Soft and Chewy Oatmeal Chocolate Chip Cookies like the ones at Potbelly

I've lost track of how many Oatmeal Chocolate Chip cookie recipes I've tried because Dr. Sweetpea loves them. He especially loves the ones that you get at Potbelly that are soft, chewy, and packed with chocolate goodness. I googled and googled and googled until I couldn't google anymore and found this recipe. Not gunna lie folks, these cookies are as close as you can get to the ones that you get at Potbelly. This is our favorite Oatmeal Chocolate Chip Cookie recipe!

Oatmeal Chocolate Chip Cookies

(Source: liliesandloafers.com)

3/4 cup butter, melted

1/4 cup butter, softened room temperature

1/2 cup dark brown sugar

3/4 cup white sugar

1 1/2 teaspoon vanilla extract

1 egg

1 egg yolk

1 3/4 cups flour

2 cups oats

1 teaspoon baking soda

1 1/2 teaspoon cornstarch

1/2 teaspoon salt

12 oz package of chocolate chips

Take out 1/4 cup butter to sit out to soften. Melt 3/4 cup butter, and whisk together with the softened butter, brown sugar, white sugar and vanilla. Whisk in the eggs. Mix together the dry ingredients, except the chocolate chips, in a large bowl. Pour the sugar mixture into the flour mixture, and stir together. Warning – your dough will be soft. Mix in your chocolate chips. Cover the bowl and chill until it’s firm (a few hours) or overnight. Remove the dough from the refrigerator and let sit for 5-10 minutes to let it soften. Preheat the oven to 325 degrees (F). Line a cookie sheet with parchment paper. Roll the dough into large balls (or use a cookie scoop), place on cookie sheet and push down on the dough, slightly flattening them. Bake the cookies for about 10 minutes. The cookies will look very soft and underbaked – my favorite kind – but don’t be alarmed. Remove from the oven and let them cool on the cookie sheet for 10 minutes before removing.