Deluxe Chocolate Chip Cookies

I love cookies with lots of stuff in them. These deluxe chocolate chip cookies have lots and lots of stuff in them: chocolate chips, oatmeal, coconut, pecans, almonds, walnuts. If you’re more of a mind to make simple chocolate chip cookies, you can omit the coconut and nuts and just use more chocolate chips. If you’re also of a mind to make even your cookies a little more wholesome, use whole wheat pastry flour in place of all-purpose flour.

chocolate chip cookies

The best thing about these cookies is they are a perfect freezer cookie recipe. To freeze, place your cookie dough balls on a baking sheet or plate covered in wax paper. Freeze until solid. Once frozen, store in a freezer bag. Now whenever you get a hankerin’ for some fresh hot cookies, pull out as many as you like, arrange on a greased sheet or parchment-lined sheet and bake as usual, adding 3-5 minutes to your timer. Voila! Any time is Cookie Time.

Chocolate Chip Cookies Video

Chocolate Chip Cookies Recipe – Printable


Deluxe Chocolate Chip Cookies

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5 from 9 reviews

  • Author: Hilah Johnson
  • Cook Time: 20 mins
  • Total Time: 20 minutes
  • Yield: 24 1x


  • 1 cup whole wheat pastry flour or AP flour
  • 1/3 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup softened butter
  • 2/3 cup light brown sugar (dark brown can be used for chewier cookies)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup finely chopped mixed nuts (almonds, pecans, walnuts, whatever you like)
  • 1/3 cup semi sweet chocolate chips
  • 1/4 cup shredded coconut


  1. Set oven to 350 and line a baking sheet with parchment paper
  2. Combine flour, oats, soda and salt in a small bowl.
  3. Cream butter with sugar until smooth
  4. Add egg and vanilla and mix until combined.
  5. Add flour and combine.
  6. Fold in nuts, chocolate and coconut by hand.
  7. Roll into tablespoon-sized balls and place on cookie sheet about 1.5 inches apart.
  8. Bake 10-12 minutes until browned around the edges and centers are puffed.
  9. Cool 5-10 minutes before eating or cool completely before storing in airtight containers.


If you don’t like nuts and/or coconut in your chocolate chip cookies, just omit and add additional chocolate chips in their place!

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  1. Melissa on December 9, 2014 at 7:09 pm

    I love cookies with lots & lots of stuff in them. Anytime IS cookie time & that is especially true right now! Saving these to try this weekend. They look and sound delicious!

    • Hilah on December 10, 2014 at 10:53 am

      Awesome, Melissa! Send me a pic of the cookies when you make them!

  2. Coco nunes on December 13, 2014 at 1:05 pm

    Since you mentioned dog eating cookiess

  3. Kathleen on December 13, 2014 at 3:36 pm

    Just an FYI. Salt isn’t mentioned in the ingredients for the cookies but it is mentioned in the method. I’ll wing it and try 1 teaspoon, fingers crossed.

    • Kathleen on December 15, 2014 at 9:33 am

      So i think I’ll try 1/2 tsp. of salt next time. Did you flatten your cookie balls before you put them in the oven? I didn’t and they stayed like little balls. They were good, a little salty, a little bally, but they were good 🙂

      • Hilah on December 17, 2014 at 9:44 am

        I didn’t flatten mine, but you could for sure if you want thinner cookies. If it was cold in your kitchen and the butter was soft, but not real soft, your cookie dough might be thicker and not flatten out as much in the oven. My kitchen is usually pretty warm and my butter gets pretty soft on the counter.

  4. mashby on December 14, 2014 at 10:05 am

    Really liked your melon baller/ice cream scoop. Do you recall the brand name, or where you got it?

    Thanks in advance.

    • Hilah on December 14, 2014 at 6:57 pm

      Hi Mashby!
      It was called a silicon cookie scoop and I found it at my regular grocery store in the cookware aisle. You should be able to find one in a baking or kitchen supply store, too. Might be called a cakeball scoop.

      • mashby on December 15, 2014 at 3:27 pm

        COOKIE scoop! Ugh, that was the missing Google-fu. Thank you.

  5. Bill on December 14, 2014 at 3:14 pm

    Bought the Learn to Cook book for my son….hoping his fiance’ will pick it up.

    Hoping either one will read it actually.

    Merry Christmas Johnsons !! :o)~

    • Hilah on December 14, 2014 at 6:57 pm

      Thank you, Bill! Here’s hoping they BOTH read and enjoy it! 🙂 Merry Christmas!

  6. Courtney Struble on December 14, 2014 at 6:46 pm

    I only have dark brown sugar. Would that be ok?

    • Hilah on December 14, 2014 at 6:57 pm

      Yes, that will work fine! The cookies will be a little more chewy is all. 🙂

  7. Courtney Struble on December 14, 2014 at 6:53 pm

    How much salt?

    • Hilah on December 14, 2014 at 6:58 pm

      Half-Teaspoon. Sorry! Fixing it now.

  8. Ana Anguiano on January 22, 2015 at 1:14 pm

    Hilah, HALP! I always screw up somehow and have cookies that end up wide, flat and crunchy instead of fat, chunky and beautiful. What am I doing wrong. 🙁

    • Hilah on January 22, 2015 at 1:45 pm

      Hi Ana!
      Sounds like you might be over-softening your butter before creaming it. Check out this post about cooking with butter for some tips on proper softness and creaming butter with sugar.
      You might also try chilling your cookie dough for 30 minutes before portioning and baking.

  9. Steven on January 27, 2015 at 9:58 pm

    Mine came out very very cakey. I think I screwed up with the measurements because I don’t have 1/3 measuring cup so I was kind of eyeballing it. I’m betting I didn’t put enough sugar. I should know better than to “guess” with measuring when it comes to baking.

  10. Linh on February 6, 2015 at 1:57 pm

    Hilah, these cookies are awesome!! Thank you for the recipe. What do you think about toasting the coconut flakes first? Do you think it will bring out the coconut flavor?

    • Hilah on February 11, 2015 at 8:47 am

      That’s a great idea, Linh! It would definitely add an extra coconutty level to the cookies.

  11. Keith on February 18, 2015 at 10:37 am

    Hilah! I’m a long-time fan, but this is my first time posting. I’ve been using your recipes for a few years now and they always satisfy, and your Deeeeeeeeeeeeeeeeeeluxe Chocolate Chip cookies continued the winning streak.

    I made a crazy-large batch last night, and the sweet smell was so over-powering, it woke my wife (which is saying something, trust me), only for her to emerge squint-eyed, in a bear-shook-from-hibernation-kind-of-way, where is snatched a cookie, devoured it, and went to bed without uttering a word. Well, shy few grunts of appreciation.

    She never snacks at night. Quite a testament. Thanks for the amazing recipe. Baking is my therapy from the hours of design work I do from home and this hit the spot. Kudos!

    • Hilah on February 19, 2015 at 10:40 am

      Hahaha! Thanks for sharing your hibernating wife story, Keith. 😀 I’m giggling out loud over here.
      Super glad you liked the cookies! I am craving cookies now.

  12. Taste USA on April 1, 2015 at 1:20 am

    I´m with you – the cookie lovers in the “soft and chewy” camp! It can´t get better than that! I love that you did a survey with family & friends to see what the best cookie was.. that´s such a cute idea!!

  13. Sarah on May 12, 2015 at 2:15 am

    Hiya Hilah, just made these with my two year old and they are a hit!! We’re in Australia so had to look up AP flour (our plain flour) and convert the temperatures but was totally worth it. Thanks for the recipe!

    • Hilah on May 12, 2015 at 7:21 am

      Oh wonderful, Sarah! And thanks for letting me know about the different name for AP flour y’all use.

      • Sarah Middleton on March 16, 2021 at 8:09 pm

        Just made these again today, STILL our all time favourite biscuit (what we call cookies in Australia… we call your biscuit a scone haha) recipe by far!

  14. Gretta Cox-Gorton and Nick Pagan on June 18, 2015 at 9:06 pm

    Hey Hilah!

    Our cookies are in the oven AT THIS VERY MOMENT. Nick is incredibly impatient to put them in his mouth, but I can’t blame him because they smell wonderful. Thanks for the recipe!

    • Hilah on June 19, 2015 at 5:24 pm

      Hooray! Enjoy! 🙂

  15. Silvia on March 22, 2017 at 7:51 pm

    Just made these (only had dark brown sugar, worked out fine!) and also waited for the butter to become room temperature for once. I appreciate you doing this by hand because I don’t have a hand or stand mixer either and this made such a huge difference!

    I didn’t have shredded coconut so just opted for chocolate chips, almonds and walnuts. SO. FREAKING. GOOD. Thank you for this recipe – will be making this more often now that it’s been a huge success!

    • Hilah on March 23, 2017 at 7:59 am

      Hooray! Great to hear, Silvia! It’s always a good idea to have a go-to cookie recipe on hand 🙂

  16. Rahima on July 11, 2018 at 2:42 am

    I ve tried many recepies of cookies but your is the best one, a perfect measurements ingredients and taste and not verrry sweet too a perfect dessert and snack… Thank you soo much for sharing

  17. Robby on February 18, 2020 at 8:32 am

    Yep, think abouyt it. Baking is chemistry/science. In most cases measurements are very important. Good luck! 🙂

  18. Jim on March 8, 2020 at 4:17 pm

    your so funny love your reciepes!!

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