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Potbelly Oatmeal Chocolate Chip Cookie Recipe (Copycat)

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If you’re like me and have a hard time deciding on whether to have a classic oatmeal cookie or a yummy chocolate chip cookie when you have a sweet tooth, you are in luck!


These delicious potbelly oatmeal chocolate chip cookies are the best of both worlds! They are chewy and tender with a light crispy edge that make the perfect sweet treat.

Fun Fact About These Delicious Cookies

This copycat recipe is from the cookies originally created by the Potbelly Sandwich Shops which was founded in 1977 in Chicago, IL. It’s a casual restaurant chain that focuses on submarine sandwiches, milkshakes, and fresh baked large cookies. There are over 400 locations nation wide.

Ingredients You Will Need For Potbelly’s Copycat Cookies

There are four white round bowls. One has dry oats in it, one with white sugar, one with light brown sugar, and one with chocolate chips in it. There is a white square bowl with flour in it. There are two sticks of butter, a bottle of vanilla extract, two brown eggs and a small clear glass ramekin with white baking soda in it. All the items are on a white marble surface.
  • Butter – salted
  • Light brown sugar
  • White sugar
  • Eggs
  • Vanilla – pure vanilla extract
  • All- purpose flour
  • Oatmeal
  • Baking soda
  • Chocolate chips

Helpful Tools

  • Baking sheet
  • Parchment paper
  • Large bowl
  • Small bowl
  • Rubber spatula
  • Large Spoon
  • Cookie scoop (2″ or 2 1/2″)
  • Stand mixer or hand mixer
  • Cooling rack
  • Oven mitts
White round plate with a pile of oatmeal chocolate chip cookies on it. The plate is on a white and pink terrazzo surface.

There are many varieties of oatmeal cookies. Raisin and nuts are the most popular added ingredients.


The cowboy cookie is a great yummy example. Check out this delicious cookie recipe from Simply Recipes: Laura Bush’s Cowboy Cookies.

How To Make The Best Oatmeal Chocolate Chip Cookies

Stainless steel mixing bowl with a pile of butter, light brown sugar, and white sugar in it. The bowl is on a white marble surface.
  • Pre heat oven to 350 degrees f
  • In a large mixing bowl cream butter with both cups of sugar.
Stainless steel mixing bowl with a light brown mixture of butter and sugars blended together. Bowl is on a white marble surface.
  • Add the vanilla to the butter mixture and beat until mixed.
  • Beat in the eggs one at a time.
Large white mixing bowl with a dry white mixture of flour and oats in it. The bowl is on a white marble surface.
  • In a separate bowl, combine the cups of oatmeal, flour, and baking soda.
  • Throughly blend together using a large spoon or spatula.
Stainless steel mixing bowl with oatmeal cookie dough in it with a pile of chocolate chips on top of the dough. Bowl is on a white marble surface.
  • Slowly add the dry ingredients to the wet ingredients about a cup at a time, mixing well.
  • Repeat this step until completely blended.
Stainless steel mixing bowl with oatmeal chocolate chip cookie dough in it. Bowl is on a white marble surface.
  • Carefully fold in the cups of chocolate chips.
9 cookie dough balls on a parchment paper lined cookie sheet. Cookie sheet is on a white marble surface.
  • Form dough into medium size balls and place them on a prepared cookie sheet.
9 oatmeal chocolate chip cookies on a black wire cooling rack. Rack is on a cookie sheet.
  • Bake for 9-13 minutes. (See Helpful Tips)
  • Use oven mitts to remove pan from oven and allow the cookies to rest. (See Helpful Tips)
  • Transfer to a cooling rack.
Small round bowl lined with brown paper. There are 3 oatmeal chocolate chip cookies in the bowl. There is a clear glass with milk in it on the right side of the bowl. Items are on a white and pink terrazzo surface.
  • Serve this great cookie with a cold glass of milk and enjoy!

Helpful Tips

  • Let these delicious oatmeal cookies rest on the cookie sheet for at least 10 minutes after you take them out of the oven. The centers of the cookies may look undercooked but that is what you want. They will continue to bake a little bit more during this step.
  • The cookies you get from Potbelly’s are fairly large. You can make these any size you want! If you prefer to make a larger cookie, use a 2 1/2″ cookie scoop and only bake 6 to 9 pieces on a cookie sheet.
  • The bake time can vary since all ovens are different. Start the baking time at 9 minutes and 1 minute there after. You want these potbelly cookies to be soft and chewy in the middle with lightly crisp edges!
10 oatmeal chocolate chip cookies in a silver rectangular tray with wood handles. There is a white cloth napkin on the side of the tray. Items are on a white and pink terrazzo surface.

Frequently Asked Questions

Why Should Cookie Sheets Be Cool Before Placing Them In The Oven?

Butter-based cookie doughs will begin to melt as soon as they touch a hot sheet pan, which can result in flat, misshapen cookies. Using a cool sheet pan gives better results.

Should I Chill The Cookie Dough Before Baking?

Although it isn’t necessary, I recommend it. Chilling prevents cookies from spreading out too quickly once they’re in the oven. Popping the dough in the fridge allows the fat (butter) to harden a little.

What Are The Best Oats To Use For Oatmeal Cookies?

Old-fashioned oats also known as rolled oats are flat and flakey. They absorb more water and cook faster usually. They are the oat of choice for cookies and muffins.

Can You Freeze Cookie Dough?

Yes, you can! I recommend making the cookie dough and forming it into dough balls. Place the dough balls on a parchment paper lined cookie pan and set them in the freezer.

Once frozen, transfer frozen cookie dough balls to a freezer safe zip-top bag or airtight container and store in the freezer until ready to use.

What Type Of Chocolate Chips Can I Use?

This is where you can have some fun! Any chocolate will work in this delicious oatmeal chocolate chip cookie, so pick your favorite.

Milk chocolate, semi sweet, or dark will work. You can use regular size chips, mini chips, and even chunks.

Copycat Potbelly Oatmeal Chocolate Chip Cookies

White round plate with a pile of oatmeal chocolate chip cookies on it. The plate is on a white marble surface.

Looking for another sweet treat? Check out these from Join Me In The Kitchen

Yield: 3-4 dozen

Potbelly Oatmeal Chocolate Chip Cookie Recipe (Copycat)

White rectangular plate with 2 oatmeal cookies and a small cup of coffee on it. There is a white napkin with a spoon resting on it on the left side of the plate. There is a white tray with 5 oatmeal cookies on it in the background. All the items are on a white marble surface.

Delicious oatmeal chocolate chip cookies. Chewy and tender with a light crispy edge that makes them the perfect sweet treat!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 cup butter (2 sticks) - salted and softened
  • 1 cup light brown sugar - lightly packed
  • 1 cup white sugar
  • 2 large eggs - room temperature
  • 2 1/2 teaspoon pure vanilla extract
  • 2 cups all- purpose flour
  • 2 1/2 cups oatmeal
  • 1 1/2 teaspoons baking soda
  • 2 cups chocolate chips

Instructions

  1. Pre heat oven to 350 degrees f
  2. In a large mixing bowl cream butter with both sugars.
  3. Add the vanilla to the butter mixture and beat until mixed.
  4. Beat in the eggs one at a time.
  5. In a separate bowl, combine oats, flour, and baking soda. Throughly blend together using a large spoon or spatula.
  6. Slowly add the dry ingredients to the wet ingredients about a cup at a time, mixing well. Repeat this step until completely blended.
  7. Carefully stir in cups of chocolate chips. Use a rubber spatula to fold the chips evenly into the cookie dough.
  8. Form dough into medium size balls and place them on a parchment paper lined cookie sheet.
  9. Bake for 9-13 minutes.
  10. Use oven mitts to remove pan from oven.
  11. Let the warm cookies rest on the baking pan for at least 10 minutes. Transfer to a cooling rack.

Notes

Helpful Tools

Baking sheet

Parchment paper

Large bowl

Small bowl

Rubber spatula

Large Spoon

Cookie scoop (2" or 2 1/2")

Stand mixer or hand mixer

Cooling rack

Oven mitts

Helpful Tips

  • Let these delicious oatmeal cookies rest on the cookie sheet for at least 10 minutes after you take them out of the oven. The centers of the cookies may look undercooked but that is what you want. They will continue to bake a little bit more during this step.

  • The cookies you get from Potbelly's are fairly large. You can make these any size you want! If you prefer to make a larger cookie, use a 2 1/2" cookie scoop and only bake 6 to 9 pieces on a cookie sheet.

  • The bake time can vary since all ovens are different. Start the baking time at 9 minutes and 1 minute there after. You want these potbelly cookies to be soft and chewy in the middle with lightly crisp edges.

Frequently Asked Questions

Why Should Cookie Sheets Be Cool Before Placing Them In The Oven?

Butter-based cookie doughs will begin to melt as soon as they touch a hot sheet pan, which can result in flat, misshapen cookies. Using a cool sheet pan gives better results.

Should I Chill The Cookie Dough Before Baking?

Although it isn't necessary, I recommend it. Chilling prevents cookies from spreading out too quickly once they're in the oven. Popping the dough in the fridge allows the fat (butter) to harden a little.

What Are The Best Oats To Use For Oatmeal Cookies?

Old-fashioned oats also known as rolled oats are flat and flakey. They absorb more water and cook faster usually. They are the oat of choice for cookies and muffins.

Can You Freeze Cookie Dough?

Yes, you can! I recommend making the cookie dough and forming it into dough balls. Place the dough balls on a parchment paper lined cookie pan and set them in the freezer.

Once frozen, transfer frozen cookie dough balls to a freezer safe zip-top bag or airtight container and store in the freezer until ready to use.

What Type Of Chocolate Chips Can I Use?

This is where you can have some fun! Any chocolate will work in this delicious oatmeal chocolate chip cookie, so pick your favorite.

Milk chocolate, semi sweet, or dark will work. You can use regular size chips, mini chips, and even chunks.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest


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