Name: Potbelly Oatmeal Chocolate Chip Cookie Recipe (Copycat)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 3
Cuisine: American
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

Jump to Recipe

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!

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.

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.

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.

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.

Homemade chocolate chip oatmeal cookies on parchment paper, rustic wooden background.

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.

A bowl with a mixture of oatmeal and flour on a marble counter.

A metal bowl with chocolate chips on top of cookie dough.

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.

A bowl filled with chocolate chip with oatmeal cookie dough.

Cookie dough balls on a parchment paper lined baking sheet.

Carefully fold in the cups of chocolate chips.
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 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.

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!

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!

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.

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.

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

More Must-Try Sweet Treats

Yield: 3-4 dozen