This is not just any cookie, though. We’re talkin’ about the kind that takes you right back to your grandma’s kitchen. Remember how your heart felt all kinds of happy when you bit into one? Well, that’s the warm hug of nostalgia I’m about to bring back with a little secret recipe I’ve snagged. And it isn’t just any secret; it’s Potbelly’s Oatmeal Chocolate Chip Cookies we’re dishin’ out today.
Lean in a tad closer because here’s the scoop—these cookies have been making waves. And it’sn’t hard to see why. They’re perfectly crisp around the edges, soft in the middle, and that oaty goodness makes friends with rich chocolate chips. There are no fancy frills or hard-to-find ingredients. It’s all about that simple magic that whisks you back to simpler days with each bite.
Table of Contents
How to make Potbelly’s Oatmeal Chocolate Chip Cookies
Potbelly’s Oatmeal Chocolate Chip Cookies are a popular offering from Potbelly Sandwich Shop, a chain of fast-casual restaurants known for their sandwiches, salads, soups, and baked goods. These cookies are made with oats, chocolate chips, and other ingredients, resulting in a soft and chewy texture with a delicious blend of flavors.
Ingredients
- 1 cup unsalted butter (softened to room temp)
- 1 cup brown sugar (packed for that sweet molasses punch)
- 1/2 cup granulated sugar (just the right amount of sweet)
- 2 large eggs (they’re your binding buddies)
- 1 teaspoon vanilla extract (for that sweet aroma)
- 1 1/2 cups all-purpose flour (the base of any great cookie)
- 1 teaspoon baking soda (to lift them)
- 1 teaspoon cinnamon (for a hint of spice)
- 1/2 teaspoon salt (always gotta balance the sweet)
- 3 cups rolled oats (for that hearty chew)
- 1 1/2 cups chocolate chips (the more the merrier, right?)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to keep things non-stick without any fuss.
- Cream the butter and sugars together in a large bowl. Whip them up using a hand mixer or a stand mixer on medium speed until light and fluffy. This usually takes about 2-3 minutes.
- Add the eggs and vanilla extract. Keep the mixer on a low setting as you add in the eggs one at a time, followed by the vanilla. Make sure each egg is fully incorporated before adding the next.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl. This ensures that all your leavening agents and seasonings are evenly distributed.
- Gradually add your dry ingredients to the wet mix. Slowly blend it all together on low speed so you don’t end up poofin’ flour all over yourself.
- Fold in the oats and chocolate chips. Switch to a wooden spoon or spatula for this—electric mixers can break up those beautiful oat flakes.
- Scoop the dough onto your prepared baking sheets. A tablespoon or cookie scoop will do the trick. Give them about 2 inches of space to spread their wings.
- Bake for 10-12 minutes until the edges are just turning golden but the centers are still a bit soft.
- Let them cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely.
Tips for the Perfect Cookie
- Room Temperature Ingredients:Â Starting with butter and eggs at room temp makes mixing smooth and easy, preventing any uneven baking.
- Chill the Dough: If you’ve got the time, chilling the dough for about 30 minutes before baking helps in keeping the cookies thick and puffy.
- Avoid Overmixing:Â Once you add flour, mix just until you see no more streaks. Overmixing can make the cookies tough.
- Customize Your Chips:Â Feel free to mix up the chocolate chips. Semi-sweet, milk, or even a mix can add that personal touch to your cookies.
What to serve with
Stepping up the game with Potbelly’s Oatmeal Chocolate Chip Cookies means thinking beyond just a glass of milk. Sure, it’s a classic, but why not elevate this delightful treat with pairings that really make those flavors sing? With these cookies warm and ready, here’s how you can serve them up with style.
Aromatic Coffees
Pair these comforting cookies with a coffee that’s got its own character. Think of a smooth medium roast for a balanced experience or an espresso to contrast the sweetness with a bitter kick. Iced coffee or cold brew? Absolutely, especially when the weather’s dialing up the heat.
Artisanal Milk
Milk and cookies are a match made in heaven, but let’s think outside the jug. Almond milk offers a nutty undertone that complements the oatmeal, while oat milk doubles down on the cookie’s main feature. And for indulgence, a splash of creamy whole milk never goes wrong.
Tea Time
If you’re a tea lover, the choices are endless. A robust black tea balances the cookies’ sweetness, while green tea lends a delicate touch. Chai spices echo the cinnamon in the cookies, and for a floral note, lavender or chamomile tea could be your ticket to bliss.
Gourmet Ice Cream
Why not make it a dessert affair? Sandwich that cookie with a scoop of rich vanilla bean ice cream or salted caramel to turn it into a treat that screams luxury. Or go for a berry sorbet if you fancy a fruity, tangy twist.
Fine Wines & Spirits
For those who like a bit of boozy fun, a dessert wine like Port can be a venerable partner to the cookies’ deep flavors. A sip of bourbon or Scotch could also make for an elegant complement, playing nicely with the sweet and oaty notes.
Seasonal Fresh Fruit
For something on the lighter side, serve your cookies with in-season fruits. Summer’s bright berries or autumn’s sweet apple slices add a fresh, juicy element that cleanses the palate and balances the indulgence.
Cheese Board
Yes, cheese! A fine cheese board featuring mild brie or creamy cheese can provide a sophisticated contrast to the sweet, chocolatey cookies. The creaminess of the cheese against the cookie’s texture?
Ingredients Substitutes
So, you want to make those yummy Potbelly’s Oatmeal Chocolate Chip Cookies, but you don’t have everything you need, or you want to change things up a bit? No worries! Here’s how you can swap ingredients like a pro. And don’t worry—everything’s going to taste fantastic!
Butter
Swap: If you’re out of regular butter or want to try something different, you can use coconut oil or margarine. Just use the same amount. This change can make your cookies a tad different but still super delicious.
Brown Sugar
Swap: No brown sugar? Mix 1 cup of white sugar with 1 tablespoon of molasses (that thick, syrupy stuff) to make your own. It gives your cookies that yummy caramel-like taste.
Granulated Sugar
Swap: If you want something else instead of regular white sugar, try coconut sugar. It’s a bit healthier and still sweet. Use it just like regular sugar.
Eggs
Swap: Out of eggs or baking for someone who can’t eat them? Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg the recipe calls for. Let it sit until it’s thick like an egg. This is a neat trick!
Vanilla Extract
Swap: No vanilla? Try almond extract or even maple syrup. You won’t need much; just use the same amount the recipe says for vanilla. It changes the flavor a little, but in a good way!
All-Purpose Flour
Swap: Need gluten-free cookies? Use the same amount of gluten-free all-purpose flour. Or, try using oat flour if you like. Blend the same amount of oats until they’re powder, and boom, oat flour!
Baking Soda
Swap: If you’re out of baking soda, you can use double the amount of baking powder instead. So, if the recipe needs 1 teaspoon of baking soda, use 2 teaspoons of baking powder.
Cinnamon
Swap: No cinnamon? You can skip it, or for a fun change, add a tiny bit of nutmeg or pumpkin pie spice. It gives your cookies an exciting twist.
Rolled Oats
Swap:Â All varieties of oats work, but if you want something different, you can try quick oats (they make the cookie softer) or steel-cut oats (for a crunchier bite).
Chocolate Chips
Swap: Feeling adventurous? Swap out chocolate chips with white chocolate chips, butterscotch chips, or any kind of candy pieces you love. Or, mix in some dried fruit or nuts for an extra texture and flavor kick.
Final thoughts
So what are you waiting for? Grab your apron, get the tunes going, and let’s bake a batch of Potbelly’s Oatmeal Chocolate Chip Cookies.
More Cookie Recipes:
- Oatmeal Sandwich Cookies
- Sunshine Cookies
- Cookie Sandwich Recipe
- Cookie Recipe Without Brown Sugar
- Chocolate Chip Walnut Cookies Recipe
Ingredients
- 1 cup unsalted butter (softened to room temp)
- 1 cup brown sugar (packed for that sweet molasses punch)
- 1/2 cup granulated sugar (just the right amount of sweet)
- 2 large eggs (they're your binding buddies)
- 1 teaspoon vanilla extract (for that sweet aroma)
- 1 1/2 cups all-purpose flour (the base of any great cookie)
- 1 teaspoon baking soda (to lift them)
- 1 teaspoon cinnamon (for a hint of spice)
- 1/2 teaspoon salt (always gotta balance the sweet)
- 3 cups rolled oats (for that hearty chew)
- 1 1/2 cups chocolate chips (the more the merrier, right?)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to keep things non-stick without any fuss.
- Cream the butter and sugars together in a large bowl. Whip them up using a hand mixer or a stand mixer on medium speed until light and fluffy. This usually takes about 2-3 minutes.
- Add the eggs and vanilla extract. Keep the mixer on a low setting as you add in the eggs one at a time, followed by the vanilla. Make sure each egg is fully incorporated before adding the next.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl. This ensures that all your leavening agents and seasonings are evenly distributed.
- Gradually add your dry ingredients to the wet mix. Slowly blend it all together on low speed so you don't end up poofin' flour all over yourself.
- Fold in the oats and chocolate chips. Switch to a wooden spoon or spatula for this—electric mixers can break up those beautiful oat flakes.
- Scoop the dough onto your prepared baking sheets. A tablespoon or cookie scoop will do the trick. Give them about 2 inches of space to spread their wings.
- Bake for 10-12 minutes until the edges are just turning golden but the centers are still a bit soft.
- Let them cool on the baking sheet for a minute or two before transferring them to a wire rack to cool completely.
