This Potbelly Oatmeal Chocolate Chip Cookies Recipe is so tasty! I promise you will love these delicious oatmeal chocolate chip cookies. It’s such an easy recipe to make. They are chewy, chocolatey, and such a perfect sweet treat! Though, you will need to be careful because you will want to eat the whole batch at once!
Do you love copycat cookies too?
I also have a Potbelly Sugar Cookie Copycat recipe that you will also love! It’s soft, chewy and so delicious!
Both of these cookies from the Potbelly Sandwich Shop have become my favorite cookies!
Alright, let’s get baking!
Watch the video!
Tools & Equipment to make this copycat potbelly cookie recipe
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- Measuring cups, measuring spoons or kitchen scale
- Stand mixer or handheld mixer
- Whisk
- Spatula
- Large bowl
- Cookie pan
- Cookie spatula
- 1 1/2″ or 2″ tablespoon cookie scooper
Can you make Oatmeal Chocolate Chip Cookies ahead of time?
Yes! You can prepare the dough balls and freeze on a cookie sheet. After about half an hour in the freezer you can place them in an airtight freezer-safe container with parchment paper between layers. To bake, simply place the frozen dough balls on the baking sheet and additional minute to the bake time.
You can also freeze baked cookies in an airtight freezer safe container for up to 3 months. Allow the cookies to come to room temperature before opening the container.
I don’t have quick oats. Can I use old-fashioned oats to make these chewy oatmeal chocolate chip cookies?
You can use old-fashioned oats instead of quick cooking oats. You will want to put the old-fashioned oats in your food processor or blender and give it a few pulses to break down the oats a bit before baking with it.
How do I store Oatmeal Chocolate Chip Cookies?
These classic oatmeal chocolate chip cookies will store well for three to five days in an airtight container at room temperature.
How to make Potbelly’s Oatmeal Chocolate Chip Cookies
First, you will want to preheat your oven to 350°F/176°C, and line your baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine oats, all purpose flour, baking soda and 1 tsp salt until well mixed. Set aside.
In a large mixing bowl, use a stand mixer or handheld electric mixer to cream butter, light brown sugar, and granulated sugar together.
I did not use a mixer and I regretted it because the mixture is so thick! So, break your mixer out of the cupboard, it’s worth it!
Next, you will add in the wet ingredients, 1 tsp vanilla extract and large eggs, and mix until thoroughly incorporated.
Add the oat mixture in several additions being sure to mix thoroughly before adding more.
Drop about 3/4 of your chocolate chips into the mixing bowl and combine well. Reserve the final 1/4 of chocolate chips to press into the tops of your cookies before baking
Use a cookie scooper or spoon to scoop out dough and form dough into medium sized balls – about 2 1/2″ – golf ball sized. Press the reserved chocolate chips to press into the tops of your cookies before baking.
Place cookie dough balls about 3″ apart on your cookie sheet to allow space for the cookies to spread.
Bake for about 10-13 minutes. I recommend baking a few test cookies so you can decide how long to bake your cookies for. I liked these cookies baked a little longer so they weren’t as soft as some of my other cookies.
After a minute or two of cooling on the cookie pan, you can transfer the cookies to a cooling rack.
YOU WILL ALSO LOVE THESE OTHER POPULAR RECIPES:
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- Classic Snickerdoodle Cookies
- Peanut Butter Blossoms
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- Thick and Chewy Monster Cookies
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- Trash Cookies – Everything but the Kitchen Sink!
Pottbelly Chocolate Chip Oatmeal Cookies
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24–30 cookies 1x
Description
This Potbelly Oatmeal Chocolate Chip Cookies Recipe is so tasty! I promise you will love these delicious oatmeal chocolate chip cookies. It’s such an easy recipe to make. They are chewy, chocolatey, and such a perfect sweet treat! Though, you will need to be careful because you will want to eat the whole batch at once!
Ingredients
- 2–1/2 cups (224 grams) quick oats (see notes to use old-fashioned oats!)
- 2 cups (240 grams) flour
- 1–1/2 teaspoon (9 grams) baking soda
- 1 teaspoon (7 grams) salt
- 1 cup (225 grams) unsalted butter, softened
- 1 cup (214 grams) packed light brown sugar
- 1 cup (197 grams) granulated sugar
- 2 large eggs
- 1 teaspoon (5 ml) vanilla extract
- 2 cups (372 grams) chocolate chips, divided
Instructions
- Preheat your oven to 350°F/176°C, and line your baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, combine oats, all purpose flour, baking soda and 1 tsp salt until well mixed. Set aside.
- In a large mixing bowl, use a stand mixer or handheld electric mixer to cream butter, light brown sugar, and granulated sugar together.
- Add in the wet ingredients, 1 tsp vanilla extract and large eggs, and mix until thoroughly incorporated.
- Next, add the oat mixture in several additions being sure to mix thoroughly before adding more.
- Drop about 3/4 of your chocolate chips into the mixing bowl and combine well. Reserve the final 1/4 of chocolate chips to press into the tops of your cookies before baking
- Use a cookie scooper or spoon to scoop out dough and form dough into medium sized balls – about 2 1/2″ – golf ball sized. Press the reserved chocolate chips to press into the tops of your cookies before baking.
- Place cookie dough balls about 3″ apart on your cookie sheet to allow space for the cookies to spread.
- Bake for about 10-13 minutes. I recommend baking a few test cookies so you can decide how long to bake your cookies for. I liked these cookies baked a little longer so they weren’t as soft as some of my other cookies.
- After a minute or two of cooling on the cookie pan, you can transfer the cookies to a cooling rack.
Notes
You can use old-fashioned oats instead of quick cooking oats. You will want to put the old-fashioned oats in your food processor or blender and give it a few pulses to break down the oats a bit before baking with it.
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: Oatmeal chocolate chip cookies, chocolate chip oatmeal cookies, potbelly oatmeal chocolate chip cookies
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Leave a review!
If you bake this Copycat Potbelly Oatmeal Chocolate Chip Cookie Recipe I would greatly appreciate it if you leave a star review in the comment section below 👇!
Leaving a comment helps me know what recipes you are loving so I can create more for you!
Karen Fox
I made these for my family and they LOVED them
Melissa
Yay! I am so glad you all loved them! Thanks for the comment! ❤️
Victoria
These chewy oatmeal chocolate chip cookies turned out AMAZING! The smell as they were baking filled our kitchen and made our mouths water! The recipe was simple and easy to follow. I used old fashioned oats and chopped them up slightly before mixing with the flour as suggested. I will definitely be making theses again!
★★★★★
Melissa
I am so glad you loved it! Thanks for leaving a review. 🙂