Published: · Modified: by Audrey · This post may contain affiliate links
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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.
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
Audrey
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.
4.98 from 43 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine American
Servings 24 cookies
Calories 246 kcal
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.
Nutritional information is an estimate only.
Nutrition
Serving: 1 cookieCalories: 246kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 129mgPotassium: 61mgFiber: 1gSugar: 22gVitamin A: 256IUCalcium: 18mgIron: 1mg
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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
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Reader Interactions
Comments
Renee
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!Reply
Hanna
Why are mine so dry?
Reply
Audrey
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. 🙂
Reply
June Wortham
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
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!!Reply
Audrey
Stacey, I am so glad you liked the recipe! Thank you so much for taking time to leave a comment. 🙂
Reply
Nikki
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!Reply
Audrey
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.
Reply
Mrs Richardson
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!! 🍪😋Reply
Sandy
So Delicious – My husband said these are better than Pot Belly!Reply
Two Pink Peonies
Thank you so much for taking time to leave a comment. I’m so glad the recipe was a hit for you!
Reply
Jenn Anderson
This recipe is right on the spot my cookies are so good, taste like potbelly thank you!Reply
Two Pink Peonies
Thank you so much for taking time to leave a comment! I’m so glad you liked the recipe.
Reply
Swathi
This copcat potbelly cookies looks yum.Reply
Brianna
So soft and delicious!Reply
Marcellina
Delicious cookies!Reply
Kris
My kids love these.Reply
Tyanne
These were the best chocolat chip cookies I have ever had!Reply
Amanda Scarlati
I am in love with potbelly cookies and these are so good!Reply
Catherine
So tasty!!Reply
Leslie
This is an amzing recipe!
Reply
Nart
So good!Reply
