Julie Clark
Posted: Updated:
Copycat Chick-fil-A Cookies
This post may contain affiliate links. Read our disclosure policy.
Copycat Chick-fil-A Cookies: A soft baked chocolate chunk oatmeal cookie with a delicious mix of dark brown sugar, oatmeal and honey. These cookies stay soft!
I call these copycat Chick-fil-A cookies, but I dare say they are BETTER than Chick-fil-A cookies.
Maybe it’s that I’m a sucker for soft cookies or fresh from the oven cookies that I say that. But even if you’ve never eaten a cookie from that famous chicken restaurant, these easy chocolate chunk cookies will soon become a favorite!
Why you’ll love this recipe:
- Deep dark brown sugar flavor.
- 3 types of chocolate chips.
- Honey and vanilla give the cookies a flavor boost.
- Just a small amount of oats for that classic cookie texture.
- No refrigeration needed.
How does this cookie compare to the original?
I think our cookies are softer, and that may be due to the fact that I slightly under bake our cookies. Many websites with this recipe say to bake the cookies longer. I’ll be honest…I just can’t do it 😂 . I’ll forever underbake my cookies, but feel free to cook yours longer if you’d like.
Maddie (who is a Chick-fil-A cookie connoisseur) also thought their cookies had slightly more oats, but she thought the flavor was spot on. I’ll take that!
Key Ingredients:
This recipe has mostly pantry staple ingredients. Here are a few important ones:
- Quick oats: Don’t use old fashioned oats here or you won’t end up with the right texture.
- Dark brown sugar. You can substitute light brown sugar if you want. Your cookies will have a lighter color and flavor.
- Shortening & butter: Just as in our Toll House cookies, these have a combination of both shortening and salted butter. This prevents them from spreading too much. This is the way that works best. If you use all butter, refrigerate the dough balls for at least 30 minutes before baking.
- Honey: Honey adds flavor but also helps keep the cookies soft. If you don’t have any honey, you could use corn syrup.
- 3 types of chocolate chips: The original ingredient list calls for both semi-sweet and milk chocolate chips. We chose to use semi-sweet and milk chocolate chips, then a few chocolate chunks inside the cookies and to decorate the top.
How to Make Copycat Chick-fil-A Cookies
I use a stand mixer because it is great for making sure the butter and sugars are well combined. Use a hand mixer if you’d like. Preheat the oven to 350º Fahrenheit. Line baking sheets with non-stick baking mats or parchment paper.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
- In the bowl of a stand mixer, cream the sugars, shortening, butter, honey and vanilla. This mixture will be grainy, but the butter should be evenly mixed. Add the eggs and mix well.
- Add in the dry ingredients and mix until combined, scraping the sides of the bowl as needed.
- Mix in all of the semisweet and milk chocolate chips, then half of the chocolate chunks.
- Scoop out the cookie dough with a 2″ cookie scoop. I like to make each cookie dough ball about 70 grams (¼ cup) each which makes a nice size cookie like the restaurant has.
- Place the dough balls 3″ apart on the prepared sheets. Press a few of the last ½ cup of chocolate chunks into the top of the dough balls.
- Bake for 11-13 minutes or until the cookies are set. If the cookies are smaller than 70 grams each, you’ll bake them for less time.
- Allow the cookies to cool on the baking sheet for 3 minutes, then move to a wire rack to cool completely.
Looking for help with your cookies? Read our articles:
- Why are my cookies flat?
- How to Freeze Cookies
- Is shortening or butter better for cookies?
- Get the famous $250 Neiman Marcus Chocolate Chip Cookie recipe
Copycat Chick-fil-A Cookies
Copycat Chick-fil-A Cookies: A soft baked chocolate chunk oatmeal cookie with a delicious mix of dark brown sugar, oatmeal and honey. These cookies stay soft!
Servings 20
Prep Time 15 minutes
Cook Time 12 minutes
Ingredients
- 2 1/2 cups all-purpose flour (325 grams)
- 3/4 cup quick oats (60 grams)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/3 cups dark brown sugar (263 grams)
- 1/3 cup granulated sugar (69 grams)
- 1/2 cup vegetable shortening
- 1/2 cup salted butter (room temperature)
- 3 tablespoons honey
- 2 teaspoons vanilla
- 2 large eggs (room temperature)
- 1 1/2 cups semi-sweet chocolate chips (or dark chocolate chips)
- 1/2 cup milk chocolate chips
- 1 cup semi-sweet chocolate chunks (divided)
Instructions
- Preheat the oven to 350º Fahrenheit. Line baking sheets with non-stick baking mats or parchment paper.
- In a medium bowl, whisk together the flour, oats, baking powder, baking soda and salt.
- In the bowl of a stand mixer, cream the sugars, shortening, butter, honey and vanilla. This mixture will be grainy, but the butter should be evenly mixed.
- Add the eggs and mix well.
- Add in the dry ingredients and mix until combined, scraping the sides of the bowl as needed.
- Mix in all of the semi-sweet and milk chocolate chips, then half of the chocolate chunks.
- Scoop out the cookie dough with a 2" cookie scoop. I like to make each cookie dough ball about 70 grams (¼ cup) each which makes a nice size cookie like the restaurant has.
- Place the dough balls 3" apart on the prepared sheets. Press a few of the last ½ cup of chocolate chunks into the top of the dough balls.
- Bake for 11-13 minutes or until the cookies are set. If the cookies are smaller than 70 grams each, you'll bake them for less time.
- Allow the cookies to cool on the baking sheet for 3 minutes, then move to a wire rack to cool completely.
- Store in an airtight container at room temperature.
Notes
*If you don’t have a kitchen scale, lightly spoon the flour into the measuring cup, then level it off with a knife. Don’t pack the flour into the cup.
The calories shown are based on the recipe making 20 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Recipe Source: Sweet & Spicy Monkey and Pinterest
Nutrition
Calories: 387kcal | Carbohydrates: 48g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 85mg | Potassium: 199mg | Fiber: 3g | Sugar: 31g | Vitamin A: 190IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
Recipe Source: Sweet & Spicy Monkey and Pinterest
Frequently Asked Questions
Do Chick-fil-A cookies have nuts?
Our copycat recipe does not have nuts. For up to date information on the official Chick-fil-A cookie recipe, check their website.
Can you refrigerate the dough?
Yes you can, but it is not necessary. If you refrigerate the dough, the cookies will not spread nearly as much.
These are wonderful..huge hit at work
I see this recipe calls for quick oats, can I use old fashioned oats instead? Thank you.
I made these and they are good! They spread a bit too much and taste a little too much like honey. However, after letting the dough rest in the fridge over night it made them so much better! I recommend letting them set in the fridge so the honey flavor isn’t as prominent.
Not a bad cookie, but the honey was a bit too strong for me and the texture not quite as thick and chewy as Chick Fil A’s. My hunt for a closer cookie clone continues =)
i love love love love loveeeeee this cookie, their giving a warm feeling on a rainy day.
10/10
highly recommend this
I love this recipe, made it twice. The second time instead of granulated sugar I used homemade maple syrup (same amount) and it turned out great but the dough was harder to roll (softer and sticky) but we got the job done and I would do that again (maybe add a little more more flour).
This is seriously the BEST chocolate chip cookie recipe ever! It does make a lot of large cookies, so I end up freezing half of the cookie dough balls to bake at a later time when I’m craving more.
Our favorite cookies! We use all butter in this receipe and a little less chocolate, just bc of our preferences! We absolutely love them!
These cookies are amazing! They stay soft over the following days and they freeze for a month without affecting taste.
I’ve made these cookies several times and they are a hit with my family and co-workers! I believe that the the honey is what makes the cookie my go to chocolate chip cookie recipe. Can I pre-make the cookie mix and refrigerate over night? I want to make the cookies the day of my son in laws birthday the following day?
The recipe and tips are fantastic. It turned out very well. I will add more oats next time. I also had to use coconut oil as a substitute vegetable shortening. Didn’t realize it was needed. It turned out just fine. The cookies are thick, moist, chocolatey with a slight hint of coconut. I love cookies that soft and thick. I dislike flat and crunchy cookies. I don’t want a cookie that reminds me of eating a chip. These cookies are loaded with chocolate and quite rich. Two was plenty. I also weight out 70 g and the cookie size was… Read more »
I used 1/8 of a cup scoop and got exactly 40 cookies. For me, they are so sweet to eat one giant cookie so I made them smaller. I followed recipe exactly and they are excellent. They took 9-10 minutes to bake. I might use a bit more oats next time as I love the texture the oats give which I found a little lacking in these. But that’s just my preference. My next batch I’m going to use just the semi sweet chips and add some caramel nibs per my mother’s suggestion. 5 stars!
What gluten free flour would you recommend for this recipe?
My first ever cookies that I made are a hit thanks to you. In love with them and can’t stop eating. My boyfriend is not a fan of anything sweet. But he liked these. Thank you for the recipe.
i loves this recipe… for me it made 21 cookies and my family loved them. i did increase the baking time to about fifteen minutes and they turned out perfect. just like chick-fil-a! 🙂
Great recipe! Took a lot longer to bake for me (about 14-15 mins unrefrigerated) and made many more cookies than expected (34 vs the 20 recommended by the recipe) even though they were still quite large. If you only made 20 they must be some monster cookies!! I haven’t had a Chick-Fil-A cookie in a while and that’s why I made these, can’t give a good comparison for a taste but I think these are a great way to mix up the traditional chocolate chip cookie.