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.

Dr. Sweetpea's New Favorite Oatmeal Chocolate Chip Cookies

I was on the web a few weeks ago browsing Oatmeal Cookie recipes when I came across one that had raving reviews. Since Dr. Sweetpea wanted me to make a big batch of Oatmeal Chocolate Chip cookies for him, I gave it a try and was blown away! These cookies are suuuuuper chewy, just the way Dr. Sweetpea likes his cookies. The original recipe uses raisins, but I swapped them out with Chocolate Chips and don't have any regrets. Pretty sure this is the recipe I'll be following from now on. 

Chewy Oatmeal Chocolate Chip Cookies

(Source: Food.com)

Whisk together and set aside

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

Cream wet ingredients

1 cup unsalted butter, softened

1 cup sugar

1 cup dark brown sugar, firmly packed

2 large eggs

2 teaspoons vanilla

Then stir in

3 cups oats (not instant)

1 1⁄2 cups raisins (I used Semi-Sweet Chocolate Chips)

Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and raisins; stir to incorporate. Fill a #40 cookie scoop and press against side of bowl, pulling up to level dough (to measure 2 tablespoons of dough). Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

Oatmeal Chocolate Chip Bars

If you've been reading my blog long enough, you know that Dr.Sweetpea's favorite cookies are Oatmeal Chocolate Chip Cookies. I already have two but very similar recipes on my blog, but I recently came across an OCC Bar recipe not long ago and finally gave it a try. Personally??? I love the bar version sooooooo much better!! It's quick to throw together and the cookies don't dry out after baking so it chewier longer :o)
This is probably one of the best bar cookie recipes...ever.

Oatmeal Chocolate Chip Bars 

(Source: www.whatmegansmaking.com)

1 cup unsalted butter, at room temperature

1 1/4 cups brown sugar

3/4 cup white sugar

2 eggs

1 teaspoon vanilla

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

2 cups quick-cooking or old fashioned oats

1 1/2 cups chocolate chips

Preheat the oven to 375. In a mixing bowl, cream together the butter, sugars, eggs and vanilla. In a separate bowl, combine the flour, baking powder and salt. Gradually add the flour mixture to the mixing bowl and beat just until combined. Fold in the oats and chocolate chips. Spread in a rimmed 10x15 baking pan, using a spatula or your hands to press into place. Bake for 20 minutes, or until golden brown. Cool, but cut the bars while they are still somewhat warm, as a knife will go through them more easily.

Oatmeal Chocolate Chip Cookies

I decided to bake my boyfriend's favorite cookies to take with him on his trip to California. I know I shared an Oatmeal Chocolate Chip recipe several months ago and mentioned it's the best I've ever tried. However, I didn't have this gem of a recipe back then and I can confidently say THESE cookies are the best Oatmeal Chocolate Chip cookies ever. I'm not sure if the milk made any difference but it is phenomenal. I needed to step away from the plate because I couldn't stop popping these in my mouth.

Oatmeal Chocolate Chip Cookies 

(Source: Frog Commissary Cookbook)

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups rolled oats

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper. In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated. Stir in the oats and chocolate chips by hand. Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center. Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

The Best Oatmeal Chocolate Chip Cookie

Over the years I've tried many many many maaaany different Oatmeal Chocolate Chip Cookie recipes. Some cookies turned out rock hard and others turned out flat as a pancake. Since I'm a fan of cookies that are chewy in the center and crisp around the edges it has been a journey to find a recipe that I love...buuuut now I can finally say the journey is over!! I was thumbing through the Grand Central Bakery Cookbook a few days ago when I found a marvelous recipe for Oatmeal Chocolate Chip Cookies. It is EXACTLY what I was looking for in a cookie!! I think this will be my go to recipe from now on :o)

Oatmeal Chocolate Chip Cookies

2 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon baking powder

1 teaspoon salt

1 cup butter at room temperature

1 cup white sugar

1 cup packed dark brown sugar 

2 eggs

2 teaspoons real vanilla extract

2 3/4 cups  rolled oats

1 package (or about 2 cups) of chocolate chips

Cream together the butter and sugars. Add eggs and vanilla. In separate bowl mix all of the dry ingredients (except the chocolate chips). Combine the wet and dry ingredients until just mixed, then add the chocolate chips. Place scoops of cookie dough on a greased cookie sheet. Bake at 350 degrees for about 8-10 minutes or until edges are slightly golden brown but the center is slightly undercooked. Tap the pan a few times on top of the stove to remove any invisible air bubbles, then let the cookies finish cooking on the hot pan before removing.

*Edit: To prevent your dough from spreading like crazy while baking make sure the oven is preheated. Also, let the dough sit for a good 10 minutes before scooping cooking dough, this will let the dough thicken up a little bit.