So this month, I have been on a major sweets kick. Don’t get me wrong, I always love sweets…but this month, it’s been exceptionally bad. I’ve been giving into temptation way too much (as evidenced by my Instagram) but I’ve been trying not to beat myself up about it too much and I’ve just been going with it. I’ve realized that health is a journey and when I have little detours like this along the way, it makes me realize why I like eating healthy overall because it does make me feel much better. As we start to head towards spring, I look forward to re-focusing myself on making more healthy (and Paleo!) recipes…but in the meantime, I have a really delicious cookie recipe to share!
If you’ve been reading my blog for basically any length of time, you’ll probably know I’m a big fan of chocolate chip cookies. Seriously, they are my favorite! I got the urge to bake something last week while watching the Olympics and got it in my head that I wanted to make oatmeal chocolate chip cookies. I stumbled on this recipe for copycat cookies resembling the ones they serve at Potbelly, which are SO GOOD. I don’t know if this recipe gets it exactly, but it’s pretty darn close!
Copycat Potbelly Oatmeal Chocolate Chip Cookies
Recipe Source: Adapted from Pardon the Dog Hair
Ingredients
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla
2½ cups quick oats (or regular, which is what I used)
2 cups flour
1½ tsp baking soda
1 tsp salt
2 cups chocolate chips
1 cup white sugar
2 eggs
1 tsp vanilla
2½ cups quick oats (or regular, which is what I used)
2 cups flour
1½ tsp baking soda
1 tsp salt
2 cups chocolate chips
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, cream margarine and sugars. Add in egg, one at a time, beating after every addition. Mix in vanilla.
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.
Form dough into medium size balls, place on cookie sheet covered with a silpat or parchment paper, and bake for about 10-12 minutes.
Preheat oven to 350 degrees.
In a large mixing bowl, cream margarine and sugars. Add in egg, one at a time, beating after every addition. Mix in vanilla.
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.
Form dough into medium size balls, place on cookie sheet covered with a silpat or parchment paper, and bake for about 10-12 minutes.
The key to make these cookies similar to the ones from Potbelly is to make them BIG. I made my cookies more golf ball sized vs. my normal rounded tablespoon size when putting them on the cookie sheet, so they took awhile to bake. However, it’s really important NOT to overbake them. You actually want to underbake these cookies slightly, that way, they stay really moist and chewy when they cool.
(Plus, this way they taste much more like the ones from Potbelly’s!)
I had high hopes for this recipe going in, so I actually made a double batch, which ended up being a great choice. I put chocolate chips in one half of the dough and then put butterscotch chips in the other half. Cameron isn’t a fan of butterscotch but I LOVE it! The butterscotch and oatmeal together is divine, and I’m sure that the cookie would be great with other types chips as well.
I feel like I say this a lot, but these cookies are truly some of my favorites that I’ve ever baked and I’ll definitely be making them again in the future!
