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.
- Prep Time – 15 minutes
- Bake Time – 10 minutes
- Total Time – 25 minutes
- Servings – 3 to 4 dozen
- Prep Level – Beginner +
What You’ll Love
- Bakery-style texture – Soft and chewy on the inside, slightly crisp at the edges.
- Simple ingredients – Made with basic staples that you most likely already have in your pantry.
- Loaded with chocolate – Rich chocolate chips in every bite, perfectly balanced with delicious oats.
- Optional mix-ins – Chopped nuts, raisins, or a spinkle of cinnamon are popular additions.

Ingredient Notes
- Old-fashioned rolled oats: Give the cookies their chewy texture. Quick oats will make them soft. Steel-oats are not recommended for this recipe.
- Butter: Use room temperature butter for easy mixing and rich flavor. If using salted butter, omit salt. If using unsalted butter, add about 1/2 teaspoon of salt to balance out the sweetness.
- Brown sugar: Adds a warm, caramel-like sweetness. Light brown keeps the flavor mild. You can use dark brown sugar if you want a deeper caramel flavor.
- Chocolate: 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.
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.

Step-by-Step Instructions


- Pre heat oven.
- In a large mixing bowl cream butter with both cups of sugar.
- Add the vanilla to the butter mixture and beat until mixed.
- Beat in the eggs one at a time.


- In a separate bowl, combine the cups of oatmeal, flour, and baking soda. Throughly blend together using a large spoon or spatula.
- Slowly add the dry ingredients to the wet ingredients about a cup at a time, mixing well. Repeat this step until completely blended.


- Carefully fold in the cups of chocolate chips.
- Form dough into medium size balls and place them on a prepared cookie sheet.

- Bake until golden brown around the edges. Use oven mitts to remove pan from oven and allow the cookies to rest.
- Let them 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. Transfer to a cooling rack.

- Serve this great cookie with a cold glass of milk and enjoy!
See the recipe card below for complete measurements and baking times.

Laura Belle’s Tips
- Cool cookie dough – 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 for about 30 minutes allows the fat (butter) to harden a little.
- Cookie size – 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.
- Cookie sheet – 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.
- Bake time – 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!

Storing and Make Ahead
Room Temperature: Always let cookies cool entirely before storing to prevent condensation, which can make them soggy. Store in an airtight container for up to a week.
Freezing – Baked Cookies: Allow cookies to cool completely. Layer them with parchment/wax paper in an airtight container or freezer bag. The cookies can be stored for several months.
Freezing – Cookie Dough: For best results, 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 bake. Let them come to room temperature and bake according the instructions.


More Must-Try Sweet Treats
- Laura Bush’s Cowboy Cookies from Simply Recipes
Potbelly Oatmeal Chocolate Chip Cookie Recipe (Copycat)
Delicious oatmeal chocolate chip cookies. Chewy and tender with a light crispy edge that makes them the perfect sweet treat!
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
- Pre heat oven to 350°F.
- In a large mixing bowl cream butter with both sugars.
- Add the vanilla to the butter mixture and beat until mixed.
- Beat in the eggs one at a time.
- In a separate bowl, combine oats, flour, and baking soda. Throughly blend together using a large spoon or spatula.
- Slowly add the dry ingredients to the wet ingredients about a cup at a time, mixing well. Repeat this step until completely blended.
- Carefully stir in cups of chocolate chips. Use a rubber spatula to fold the chips evenly into the cookie dough.
- Form dough into medium size balls and place them on a parchment paper lined cookie sheet.
- Bake for 9-13 minutes.
- Use oven mitts to remove pan from oven.
- 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 forat 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.








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