Foodie Friday – Forty-sixth new recipe

If you’ve ever eaten at Potbelly Sandwiches and left without sampling one of their oatmeal chocolate chip cookies, you’re a fool. I understand passing up their sugar cookies because the grease ring they leave behind when you set them down on a napkin is unnerving, but the oatmeal chocolate chip cookies are perfection. I’ve been wanting re-create these delicious concoctions at home, but it’s turned out to be more difficult than I thought. So far I’ve tried two different recipes – the first one was a flop, but the second one, which is the one posted here, was much better. The cookies weren’t nearly as dense and buttery as as ones at Potbelly, but they were still really good. Crispy on the outside, soft on the inside, with a delicious buttery flavor. I have one or two more recipes that I’d like to experiment with, but I wanted to share this one because it turned out so well. I used semi-sweet chocolate chips because that’s what I had on hand, but I think milk chocolate would be better. I’ll try that in my next batch and let you know how it turns out. I really wish Potbelly was on the West Coast right now!

INGREDIENTS:
1 1/4 c flour
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 c (1 stick) unsalted butter, softened
1/2 c brown sugar
1/2 c white sugar
1 egg
1 tsp vanilla
1 1/4 c oats
1 c chocolate chips

DIRECTIONS:
In a small bowl combine the flour, salt, baking powder, and baking soda. In a medium bowl beat together the sugars and butter until creamy. Add the egg and vanilla and beat until combined. Add the flour mixture and beat until just combined. Stir in the oats and chocolate chips. Drop tablespoon-sized portions onto a baking sheet lined with aluminum foil and coated with cooking spray. Bake at 375 deg F for about 10 minutes or until the edges just start to get brown. Let cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely. Enjoy!

Based on Two Peas & Their Pod’s Oatmeal Chocolate Chip Cookies.