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!
Renee says
Thank you so much for the weight measurement and the time. I’m always afraid my dough measurement will turn out wrong. I followed your suggestion and they turned out perfect!
Hanna says
Why are mine so dry?
Audrey says
What altitude are you at? Did you use large eggs? Cookies are an exact science unlike quick breads. Any slight change to the recipe or wrong measurement will effect your results. I am happy to help you troubleshot if you remember anything from baking these. 🙂
Tina says
Thank you for a great recipe. Kids loved them, but hubby and I are more sensitive to the aluminum/metallic taste that comes from baking soda. I used the regular Arm & Hammer brand and have noticed that taste in all my baking: cakes, cookies, muffins. I would love to know why this happens and if there is a different brand I should consider. I slowly learned how to bake past few years but I cannot figure out this problem. I even shifted the flower and baking soda 3 times to make sure it’s evenly mixed together. My baking soda is not expired and stored in pantry. Please help me.
Audrey says
Hi Tina, have you tried Bob Red Mills baking soda? You may have to order it online though.
June Wortham says
Yeah, these are totally It. Have one to my husband and asked him whose cookie it tasted like–he totally guessed Potbelly, and we haven’t had these from the store in over a year. I made these “mini” (like the ones they sell by the bag) with mini chips. Since these seem undercooked sometimes, I think the smaller form factor cooks up better. And there’s more crispy edge per cookie 🙂
Love this!
Stacey says
These are ridiculously good. I bake a LOT and my husband has decided these are the best cookies we’ve ever made. I follow the recipe exactly, form 56g balls and bake for 14 min. Perfection!!! Exactly what I was looking for in a cookie. Thank you!!
Audrey says
Stacey, I am so glad you liked the recipe! Thank you so much for taking time to leave a comment. 🙂
Nikki says
I think this is the first recipe found on the internet that I have made more than once! I’ve made these at least 6 times since finding it. I even use gluten free flour(King Arthur is my fave) and the are the best cookies EVER!
Audrey says
Hi Nikki, I am so glad you liked these and they worked with gluten free flour. Thanks so much for taking time to a leave a comment.
Mrs Richardson says
Fabulous! Our neighbor asked if we liked oatmeal chocolate chips cookies, of course I said yes… These are definitely the tastiest cookies Ever!! I asked her for the recipe, and thankfully she sente this link. I will be making these often!! Thank you!! 🍪😋
Sandy says
So Delicious – My husband said these are better than Pot Belly!
Two Pink Peonies says
Thank you so much for taking time to leave a comment. I’m so glad the recipe was a hit for you!
Jenn Anderson says
This recipe is right on the spot my cookies are so good, taste like potbelly thank you!
Two Pink Peonies says
Thank you so much for taking time to leave a comment! I’m so glad you liked the recipe.
Swathi says
This copcat potbelly cookies looks yum.
Brianna says
So soft and delicious!
Marcellina says
Delicious cookies!
Kris says
My kids love these.
Tyanne says
These were the best chocolat chip cookies I have ever had!
Amanda Scarlati says
I am in love with potbelly cookies and these are so good!
Catherine says
So tasty!!
Leslie says
This is an amzing recipe!
Nart says
So good!