There’s something about a good oatmeal cookie. It tastes great with everything. This is no exception. The Potbelly Oatmeal Chocolate Chip Cookie Recipe is big hit. If you are lucky enough to live near a Potbelly shop, you can easily have these cookies anytime. But, if you aren’t near a shop, or want to recreate these tasty bites of heaven at home, then you must try this recipe.
Preheat oven to 350 degrees
Cream together butter and sugars until light and fluffy. Add eggs one at a time, beating after every addition. Mix in vanilla.
In a separate bowl, combine oats, flour, baking soda and salt. Then add about a cup at a time to the wet ingredients, beating in-between, until all ingredients are combined. Stir in chocolate chips.
If you are out of quick oats, you can still use regular oats. Simply put them in a food processor (or blender) and process them quickly to break them down to a slightly finer texture.
As for the chocolate chips, I like to use the mini chocolate chips. It spreads the chocolate throughout the cookie. But if you prefer to have chunks of chocolate, you can use regular chips or chocolate chunks.
Using a medium cookie scoop, drop dough onto cookie sheet either lined with parchment paper or lightly sprayed. Bake for 10 minutes. Cool on wire rack.
These cookies will come out of the oven puffed. As you can see from the photo. I let them sit on the cookie sheet for a few minutes, until they set, and then transfer them to the wire rack to cool. If you try to move these too quickly, they will loose their shape and not look very pretty… or cookie like. If you let them cool on the cookie sheet, they will have a crisper texture.
1 cup butter; softened
1 cup brown sugar
1 cup white sugar
1 teaspoon vanilla
2 1/2 cups quick oats (or regular food processed)
2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups chocolate chips
(adapted from: recipe4living.com)