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!
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.
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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!
Here’s how:
- 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.
Cookie ingredients
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.
Let's bake cookies
Step 1. Heat the oven to 350 degrees F and prepare your cookie sheets with parchment paper.
Step 2. In a large 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 just 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 just until combined.
Dry ingredient tip - If you don't mind getting out another bowl, it's best that you mix all the dry ingredients together 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. Add the oatmeal and mix on low speed to combine.
Step 6. Using a cookie scoop or just a spoon, make 1-inch balls and place them on the baking sheet, press down with your hand to slightly flatten. I measured the balls and they were 2 ounces each and I got 9 cookies. These are big cookies and bake up to about 4".
Step 7. 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 8. While the cookies are cooling make the icing by adding all the ingredients to a small bowl and stir until smooth and creamy.
Step 9. 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.
FAQs
You can make smaller cookies by using a small cookie scoop, like a #40 scoop for a 1 ½" ball, or double the recipe.
Recipe
Oatmeal Copycat Crumbl Cookies
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Ingredients
Cookie dough
- 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
Instructions
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.
Notes
Nutrition
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 just want to chat about the recipe? My contact information is on my about page, and I’ll be happy to help.
About Jere'
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.
Megan
I am not familiar with the "real" deal but these cookies are epic!
Kristina
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!
Marcellina
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!
Colleen
These cookies were a huge hit and disappeared right away. I love how easy they are and will be making them again.
Lindsay
These were so good! Tasted just like a real Crumbl cookie. Can't wait to make them again!