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
- 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
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
- Pre heat oven to 350 degrees f
- 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 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.
- 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!
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
Looking for another sweet treat? Check out these from Join Me In The Kitchen
- Easy Crown Royal Whiskey Cookies Recipe (Copycat)
- Mango Crepes With Sweet Cream Cheese Filling Recipe
- How To Make Delicious Classic Moon Pies
- Easy 3-Ingredient Deep Dish Chocolate Chip Cookie With Caramel
- Mini Pecan Raisin Tarts
- Easy Raspberry Shortbread Thumbprint Cookies With Sugar Glaze
- How To Make An Easy Rustic Blueberry-Lemon Galette
- Easy 5-ingredient Delicious Meltaway Cookies
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 degrees 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 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.
