Secret Ingredient Chocolate Chip Cookies

Tested & Perfected Recipes

Crispy outside and chewy inside, these are the BEST 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 perfect chocolate chip cookies. 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.

To be fair, there are several camps when it comes to the perfect chocolate chip cookie: there’s the flat and crispy, the soft and chewy, the puffy and cakey, the nuts or no nuts, the list goes on and on. What I love about these cookies is that they have that amazing combination of crispy on the outside and chewy on the inside; they’re not too flat and not too puffy, they’re chock full of all kinds of stuff — they’re just right.

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.

What you’ll need to make Secret Ingredient Chocolate Chip Cookies

how to make chocolate chip cookies

How to make the cookies

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

how to make chocolate chip cookies

Process until finely ground.

how to make chocolate chip cookies

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

how to make chocolate chip cookies

Whisk to combine and set aside.

how to make chocolate chip cookies

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

how to make chocolate chip cookies

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

how to make chocolate chip cookies

Add the egg and vanilla.

how to make chocolate chip cookies

Beat to combine.

; continue beating until combined, about 40 seconds.

Add the dry ingredients.

how to make chocolate chip cookies

Beat at low speed until just combined.

how to make chocolate chip cookies

Add chocolate chips, coconut and nuts.

how to make chocolate chip cookies

Mix well.

how to make chocolate chip cookies

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.

how to make chocolate chip cookies

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.

how to make chocolate chip cookies

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

how to make chocolate chip cookies

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Secret Ingredient Chocolate Chip Cookies

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

Servings: About 25 cookies
Total Time: 30 Minutes


  • 3/4 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
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened but still cool
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla
  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup loosely packed sweetened flaked coconut
  • 3/4 cup pecans, chopped


  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 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. (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

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  • 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, 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.

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Reviews & Comments

  • These cookies are to die for. They’re the perfect balance of crispy and chewy. I’ve made them with and without pecans and either way they’re absolutely divine. Every time I serve them to people they rave about them and can’t stop eating them!

    • — Liz on October 21, 2020
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  • I made these without the nuts and they were amazing! One of the best cookie recipes I have made in a long time!

    • — Leslie on July 15, 2020
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  • I made this recipe as written… it was delicious!! Tastes like a cookie you would get at a bakery or nice cafe. Don’t let the longer list of the ingredients daunt you… I will definitely be making this again..and again…and again

    • — Suzanna on June 20, 2020
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  • Ok. I’ve been baking cookies a long time. My kids are adults and I have no reason to keep baking cookies 😂 but I made these yesterday. My husband ate 6 in one sitting and said they’re the best I’ve ever made.
    Followed the recipe 100% next time I’ll be doubling it. 😊

    • — Rochelle on June 7, 2020
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  • This is the 2nd time I’ve made these cookies and everyone loves them. My coconut was unsweetened but because of the sugar in the cookie dough no one seemed to question. Liked the surprise of coconut flavor. Love your recipes.

    • — Ann on June 5, 2020
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  • I made these today. I like how the ground oatmeal takes away some of the sweetness. Very nice cookie.

    • — Judy on May 22, 2020
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  • Can you use oat flour instead of grinding up oat flour? I have a bag of oat flour that I am looking to use up. Thanks!

    • — Karen on May 22, 2020
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    • Sure, Karen, that should be fine. Enjoy!

      • — Jenn on May 23, 2020
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  • Hi again Jenn,
    I’ve tried again your cookies after finally finding sweetened coconut; they got flat again, I really don’t understand what I’m doing wrong : in the last minutes they flatten a lot and when I take them out from the oven, they deflate completely and they end up being around 1/4 “ thick.
    What do you think it could be? I noticed in your photos that your oat is coarsely ground not very fine, I ground mine very fine, flour like, maybe that’s the culprit?

    • — Ingrid on May 9, 2020
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    • Sorry you’re having a problem with these! I don’t think the oats would be causing a problem. May I ask what brand of flour you’re using?

      • — Jenn on May 12, 2020
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      • Hi Jenn,
        I’m using Five Roses all purpose unbleached flour (I assume it’s a canadian flour).

        • — Ingrid on May 12, 2020
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        • Hi Ingrid, I’m not familiar with that brand (perhaps because it’s specific to Canada). Next time you make these, I’d add another 2 – 3 Tbsp. of flour to the batter. Also, I always use (and have good luck with) King Arthur brand flour. Hope that helps!

          • — Jenn on May 18, 2020
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  • LOVE this recipe. I finely chopped about a quarter or so of the chocolate chips super fine. My sister used to make the Neiman Marcus cookies and this is somewhat of a version of that. I also lightly toasted the nuts. I also used my convection oven which worked really well. Tastes amazing with the coconut and might even replace it with macademia nuts.

    I’m also going to try maybe adding even a tiny little more texture using some semolina and wheat germ. We’ll see.

    • — Ashley on May 8, 2020
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  • At what degrees should we bake these cookies? I’m assuming 350?

    • — Robbie on May 8, 2020
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    • Hi Robbie, Yes, they get baked at 350°F/175°C. Hope you enjoy!

      • — Jenn on May 8, 2020
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  • There were fantastic and I will certainly be making them again and again.

    • — Daniel on May 4, 2020
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  • Just made these delicious cookies and they are perfect. Thank you for making my baking experience make me one everyone ask for the recipe. Of course, I tell them about your amazing site, Once upon a chef. 😊

    • — Ann on April 28, 2020
    • Reply
    • 💗

      • — Jenn on April 28, 2020
      • Reply
  • Hi,
    A quick question : when you said 3/4 cup rolled oats ground, did you measure before grinding or after?
    And if I don’t have semi-sweetened coconut, should I add 1 Tbsp of sugar?
    They came out very soft, so I had to keep them another 6-8 minutes in the oven. Delicious!
    Thank you for another great recipe!

    • — Ingrid on April 24, 2020
    • Reply
    • Hi Ingrid, I measure 3/4 cup of oats first and then grind them. And I don’t think you need to add additional sugar if using unsweetened coconut, but I’d be concerned that the unsweetened coconut would make the cookies a little dry. How did they turn out?

      • — Jenn on April 26, 2020
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      • Hi Jenny,
        Thank you for your answer; yes, they turned dry but still tasteful; it’s extremely difficult to find sweetened coconut nowadays.
        Have a great day!

        • — Ingrid on April 28, 2020
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        • Thanks for reporting back!

          • — Jenn on April 28, 2020
          • Reply
  • Hi Jenn, may I find out what can I use to replace vanilla extract? It’s so hard to find this in my country! Sometimes I do see vanilla essence instead, but if I can’t find that either, can I omit vanilla totally? Or is there something else I can add instead?

    Thanks in advance for ur recommendation!

    • — Jenn on April 23, 2020
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    • Hi Jenn, It’s perfectly fine to just omit it. 🙂

      • — Jenn on April 23, 2020
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      • Thanks Jenn! I just made them today and they taste so good!! perfectly crispy on the outside and so chewy inside. I omitted the coconut as well because i’m really not a fan of it, but it still came out good. not sure if there’s a way to modify the recipe to make it a totally crispy cookie, like famous amos’s? 🙂

        • — Jenn on April 24, 2020
        • Reply
        • Glad you like these! I wouldn’t recommend modifying the recipe to make them thin and crispy as you’d need to make too many changes to achieve that texture. Instead I’d look specifically for a recipe for thin and crispy cookies.

          • — Jenn on April 24, 2020
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  • Jenn, you did it again. Last week I made your excellent crusty artesian bread and yesterday these great secret ingredient chocolate chip cookies. Super delicious! They get crunchy and coconut is just a hint but makes the cookie. Wonder what I will try next. Sure it will be another 5 star recipe. Thanks for refining these recipes to perfection.

    • — LeAnne M Fredrick on April 23, 2020
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  • Hi Jen,

    Is it okay to use instant oats instead of old-fashioned rolled oats? If yes, is there any difference in measurements? Thank you!

    • — Raji on April 20, 2020
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    • Hi Raji, The recipe will work with instant oats (with the same measurements) but the cookies will have a slightly different texture. Please LMK how they turn out if you try them!

      • — Jenn on April 20, 2020
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      • Hi Jenn,
        Thanks for your feedback. I tried it today and it turned out to be great! It is crispy and chewy. We all liked it. Thank you.

        • — Raji on April 29, 2020
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        • So glad they came out nicely – thanks for reporting back!

          • — Jenn on April 30, 2020
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  • These cookies are fabulous! Perfect combination of flavor and texture. Thank you!

    • — Amy on April 9, 2020
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  • Jen – Absolutely delicious! I have a question regarding convection baking with this recipe. My cookies were quite overdone using this method. Is it best not to do so, or is there a modification I can make? Thanks so much for sharing your talents!


    • — Stephanie Gray on April 4, 2020
    • Reply
    • Hi Stephanie, I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting. If you do want to use the convection setting, the rule of thumb is to reduce the oven temp by 25 degrees.

      • — Jenn on April 5, 2020
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  • My problem with these cookies is that they are too delicious and we can’t stop eating them. The good thing is that we feel less guilty eating so many because of the oats, coconut (used unsweetened organic) and the walnuts.
    I have been waiting years to try this recipe because my son was allergic to tree nuts, but recently grew out of the allergy and I am so happy I remembered to come back to it! I was so confident that it would be a good recipe that I made a double batch and I am so happy I did.

    • — Julie- ( on April 3, 2020
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  • These are the BEST chocolate chip cookies I have ever tasted! When they came out of the oven. I let them cool in the pan and then on a rack. After that I tried a cookie and it was very tasty. I think this is something I will definitely make again.

    • — Sean on March 29, 2020
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  • Can I substitute walnuts for pecans?

    • — Vicky on March 21, 2020
    • Reply
    • Sure!

      • — Jenn on March 21, 2020
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  • Hi Jenn,

    Thank you for all your wonderful recipes! Was wondering if I could leave the coconut out and if so would I need to make any adjustments?


    • — Tamara on January 9, 2020
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    • So glad you like the recipes, Tamara! Yes, you can omit the coconut with no other adjustments necessary. Enjoy!

      • — Jenn on January 10, 2020
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  • Hi, Jen, I want to incorporate the oats to another cookie recipe. once ground, do I reduce the amount of flour? I would also like to turn the butter into brown butter. your thoughts?

    • — Sherie on December 19, 2019
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    • Hi Sherie, Without seeing the recipe, it’s hard to say for sure, but yes if you’re adding ground oats to a cookie recipe, I’d suggest reducing the flour by an equal amount. And if the butter in the recipe is supposed to be melted, I think browned butter should work. Hope that helps!

      • — Jenn on December 20, 2019
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      • Jenn the added oatmeal to the flour made for a great cookie I did what you said to do equal amounts I did the brown butter I let it sit long enough for it to have the consistency of room temperature butter I also chopped the pecans to a fine chop and added a little bourbon thank you for the tip

        • — Sherie on December 28, 2019
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  • Hi Jen – I only have shredded sweetened coconut on hand. Will that do or is it worth a trip to the store to pick up some flaked coconut instead? Thanks so much!

    • — Monica on December 4, 2019
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    • Hi Monica, sweetened shredded and flaked coconut refer to the same thing, so you’re good to go! Enjoy the cookies. 🙂

      • — Jenn on December 5, 2019
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  • These are really good! I love the addition of pecans and coconut. Another great recipe! Thanks Jenn!

    • — Janet on October 27, 2019
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  • I have been searching for a great chocolate cookie recipe my whole life (I’m 68) and now I have finally found it. They are the perfect texture, soft on the inside and crisp on the outside and the coconut and pecans brought them to the next level. Thank you, Jenn. I love all your recipes and your book!

    • — paula on October 24, 2019
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    • So glad you enjoyed them!

      • — Jenn on October 25, 2019
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  • Hi, Jenn! How long do these keep at room temperature on the counter? What is the best way to save them this way, i.e., would an airtight container work best but would it also destroy some of that crusty top? Thanks!

    • — Jane on September 27, 2019
    • Reply
    • Hi Jane, The cookies can be stored in an airtight container at room temperature and are at their best for up to 3 days. They may lose a bit of their crispy top as they sit, but I do think it’s best if they’re covered.

      • — Jenn on September 30, 2019
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  • Hi, Jenn! I am not in my usual kitchen and plan to make these. I only have measuring cups here … which should I use to scoop the cookies, 1/4 c.? Or what else would you suggest? Thanks. – Jane

    • — Jane on September 5, 2019
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    • Each cookie should really only be about 1.5 Tbsp. of dough, so I’d just use a heaping tablespoon. (It doesn’t need to be a measuring spoon – a tablespoon from the silverware drawer is fine.) Hope you enjoy!

      • — Jenn on September 5, 2019
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  • These were definitely a hit. My husband asked that I move the plate of cookies out of his sight before he ate them all. 😊

    • — June on August 28, 2019
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  • Hi Jenn,

    Thank you for all the delicious recipes you share with us. Your instructions are easy to follow and your recipes are delicious. I enjoy looking through your recipes in the book and on your website.
    I’ve made these cookies and they are delicious. When I took them out they were soft but after they cooled off, they became hard. I had them for 15 min in the convection oven at 350. Do you think I should make them next time at a lower temperature?
    Thank you

    • — Galina on July 27, 2019
    • Reply
    • Hi Galina, the rule of thumb when using the convection setting in an oven is to reduce the temperature by 25°, if you try these again I think you’ll have better luck. Hope that helps!

      • — Jenn on July 28, 2019
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  • I’ve made this recipe many times They are the best chocolate chip cookies ever. I make them exactly as written – on convection multi rack for 12 minutes, using my gold touch cookie sheets and swapping/rotating at the 6 minute mark. My husband and daughter-in-law are chocolate chip cookie monsters. They eat these warm, room temp and right out of the freezer. When they are not slamming these they are slamming Jenn’s coconut macaroons dipped in chocolate.

    • — Wendy B on July 20, 2019
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  • The absolute BEST choc chip cookie! Made extra, froze, defrosted and just as great as the first batch. I’m going to gain an extra 20 lbs now!! Actually 3rd recipe now I’ve made and everything has been so incredible, I just ordered your cookbook. Thank you Jenn for all your tips and making me love cooking again ❤️

    • — Kristen Buchanan on July 12, 2019
    • Reply
    • 💕

      • — Jenn on July 12, 2019
      • Reply
  • Hi, Jenn: If I omit the nuts in this recipe, do I need to add more chocolate chips? Or is it fine just as is without the nuts? Thanks.

    • — Jane on July 12, 2019
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    • Hi Jane, it’s fine to omit the nuts without any other modifications. Enjoy!

      • — Jenn on July 12, 2019
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      • Thanks. I truly always appreciate your prompt responses! It helps me as I am planning ahead. Have a great weekend!

        • — Jane on July 12, 2019
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  • These are fabulous! I have made them a few times already and love the addition of coconut. It just gives it that extra boost of flavor and moisture. Thanks for sharing!

    • — Cami Coll on April 11, 2019
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  • These cookies are a good change up from plain chocolate chip cookies! They aren’t overly awe inspiring, but the recipe is a “just plain good” one. I have to admit, I didn’t have the nuts even though I would love to try with them. The coconut is mostly impossible to detect, but adds good texture. Will make again!

    • — Anna W. on April 11, 2019
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  • Wow, these are delicious! I found my new favorite chocolate chip cookie recipe. Anyone who loves chocolate chip cookies has got to make these.

    • — Tracy A on February 26, 2019
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  • Will this recipe work with unsweetened coconut flakes?

    • — Joel on January 26, 2019
    • Reply
    • Hi Joel, I think the cookies may end up a bit dry with the unsweetened coconut. Sorry!

      • — Jenn on January 27, 2019
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  • Hi Jenn, I was wanting to buy a cookie scoop or two and wondered what brand you like? It seems that there are a lot on the market which are poor quality.

    • — Jill on January 24, 2019
    • Reply
    • Hi Jill, I have OXO brand and am happy with them. 🙂

      • — Jenn on January 25, 2019
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  • Hi Jenn, I’ve followed this recipe many, many times and everyone thinks I’m a talented cookie maker thanks to you and your wonderful recipes. Recently, I was reading questions from your readers and noticed that I should measure the oats first, grind after. Whoops!! I thought that I’d save time by grinding a whole container so they would be ready the next time I prepared this recipe. How should I adjust the oats measurement if they are preground? Thank you in advance for your guidance!

    • — Karen on January 23, 2019
    • Reply
    • Glad you like these, Karen (and I bet you are a talented cookie maker)! I wouldn’t worry about the fact that you’ve already ground the oats – you’re probably using a tiny bit more than you would if you measured first but the difference is really minimal.

      • — Jenn on January 24, 2019
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  • These are incredible. I don’t really like shredded coconut and was wary of it, but have had such great success with all of your recipes that I decided to just go with it. I feel these should come with a warning label though, as they are highly addictive.

    • — Liz on January 17, 2019
    • Reply
  • Hey Jenn, this looks like a very promising recipe. I would like to give it a try. My question is, if I want to use pre ground oats then how much would I need. Looking forward to a reply. Thanks.

    • — Kanupriya on December 6, 2018
    • Reply
    • Hi Kanupriya, I believe that you’ll need about 1/2 cup of pre-ground oats. Hope you enjoy!

      • — Jenn on December 6, 2018
      • Reply
  • Hi Jen!
    Even with your cook book on hand: I still browse your website for all your amazing recipes! Thank you for sharing your talent and love for good food! A question on these: So I baked these and they were great but I found the coconut taste to be overwhelming. From all the comments it seems that that is not supposed to be the case. Any ideas why? And would it make a difference if I reduced the amount of coconut used next time? (I’m wondering if its because we grow coconuts here in the tropics and so maybe they have a stronger flavor ??) Any help with trouble shooting will be much appreciated! Thanks!

    • — Sarah on November 27, 2018
    • Reply
    • Hi Sarah, I wonder if your coconut is fresher and stronger than what we’re used to in the States? I’d try reducing the coconut by half next time, or maybe even using unsweetened shredded coconut. Hope that helps and glad you like the recipes!

      • — Jenn on November 28, 2018
      • Reply
      • Hi Jen,
        The coconut must be stronger: Cause I followed your advise and halved the coconut and they were absolutely PERFECT!!! – Had to stop gobbling them up at cookie 4!! Thanks a bunch!

        • — Sarah on December 12, 2018
        • Reply
  • My entire family loves these cookies. I make them exactly as the recipe says. The flavor and texture are perfect! Since I found your blog, you are my go to for dinner and deserts.

  • This looks like the exact same recipe my mother in law made probably b4 your friend was born :). She was famous for her choc chip cookies. She passed a few years ago at 99 and still made those cookies until a few years b4 her passing. Brought back memories. Love ❤️ your website and recipes.

  • My sister came for a visit, ate 8 cookies, took six home and ordered the cookbook the next day. They are pretty fantastic. These do not come out brown like you’re typical chocolate chip cookie so I had to take them out before I thought they were ready but they were perfect.

  • I have tried 4 of your receipies and loved all of them! Cant wait to try more.

    • So glad, Eric – happy you found the blog!

  • These cookies are very similar to a Mrs. Fields chocolate chip cookie recipe I received from a friend years ago. The oatmeal really does add something special!

  • May I substitute 3/4 cup Oat Flour for the 3/4 cup Old Fashioned Oats ground? I 💖 your inspirational & practical cookbook, so glad I bought it.

    • Glad you like the cookbook! 🙂 Yes, I think you’d be able to use oat flour in place of the ground oats. Hope you enjoy!

      • Dear Jen
        I would like to thank you for the wonderful recipes you share with us.
        I have so, far made a couple of them, and they all are absolutely delicious!
        The chocolate chip cookies are so so so tasty. I do not have a sweet tooth, and would you believe it, I could not stop eating them, till they were gone (yes, I baked them for a friend, gave him as many as I could.)

        With profound gratitude

        • — Fanny on October 8, 2019
        • Reply
        • Lol – glad you enjoyed the cookies (and hope your friend few that he got)! 🙂

          • — Jenn on October 8, 2019
          • Reply
  • Do you think that oat bran would work in place of the oats? It’s already ground and might be higher in fiber.

    • I do think that’d work, Cheri – please LMK how it turns out if you try it.

      • Jenn, I made these cookies before breakfast today. They were so delicious I ate several while they were still warm. Guess I can say I had breakfast. (Oatmeal 🙂 )
        Thank you for another great recipe.

        • — Pat on May 3, 2020
        • Reply
  • Do you measure the oatmeal before or after grinding. In other words is it 3/4 whole oats or 3/4 c ground oat flour?

    • Hi Ann, Measure first, then grind. Enjoy!

      • Hi Jenn, I have been making your secret ingredient chocolate chip cookies for a few years and always receive rave reviews. (Thank you!) I just noticed that I should measure the oats before I grind them. Yikes! I always grind a large batch first to make the process easier and faster. So what does grind first then measure do to my results? Thanks for your ideas.

        • Hi Karen, Honestly, I wouldn’t worry about it – you’re probably using a tiny bit more than you would if you measured first but the difference is negligible. 🙂

  • These are great cookies and true to the description. They’re crispy on the outside and chewy inside. The coconut is a nice addition and adds to the texture and taste. I used unsweetened desiccated coconut which is finer than flaked, and I omitted the nuts because of allergies. This is a good basic cookie dough which could easily be adpated for add-ins other than chocolate chips. I chilled the dough overnight but not between batches. The dough for the last pan was at room temperature and I thought these cookies had the best shape and thickness. I noticed a tip on a few other sites to add lemon juice to chocolate chip cookie dough for a chewier consistency, so I did that. I’m not sure if it made a difference, but the cookies were definitely chewy! I used a #20 cookie scoop for a yield of 17 large cookies. They baked for 14 minutes.

  • Hi Jenn!
    I love your new book. I gave one to a friend for her birthday, and of course kept one for myself. I am making a “Jenn” brunch when my daughter visits. Shakshuka, “boy bait”, blueberry coffee cake, and the strawberry and orange salad with the citrus syrup and fresh mint! Bagels, lox etc. so exciting!!
    I also plan on sending my daughter home with these secret ingredient cookies. My question is… first I measure the oats, grind them, and measure again the ground oats to the equivalent of 3/4 cup?
    Your recipes are amazing and inspiring!

    • Hi Donna, So glad you like the book – thank you for buying it (and I love that you’re using all those recipes for brunch)! And for the oats, you measure 3/4 cup first and then grind them. Hope your daughter enjoys!

  • Hi Jen! I’m a big fan. I make your recipes often, and I love receiving your inspiring recipes in my e-mail…..I think it must be fattening just looking at all those drool-worthy recipes!) I’m about to try the Secret Ingredient Choc Chip Cookie recipe but I would like to know if the oats are measured to 3/4 cup before or after they are ground up? (I think the final amount of the ingredient would be different, depending on when they are measured…..)
    Thank you for your response!

    • That is so sweet, Toni – thank you! I’m so happy you’re enjoying the recipes. For the oats, you measure them first, then grind. Hope you enjoy them!

  • I love this recipe so much. I have celiac so I make the following gluten free modifications: I use gluten free oats, 1/2 cup Bob’s Red Mill gluten free baking flour, 1/4 cup coconut flour and 1/4 cup ground flax. They’re so delicious! My family devours them.

    • Thank you for sharing the gluten free version!

  • 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!

  • 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!


    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?

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

      • Thank you! JEN.

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

  • Hi Jenn,
    Need some clarification on receipe. So, should I put 1st cookie sheet on top rack and 2nd cookie sheet on lower middle rack and then bake them for 15 min and then switch cookie sheets? Just want to make sure as I don’t want to burn them..

    • Hi SK, The first cookie sheet should not go on the very top position in the oven, but rather, right above the center position. The other one should go right below the center notch (and then, yes, you switch them halfway through). Hope you enjoy!

  • Delicious!! Love the consistency and that they are not so sweet. Thanks for another great recipe which I will surely make again.

  • Can’t believe how many mistakes I made making the batter (I softened the butter in the microwave too long and I forgot to mix the brown sugar with the butter & granulated sugar but added it after the cc) but these came out pretty good. Flatter than expected probably because of baker error but still yummy. My son ate 4 as soon as it came out of the oven. Probably snuck a few more when I wasn’t looking.

  • These truly are the perfect chocolate chip cookie. Just the right amount of chewy vs crunchy and absolutely delicious! I toasted my pecans beforehand, but that step was not necessary at all. I did not use parchment paper (I never do for buttery cookies) and they came off the cookie sheets with ease – very little cleanup. Great recipe!

  • Once again, Jenn Segal is a genius. When I had 25 exact cookies just like her recipe, that has never happened in my entire baking life. Jenn is an inspiration & this chocolate chip cookies are fabulous.

  • Yum! I made the recipe gluten free by subbing a mix of ground flax seed, coconut flour, almond flour and Bob’s Red Mill gluten free flour for the one cup of regular. They were SO GOOD! They were a little dry the next day. So I just make a few from the fridge when I want a cookie.

  • Hi Jenn – would it be ok if I used unsweetened coconut? Thanks and love all your recipes!!

    • Glad you like the recipes :). I think the cookies may be a bit dry with unsweetened coconut — sorry!

      • I just made them with unsweetened as I didn’t have sweetened and they tuned out great !

        • — Maureen on November 16, 2019
        • Reply
  • Hello. I only own one sheet pan. Will it be okay if i refrigerate the dough while the first batch bakes? I only ask because while reading the other reviews there was one complaint about the cookies being puffy and not browning. You said it could be because of chilling the dough

    • It’s fine to do that, Torie. If you’re worried about the cookies being too puffy, you can just leave the dough out on the countertop instead of refrigerating. Enjoy!

  • Jenn, these cookies are amazing when we eat them just after they’ve cooled….but by the next day, they taste very dry (and we’re storing in airtight containers). Any ideas? Am I baking too long? I’m sure it’s user error on my end but wondering what tips you have? THANK YOU!

    • Hi Jill, Glad you enjoyed the cookies! Are you measuring the flour using the spoon and level method? Even a few ounces of extra flour can cause the cookies to be dry. You might also try reducing the baking time by a few minutes next time — that will make a big difference.

      • Thanks for the reply. Yes, I’m using the spoon/level to measure. The only other thing I can think of is that I’ve been purchasing pre-ground oat flour instead of grinding my own. Might that make a difference and would I need to adjust the amount? THANK YOU!!

        • I don’t think that’d make a big difference, Jill. I’d just reduce the cook time a bit – that will help a lot.

    • If you put a couple of pieces of bread in the airtight container, they will stay soft.

  • This was the perfect chocolate chip cookie recipe. Chewy and delicious. The coconut hating family even loved them. They had no idea what the secret ingredient was.

  • Recipe worked perfect. I seemed to have missed the oven temp? I baked on 350 for 13 minutes and cookies, though slightly more brown than photos, came out soft, chewy, and delicious. Each batch was chilled slightly but not frozen or chilled through. My butter was cold yet not hard or frozen and my chips were the larger chips vs. the small ones used most in cookies.

  • I tried these cookies and they were wonderful! I liked them so much that I shared a link to them on another site and several other posters have tried them. All were big fans.
    I liked using the ground oatmeal – I assume it replaces some of the flour one would normally use.
    Could I use ground oatmeal in place of flower in other baked goods? Brownies or cakes? (Apologizes if this is a dumb question – beginner baker here!).

    • Forgot to add my ratings! 5 STARS!

    • Hi Stephanie, Great question – I’d use them in cookies, blondies, brownies, muffins, or scones but not in cakes — and always go easy as oatmeal is much denser than flour and can make baked goods dry and heavy.

  • Delicious! I particularly loved the buttery taste these have; in the past I’ve only been able to get that flavor out of a very flat (in a bad way) C.C. cookie.

    If one of Jenn’s recipes doesn’t come out a 5/5, I am confident the fault lies with myself, as yet again, this is a stellar recipe! I’m almost 30 years old and I’ve never bought a cookbook (they only ever have a handful of decent recipes), but I am very strongly thinking about buying Jenn’s.

    Thank you very much, Jenn, for sharing your expertise and your natural talent for all things food!

  • Soooo good! We tend to just stick to the Tollhouse recipe in this house but these were fantastic (even the coconut haters loved them). Another winning recipe from my favorite cooking blog-thank you!

  • These cookies tasted wonderful. My only issue is it makes pretty small quantity and actually fewer than I was expecting. I only got 20 cookies from following the recipe.
    I used my regular cookie scoop and left the dough rounded rather than leveling off as it drew the scoop out of the mixing bowl. Each cookie measures just a smidge less than 3 inches… which to me is the perfect size – especially if you at giving them as gifts or selling at a bake sale. I will probably double the recipe next time.

  • I notice that you do not refer to convection baking temperatures or mention the difference in using convection ovens . Is there a reason? I use convection all the time and reduce temp 25 degrees.. do you prefer conventional baking time and temp?

    • Hi Shirley, I test and publish all my recipes using the conventional setting on my oven because not everyone has convection. Hope that clarifies!

  • I am still in the process of cooking these. It took me three batches of overcooked crunchy cookies to figure out that with a convection oven (at least mine) 9 minutes total cooking time is best. Wish I had read the reviews first because I didn’t see the critical importance of the
    “spooning”‘ method for the flour, until I ran into problems and went searching through the reviews/comments. I used too much flour apparently, and the cookies never flattened out and weren’t chewy. Best I could get, was leaving them slightly undercooked. Not ideal …but better than the little “biscuits” I got wth cooking until done. Still tasty and my family ate every one.

    • I usually bake cookies at 330 degrees in my convection over and shorten the baking time checking them for doneness in about 75% of the recipe time. I agree it would be nice if recipe developers would begin offering convection times because while “not everyone has a convection over” not everyone continues to use their regular oven either. Over half the attendees of a recent cooking class that I attended raised their hand when asked if they used convection on a regular basis.

  • I just finished baking your chocolate chip cookie recipe. I poured a glass of cold milk and enjoyed the best chocolate chip cookies that I have ever made. I love the fact that they have ground oatmeal in them. Next time I may add a little ground flax seed to the mix. I did not need the parchment paper, I just used my Pampered Chef stoneware cookie sheet. My family is really going to enjoy these. I would definitely give these a 5 star rating…

    • — Mary from Dundalk, MD
    • Reply
  • Crumbly. Turned out horrible. Had to throw entire batch out. Wasted my money on the ingredients.

    • You are clearly not making them right. Every single person we’ve baked these for goes crazy over them. The best cookie recipe ever!!!

  • Jenn, can I eliminate the pecans & leave everything else the same & still expect great result? TIA

    • Hi Fran, Yes, you can omit the nuts without adjusting anything else. They’ll still be delicious!

  • Hi! Love your page. I have an oat allergy. What can I use a substitute?

    • Hi Fern, You can use wheat germ or just replace with more flour. Enjoy!

  • Hi Jenn, I tried this recipe over the weekend and although the cookies tasted great, they didn’t flatten out like you show in the picture. They remained more dome shape and then they weren’t browning as much either so i kept them in longer, which made them more hard at the end and not chewie. Any suggestions as to what I should do differently next time? Thanks! Olga

    • Hi Olga, Did you, by any chance, chill the dough before baking? If it was cool, that definitely can make the cookies puffier. Also, be sure to use to “spoon and level” method for measuring flour (spoon the flour into the measuring cup and level-off); otherwise, you’ll have too much flour, and that could also make the cookies puffy.

  • A little too sweet for my taste, but otherwise a good cookie. I like the chewy texture. If I wanted to make it less sweet should I reduce the sugar or use unsweetened coconut instead? I imagine the the unsweetened coconut adds to the chewiness so will probably try to reduce the sugar. I’ve tried many of your recipes and all have been fantastic. This is the only one I didn’t love. I suppose I just like my cookies to be less sweet.

    • I’m with you on the sweetness. This by far though is the best chocolate chip cookie recipe I’ve ever found. I reduce both of the sugars by about a quarter, or go a hair over – half cup. I swear it’s still plenty sweet and doesnt mess with the chemistry of the baking. I also use GF flour for the white flour portion and no one can tell.

  • Jenn—Have been an avid fan of your website for over a year now and you are my go to every week. We recently took our daughter to college, several states away and I thought this might be a good cookie recipe to make on a Sunday night to ship out on Monday, next day air. Want to give her something homemade. I wanted to get your thoughts or any tips on sending these cookies to her or is there another one of your cookie recipes that might be better to make the night before and ship out the next day air?

    • Hi Celeste, Yes, I think these would be a good option to send your daughter. How happy she will be when she opens the package!

  • By reversing the the pan, do you mean switch the pan from the bottom rack to the top rack and vice versa or do you mean spin the pan front to back?

    • — Kevin Fitzgerald
    • Reply
    • Hi Kevin, I mean the former (switching the racks that the baking sheets are on). Hope you enjoy the cookies!

  • Hi I’m trying to decide between the chocolate chip cookie or your chocolate marbled cheese cake brownies to bring to a friend’s birthday. I have to make the day before. Any thoughts which holds up the best and can I make both the day before. Thanks. I really enjoy your site. We are retired and I cook as a hobby. I find your site so great and helpful especially for younger cooks with children. Gives me ideas for when my grandchildren come to visit.

    • Hi Lynn, Thanks so much for your kind words about the site! You really can’t go wrong with either, as they will both be fine made a day ahead of time. The brownies definitely have more wow factor, but the cookies are one of my most popular recipes :).

  • Calories?? Thanks!

    • Hi Christy, Each cookie is 146 calories. (I just added the full nutritional rundown to the recipe.) Enjoy!

  • Good cookie, I love the chewy-crispness of it. I love the flavor of coconut, but the texture, not so much. I ground the coconut with the oats which helped. My daughter was telling me she had oats between her teeth. I laughed and told her it was probably coconut.

  • Love your recipes ! have made these secret ingredient cookies several times now and I have halved both sugars and you don’t miss it !

  • These secret ingredient choc chip cookies are the best I’ve ever made, and close to the best I’ve ever tasted. Kid and teenager approved, too. I love the “secret ingredient”. Thank you!!

  • Hi Jen. Thanks for all your wonderful recipes. I use your site very frequently and mostly everything turns out great. I am also looking forward to the book you plan to release.
    My question for this recipe is I have some freshly shredded coconut in my fridge but your recipe asks for sweetened flaked coconut. Do I need to add more sugar in the recipe then?
    Looking fwd to your reply… Thanks!!

    • Hi Vanita, Thanks for the nice words! I think the cookies may end up a bit dry with the unsweetened coconut.

  • The cookies were very good. The texture is crispy on outside and chewey on the inside as described, which I love. I think I’m not entirely crazy about the coconut in them (and I do love coconut) just not in my chocolate chip cookies, I guess. This is the 1st thing I’ve made on this site that hasn’t been 5 stars (for me). I feel a little bad! Ha

  • (From a Jenny to a Jen!) First, I have to say I love your site and your recipes. You always offer the STYLE and kind of things that I instinctively go for and like – and besides, most of what you ask for in ingredients is in my cupboard. Please keep going – I just love what you do.
    Secondly, this chocolate chip recipe does look divine. Just wondering if it would be possible to substitute the pecans with pine nuts?
    Again thank you so much.

    • Hi Jenny! So glad you’re enjoying the recipes. I think pine nuts would be delicious. Please lmk how they turn out. 🙂

      • Hi Jenn – in the end I did go with the pecans (they were hard to find here) and am very glad I did. The result was fabulous and I won’t make them again because we scoffed the lot in a matter of days which isn’t too good for people meant to be on a diet!! (Ok it was Valentine’s Day…) Just joking, but I wanted to thank you. They were wonderful.

  • Will these cookies still turn out good with butterscotch chips? I don’t have chocolate chips at the moment…

  • I find using the large size chips or chocolate chunks works best.

  • These are the BEST cookies ever! My family loves them and anyone I make them for say they are simply the best cookies. Thank you for sharing this incredible recipe!!!

  • Can you make a more chocolatey version of this by adding cocoa powder or melted bittersweet chocolate? What adjustments would need to be made? Thanks!

    • I wouldn’t suggest cocoa powder here. If you add bittersweet chocolate, I would use a chocolate bar and chop it into chunks to add (as opposed to melting it). If you’re a chocoholic, you may also like these Double Chocolate Chip Cookies with Pecans.

  • Just finished making these and they are perfect. The only thing we did differently was put in food coloring at my children’s request.We will make these again.

  • Hi Jenn – My chocolate chip cookies tasted great and were wonderfully chewy. My question is that they were flatter than the cookies in your photo and when I rolled them into balls, the dough was sticky. I wonder if it was because I softened the butter too much. Any ideas? Thank you for your insight, Karen

    • Hi Karen, Yes, that’s likely the reason. If it happens again, just chill the dough a bit before baking.

  • Perfection. Heaven on Earth. You name it. Hubby loved it! Thank you, chef.

  • Hi Jenn,
    Thanks so much for this recipe. The cookies are really good! However my cookies hardened up the next day (I reheated it up in the microwave and it came out chewy and crispy again). I baked it for 15 mins total and used dark brown sugar (that’s what I had at that time). Should I bake it for less time? Thanks so much. I’m planning to give this as Christmas gifts to friends.

    • Hi Shirley, Yes, reduce the cooking time a few minutes.

  • I just finished making a double batch for a block party tomorrow. I just love how they are crispy and chewy! Outstanding!

  • Best chocolate chip cookie EVER! My new go to recipe!!!

  • I made these chocolate chip cookies just now.
    I got 36 cookies out of the batch.
    I did fiddle with the recipe.
    I used the cake flour as it was closest at hand.
    Then I did not have pecans.
    So I used a cup of currents and walnuts; the cup was mostly currents as I wanted to save the walnuts for the final batch for giving away.

    The cookies were very good.
    Younger boy is the litmus test for all food in our house and he liked these cookies. Heck he ate two of them. Hubby scarfed down three. I ate three. Older boy has yet to eat the cookies. This test batch was baked for 15 minutes but the last batch took about 13 minutes as they were tiny balls.
    Amazingly I had every ingredient for this recipe (except the pecans).

  • Omg these cookies are unreal. Seriously. You are the best chef! Love all your recipes, people always compliment! Thank you for publishing all these amazing recipes! Best-

  • Is “old fashion rolled oats” oatmeal cereal?

    • Hi Marcia, Yes that’s correct.

  • Made this recipe for the second time. I was suppose to take some to a friend’s house, BUT the cookies didn’t make it to the door! My family kept walking by the kitchen “sampling” until they were gone! My new favorite cookie. Thanks for sharing the recipe.

  • If I eliminate the nuts do I have to add another ingredient like extra flour to compensate for the nuts not being used in the recipe? Thank you.

    • Hi Beverly, It’s fine to just eliminate the nuts without adjusting anything else. Enjoy!

  • These are the best cookies I have ever made. Truly, delicious. I made a couple substitutions based on what I had- quick oats for old fashioned and walnuts for the pecans. The recipe doesn’t make as many cookies as many other of my recipes but I pretty sure that is a good thing. I ate entirely too many as it was. Not the cheapest chocolate chip cookie recipe out there to make but totally worth it.

  • Hi, do the oats need to be grinded first before measuring or do you measure 3/4 cup oats, as is, then grind them. Thanks. Can’t wait to make. Love your receipes!

    • Hi Elizabeth, Sorry for the confusion; measure first, then grind. Hope you enjoy them!

  • The ground oatmeal & coconut elevate this cookie to something really special. Made a batch, baked some fresh and scooped froze the rest; just as great baked out of the freezer when friends drop by or just a treat.

  • Great recipe! My favorite chocolate chip cookies!

  • instead of grinding the rolled oats, can I use instant oatmeal? (the ones that are thinner)


    • Hi Jane, The recipe will work but the cookies will have a slightly different texture than they do with the ground oats.

  • Made these without the nuts, doubled-up on the chocolate chips and used unsweetened flaked coconut. The BEST!

  • I’m going to try these for tonight! Looks delish

    • Hi,
      The cookies turned out delicious !
      I baked them for only 9 minutes (I never bake cookies longer).
      Thank you for the recipe.

      Next time I’ll buy rolled oats in advance, and compare.
      Thanks again.

  • I made a mistake right off the bat with these and added regular oats (in flakes, without processing them finely) to the flour mixture before I realized my “woops.” Instead of throwing the ingredients out and starting over, I continued, but added 1/4 C. finely ground pecans (like flour) to the dry ingredients. We also had no chocolate chips, so we took dark Ghirardelli chocolate squares (72% cacao) and chopped them into small chunks/chips to use in place of the chocolate chips. I baked these exactly as directed. These turned out fantastic, although probably denser in texture and not quite as sweet as the original recipe (which I will try in the future to compare). But my husband and I both loved the texture and flavor of these, mistakes and all!

  • Not sure if anyone has asked; will texture change if unsweetened coconut is substituted? Thx!

    • Hi Marivic, I think the cookies might end up a little dry with unsweetened coconut.

  • This recipe sounds amazing and I want to try it but I couldn’t find parchment paper at any of the stores that I went to. Can I use foil or grease the cookie sheet?

    • Hi William, Just grease the cookie sheet — the parchment is just for easy clean up. Enjoy!

  • I made these last week. The dough tasted great! The cooked cookies taste great! They are even great frozen (I froze some of the baked cookies in anticipation of my mom coming to visit)! These will now be my go-to recipe for chocolate chip cookies. Thank you Jennifer for sharing the recipe.

  • I had to omit the pecans as I planned to offer these cookies to a child with nut allergies, and I don’t think it was a great loss, though I love pecans and would try them next time. The cookies were plenty sweet, even though I used only slightly more than a half cup of chocolate chips and *un*sweetened coconut flakes. Unfortunately, the bottoms of the cookies were burnt black after 15 mins. at 350 degrees, even though I rotated the cookie sheets halfway through the baking process. I was surprised that they were overdone, given that my oven usually requires the upper end of the baking time range. Oh well, cookies burnt, lesson learnt (will watch them more closely next time!)

    • Hi Jenn, That’s strange that the cookies burnt on the bottom. Perhaps your oven is running hot? The only other thing I can think of is that maybe your oven was not fully preheated. Sometimes the initial surge of heat from the bottom of the oven during preheating will burn the bottoms of the cookies before the tops are done.

  • Hi Jennifer,
    I am a big fan of your website and recipes, as are the people I bake for. I would like to know what you suggest using for brown sugar, as I can only find light or dark brown sugar. Is one generally preferred over the other?
    Thanks, and keep giving us your wonderful recipes.


    • Hi Sheila, Thank you, so glad you are enjoying the recipes! If a recipe does not specify which one, use light 🙂

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  • I have made these cookies in the past and they were fantastic. I want to make them today but I am out of baking powder. Any suggestions?

    • Hi Roberta, You definitely need the baking powder. Sorry!

  • Best cookies ever! These came out exactly as described, soft in the center and slightly crunchy on the outside. Perfect combination of ingredients too. My husband ate three in one sitting right after them came out of the over! Can’t wait to make them again. Thanks for another great recipe!!!

  • Thanks Jenn!

  • They stayed puffy and in effort to have them flatten out I left them in the oven a few minutes longer so they dried out a little more than I would have liked. Thanks for any tips I can use for the next batch! Yvonne

    • Hi Yvonne, I’m wondering, did you chill the dough before baking? If it was cool, that would definitely make the cookies puffier. Also, be sure to use to “spoon and level” method of measuring flour (spoon the flour into the measuring cup and level-off); otherwise, you will have too much flour, and that would also make the cookies puffy.

  • These were delicious, however, mine didn’t spread as nicely as yours pictured. I followed the recipe so not sure what I did wrong. Oh well, it didn’t stop us from eating them!

    • Hi Yvonne, Glad you enjoyed the cookies. Did they spread too flat or were they too puffy?

  • I thought my chocolate chip cookie recipe was that elusive “best”. Crispy on the outside, but chewey in the middle. Gonna try this though! I’m always up for improvement! Just a thought….I have been using Geridelli bittersweet chips and the troops have informed me that the cookies are WAY better with these chips. Also, Land ‘O Lakes unsalted and King Arthusr flour. Great ingredients=great product!

  • FIVE STAR RATING. Made these yesterday and they are GREAT!! I’m an avid baker of cookies and these hands down are the BEST chocolate chip cookies I’ve made.

    Not too sweet, yet sweet enough. The coconut is in the background — you can’t really taste it though it does add that hint of something oh so wonderful.

    Crispy on the outside, chewy on the inside. Hubby loved them. Definitely a keeper!

  • Great recipe! I used it to make Truffle stuffed Chocolate Chip Cookies with blueberry balsamic vinegar truffles. Turned out great.

    • — Kathleen Steffanic
    • Reply
  • I’m a big fan of this recipe. I love the balance of chewiness and crispness it has. I usually make a double batch and freeze the dough balls so whenever I feel like having some I place them in the oven and, voila! I have fresh baked cookies!!!

  • These are great cookies! The coconut is not overwhelming, but it seems to add a chew and a more heavenly flavor! I like them slightly under baked!

  • I love these cookies, I make batches and send them with my husband to work. His co-works all love you for the best cookies.

    Thanks Jenn

  • Review: 5 star on taste, love the buttery, chocolatery, nutty taste….I did not taste the coconut at all, the only thing is that I don’t know if I overcooked them because they were kind of hard…I am an amateur in the kitchen though lol

  • This is THE BEST chocolate chip cookie recipe I have ever made, and my entire family agreed! I even featured it on my Pinspiration in the Kitchen series on my blog-
    I left out the pecans because I didn’t have any in the house, but they were still amazing! My husband and my son said that I have to only make this chocolate chip cookie recipe from now on. 😉
    *This is one of my entries for the Anolon Cookware giveaway.*

  • These are perfect just the way they are! The kids loved them even thought they dont like coconut and nuts!

    • — Meredith Loveless
    • Reply
  • These were a big hit at a BBQ I brought them to last weekend. I made the cookies a little smaller (not quite 1 T each), so they cooked a bit faster.

  • I love the secret, I’m not usually a fan of coconut but these were soooo good!

  • My husband considers himself a bit of a chocolate chip cookie connoisseur and this were a huge hit with him. Quite a testimonial coming from him!!!

  • I ground the oats in a Magic Bullet saving clean up of the food processor. These are amazing, chewy cookies with crisp outer edges. Definitely a “keeper” recipe!

    • — Grace DeShaw-Wilner
    • Reply
  • These are to die for! This has become my “GO To” recipe for Chocolate Chip Cookies.
    Thanks a million!!!

    • — Jody in California
    • Reply
  • These were delicious. I will definitely be making these again!



  • Delicious, this will become an heirloom recipe.

  • Will definitely be trying these in the very near future!

  • I will be trying this recipe this weekend! Thank you!!!

    • — Karla Jalowiecki
    • Reply
  • What an interesting twist on a classic! I like the way you think and will defiantly try this soon!

  • Looking forward to trying this “secret”. Love softer cookies!

  • I was surprised that my coconut-adverse fiance loved these so much! The coconut added moisture without taking over the flavor – a great recipe!

  • Made these several times and everybody loves them, especially my hubby. Moist and chewey!

  • Can’t wait to try this one!

  • These cookies were a big hit at the office, even though I cooked them a touch too long. I just upgraded my cookie sheets though, so I should probably test them out with this wonderful recipe. Very moist, flavorful cookies.

  • Interesting. I’ve never thought to put coconut in a chocolate chip cookie before. I’ll have to give it a try! 😀 They look great!

  • just made these cookies. They are really very YUM !!
    I replaced egg. (with flaxmeal + water) combination.
    Will def make them again. Thank you

  • These are hands down the best chocolate chip cookies ever! I have made these for all my family and friends and they fight over who will get the left over cookies.

  • me and my friends are doing a baking class project. she found this and we’re planning on using it. wish us luck!

  • I was craving coconut and chocolate one day – so I made my favorite chocolate chip cookie recipe and added coconut…I thought I was really onto something all by myself! My hubby was not a big fan. But others who I shared them with loved them as much as I did. And I always make my cookies as organic as possible with my ingredients.

  • Dee-licious cookies! Thank you!

  • Thanks for revealing that secret ingredient , we will have to believe that it would be truly special when baked.

  • These cookies sound wonderful. I’m usually not a fan of coconut but I think I will have to give these a try. It also helps that I have little cookie monsters in my house with my two girls and husband. I know they would love these! Thanks for sharing.
    I love your blog so beautiful!

  • I did find a box with a decent amount of quick-cooking brown rice in it. I used the microwave directions to prepare a couple cups. By adding the brown rice and some extra salt, pepper and vinegar to the salad, I made dinner.

  • Hi,
    Thanks for the secret ingredient chocolate chip cookies that you share and send it to me. I will try to follow these ingredient of coming semistral breake. I will send you the result. To tell you I really love cooking or making cake or cookies.

    Respectfully your’s

  • These cookies turned out great! I had to make half without the coconut (hubby doesn’t like it), but they are so addictive!

  • thank you for the best choc chip cookie ever! it is so yummy and delicious~perfect! i’ll use this recipe from here on out!

  • Just be careful to let people know what is in these…hiding coconut could trigger someone’s allergic reaction (unknowingly sent a dear friend to the hospital this way).

  • Yummy! I baked these and brought them to work and they were gone in under 30 minutes. So delicious – I love the consistency and buttery-ness.

  • I reduced the oat flour to 1/2 cup, and threw in 1/4 cup of wheat germ. The addition of the coconut keeps the cookie tasty fresh and chewy even after a couple of days. 🙂

  • I think I have the world’s best cookie but I cannot wait to give this one a try! Thus far, I have L O V E D all of your recipes.
    Keep up the good work.


  • Delish cookies. Love the “secret”!
    Oatmeal AND coconut! yum

  • Hi Jenn,
    I have been using Earth’s Best Organic Whole Grain Oatmeal Cereal for years in my chocolate chip cookie recipe and it saves an enormous amount of time grinding oatmeal. Hope your readers find that tip helpful. We’ll stick with our yummy organic recipe but yours looks wonderful too.
    Thanks, Deb

    • — Debbie Greenspan
    • Reply

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