Chik Fil A Cookies Recipe
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These Chick-fil-A chocolate chip cookies are soft, thick, and chewy with just the right amount of chocolate in every bite. Made with oats and two types of chocolate chips, they have that signature bakery-style texture you love. And the best part? You can make them fresh at home anytime.
I love a good chocolate chip cookie around here. Like these brown sugar chocolate chip cookies, eggless chocolate chip cookies, copycat Levain Bakery chocolate chip walnut cookies, or these Tate’s copycat thin and crispy chocolate chip cookies. So it seemed inevitable that I would make a copycat Chik-fil-a cookie recipe.
I started testing this recipe because I’ve always loved how unique Chick-fil-A’s cookies are. They’re not your typical chocolate chip cookie—they’ve got that slightly hearty texture from the oats, a soft and chewy center, and just the right balance of chocolate. They’re not quite a chocolate chip cookie, and they’re not quite an oatmeal chocolate chip cookie. They are somewhere in between in the best way. I wanted to recreate that same texture and flavor at home, but in a way that felt approachable and made-from-scratch.
After a few rounds of testing, I found that getting that signature texture really comes down to a few key things—using just the right amount of oats for structure, a mix of sugars for chewiness, and the right balance of chocolate chips. I also noticed that the original version uses shortening, but I chose to use all butter instead. I just prefer the flavor butter brings, and it still gives you that soft, rich cookie with slightly crisp edges.
The result is a cookie that’s just as soft and chewy as the original, but with even better flavor. And once you understand the small techniques that make a difference, these come out perfect every time.
Why This Cookie Is As Good (if not better!) Than Chik-Fil-A cookies!
- Both milk and semi-sweet chocolate chips
- Dark brown sugar for lots of flavor, moisture, and chewiness.
- Just a small amount of oats for that perfect, hearty texture.
- Uses ALL butter for maximum flavor!
Ingredients You’ll Need
- All-purpose flour: spooned and leveled so you don’t end up with dry cookies
- Old-fashioned oats: you can also use quick oats if that’s what you have
- Baking soda
- Baking powder
- Cornstarch: keeps the cookies soft and tender
- Salt
- Unsalted butter: make sure it’s softened, not melted. If using salted butter, omit the added salt.
- Dark brown sugar: adds moisture and that deep, chewy flavor. If you don’t have dark brown sugar you can swap and use light brown sugar but the cookies might not be as chewy.
- Granulated sugar
- Egg: use room temperature for better mixing
- Egg yolk
- Vanilla extract
- Semi-sweet chocolate chips
- Milk chocolate chips: gives that classic Chick-fil-A flavor
How To Make Chick-fil-A Cookies
Start by whisking together your dry ingredients—flour, oats, baking soda, baking powder, cornstarch, and salt. This ensures everything is evenly combined so your cookies bake up with the right texture.
In a separate bowl, cream together your softened butter and both sugars. Take your time here—mix for a full 2 to 3 minutes until the mixture looks light and fluffy. This step is key for achieving soft, bakery-style cookies.
You want to use an electric mixer – hand mixer or stand mixer – on medium speed.
Add in your egg and egg yolk, mixing until fully incorporated. The extra yolk adds richness and helps create that chewy texture. Make sure to scrape down the bowl as needed so there aren’t any bits of butter or egg not incorporated. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. The dough will be thick and soft. Be sure to not overmix.
Fold in both types of chocolate chips so they’re evenly distributed.
Use a large cookie scoop—about ⅓ cup—to portion the dough, then roll into smooth balls. Place them onto a parchment-lined baking sheet.
Now for an important step—chilling the dough. Cover and refrigerate for at least 2 hours, but ideally overnight. This helps develop flavor and prevents the cookies from spreading too much in the oven.
When ready to bake, preheat your oven to 350°F. Place the dough balls onto a lined baking sheet, spacing them a few inches apart so they have room to spread.
Bake for 11 to 13 minutes. The edges should be lightly golden while the centers still look soft—this is what gives you that chewy texture.
As soon as they come out of the oven, press a few extra chocolate chips on top for a bakery-style finish.
Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. This allows them to set properly without falling apart.
Storage
Store cookies covered at room temperature for up to 1 week.
You can also freeze both baked cookies and cookie dough. To freeze the dough, scoop and chill it first, then freeze the dough balls on a baking sheet until solid before transferring to a freezer-safe bag or container. Be sure to label the bag with the cookie name, baking temperature, and bake time for easy use later.
When ready to bake, you can bake the cookies straight from frozen—no need to thaw. Just add 1–2 extra minutes to the bake time. For more even spreading, you can bake at 25°F lower than the original temperature.
Cookie dough can be frozen for up to 3 months, making it easy to have fresh cookies anytime you want.
More Cookie Recipes To Try
If you’re craving more cookies be sure to try my lemon cookies with lemon icing. They are one of my most popular cookie recipe on the blog!
Another fun cookie recipe to try is these strawberry cheesecake cookies. Or these apple cider cookies in the Fall!
Chik fil a chocolate chip cookies
Ingredients
- 2 ¼ cups (270 g) all-purpose flour (spooned & leveled)
- ¾ cup (75 g) old fashioned oats
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ¾ cup (170 g, 1 ½ sticks) unsalted butter softened
- ¾ cup (150 g) packed dark brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- ¾ cup (127 g) semi-sweet chocolate chips
- ¾ cup (127 g) milk chocolate chips
Instructions
- In a medium bowl, whisk the flour, oats, baking soda, baking powder, cornstarch, and salt together. Set aside. 2 ¼ cups (270 g) all-purpose flour ¾ cup (75 g) old fashioned oats 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon cornstarch ½ teaspoon salt
- In a large bowl with an electric mixer cream the softened butter, dark brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes on medium speed. Scrape down the bowl as needed. I like to use my stand mixer fitted with the paddle attachment but you can also use a hand mixer (creaming will take a bit longer.) ¾ cup (170 g, 1 ½ sticks) unsalted butter ¾ cup (150 g) packed dark brown sugar ½ cup (100 g) granulated sugar
- Add in the egg and egg yolk and beat to combine. Scrape down the bowl. Add in the vanilla extract and beat to combine. 1 large egg 1 large egg yolk 2 teaspoons pure vanilla extract
- With a spatula or wooden spoon, stir in the flour mixture and mix together. The dough will be soft and thick. Fold in the chocolate chips. ¾ cup (127 g) semi-sweet chocolate chips ¾ cup (127 g) milk chocolate chips
- Using a large cookie scoop that holds ⅓ cup scoop the dough (scoop #12). Roll into balls and place into a parchment lined baking sheet.
- Cover the unbaked cookies tightly with plastic wrap and chill in the refrigerator overnight for at least 2 hours, ideally overnight. Alternately, you can chill the bowl of cookie dough and scoop the next day (just allow several minutes at room temperature to allow for easy scooping).
- When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat. Place cookie dough balls spaced a few inches apart.
- Bake the cookies for 11-13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. When they come out of the oven I like to press a few extra chocolate chips on top for appearance! Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Storage: Store cookies covered at room temperature for up to 1 week.
- Freezing: You can also freeze both baked cookies and cookie dough. To freeze the dough, scoop and chill it first, then freeze the dough balls on a baking sheet until solid before transferring to a freezer-safe bag or container. Be sure to label the bag with the cookie name, baking temperature, and bake time for easy use later. When ready to bake, you can bake the cookies straight from frozen—no need to thaw. Just add 1–2 extra minutes to the bake time. For more even spreading, you can bake at 25°F lower than the original temperature. Cookie dough can be frozen for up to 3 months, making it easy to have fresh cookies anytime you want.
- Unsalted butter: make sure it’s softened, not melted. If using salted butter, omit the added salt.
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