Receta Chocolate Chip Oatmeal Cookies
Have you ever had some Pot Belly chocolate chip oatmeal cookies? Wow. Just wow. Soft, warm, and delicious. Not that our recipe would replace the real thing, I think I got this recipe close to Pot Belly’s. When we made our large chewy chocolate chip cookies, I thought they tasted like Pot Belly’s.
This time around, I added oatmeal, cut down on flour and brown sugar, and created a delicious masterpiece. Maybe I’m in withdrawals from the lack of chocolate chip oatmeal cookies in the house, but these were sooooo good. So good, that I didn’t even share them with friends #sorrynotsorry.
What are you waiting for? Stuck on these delicious photos? Scroll down below and whip up your very own batch of these knock off Pot Belly chocolate chip oatmeal cookies.
Chocolate Chip Oatmeal Cookies
- ¾ cup butter, melted
- ¼ cup butter, softened room temperature
- 1/2 cup dark brown sugar
- ¾ cup white sugar
- 1½ tsp vanilla extract
- 1 egg
- 1 egg yolk
- 1 3/4 cups flour
- 2 cups oats
- 1 tsp baking soda
- 1½ tsp cornstarch
- ½ teaspoon salt
- 12oz package of chocolate chips
Take out ¼ cup butter to sit out to soften.
Melt ¾ 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.
I like to store my baked cookies in a container in the fridge so the moisture locks in. Hope you enjoy them as much as we did!
Brian is the chief content manager and co-founder at Lilies and Loafers. By day, he works in television programming at a major cable network in NYC. In his free time, Brian enjoys running, baking cookies, and exploring the food in the greatest city in the world.
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