Are you a fan of oatmeal cookies with a twist? If yes, then you’re in for a treat! Today, I’m sharing my version of the famous Potbelly Oatmeal Chocolate Chip Cookie Recipe.
If you’ve ever tasted the chewy, soft, and melt-in-your-mouth goodness of Potbelly’s oatmeal chocolate chip cookies, you’re probably wondering how to recreate them at home. Well, guess what? It’s easier than you think!
This Potbelly Oatmeal Chocolate Chip Cookie Recipe is perfect for those who crave a delicious combination of heartiness from the oats and the sweet, irresistible chocolate chips.
It’s a crowd-pleaser, and I’m sure your friends and family will love them as much as I do. Let’s get baking!
Why You’ll Love Potbelly Oatmeal Chocolate Chip Cookie Recipe
You’ll love Potbelly Oatmeal Chocolate Chip Cookie Recipe for its delicious blend of chewy oats and decadent chocolate chips.
The hearty oats provide a satisfying texture, while the rich chocolate chips melt perfectly with each bite, creating the ideal balance of sweetness.
A hint of cinnamon adds warmth and depth, making these cookies both comforting and irresistible. Soft and chewy on the inside with a slight crispness around the edges, these cookies are perfect for satisfying your sweet tooth.
Whether enjoyed with a cup of tea or on their own, they’re sure to delight.
How To Prepare Potbelly Oatmeal Chocolate Chip Cookie Recipe?
Preparation Details
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 25-27 minutes
Course: Dessert
Cuisine: American
Calories per Serving: Approximately 220 calories per cookie (depending on size)
Yield: 24 cookies (depending on the size of each cookie)
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer (optional, but helpful for creaming butter and sugar)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Cooling rack (optional)
Ingredients
- 1 cup (1 stick) salted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon ground cinnamon (optional, for an extra flavor boost)
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
2. In a large mixing bowl, use an electric mixer to cream together 1 cup salted butter, 3/4 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
3. Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in 1 teaspoon vanilla extract.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and the optional 1/2 teaspoon ground cinnamon.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Stir in the 1 1/2 cups rolled oats and 1 1/2 cups semi-sweet chocolate chips.
6. Use a spoon or cookie scoop to form tablespoon-sized balls of dough. Place them about 2 inches apart on the prepared baking sheets.
7. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them to avoid overbaking.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips For Achieving The Best Texture
➤ Use Room Temperature Butter: Softened butter helps to create a light, fluffy texture. Cold butter can result in dense cookies, while melted butter can make them too flat.
➤ Don’t Overmix the Dough: Overmixing can lead to tough cookies. Mix the dough just until the ingredients are combined to ensure a tender texture.
➤ Chill the Dough: If you want thicker, chewier cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and results in a better texture.
➤ Use Old-Fashioned Rolled Oats: These oats provide a chewier, heartier texture compared to quick oats, giving your cookies the perfect oatmeal bite.
➤ Watch the Baking Time: Underbake slightly by removing the cookies when the edges are golden but the centers are still soft. They’ll continue to cook on the baking sheet, ensuring a chewy texture.
What Is The Best Serving Ideas
For the best serving ideas, enjoy your oatmeal chocolate chip cookies with a cold glass of milk for a classic treat.
They also pair wonderfully with a warm cup of coffee or tea for a cozy snack. For a fun twist, crumble them over a scoop of vanilla ice cream or yogurt for a sweet topping.
These cookies also make a great addition to a dessert platter or are perfect for packing into lunchboxes for a delicious homemade treat on the go.
Storage And Reheating Tips
To store your Potbelly Oatmeal Chocolate Chip Cookie Recipe, place them in an airtight container at room temperature for up to 1 week.
For longer storage, you can freeze them in a single layer on a baking sheet, then transfer them to a zip-top bag or airtight container for up to 3 months.
To reheat, simply warm the cookies in a preheated oven at 300°F (150°C) for 5-7 minutes, or microwave them for 10-15 seconds for a fresh, soft texture.
Recipe FAQs
Can I use quick oats instead of old-fashioned rolled oats?
While I recommend using old-fashioned rolled oats for the best texture, you can substitute quick oats in a pinch. However, the texture of the cookies may be slightly different—quicker oats may result in a slightly softer, thinner cookie.
Can I make these cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days before baking. Alternatively, you can freeze the dough in cookie dough balls, and bake them straight from the freezer. Just add an extra minute or two to the baking time.
Can I substitute brown sugar with white sugar?
You can use white sugar in place of brown sugar, but the cookies may lack the deep, caramel-like flavor and chewy texture that brown sugar provides. If you must use white sugar, consider adding a tablespoon of molasses to mimic the richness of brown sugar.
Are these cookies freezer-friendly?
Absolutely! These cookies freeze well. Once baked, allow them to cool completely and store them in an airtight container or freezer bag. They can last up to 3 months in the freezer. Simply thaw at room temperature when you’re ready to enjoy them.
How do I prevent my cookies from spreading too much?
If your cookies spread too much during baking, make sure your butter is softened but not melted, and chill the dough for about 30 minutes before baking. This helps the cookies maintain their shape. Also, avoid overmixing the dough to prevent excess spreading.
Conclusion
Finding the best recipe for Potbelly Oatmeal Chocolate Chip Cookie Recipe is all about balance: using quality ingredients, getting the right texture, and following the key steps to perfect your bake.
Whether you’re a beginner or an experienced baker, you can easily replicate this delicious treat at home with the right tips and adjustments.
By focusing on key ingredients, baking methods, and textural elements, you’ll be able to enjoy the rich, chewy goodness of oatmeal chocolate chip cookies, just like the ones from Potbelly. Happy baking!
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Potbelly Oatmeal Chocolate Chip Cookie Recipe
Equipment
- Mixing bowls
- Electric mixer (optional, but helpful for creaming butter and sugar)
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mat
- Spoon or cookie scoop
- Cooling rack (optional)
Ingredients
- 1 cup 1 stick salted butter, softened
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 teaspoon ground cinnamon optional, for an extra flavor boost
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.
- In a large mixing bowl, use an electric mixer to cream together 1 cup salted butter, 3/4 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the 2 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, and the optional 1/2 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Stir in the 1 1/2 cups rolled oats and 1 1/2 cups semi-sweet chocolate chips.
- Use a spoon or cookie scoop to form tablespoon-sized balls of dough. Place them about 2 inches apart on the prepared baking sheets.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them to avoid overbaking.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.