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.
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.
Jump to:
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
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!
Frequently Asked Questions
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.
Absolutely! Just follow the instructions in my guide on how to freeze cookie dough.
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.
Related Recipes
I’d love to hear how you think these compare to their (unintended) inspiration. Leave me a comment below, if you try them!
Enjoy!
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Choc-Oat-Chip Cookies (Chocolate Chip Cookies with Oats)
Ingredients
- 1 cup (226 g) unsalted butter softened
- 1 ¼ cups (250 g) dark brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 1 ½ teaspoons vanilla extract
- 2 ⅔ cup (333 g) all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon table salt
- 1 cup (100 g) old-fashioned oats
- 6 oz (170 g) semisweet chocolate chopped
- Flaky sea salt for sprinkling on top
Recommended Equipment
Instructions
- Combine butter and sugars in a large mixing bowl and use an electric mixer to beat until light and fluffy.1 cup (226 g) unsalted butter, 1 ¼ cups (250 g) dark brown sugar, ½ cup (100 g) granulated sugar
- Add egg and vanilla extract and beat until well combined.2 large eggs, 1 ½ teaspoons vanilla extract
- In a separate, medium-sized mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.2 ⅔ cup (333 g) all-purpose flour, 1 Tablespoon cornstarch, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon table salt
- Gradually stir the dry ingredients into the wet until just combined.
- Add oats and stir on low-speed until combined.1 cup (100 g) old-fashioned oats
- Add chopped chocolate, stir until well distributed through the batter.6 oz (170 g) semisweet chocolate
- Cover bowl tightly with plastic wrap and transfer to the refrigerator. Chill for at least 30 minutes and up to 3 days before proceeding.
- Preheat oven to 375F (190C) and line a baking sheet with parchment paper. Set aside.
- Once dough has chilled, remove from the refrigerator and scoop by ¼ cup (85g) scoops. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
- Transfer to center rack of 375F (190C) preheated oven and bake for 9-11 minutes, until cookies are beginning to turn a light golden color around the edges.
- Immediately sprinkle cookies with flaky sea salt while still warm. Allow cookies to cool for at least 10 minutes on baking sheet before removing.Flaky sea salt
Notes
Smaller Cookies
For smaller, less jumbo-sized cookies, scoop them into 2-Tablespoon-sized balls (42g) and bake for 8-9 minutes on 375 (190C).Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
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