Copycat Chick-fil-A Cookies


I am an addict.

I love Chick-Fil-A chocolate chunk cookies. I can attribute at least 5 pounds on my hips totally to these circles of deliciousness.

That being said, I am a frugal gal who hates to throw down just over a dollar every time my craving wins out. So what did I do? I scoured the web along with the Chick-Fil-A ingredient list and tried to come up with an equally delicious cookie.

I think my experiment was a S.U.C.C.E.S.S! (The house full of teenagers that come to bible study at my house on Wednesday nights agreed. Three of them actually work at Chick-Fil-A!!)

When digging around online I came across two blogs that have also attempted a copy cat. Check them out here and here. I tried both and they were pretty good! The recipe I landed on is a little different than theirs. After WAY too many batches, I think it is as close as I am going to get without hacking into someone’s computer system! (No…of course that thought never entered my mind…..)

Stop by and let me know what you think!

Here is the Recipe: (Step by Step Pictures are below)

2 1/2 Cups All-Purpose Flour
1/2 Cup Quick Oats
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/3 C Dark brown sugar
1/3 C Sugar
1/2 C Crisco or Lard
8 TBS Butter at room temperature (NOT Margarine
3 TBS Honey or Corn Syrup
2 tsp. Vanilla
2 eggs (at room temperature
1 1/2 cups semi-sweet Chocolate Chunks
1/2 cup milk chocolate chips


Mix the flour, oats, baking powder and baking soda


In a different bowl combine the dark brown sugar, sugar, crisco, butter, honey (or corn syrup) and vanilla


Add room temperature eggs.  This helps the cookies to rise better than using cold eggs.   You also want to wait to add the eggs after your have beat your other wet ingredients so the eggs don’t get over beaten.  This keeps the cookies from getting too dense or tough.  (I know…seems tedious but amazing cookies are in the details!)

Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in.


Use a BIG FAT Ice Cream scoop and dish out on your cookie sheet.

Bake at 350 for 8-11 minutes.  You want to pull them out when you just start to see browning on the edges.

Let cool…….If you can wait 🙂


Blueberry Bread

Yes!! It’s finally blueberry season! As a frugal gal, I typically try to choose fruits and vegetables that are in season to use in making our meals. If you’re not quite sure what’s in season, check out our grocery sale cycle to learn more!

In my house, I can sit a container of blueberries out on the counter and before it even seems possible, they’re gone! While these are great to eat by themselves, I decided to try a new recipe for our breakfast this morning. It was really good right out of the oven and extremely moist (the yogurt must have done that?). I’ve tried many recipes in the past and this will defiantly be one I will do again. The most important part, it went over great with the kiddos! Thanks to Baking Bites for this wonderful recipe!

 blueberry bread 2

2 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
2 cups blueberries (12 oz)
2 tsp lemon zest
½ cup plain yogurt, regular or low fat

blueberry bread 3

Preheat your oven to 350 degrees. Spray a loaf pan with non-stick cooking spray and set aside.
In a medium-sized bowl, whisk together your flour, baking powder and salt.

blueberry bread 4

Add the blueberries and lemon zest and toss to combine.

blueberry bread 5

In a seperate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the yogurt then the dry ingredients, mixing only until incorporated and being careful not to crush the blueberries.

blueberry bread 6

Scoop batter into your prepared loaf pan and bake for 1 hour 10 minutes, until golden brown. Let cool in the pan for 10 minutes before inverting gently onto a plate.

blueberry bread 8

If you want to make it super simple and bite sized for the kiddos, after refrigerated (it’s a bit difficult when hot) a few hours, use sharp, serrated knife and make long strokes to cut each slice.  And slice again down the middle. Enjoy!

You may also like these posts!

Blueberry Coffee Cake Recipe

Extending the life of Summer Fruits


Copycat Starbucks Iced Lemon Pound Cake

Thought for the day…very little is needed to make life happy:)

Starbucks Lemon Loaf 5

1 box yellow cake mix
3.4 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through
Remove and let cool for 15 minutes before removing loaves from pans.

To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired. Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly. removing loaves from pans and Enjoy!

Snowman Salad

This is one of my favorite salads a friend introduced to me to in college.  I’ve changed the name to Snowman Salad because the name “Frog Eye Salad” wasn’t appealing to my kids.  If your not a coconut fan, you can definitely leave it out:)  I have found after many trials, It has a much better texture if you make sure that the pasta, fruit and egg mixture are very cold before you mix the ingredients together.  This recipe makes a lot so I’ll normally put a few batches in freezer.


1 cup white  sugar
3 egg yolks
3 tablespoons all-purpose flour
2 cups pineapple juice
1 tablespoon lemon juice
1 (16 ounce) package acini di pepe pasta
2 (20 ounce) cans pineapple chunks, drained (save juice!)
2 (11 ounce) cans mandarin oranges, drained (save juice!)
1 (16 ounce) package miniature marshmallows
Whipping cream, whipped with sugar


In large  saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice  and lemon juice (and reserved juice from pineapple and mandarin orange cans).  Stir and cook until thickened.  Remove from heat and let cool completely.  While sauce  is cooking, bring a large pot of lightly salted water to a boil. Add  pasta and cook for 8 to 10 minutes or until al dente; drain and rinse  with cold water.


In large bowl, combine cooked juice mixture with pasta and toss to coat thoroughly.  Refrigerate 8 hours or overnight (if you can).


Toss delicious pasta with pineapple chunks, mandarin oranges, marshmallows and whipped cream.  This is great for picnics or family gatherings.  Enjoy!

Oreo Truffles

These truffles are super easy and delicious. If you like a certain cookie flavor, use your favorite It makes no difference.  One piece of advice is to make sure you chill the dough for at least 15 minutes before rolling.  And then chill them in the freezer again to help make it easier to dip in chocolate.


1 package Oreo Cookies
1 package cream cheese, at room temperature
1 package chocolate flavored Almond Bark


Remove cookies from the package and finely chop. (The best way is to put them in a chopper or food processor, but a blender works well, too.) Place the now cookie crumbs in a large bowl.  20140224-122436.jpg

Remove room-temperature cream cheese from the foil and microwave for 20 seconds to make it extra creamy and easier to work with. Combine the cream cheese with the cookie crumbs and stir till well combined. Cover the bowl with plastic wrap and place in the fridge for 30 minutes.


Remove the bowl from the fridge and cover a cookie sheet with wax paper. Form the mixture into small balls (a little smaller than a gum ball) and place on the wax paper. Fill the cookie sheet with the balls and place in the freezer for 10 minutes to become firm. While the pan is in the freezer, fill a saucepan about 1/3 full of water and heat on the stove top on medium-high. As the water begins to boil, place a glass bowl over the sauce pan and place three squares of Almond bark in the bowl to melt. (This process is called double boiling and works great to melt chocolate!)

Once the chocolate is melted, begin adding the little balls to the chocolate and coating each one all around. Place the balls back on the wax paper to cool and dry. 20140224-122503.jpg

Drizzle with melted white chocolate, add sprinkles or chopped pecans, or leave them as they are! Place the prepared truffles in the fridge to keep them cool. Keep the truffles refrigerated till you need them. Enjoy!

Strawberry and Cream Poke Cake

Step aside strawberry short cake, there’s a new recipe I found that is absolutely awesome!  I made this for a dinner party on valentines, it looked beautiful and it was super easy to serve.  I didn’t know this… but apparently there are so many various versions and flavors of poke cakes out there.   You can practically make your favorite dessert recipes this way!  Check out this blog I found with more than 30 Poke Cake Recipes! Who knew?!?


Strawberries and Cream Poke Cake Ingredients:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

1 pound strawberries, diced

Make cake as directed on the back of the box for a 9×13″ pan.   Let the cake cool for 20 minutes and “poke” the cake with a large fork (I space my pokes about 1/2″ apart and do it until the entire surface of the cake is covered).   Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.  Cover the cake with plastic wrap and refrigerate for three hours.   Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth.  Spread on top of cake.   Top with strawberries and keep in the fridge until ready to serve.

Here are more of our most popular strawberry recipes:
Fresh Strawberry Cake
Bite Size Strawberry Shortcakes
Strawberry Muffins
Strawberry Bread
Strawberry Preserves

Homemade Chocolate Graham Crackers

We always have a box of graham crackers in our house and tend to go through them super quick (Mainly because they become the base for so many quick snacks). Our favorite way to eat them is slathered in nutella  (Shocking, I know:).

Here is a tried and true recipe I  love making for my kiddos.  The great thing about this recipe is it’s really easy to follow, with just a few simple ingredients.


What you need:
1-1/4 cup flour
1/2 teaspoon salt
1/2 cup dutch cocoa
1-1/4 cup powdered sugar
1 teaspoon baking powder
1/2 cup butter, softened
2 teaspoons honey
2 teaspoons milk


Preheat your oven to 325 degrees
1.  Combine the flour, salt, cocoa, powdered sugar, and baking powder in the bowl of an electric mixer fitted with the paddle attachment. Give it a slow mix
2.  Add the butter and stir until pea sized clumps are formed in the dry ingredients
3.  In a separate bowl mix the honey and milk until the honey dissolves. Stir into your dry ingredients until a dough forms. Split dough into two
4.  On parchment cut to the size of a cookie sheet (or a silicone mat) roll the dough into a large rectangle. Prick with a fork to prevent bubbling. Bake for 12-15 minutes, or until you start to smell chocolate
5.  Immediately cut into squares or desired shape. Make sure you do this while they are warm as they will crisp up fairly quickly as they cool.  These crackers can be stored in an airtight container at room temperature up to 3 days.  Enjoy!

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