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

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

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

Choc-oat-chip cookies (AKA chocolate chip cookies with oats) are like a copycat version of Chick-fil-A's popular cookie, only better! They have an amazing flavor balanced with just the right amount of oats and chocolate.

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings large cookies

Calories 383kcal

Author Sam Merritt

Equipment

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

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

Video

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