Chicken Salad Chick's Cookie Recipe: Taste That Melts Your Mouth

It’s quite interesting that a chain restaurant that specializes in chicken salads is known for its cookies. That’s probably a sign that Chicken Salad Chick’s cookie recipe is something special. 

Chicken Salad Chick’s cookie recipe doesn’t invent the wheel, but it perfects it. The combination of oats and raisins, along with perfectly prepared dough, is enough to make some of the best cookies you will ever have. There are also lots of variations, so there is enough room for you to leave your mark.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Pro Tips
• Our Chicken Salad Chick's Cookie Recipe
• Comments

Ingredients

• Butter — 1 cup
• Eggs — 2 pcs.
• All-purpose flour — 2 cups
• Baking soda — 1 tsp.
• Salt — ½ tsp.
• Raisins — 1 cup
• Oats — 2 cups
• Sugar — 1 cup
• Vanilla extract — 1 tsp.

Instructions

1. Set your oven to 350 degrees.

2. Whisk together the butter and the sugar in a mixing bowl. Add the eggs with the vanilla extract.

3. Mix well.

4. Combine the flour, baking soda, and salt in another bowl.

5. Combine the dry batter with the wet batter to create your dough.

6. Using another mixing bowl, combine the oats with the raisins.

7. Fold the oats and raisins mixture into the dough, ensuring they are evenly distributed.

8. Line a baking sheet with paper, and transfer the dough to it using your cookie scoop.

9. Don’t forget to space the cookies 2 inches apart.

10. Bake for 15 minutes.

11. Let them cool for a few minutes before serving.

Substitutions

• All-purpose flour — While Chicken Salad Chick’s cookie recipe is usually made with all-purpose flour, we tried different alternatives. Cake flour and pastry flour are great alternatives. You can use both as 1/1 substitute for all-purpose flour.

• Sugar — Granulated sugar can be replaced with brown sugar, and your cookies wouldn’t turn out for the worse. While using granulated sugar will result in crispier cookies, which are closer to the Chicken Salad Chick’s original cookies, if you opt for using brown sugar, your cookies will be moist and chewy.

• Vanilla extract — A classic ingredient in most cookies, we don’t recommend omitting vanilla extract. Instead, you can use vanilla powder or vanilla sugar, if you wish.

Variations

• Intense — While Chicken Salad Chick’s cookie recipe makes a filling snack with the combination of oats and raisins, you can replace the two with chocolate chips! While this will definitely be different from the original recipe, it’s a great way to satisfy your sweet tooth.

• Nutty — A great idea of ours was to add a tablespoon of peanut butter to the dough. The cookies ended up moist and soft, and every bite made us addicted. The cookies basically melt in your mouth. If you are a peanut butter lover, you wouldn’t want to miss this one.

• Spicy — This one should be everyone’s favorite come the holiday season. Simply add a teaspoon of ginger, cinnamon, and nutmeg to your dough, and replace the granulated sugar with molasses while you are at it. It’s a warm, hearty take on Chicken Salad Chick’s cookie recipe.

Equipment

• Measuring cups and spoons

• Whisk

• 3 mixing bowls

• Baking sheet

• Oven

• Cookie scoop

Storage

• Allow your cookies to cool completely.

• Then, transfer the leftover cookies to an airtight container or zip-lock bag. You can then store the leftover cookies at room temperature for a week, though they will go stale each day.

• To freeze, transfer the leftovers to a freezer bag in separate layers. Once stored in your freezer, they will last for two months.

Pro Tips

• The butter — Keep in mind that for a better dough, the butter should be softened, but not melted. Softened butter will have an easier time blending with the rest of the ingredients, resulting in a smoother batter.

• The dough — If you suspect that your dough has ended up too soft or sticky, you can chill the dough for half an hour in your fridge, before shaping the cookies.

• Make ahead — Chicken Salad Chick’s cookie recipe can be made ahead if you suspect that you will be short on time. Simply prepare the dough, transfer it to an airtight container, and store it in your fridge for a day or two. When the time comes, you can make the cookies and throw them into the oven.