There is nothing like a chewy chocolate chip cookie, especially when it tastes like a favorite you’ve had growing up. Enjoy this perfect fall cookie packed with old fashioned oats and just the right amount of brown sugar.
We prefer brown sugar over it’s white counterpart as not only is it healthier but we find it provides a certain depth of flavor you might lose with the latter. Oatmeal chocolate chip cookies are great for those of you who don’t quite like raisins. You still get all the goodness of the oatmeal without those pesky raisins getting in your way.
Fix your cravings for that familiar sweetness with this Potbelly oatmeal chocolate chip cookie recipe. We find making a big batch of these and keeping them in a glass jar make for a great, easy tea time snack. Alternatively, you can freeze the cooking dough and simply pop them into the oven when you feel your sweet tooth creeping on.
How To Make Perfectly Potbelly’s Oatmeal Chocolate Chip Cookies
- 1 cup butter unsalted
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 ½ cups old fashioned oats
- 2 cups flour
- 1 ½ tsp. baking soda
- 1 tsp. salt
- 2 cup chocolate chips semisweet or regular
- Preheat oven to 350 degrees. In a large bowl, combine flour, oats, baking soda, and salt.
- In a separate bowl, cream together butter, sugar, and brown sugar with an electric mixer.
- Beat in one egg at a time and finish by adding in vanilla.
- Fold this mixture into oat blend until well combined. Stir in chocolate chips.
- On a baking sheet covered with parchment paper, form dough into balls and place them 1 to 2 inches apart.
- Bake for 10 to 12 minutes.
Commonly Asked Questions
What can I use to substitute butter with?
If you want a moister, and a little bit softer cookies, you can use canola oil as an alternative. As a general rule of thumb, you can substitute 1 cup of butter with 3/4 cup of canola oil. You can also substitute it with margarine in parts or completely. Use as an equal substitute in volume.