Alright, all. I’ve made it no secret that I’m a bit of a chocolate chip cookie snob. I have multiple recipes for chocolate chip cookies that I’ve developed and refined over the years. Today, I have my absolute favorite cookie, the Potbelly Oatmeal Chocolate Chip Cookie recipe. Mind you, this is a copycat recipe that tastes so close to Potbelly’s…I’m betting you will not feel the need to go to Potbelly’s for your fix.
This recipe combines the hearty texture of oats with the rich sweetness of chocolate chips to create cookies that are both chewy and utterly satisfying. Whether for an afternoon treat or a family dessert, these cookies are sure to be a hit!
Video: Step-by-Step Guide
For a visual demonstration of how to make these cookies, check out our video tutorial! Here’s what you’ll see:
- Prepping the Dough: Watch how to cream butter and sugars for a fluffy start.
- Mixing and Folding: See how to incorporate dry ingredients, oats, and chocolate chips.
- Shaping and Chilling: Learn why and how to chill the dough for the best results.
- Baking and Shaping: See the magic of shaping cookies with a cookie cutter immediately after baking.
- Final Touches: Get tips on cooling, storing, and serving.
Follow along and perfect your cookie-making skills with my detailed step-by-step video!
Helpful Tips for the Best Cookies
- Chill Longer for Rounder, Thicker Cookies: Refrigerating the dough for at least 4 hours firms it up, preventing the cookies from spreading during baking.
- Shape with a Cookie Cutter: Use a large, round 4-inch cookie cutter to gently rotate around the cookies immediately after baking. This ensures a perfectly round shape.
- Don’t Overbake: Remove cookies from the oven when the edges are golden, but the centers still look slightly undercooked. They’ll finish setting as they cool on the baking sheet.
- Measure Flour Accurately: Scoop and level your flour to avoid dense cookies. For best results, use a kitchen scale.
- Store and Freeze:
- Store cookies in an airtight container at room temperature for up to a week.
- To freeze dough, scoop into balls and freeze on a tray. Transfer to a freezer bag once solid. Baked cookies can also be frozen in an airtight container.
Baking Frozen Cookie Dough: Two Easy Options
Option 1: Bake Directly from Frozen
- Preheat the oven to 325°F.
- Place the frozen cookie dough balls on a silicone or parchment-lined baking sheet.
- Bake for 12 minutes, or until the edges are golden and the centers are set.
Tip: Baking from frozen gives you slightly thicker cookies because the dough spreads less while baking.
Option 2: Thaw and Bake as Usual
- Place the frozen cookie dough balls on a silicone-lined baking sheet.
- Let them thaw at room temperature for about 2 hours.
- Once thawed, bake as normal at 375°F for 10–12 minutes.
Tip: Thawing before baking results in cookies with a softer, chewier center since the dough spreads more evenly as it warms up.
Why Freeze Cookie Dough?
Freezing cookie dough is a game-changer for busy schedules and portion control. You can bake only what you need, prevent food waste, and always have fresh, warm cookies whenever you want them. Whether you bake from frozen or thaw before baking, your cookies will still come out delicious and perfect every time!
Oatmeal Chocolate Chip Cookie Recipe
Easy Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 ½ cup flour, all-purpose
- 1 tsp. baking soda
- ½ tsp. salt
- 3 cup oatmeal, quick-cooking
- 2 cup semisweet chocolate chips
Instructions
- Cream together the butter and sugars until fluffy.
- Add in the eggs one at a time and mix well.
- Stir in the vanilla.
- In a separate bowl, mix the dry ingredients except for the chocolate chips.
- Incorporate the mixed dry ingredients and mix thoroughly until blended
- Stir in the chocolate chips.
- Cover and refrigerate your mixed dough for at least 20 minutes or 4 hours for thicker cookies.
- Preheat your oven to 375°.
- Scoop cookie dough (the size of a walnut) onto a greased cookie sheet, ungreased stoneware pan, or silcone lined cookie sheet.
- Bake for 10-12 min, turning at the 5-6 minute mark. Remove from oven when cookies are slightly browned on the edges. They will finish baking on the hot pan.
- Let cookies cool slightly on the pan and remove to cool completely on a wire rack.
Just made these. Amazing. Even had to substitute the egg with cornstarch and water and they were still completely delicious.
Yay! I’m glad you enjoyed them!