Secret Ingredient Chocolate Chip Cookies
This post may contain affiliate links. Read my full disclosure policy.
These chocolate chip cookies are crisp, chewy, and loaded with a couple of surprise ingredients make them extra delicious.
In the world of baking, there are few things as hotly debated as the perfect chocolate chip cookie. This recipe, from my friend Carrie, is certainly in the running. The first time she sent it to me, I remember thinking, Wow, she really threw everything in there. But Carrie is a fantastic baker, so I gave them a try—and now they’re one of my favorite chocolate chip cookies.
The secret? Actually, there are two. The first is oatmeal, ground into a fine powder so it adds just the right amount of chewiness without tasting like oatmeal cookies. The second is coconut. I know it sounds a little strange. But trust me: you can barely taste it, and it somehow makes the cookies richer, chewier, and even more irresistible.
“Such a great recipe—I try all different kinds of chocolate chip cookie recipes and this one is definitely at the top!”
What You’ll Need To Make Secret Ingredient Chocolate Chip Cookies
- 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 & Baking Soda: Helps the cookies rise and ensures even browning.
- Butter: Provides richness and moisture.
- Granulated Sugar & Light Brown Sugar: Adds sweetness and a hint of molasses flavor.
- 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.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Blitz the flour and oatmeal. To begin, place the oatmeal in the bowl of a food processor or blender. Process until finely ground.
Step 2: Combine the dry ingredients. In a medium bowl, combine the ground oats with the flour, baking powder, baking soda and salt. Whisk to combine and set aside.
Step 3: Cream the butter and sugars. In the bowl of an electric mixer, combine the butter, granulated sugar and brown sugar. Beat at medium speed until light and fluffy, about 3 minutes.
Step 4: Add the egg and vanilla. Beat well to combine.
Step 5: Add the dry ingredients. Add the flour mixture to the bowl and beat at low speed until just combined.
Step 6: Mix in the add-ins. Add chocolate chips, coconut and nuts and mix well.
Step 7: Form dough balls. 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.
Step 8: Bake. Slide the baking sheet into the oven and bake until edges of cookies begin to crisp but centers are still soft, 12 to 14 minutes.
Step 9: Cool and enjoy. Cool cookies on baking sheets for 1 minute, then transfer to racks to cool completely.
You May Also Like
Secret Ingredient Chocolate Chip Cookies
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
- ½ cup (1 stick) unsalted butter, softened but still cool
- ½ cup (packed) light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¾ teaspoon vanilla
- â…” cup semi-sweet chocolate chips
- ½ cup loosely packed sweetened flaked coconut
- ¾ cup pecans, chopped
Instructions
- Adjust racks to upper- and lower-middle positions and preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk together the ground oats, flour, baking powder, baking soda and salt.
- 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.
- Working with 1½ tablespoons of cookie dough at a time, form balls and place on parchment-lined cookie sheets, leaving at least 2 in (5 cm) between them. (Keep remaining batter cool in refrigerator while first batch cooks.) Bake, reversing the position of cookie sheets halfway through baking, until the edges of the cookies begin to crisp but the 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.
Notes
Nutrition Information
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:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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
Virginia
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.
Deborah
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