Make a batch of these Oatmeal Copycat Crumbl Cookies that bake up soft and chewy with a sweet icing drizzled over the top that coats all the nooks and crannies. They are so simple, just 30 minutes from start to finish. And, the taste is AMAZING!
This page may contain affiliate links; please see my disclosure for policy details. I earn commissions if you shop through the links on this page.
My family voted these the best Crumbl cookies and we just can't get enough of them. Lightly sweetened with hints of cinnamon, nutmeg, and vanilla, these cookies are so simple to make which means you can bake a batch of these cookies anytime you have a cookie craving.
Serve these classic homemade oatmeal cookies all year long, the kids love them for after school, I love them with my tea and coffee, and these are the perfect cookies for gift giving. People will ask for this recipe.
More recipes for all the oatmeal lovers
Make a pan of this hearty Apple Cranberry Baked Oatmeal or the classic creamy bowl of Apple Cranberry Oatmeal. This Spiced Apple Cider Oatmeal Bread is a delicious fall treat to serve for breakfast.
If you are looking for a gluten-free option for a cookie, bake these Almond Flour Oatmeal Cookies.
Love it? Pin it to your Cookie board to SAVE it!
Why this recipe works
Say goodbye to your old oatmeal cookie recipe because this one promises three things: few ingredients, everything is mixed and baked in 30 minutes, and a cookie with some UNBELIEVABLE flavor!
- This is a one-bowl, super quick cookie recipe. Did I mention 30 minutes?
- You don't need any special equipment, a hand mixer does the job.
- These cookies are big, like the ones you get at the bakery.
- These are simply the best-iced oatmeal cookies.
Just look in your pantry for what you need
- Butter - I always use unsalted butter since I add salt to the recipe, but you can use salted butter and just omit the salt in the recipe.
Butter tip - Did you know there is only a ¼ to ⅓ teaspoon of salt in a stick of butter?
- White sugar and brown sugar - help make these cookies chewy and the brown sugar adds a great caramel flavor which is never a bad thing.
- Rolled oats - for this recipe I used quick oats, but old-fashioned oats will work.
- Just one egg will help bind the ingredients and add moisture
- Milk - I prefer whole milk, and oat milk is a great substitution. The milk adds moisture and helps hydrate the oatmeal, plus adding milk to a cookie recipe promotes browning.
- Flour - I use unbleached all-purpose flour.
- Vanilla - use the best you can buy, vanilla adds that bit of floral flavor that we all love in baking, otherwise your cookies will be a bit bland without this spice. Here is a great guide to What is Vanilla.
- Cinnamon and nutmeg - these two warming spices should just get married because when they are paired together everything tastes wonderful. Learn about Baking with Spices for more about these and more spices.
How To Make Oatmeal Cookies: With Step By Step Instructions
Step 1. Heat the oven to 350 degrees F and prepare your cookie sheets with parchment paper.
Step 2. In a large mixing bowl add the room temperature butter and both sugars then with a handheld mixer, mix on medium speed until creamy and fluffy. You can also use a stand mixer.
Step 3. Add the egg and vanilla extract and mix again on medium speed until combined.
Step 4. Add all the dry ingredients to the mixing bowl, then mix on medium speed until combined. Last, add the oatmeal and mix on low speed until combined.
Dry ingredient tip - If you don't mind getting out another bowl, you should mix all the dry ingredients before adding to the wet ingredients. This ensures the baking soda, salt, and spices get evenly mixed. Clumps of baking soda can taste like soap.
Step 5. Using a cookie scoop, scoop out 1" balls of cookie dough and place them on a cookie sheet.
Step 5. Bake for 10-12 minutes until just starting to turn golden on the edges (the top will still appear a little soft.) Remove from the oven and let sit for about 10 minutes on the baking tray, then move to a cooling rack.
Step 6. While the cookies are cooling, make the icing by adding all the ingredients to a small bowl and stir until smooth and creamy.
Step 7. Place the cooling rack over a piece of waxed paper or parchment paper and either dip the tops of the cooled cookies directly in the icing or spoon the icing over the cookies. The excess icing will drizzle off the cookies onto the waxed paper.
How to store - Once the icing has hardened, store these cookies in an airtight container so they stay soft.
You can make smaller cookies using a small cookie scoop, like a #40 scoop for a 1 ½" ball, or double the recipe.
More Cookies to Bake and Eat
This Ginger Molasses Cookie Recipe is the family favorite; they are so good they rarely make it to the cookie jar.
These old-fashioned Pecan Thumbprint Cookies are tasty bites of sweetness.
Make these Chewy Pumpkin Snickerdoodles for a delicious fall treat, perfect with a hot cup of cider.
More Cookies To Enjoy
Subscribe here for more great recipes, and follow One Hot Oven for more tasty sweet and savory recipes! Pinterest | Instagram | Facebook
Oatmeal Copycat Crumbl Cookies
- ½ cup unsalted butter room temperature
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1¼ cups quick cooking oats
- 1 cup AP flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Icing for Oatmeal Cookies
- 1 cup powdered sugar
- 1½ tablesoon milk
- 1 teaspoon vanilla extract
The cookie dough
- Line a baking sheet with parchment paper and heat the oven to 350°
- In a large mixing bowl add the softened butter and the brown sugar and the granulated sugar. With a handheld mixer, or in the bowl of a stand mixer, cream these ingredients on medium speed until light and fluffy.
- Add the egg and vanilla to the bowl and mix on medium speed to combine.
- Add the dry ingredients, flour, salt, baking soda, cinnamon, and nutmeg to the bowl and mix on medium speed just until combined.
- Add the oats to the bowl and mix on low speed to combine. Do not overmix.
- With a large cookie scoop, scoop the dough into 1-inch balls and place them on the prepared baking sheet. Press the dough down slightly to flatten. I make nine 2-ounce dough balls.
- Bake for 10-12 mins until just starting to turn golden on the edges (the top will still appear a little soft)
- Let cool on the cookie sheet for 10 mins then move to a cookie rack to cool completely
The cookie glaze
- In a small bowl add all of the cookie glaze and mix to make a smooth icing.
- Ice the cookies when they are completely cooled. Leave the cookies on the cooling rack that is set over a piece of waxed paper or parchment paper to catch the icing drips. You can dip the tops of the cookies into the icing, or drizzle the icing over the tops of the cookies. Return the cookies to the cooling rack until the icing has hardened.
- Store the cookies in an airtight container for up to four days. You can also freeze these cookies once the icing has hardened. Just place them in an airtight container and freeze them for three months. Let thaw on the counter when ready to eat.
First published: July 14, 2022, Last updated: June 5, 2023, for better readability.
Thank you for stopping by the One Hot Oven blog. Please leave a comment to say Hello or just let me know what you are baking these days; I always love hearing from fellow bakers. Have any questions or want to chat about the recipe? My contact information is on my about page, and I’ll be happy to help.
From learning to cook on a farm in Indiana to culinary school in California, my passion for food is never-ending. Turning on my oven to bake something for friends and family is my happy place, and I am glad to be here at One Hot Oven sharing both sweet and savory family-friendly recipes for your cooking and baking inspiration.
I can’t wait to make these! If I wanted to add raisins, at what point would I add them in? And how much should I add?
Adding raisins sounds delicious. I would add 3/4 to 1 cup, and add them right after you mix in the flour. This makes me want to go bake a batch of cookies now!
DELISH!!! Thank you so much for the recipe!! I was wondering if it’s okay to freeze the dough?
For this recipe, I haven't tried freezing the dough so I don't know how they will taste if you do. I have frozen the baked and iced cookies and they still taste great.
These sound real good! Do you know if they taste just as good after freezing them?
They still taste great, if anything, they are just a tad drier because of being frozen.
These cookies still taste great after freezing them.
Rosalia Q. Figueroa
I tried this recipe, and it was really good, but I have questions I want to ask; how can I reach you?
Hi could you use instant oatmeal packets in place of rolled oats?
These are delish!
So glad you like them. They are such a treat!
I am not familiar with the "real" deal but these cookies are epic!
Although I don't know what the original recipe tastes like, these were absolutely fantastic! Everything, from the cookie dough to the icing to how easy it was was great. I think next time I am going to add a few raisins, since oatmeal raisin cookies are my husband's favorite and the kids eat these ones too fast!
Oatmeal cookies are so delicious on their own but the icing sets this recipe apart from the previous ones I've tried. You must make the icing - it's fantastic with these cookies!
These cookies were a huge hit and disappeared right away. I love how easy they are and will be making them again.
These were so good! Tasted just like a real Crumbl cookie. Can't wait to make them again!