5 from 5 votes

Choc-Oat-Chip Cookies (Chocolate Chip Cookies with Oats)

Name: Choc-Oat-Chip Cookies (Chocolate Chip Cookies with Oats)
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Ingredients: 1 cup unsalted butter (softened ); 1 ¼ cups dark brown sugar (firmly packed ); ½ cup granulated sugar; 2 large eggs (room temperature preferred); 1 ½ teaspoons vanilla extract; 2 ⅔ cup all-purpose flour; 1 Tablespoon cornstarch; ¾ teaspoon baking powder; ¾ teaspoon baking soda; ¾ teaspoon table salt; 1 cup old-fashioned oats; 6 oz semisweet chocolate (chopped); Flaky sea salt (for sprinkling on top)

By Sam MerrittPublished Feb 16, 2026

Jump to Recipe ▼

19 Comments

Servings: 15 large cookies

55 mins

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.

Choc-oat-chip cookies (AKA chocolate chip cookies with oats) are soft yet hearty cookies, richly flavored with brown sugar and vanilla, flooded with pools of melty chocolate, and crowned with a sprinkling of sea salt. I’ve been told they’re like a copycat Chick-fil-A cookie, only better! They have an amazing flavor balanced with just the right amount of oats and chocolate.

Several halves of choc-oat-chip cookies stacked on top of each other.

Accidentally Copycat Chick-fil-A Cookies

These choc-oat-chip cookies almost didn’t make it to the blog (I was going to just save them for my cookbook!), but I quickly decided they were too good to not share with everyone. Not quite oatmeal cookies and not quite chocolate chip cookies, I received a number of comments that they are actually like a more gourmet, softer, chewier, bigger and more flavorful version of Chick-fil-A’s chocolate chip cookies with oats!

Honestly, I didn’t set out to make a copycat recipe of their cookie, but a number of people commented they’re similar, only “more gourmet”, “softer” and “better tasting” (I’ll take that!). So here we are, I can’t wait to hear what you think of them!

Why You’ll Love Them

Flavor: Heavy on the vanilla and dark brown sugar, which makes the depth of flavor incredible. And a bit of sea salt on top after baking? Unreal ✨
Texture: Soft, on the thicker side, and hearty thanks to the oats (but not too many oats). Melty chocolate throughout contrasts nicely with the cookie dough (and tastes incredible, obviously!).
Appearance: I like to make these bigger and a bit more rustic for a bakery-style look. I also include notes on how to make them a standard size if that’s what you prefer.
Time: You will need to chill the dough for at least 30 minutes, and you can chill it longer if needed. The flavor will continue to develop and intensify the longer the dough chills, just like with my brown butter chocolate chip cookies and oatmeal raisin cookies.

Accidentally Copycat Chick-fil-A Cookies
Why You’ll Love Them
Ingredients
How to Make Choc-Oat-Chip Cookies
Frequently Asked Questions
Related Recipes
Choc-Oat-Chip Cookies (Chocolate Chip Cookies with Oats) Recipe

Ingredients

Dark brown sugar. Dark brown sugar adds depth and softness, the cookies stay soft for days thanks to the added moisture from the molasses and the flavor is rich and pairs nicely with the oats. If you don’t have dark brown sugar but you do have granulated sugar and molasses, head over to my post on how to make brown sugar to learn how to make your own.
Cornstarch. Cornstarch works in a way similar to flour, it absorbs moisture and helps keep the cookies from spreading so much and makes them thicker, but it doesn’t dry out a cookie the same way flour does. I use this ingredient in my brown butter chocolate chip cookies and my best chocolate chip cookie recipe for the same reason I use it here — softer, thicker cookies that stay soft.
Vanilla. A hefty pour of vanilla adds depth of flavor to the dough. This would be a great time to use homemade vanilla extract, if you have it.
Old-fashioned oats. Also known as rolled oats, these have a coarser texture than quick cooking or instant oats, which could dry out your dough (save those for no-bake cookies instead!). We’ll be using just a cup today; it’s enough to add some texture and interest without making the cookies taste/feel like full-blown oatmeal cookies.
Semisweet chocolate. While you could use chocolate chips, freshly chopped chocolate bars really push these cookies into gourmet territory. Chopped chocolate melts differently than chocolate chips, and you get those varying sizes throughout the dough, from larger chunks to tiny flecks. Splurge for the good stuff if you can!
Flaky salt. A sprinkle of flaky sea salt takes the cookies to another dimension flavorwise and adds a complexity that is just unparalleled. Sprinkle this on the cookies right after removing them from the oven.

This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

SAM’S TIP: If you’re really angling for the copycat Chick-fil-A cookies feel, use half chopped semisweet chocolate and half chopped milk chocolate (that’s what they use in theirs!).

How to Make Choc-Oat-Chip Cookies

Glass mixing bowl with chocolate chip oatmeal cookie dough and a blue wood-handled spatula.

Start by creaming the butter and sugars together, then stir in the eggs and vanilla. Gradually stir in the dry ingredients (except for the oats and chocolate), until everything is combined. Finally, stir in the oats and chopped chocolate.

Cover and chill the dough for at least half an hour. After chilling drop ¼ cup scoops on parchment lined baking sheets; I typically don’t roll these, but if you’d like yours to look a bit neater, feel free!

Bake until lightly golden brown around the edges, then remove and immediately sprinkle with flaky salt. Don’t remove the cookies from the cookie sheets just yet–give them at least 10 minutes before transferring to a cooling rack.

SAM’S TIP: Add the flaky salt while your choc-oat-chip cookies are still hot from the oven; it won’t stick otherwise!

Overhead view of chocolate chip cookies with oats.

Frequently Asked Questions

Are these just oatmeal chocolate chip cookies?

Not exactly. While they’re similar, today’s choc-oat-chip cookies aren’t super oat-forward; you almost don’t realize the oats are there until after. They add a nice texture without being overwhelming.

On the other hand, my oatmeal chocolate chip cookies are heavy on the oats; there’s no missing them.

Can I freeze the dough?

Absolutely! Just follow the instructions in my guide on how to freeze cookie dough.

Can I use brown butter instead?

I recommend following my recipe for brown butter oatmeal chocolate chip cookies instead. That recipe was designed to accommodate brown butter, and it’s similar to this recipe in that it incorporates oats without being too oat-y.