Whisk together the butter and the sugar in a mixing bowl. Add the eggs with the vanilla extract.
Mix well.
Combine the flour, baking soda, and salt in another bowl.
Combine the dry batter with the wet batter to create your dough.
Using another mixing bowl, combine the oats with the raisins.
Fold the oats and raisins mixture into the dough, ensuring they are evenly distributed.
Line a baking sheet with paper, and transfer the dough to it using your cookie scoop.
Don’t forget to space the cookies 2 inches apart.
Bake for 15 minutes.
Let them cool for a few minutes before serving.
Video
Notes
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.
Nutrition
Nutrition Facts
Our Chicken Salad Chick's Cookie Recipe
Amount per Serving
Calories
903
% Daily Value*
Fat
5
g
8
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
2
mg
1
%
Sodium
1022
mg
44
%
Potassium
544
mg
16
%
Carbohydrates
202
g
67
%
Fiber
9
g
38
%
Sugar
76
g
84
%
Protein
15
g
30
%
Vitamin A
3
IU
0
%
Vitamin C
2
mg
2
%
Calcium
166
mg
17
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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