Secret Ingredient Chocolate Chip Cookies

Tested & Perfected Recipes

This post may contain affiliate links. Read my full disclosure policy.

Crispy outside and chewy inside, these are wonderful chocolate chip cookies. You’ll never guess what’s in them.

Secret Ingredient Chocolate Chip Cookies

In the food world, there are few things as elusive or sought after as the perfect chocolate chip cookie. This recipe from my friend Carrie might just have my vote. When she first sent it to me, I thought, “Geez, she sure threw the whole kitchen sink in there.” But Carrie is a great baker so I tried them, and I’m not sure I’ve ever had a better chocolate chip cookie. The secret ingredient? Actually, there are two. The first is oatmeal, which is finely ground so that it lends the desired chewiness without drawing too much attention to itself. The second, believe it or not, is coconut. Weird, I know, but you can barely taste it and it makes these chocolate chip cookies out of this world.

“Such a great recipe— I try all different kinds of chocolate chip cookie recipes and this one is definitely at the top!”

Mona

What You’ll Need To Make Secret Ingredient Chocolate Chip Cookies

Cookie ingredients including oats, vanilla, and flour.
  • Old-Fashioned Rolled Oats: Adds a subtle nutty flavor and chewy texture when ground.
  • All-Purpose Flour: Provides the structure for the cookies. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
  • Baking Powder: Helps the cookies rise and become fluffy.
  • Baking Soda: Ensures even spreading and browning.
  • Butter: Provides richness and moisture.
  • Light Brown Sugar: Adds sweetness and a hint of molasses flavor. When measuring brown sugar, always pack it tightly to eliminate air pockets.
  • Granulated Sugar: Contributes to the sweetness and texture of the cookies.
  • Large Egg: Binds the ingredients together and adds moisture.
  • Vanilla: Enhances the flavor of the cookies with its aromatic richness.
  • Semi-Sweet Chocolate Chips: Provides rich chocolatey bites throughout the cookies.
  • Sweetened Flaked Coconut: Adds a touch of sweetness and chewy texture.
  • Pecans: Introduce a crunchy texture and nutty flavor — a wonderful pairing with the chocolate chips.
  • Jump to the printable recipe for precise measurements

Step-By-Step Instructions

To begin, place the oatmeal in the bowl of a food processor or blender.

Oats in a food processor.

Process until finely ground.

Food processor of finely ground oats.

In a medium bowl, combine the ground oats with the flour, baking powder, baking soda and salt.

Bowl of unmixed dry ingredients.

Whisk to combine and set aside.

Whisk in a bowl of dry ingredients.

In the bowl of an electric mixer, combine the butter, granulated sugar and brown sugar.

Butter and sugars in a bowl.

Beat at medium speed until light and fluffy, about 3 minutes.

Bowl of creamed butter and sugars.

Add the egg and vanilla.

Eggs and vanilla in a bowl with creamed butter and sugar.

Beat to combine.

; continue beating until combined, about 40 seconds.

Add the dry ingredients.

Dry ingredients in a bowl with wet ingredients.

Beat at low speed until just combined.

Bowl of cookie dough.

Add chocolate chips, coconut and nuts.

Chocolate chips, coconut, and nuts in a bowl with cookie dough.

Mix well.

Bowl of chocolate chip cookie dough.

Working with 1-1/2 tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 inches between them.

Scoops of chocolate chip cookie dough on a lined baking sheet.

Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes.

Chocolate chip cookies on a lined baking sheet.

Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely.

Chocolate chip cookies on a wire rack.

You May Also Like

Secret Ingredient Chocolate Chip Cookies

Crispy outside and chewy inside, these are wonderful chocolate chip cookies. You’ll never guess what’s in them.

Servings: About 25 cookies
Total Time: 30 Minutes

Ingredients

  • ¾ cup old-fashioned rolled oats, ground in a food processor or blender until very fine
  • 1 cup all-purpose flour, spooned into measuring cup and leveled-off
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (½ cup) unsalted butter, softened but still cool
  • ½ cup light brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg
  • ¾ teaspoon vanilla
  • ⅔ cup semi-sweet chocolate chips
  • ½ cup loosely packed sweetened flaked coconut
  • ¾ cup pecans, chopped

Instructions

  1. Adjust racks to upper- and lower- middle positions and preheat the oven to 350° F. Line two cookie sheets with parchment paper and set aside.
  2. In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda and salt.
  3. In the bowl of an electric mixer, beat the butter and sugars at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and vanilla; continue beating until combined. Scrape down sides of bowl. Add the dry ingredients and beat at low speed until just combined. Add the chocolate chips, coconut and nuts and mix until evenly combined.
  4. Working with 1½ tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 inches between them. (Keep remaining batter cool in refrigerator while first batch cooks.) Bake, reversing position of cookie sheets halfway through baking, until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes. Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely. Repeat with remaining batter.
  5. Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Scoop the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

Nutrition Information

Powered by Edamam

  • Serving size: 1 cookie
  • Calories: 146
  • Fat: 8 g
  • Saturated fat: 4 g
  • Carbohydrates: 17 g
  • Sugar: 11 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 92 mg
  • Cholesterol: 18 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Comments

  • LOVE THESE COOKIES! I always have these cookies in my house. My husband grudgingly shares the cookies. My children and grandchildren love them. I always bring a batch to their homes. It’s always included with dessert when friends are invited to dinner. The woman that works in the bakery department at B. J.’s wanted me to bring her some. They are delicious!

    • — Roberta Coleman
    • Reply
  • I consider myself a chocolate chip cookie aficionado and these are wonderful! I omitted the nuts and coconut just because I didn’t have any so I can’t say I followed the recipe exactly like I normally do, but the oats made this choc chipper different in a good way 🙂 it’s a make again.

  • I just finished making these! They are wonderful. Light cookies, soft on the inside and crispy on the outside. My boyfriend and I tried one fresh out of the oven and he said he gives them a “20/10.” And he’s not a coconut fan, either! Best chocolate chip cookies I’ve made. This is now my go-to recipe. All your recipes have turned out great so far- thank you!

  • OUTSTANDING!!!

    I keep all cookie dough in the refrigerator overnight and use my Pampered Chef small scoop. The cookies are the same size, bake evenly and are loved by all with whom I have shared.

    Thank you, Jen.

  • Can this be made into bars? If so, how long would you bake them?

    • Hi Paula, I haven’t made these into bars, but I suspect it would work. I’d refer to this blondie recipe for timing. I’d love to hear how they turn out if you make them!

  • I am super picky when it comes to chocolate chip cookies and I’m always looking for the “best” recipe. Well, these are now the recipe I go to when I have that craving. I don’t know if it’s the oats or the coconut that makes these so good but whatever it, it works. The only change I made is to use a little less sugar as I don’t like them too sweet. These are so good that I’m lucky if I get a few before my kids gobble up the rest.

  • These are the best chocolate chip cookies ever!!! People are always asking me for the recipe. I just keep referring them to this site as everything I have made posted by Jenn has been wonderful. I love that you can make the cookie dough, scoop them with a cookie scoop into a storage container, and place them in the freezer for later use. You can take out a few at a time and bake them. They are perfect every time.

  • These sound like the cookies from Paradise Bakery in Plano Texas They are delicious

  • Love this recipe. But can I leave the oat whole?

    • — Rosanna Borbon
    • Reply
    • Sure, Rosanna – the cookies will just have a much different texture.

      • Thank you! JEN.

        • — Rosanna Borbon
        • Reply
  • Always looking for the best CCC I make them this way myself always a happy crowd

Add a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.