Copycat Crumbl Iced Oatmeal Cookie
This copycat Crumbl iced oatmeal cookie recipe allows you to recreate one of Crumbl’s most beloved cookies right in your own kitchen. With a perfect balance of chewy oatmeal, warm cinnamon flavor, and a smooth, creamy icing, these cookies are sure to impress. Whether you're baking for a special occasion or just indulging in a sweet treat, this recipe delivers bakery-quality cookies with a homemade touch.Nutrition Facts (Per Serving, 1 Cookie)Calories: 160, Total Fat: 7g, Saturated Fat: 4g, Trans Fat: 0g, Cholesterol: 20mg, Sodium: 95mg, Total Carbohydrates: 24g, Dietary Fiber: 1g, Sugars: 16g, Protein: 2g, Vitamin D: 0mcg, Calcium: 15mg, Iron: 0.8mg, Potassium: 55mgEstimated based on one serving (assuming 15 servings per batch)
Equipment
- Baking sheet (1)
- Parchment Paper (1 sheet)
- Mixing Bowls (2-3, medium and large)
- Electric Mixer (1, optional but recommended)
- Whisk (1)
- Cookie Scoop (1, optional)
- Wire Rack (1, for cooling)
- Measuring cups & spoons: 1 set each
Ingredients
For the Cookie Dough:
- 1 1/2 cups 135g Rolled Oats
- 1 1/4 cups 155g All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Salt
- 1/2 cup 115g Unsalted Butter, softened
- 1/2 cup 100g Brown Sugar, packed
- 1/4 cup 50g Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
For the Icing:
- 1 1/2 cups 180g Powdered Sugar
- 2-3 tbsp Milk or Heavy Cream
- 1 tsp Vanilla Extract
- 1 tbsp Unsalted Butter softened (optional, for richer icing)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Prepare the Dry Ingredients:
- In a medium mixing bowl, whisk together the rolled oats, flour, baking soda, cinnamon, and salt. Set aside.
Cream the Butter and Sugars:
- In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the Eggs and Vanilla:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and beat until the mixture is smooth.
Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough should be thick and slightly sticky.
Scoop and Shape the Dough:
- Use a cookie scoop or tablespoon to portion out dough onto the prepared baking sheet. Place the dough balls about 2 inches apart and slightly flatten them with your fingers.
Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Icing:
- While the cookies cool, whisk together powdered sugar, milk or cream, vanilla extract, and softened butter (if using) in a medium bowl until smooth. Adjust the consistency with more milk if needed.
Ice the Cookies:
- Once the cookies are fully cooled, spread the icing generously over each one. Optionally, sprinkle with a light dusting of cinnamon for extra flavor.
Notes
- Adjusting Consistency: If the icing is too thick, add a little more milk to achieve a smoother consistency. If it’s too thin, add more powdered sugar until you reach the desired thickness.
- Oat Texture: For a chewier texture, be sure to use old-fashioned rolled oats rather than quick oats. Quick oats will result in a softer, less chewy cookie.
- Chill the Dough (Optional): Chilling the dough for 30 minutes helps the cookies hold their shape better during baking and enhances the flavor, but it’s not necessary if you’re short on time.
- Storage: Store leftover cookies in an airtight container at room temperature for up to 4 days. You can also freeze the cookies (without icing) for up to 3 months.