Who doesn’t love a good chicken salad chick cookie? Chicken Salad Chick is a fast food franchise that serves chicken salads of all varieties. Despite the lack of a signature cookie, biscuits are one of many sweets on the menu.
Depending on the area, Chicken Salad Chick may sell various types of cookies, such as chocolate chip, oatmeal raisin, peanut butter, and white chocolate macadamia nut cookies.
Visit the Chicken Salad Chick website or ask your local eatery about their dessert selection if you’re curious about trying one of their cookies.
How To Make Chicken Salad Chick Cookie
I can’t wait to show you how to make Chicken Salad Chick Cookies, one of my all-time favorite sweets. These cookies are the best I’ve ever had, and I’ve tried a lot of them in my job as a culinary blogger.
They have a great texture and a lot of flavors. My recipe for Chicken Salad Chick Cookies, along with answers to commonly asked questions and suggestions for tweaks, are detailed in this article.
Chicken Salad Chick Cookie Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups old-fashioned oats
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup chocolate chips
Instructions To Make Chicken Salad Chick Cookie
Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla extract, and mix until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats, coconut, pecans, and chocolate chips until evenly distributed.
Using a cookie scoop or spoon, drop the dough onto a lined baking sheet, spacing the cookies about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Can I use margarine instead of butter?
While margarine can be used as a substitute for butter, it may affect the texture and flavor of the cookies. Butter has a higher fat content and more flavor than margarine, so the cookies may not turn out as well if you use margarine.
Can I use quick oats instead of old-fashioned oats?
Quick oats can be used in place of old-fashioned oats, but the texture of the cookies may be slightly different. Old-fashioned oats have a thicker, chewier texture, while quick oats are more finely ground and will create a softer cookie.
Can I leave out the coconut or pecans?
Yes, you can omit the coconut or pecans if you prefer. The cookies will still be delicious without them, but the texture and flavor may be slightly different.
Chicken Salad Chick Cookie Variations:
If you want to switch up the flavor of your Chicken Salad Chick Cookies, here are some variations to try:
- Swap out the chocolate chips for white chocolate chips or butterscotch chips.
- Add in a teaspoon of cinnamon or pumpkin pie spice for a fall twist.
- Mix in some dried cranberries or raisins for a fruity touch.
- Use almond extract instead of vanilla extract for a nutty flavor.
Chicken Salad Chick Cookie Recipe
Ingredients
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups old-fashioned oats
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the eggs and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the oats, coconut, pecans, and chocolate chips until evenly distributed.
- Using a cookie scoop or spoon, drop the dough onto a lined baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
