Secret Ingredient Chocolate Chip Cookies
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Crispy outside and chewy inside, these are wonderful chocolate chip cookies. You’ll never guess what’s in them.
In the food world, there are few things as elusive or sought after as 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.
What you’ll need to make Secret Ingredient Chocolate Chip Cookies
Step-by-Step Instructions
To begin, place the oatmeal in the bowl of a food processor or blender.
Process until finely ground.
In a medium bowl, combine the ground oats with the flour, baking powder, baking soda and salt.
Whisk to combine and set aside.
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.
Add the egg and vanilla.
Beat to combine.
Add the dry ingredients.
Beat at low speed until just combined.
Add chocolate chips, coconut and nuts.
Mix well.
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.
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.
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Secret Ingredient Chocolate Chip Cookies
Crispy outside and chewy inside, these are wonderful chocolate chip cookies. You’ll never guess what’s in them.
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
- 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.
- 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 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.
- 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, 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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These are really good! I love the addition of pecans and coconut. Another great recipe! Thanks Jenn!
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!
So glad you enjoyed them!
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!
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.
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
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!
These were definitely a hit. My husband asked that I move the plate of cookies out of his sight before he ate them all. 😊
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
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!
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.
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 ❤️
💕
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.
Hi Jane, it’s fine to omit the nuts without any other modifications. Enjoy!
Thanks. I truly always appreciate your prompt responses! It helps me as I am planning ahead. Have a great weekend!
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!
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!
Wow, these are delicious! I found my new favorite chocolate chip cookie recipe. Anyone who loves chocolate chip cookies has got to make these.
Will this recipe work with unsweetened coconut flakes?
Hi Joel, I think the cookies may end up a bit dry with the unsweetened coconut. Sorry!
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.
Thanks!
Hi Jill, I have OXO brand and am happy with them. 🙂
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!
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.
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.
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
Hi Kanupriya, I believe that you’ll need about 1/2 cup of pre-ground oats. Hope you enjoy!
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
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!
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
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
Lol – glad you enjoyed the cookies (and hope your friend few that he got)! 🙂
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.
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!
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?
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 !
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.