These copycat Potbelly oatmeal chocolate chip cookies are so easy to make at home if you’re having a craving! They’re the perfect sweet treat.
Do you love the absolutely delicious oatmeal chocolate chip cookies from Potbelly? To be honest, I love their cookies more than their sandwiches (yes, I said it)! Their cookies are just so good.
These Potbelly copycat cookies are sweet, soft, and chewy with crisp edges. They are a spot on copycat cookie. This recipe is also super easy with no chilling needed.
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Ingredients needed
For these cookies, you will need:
- Butter: I recommend using unsalted butter since the salt content in salted butter can vary brand to brand.
- Brown sugar and white sugar: To sweeten the cookies.
- Eggs: You’ll need two large eggs.
- All purpose flour: The base of the cookies. Be sure to measure the flour correctly, it’s the most common mistake when making cookies.
- Oats: I used quick oats but old fashioned oats will also work.
- Vanilla extract: I recommend using pure vanilla extract in baking.
- Baking soda: To give the cookies some rise.
- Salt: Just a little salt is needed.
- Chocolate chips: Because, chocolate!
Tips for these cookies:
- These cookies are pretty big, let them finish baking on your cookie sheet for at least 10 to 15 minutes after you take them out of the oven. The centers may not look done when you take them out but remember, they will finish on the baking sheet.
- Be sure to mix the dry ingredients together first. This ensures that no one gets a big bite of baking soda or salt.
- Let your butter soften to room temperature but do not melt the butter or your cookies will spread.
How to make these cookies
Begin by preheating your oven to 350 degrees. Next, add the dry ingredients (flour, baking soda, oats, salt, brown sugar, and white sugar) together in a large bowl. Stir well with a large spoon or spatula.
Next, add in the wet ingredients (eggs, vanilla extract, and butter). Mix well with a hand mixer until everything is well combined.
Stir in the chocolate chips with a large spoon or spatula.
Form the dough into balls (about 2 ½ tablespoons) and place on parchment paper lined (not wax paper) or greased baking sheets.
Bake for 12 to 14 minutes at 350 degrees. Edges should be golden brown.
Let the cookies rest on the baking sheet for 10 to 15 minutes after baking. The centers may look undone but they will finish baking on the sheet.
Copycat Potbelly Oatmeal Chocolate Chip Cookies
Equipment
- Hand mixer
- Large mixing bowl
- Baking sheet
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar
- 1 cup white sugar
- 2 ½ cups quick oats
- 2 cups all purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 1 ½ cups chocolate chips
Instructions
- Begin by preheating your oven to 350 degrees.
- Next, add the dry ingredients (flour, baking soda, oats, salt, brown sugar, and white sugar) together in a large bowl. Stir well with a large spoon or spatula.
- Next, add in the wet ingredients (eggs, vanilla extract, and butter). Mix well with a hand mixer until everything is well combined.
- Stir in the chocolate chips with a large spoon or spatula.
- Form the dough into balls (about 2 ½ tablespoons) and place on parchment paper lined (not wax paper) or greased baking sheets.
- Bake for 12 to 14 minutes at 350 degrees. Edges should be golden brown.
- Let the cookies rest on the baking sheet for 10 to 15 minutes after baking. The centers may look undone but they will finish baking on the sheet.
Notes
- These cookies are pretty big, let them finish baking on your cookie sheet for at least 10 to 15 minutes after you take them out of the oven. The centers may not look done when you take them out but remember, they will finish on the baking sheet.
- Be sure to mix the dry ingredients together first. This ensures that no one gets a big bite of baking soda or salt.
- Let your butter soften to room temperature but do not melt the butter or your cookies will spread.
Nutrition
If you enjoyed this copycat recipe, you might also like:
- Copycat Subway Chocolate Chip Cookies
- Copycat Subway Raspberry Cheesecake Cookies
- Copycat Chic-Fil-A Cookies
- Copycat Starbucks Rice Crispy Treats
Don’t forget to share this recipe or save it for later with Pinterest!
Sheila says
Delicious! I forgot to let the butter get to room temp, so I took it to the extreme and browned the butter. I let it cool for about 15 minutes before adding it with the eggs. I then chilled the cookies for about 10 minutes after forming them into balls. They turned out perfect and taste just like Potbelly!
Sara says
Audrey,
I softened my butter at room temperature but my cookies spread out so bad I basically had a sheet pan cookie. Any ideas what I did wrong? I followed the recipe exactly. When using the hand mixer I mixed the batter together until the butter was well incorporated so I didn’t have big chunks of butter.
I’m obviously missing something. Thanks for the help!
Audrey says
Hi Sara, I’m so sorry your cookies were spreading. The two things that come to mind beside butter being too soft (which you mentioned it was not) are oven temperature and flour. Was your oven fully preheated or does it have hot spots? My cookies would spread a lot before my old oven finally went out (hopefully that isn’t the case for you). I had to use an internal oven thermometer to check it was the correct temp. If there’s not enough flour, cookies will also spread.
Sara says
Audrey,
Thank you so much for your suggestions. My oven does tend to run hot. I’ll check that first. Even though they spread, they were still delicious. 😉
Kyle says
So you don’t cream the butter and sugar?
Audrey says
The recipe uses a method called reverse creaming. 🙂