Secret Ingredient Chocolate Chip Cookies
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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.
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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
- ⅔ 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.
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Another winning recipe!! Made these today, and they are almost all gone!
So delicious!
Wonderful – my picky 8 year old boys loved them! I used mini semi sweet chocolate chips instead of regular sized ones.
Excellent cookies.
Hi Jenn! Will these turn out well if I omit the nuts?
btw: I just received your latest cookbook and it’s fabulous – just like the first! Thanks for always making me look good at the dinner table!
Hugs,
Jen
Sure, you can omit the nuts here. (And so glad you like the cookbook!) 🙂
Once again a perfect recipe. Second time making them (only change has been walnuts instead of pecans) and they are simply delicious. Made a double batch so I can mail some to the folks. Thank you yet again for a foolproof recipe.
Jenn, thank you for sharing Carrie’s recipe. I used fine chopped roasted salted almonds. Beautiful aromatic smell as the cookies were baking. I also appreciate your culinary methods and expertise in many of your recipes. Mary, Guelph, Ontario, Canada.
These cookies are delicious!! I used unsweetened flaked coconut and I didn’t miss the extra sugar at all. My husband and I both think they’re the best chocolate chip cookies we’ve ever had. He didn’t taste the coconut but guessed they had oatmeal in them. Thanks again, Jenn, for another easy and yummy recipe 😊
Absolutely delicious. I only had unsweetened coconut flakes so I used that instead of sweetened flakes. I cannot stand pecans so I added more chocolate chips as a replacement. Came out perfect. Thank you, Jenn, for yet another winner!
Hi Jen – I was just wondering if I could use a dark chocolate bar broken into pieces instead of chocolate chips. I can’t always get them here and they are often inferior quality of chocolate?
Thanks. Your recipes are always the best.
Hi Andrea, that should be fine. Just keep in mind they won’t hold their shape as well as chocolate chips. (Chocolate chips are made with stabilizers to help them retain their shape when heated.) Enjoy!
WOW! These cookies are delicious! Crispy edges, buttery, the combo of pecans, coconut & chocolate chips is perfect. Will definitely be making these often. Thanks Jen. 🍪🍪🍪