Copycat Chick-fil-A Cookies Recipe

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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.

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Copycat Chick-fil-A Cookies

4.63 from 375 votes

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

Cook Time 12

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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