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
- 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.
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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!