd texture? Maybe too much baking soda? The peanuts weren’t needed…

  10. I just made them subbing Greek yogurt for the sweetened condensed milk (too sweet for me).. Amazing! I omitted the nuts and used dark chocolate chips. Definitely chill the dough for a bit before baking!