Potbelly Oatmeal Chocolate Chip Cookies… Take Two

Over the last year or so, I have noticed that tons of people are finding my blog when they are searching for Potbelly’s Oatmeal Chocolate Chip cookie recipe.  I originally wrote about the cookies here and how I desperately wanted to recreate them.  The recipe I have in that post is good, but it wasn’t quite right.

On Sunday, I picked up a oatmeal chocolate chip cookie for “research purposes” and had my mind set on getting it right this time.  Of course, the ingredients were no longer listed on the back of the bag on Sunday.  Luckily, a reader sent me a scanned image of the bag a week or so ago, so I had that for reference.  The ingredients were all pretty common, except for one type of oil that I did not have. But, I figured I would just try and work with what I had.

Another thing I’m choosing to ignore is that the Potbelly cookie uses margarine. I tried it with margarine, then tried the recipe again with butter and actually prefer the butter taste. So, take your pick, but I’m going with butter.

I also noticed that there isn’t any baking powder in the cookie, just baking soda.  The texture of the potbelly cookie also doesn’t seem to be overly “oat-y.”  Potbelly might use quick oats as opposed to regular. Since I only had regular oats, food processing them seemed like the best solution.

The result?  A really, really good cookie.  Honestly, it was slightly better than the one I had on Sunday from Potbelly.  The cookie wasn’t as gooey as I prefer on Sunday. But, this recipe isn’t quite spot on.  I think the Potbelly cookie might use a cake flour, or a slightly heavier flour in their recipe.  Even though this one wasn’t quite perfect, it was pretty close.

Potbelly Oatmeal Chocolate Chip Cookies... Take Two
Cuisine: Cookies!
  • 1 cup butter or margarine (you choose)
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cups quick oats (or regular, food processed)
  • 2 cups flour
  • 1½ tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream margarine and sugars. Add in egg, one at a time, beating after every addition. Mix in vanilla.
  3. In a separate bowl, combine oats, flour, baking soda, and salt. Mix together then slowly add into the margarine mixture. Add about a cup at a time, mix, then add another cup. Do this until it is all blended together. Mix in chocolate chips.
  4. Form dough into medium size balls, place on cookie sheet covered with a silpat, and bake for about 10 minutes.


I have a bunch of these cookies at my house. Someone needs to come over and take several dozen.  This recipe yields about 40 cookies.

Until we meet again Potbelly…

18 Replies to “Potbelly Oatmeal Chocolate Chip Cookies… Take Two”

  1. I just made the cookies today with my little girl. They turned out great. I used butter instead of margarine. I halved the recipe and ended up with about 31 cookies. I guess I made my balls a little small. Thanks for the post!

    1. Hi Valerie! So glad the cookies turned out good for you. I almost always use butter in my recipes, but since the Potbelly bag said margarine, I thought I would give it a try. I’ll probably go back to butter next time. Have a great weekend. 🙂

  2. What was the oil you didn’t have? Do you feel like you didn’t need it because I don’t see another type of oil in the recipe? I wonder if it called for coconut oil which I’ve been seeing more and more.

    1. It was actually soybean oil. I just opted out of using it since I figured the cup of margarine would be enough “oil.” I didn’t even know where to look for it or what quantity I should put in. But, I used all the other ingredients off of the bag.

  3. I looked at my vegetable oil and it’s ingredient list states: soybean oil. I’m gonna tinker around the kitchen now and try this.

    1. Let me know if you have any luck getting it closer! I noticed when I was at Sams the other day in the baking section for large quantity bakers they sold soybean oil. It looked just like vegetable oil. This recipe is very, very good, but it isn’t exactly the same.

  4. I also read the ingredients on a purchased cookie from Potbelly and wasnt familiar with the soybean oil either. Ironically, when I was on vacation in Destin, FL I ran into a Dollar Tree store and found a small bottle of soybean with extra virgin olive oil. I wonder how much oil should be used and omit the butter?

    1. I have no idea! If you try it, let me know what measurements you used. I need to experiment with this recipe again.

  5. Just made these…they taste yummy! But….they didn’t spread. :(. Followed everything exactly except didn’t use a silpat. Do you think that is why they didn’t spread?

    1. Hmm that could have an effect on it. I use my silpat for everything, but if you don’t have one, try parchment paper. That might help. You can also try reducing the amount of flour next time to see if that helps. Or perhaps your butter wasn’t softened enough. There are a few variables that could have caused them to not spread. Hopefully they still tasted good though!

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