Dessert

Chick-Fil-A Cookie Recipe

ByIsabella Vance October 20, 2025October 20, 2025

Introduction

Enjoy a delicious copycat version of the famous Chick-Fil-A cookie at home. These soft and chewy cookies are loaded with oats and plenty of chocolate chunks, making them a perfect sweet treat for any occasion.

A close-up view of a chocolate chip cookie broken into two pieces placed on a white lined paper, showing large, melted dark chocolate chunks inside a golden-brown, soft and slightly crumbly cookie. Around it, whole cookies with the same texture and chocolate chunks are slightly blurred in the background. The scene is set on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/2 cups all-purpose flour
3/4 cup quick cooking oats
1 tsp baking powder
1/2 tsp baking soda
1 1/3 cup dark brown sugar
1/3 cup granulated sugar
1/2 cup vegetable shortening
1/2 cup butter (softened)
3 Tbsp honey
2 tsp vanilla extract
2 whole eggs
1 1/2 cup chocolate chunks
1 1/2 cup milk chocolate chips

Instructions

Step 1: Preheat your oven to 350º F (175º C).
Step 2: In a bowl, mix together the flour, oats, baking powder, and baking soda. Set aside.
Step 3: Using an electric stand mixer, cream together the softened butter, vegetable shortening, dark brown sugar, and granulated sugar until well combined.
Step 4: Add the honey, vanilla extract, and eggs, then mix until the eggs are fully incorporated.
Step 5: Gradually add the flour mixture to the wet ingredients, mixing until fully combined. Pause to scrape down the sides of the bowl as needed.
Step 6: Fold in the milk chocolate chips and about 1 cup of the chocolate chunks.
Step 7: Scoop dough onto a lined baking sheet. For large cookies like Chick-Fil-A, use a 1/4 cup measuring cup. Top each cookie with a few of the reserved chocolate chunks.
Step 8: Bake for 12-13 minutes or until the edges are golden brown and the tops are set. For smaller cookies, bake for about 9 minutes.
Step 9: Let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra chewiness, use a mix of both quick oats and old-fashioned oats.
Substitute half the chocolate chunks with white chocolate or nuts for a different twist.
Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a sealed bag for up to 3 months. To reheat, warm them in the oven at 300º F for 5-7 minutes to restore their softness and chocolate melty goodness.

How to Serve

The image shows four round chocolate chip cookies arranged evenly on a flat white baking mat. Each cookie has a light golden brown color with a slightly rough texture, and they are embedded with large, dark brown chocolate chunks spread across the top of each cookie in groups of four or five. The cookies appear soft with slightly crispy edges and small cracks on the surface. The background beneath the baking mat is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use butter instead of vegetable shortening?

Yes, you can use butter only, but the shortening helps keep the cookies soft and tender. Using all butter may produce a slightly crispier edge.

What if I don’t have chocolate chunks?

Chocolate chips alone work fine, but chocolate chunks provide a meltier, gooey texture that makes these cookies special.

Isabella Vance