• Lauren Humphreys

Oatmeal Chocolate Chip Cookies (Potbelly’s Copycat)

Updated: Mar 13, 2020

When Rob and I are out and about running errands on weekends, we will occasionally treat ourselves to lunch at Potbelly’s. For those who have never eaten at Potbelly’s, I would strongly encourage you to do so! As much as I love their toasted sandwiches, especially the turkey & Swiss on multigrain with lettuce, tomato, pickles, and hot peppers, their oatmeal chocolate chip cookies (and all of their other desserts) are seriously out of this world! Even with the calorie call-out of 420 calories on the label for the oatmeal chocolate chip cookies, you will have a hard time convincing yourself not to eat the whole thing at once!

These oatmeal chocolate chip cookies are not your typical oatmeal cookie. Rather, they are more like a perfect cross between a traditional chocolate chip cookie and an oatmeal cookie. There are just enough oats to elevate the texture of the chewy cookie without overpowering the flavor of the sweet, buttery cookie! Oh yeah, they are also full of chocolate chips! 

I was curious if I could mimic the recipe at home but was fearful since recipes are often difficult to replicate. However, with an extra step and some help from my food processor, I think I have found a pretty close match at home! You see, the real kicker here are the oats. As I mentioned above, the cookies seem to be made with more of an oat flour rather than large amounts of rolled oats. The homemade version are also prettier! 

My Cookies vs. Potbelly's

This is a fairly small recipe, yielding about 12-14 large cookies. If you need more, I would encourage you to double the recipe.  

Potbelly’s Copycat Oatmeal Chocolate Chip Cookies

½ cup (1 stick) butter, softened

½ cup brown sugar

1/3 cup sugar

1 egg

1 tsp vanilla

½ tsp baking soda

½ tsp salt

1 cup plus 1 Tbsp flour

1 cup old-fashioned oats, divided

1 1/3 cups semi-sweet chocolate chips (see Note below)

Preheat oven to 375° F. In a large mixing bowl, cream together the butter, brown sugar, and sugar until light and fluffy with a mixer. Add the egg and vanilla and mix well.

Combine the baking soda, salt, and flour in a bowl. Add the flour mixture to wet ingredients and mix just until combined.

With a food processor or mini food chopper, pulse ¾ cup oats until the oats have been broken up and begin to appear as a coarse flour. The other ¼ cup oats should be left as-is. Add all of the oats and 1 cup chocolate chips to the dough mix until combined. The dough will be thick.

Scoop cookie dough onto a cookie sheet lined with parchment paper. Bake for approximately 12-14 minutes for large cookies. The cookies should still be very soft.

Special Tip: For extra visual appeal, carefully pull the cookies out of the oven when they still have a couple minutes of bake time remaining. Using the remaining 1/3 cup chocolate chips, carefully place them individually over the tops of the cookies and press lightly. Work carefully but quickly and return to the oven to finish baking. The chocolate chips will look really nice and is worth the effort! 

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