Make a batch of these Oatmeal Copycat Crumbl Cookies that bake up soft with the perfect chewy texture and a sweet icing drizzled over the top that covers all the nooks and crannies. They are incredibly simple, taking just 30 minutes from start to finish. And the taste is truly amazing!
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My family voted these the best Crumbl cookies; we can’t get enough of them. Lightly sweetened with just a hint of cinnamon, nutmeg, and vanilla, these cookies are so simple to make that 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.
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Why this recipe works
Say goodbye to your old oatmeal cookie recipe because this one promises three things: a few ingredients, mixing and baking 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.
Iced Oatmeal 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 omit the salt in the recipe.
Butter tip – Did you know there is only a 1/4 to 1/3 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. I prefer dark brown sugar, but if you have light brown sugar that will work too.
- Rolled oats – I used quick oats for this recipe, but old fashioned oats will work.
- Just one egg will help bind the ingredients and add moisture.
- Flour – I use unbleached all-purpose flour.
- Vanilla – Use the best you can buy for the cookies and the icing. I use the Native Vanilla Brand vanilla that adds a bit of floral flavor that we all love in baking; otherwise, your cookies will be 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.
- Milk – use whole milk for a smooth and creamy icing.
- Powdered sugar – used to make the icing.
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 with the paddle attachment.
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, please get another bowl and mix all the dry ingredients before adding them to the wet ingredients. This will ensure that the baking soda, salt, and spices are evenly mixed. Clumps of baking soda can give a soapy taste.
Step 5. Using a cookie scoop, scoop out 1″ balls of cookie dough and place them on a cookie sheet.
Step 6. 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.
Cookie Icing Ingredients
Step 7. While the cookies are cooling, make the icing by adding all the ingredients to a small bowl and stir until smooth and creamy.
Step 8. Place the wire 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.
Make Some Variations
We all like to change things up and here are some tasty variations you can easily make to this recipe.
- Make the classic oatmeal raisin cookies by adding a cup of raisins, or change this up and add dried cranberries instead.
- I like mini chocolate chips in these cookies too.
- Toffee bits will add a delicious caramel flavor.
How To Store
To ensure the freshness of these oatmeal cookies, it is recommended to store them in a container that is airtight. Keeping them at room temperature would be ideal, and they should remain delicious for a period of 3-5 days (assuming they aren’t devoured before then)!
Freezing Cookies
FAQs
You can make smaller cookies using a small cookie scoop, like a #40 scoop for a 1 1/2″ ball, or double the recipe.
It’s a combination of brown sugar and white sugar. Brown sugar infuses moisture and a caramelized richness, while white sugar encourages the cookies to spread and develop crispy edges, all while preserving that delectable chewiness at their centers.
To determine if cookies are done, gently press the edges of a cookie. If they feel firm or set, it is an indication that the cookies are likely cooked. The center may still have a slight softness, which is often preferred for achieving chewy cookies.
More to Bake and Eat
- Red Velvet Crinkle Cookies have that classic color and flavor we love along with the powdered sugar that gets all over your clothes.
- 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
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Oatmeal Copycat Crumbl Cookies
Equipment
Ingredients
Cookie dough
- ½ cup unsalted butter room temperature
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon pure 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 pure 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
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Nutrition
First published: July 14, 2022, Last updated: Sept.16, 2023, for better readability.
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About Jere’ Cassidy
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. I am glad to be sharing sweet and savory family-friendly recipes for your cooking and baking inspiration.
Definitely will make again. Followed recipe but added some raisins ( almost a cup).
Mmm, glad you like the cookies. Next time I make them, I am adding raisins too.
This recipe is my FAVORITE cookie recipe now. I do kind of change it up by adding some chocolate & butterscotch chip, and I also skip the icing top but other than that I follow the recipe and am in LoVvveeeeeEee.
I would recommend using Dark brown Sugar vs Light. I felt like it made a difference, but it’s all personal preference.
Glad you like this cookies, and adding the butterscotch and chocolate chips sounds delicious. I will have to try that myself. I agree with you on the brown sugar.
These cookies came out absolutely perfect! The best cookie I have ever made! So addictive! Thank you for sharing!
We feel the same way.
I haven’t made these yet but in your tips you talk about adding milk to the dough and even show a little milk in the picture but the recipe for the cookies sent mention milk at all. Please advise
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.
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!