Oatmeal Copycat Crumbl Cookies

Oatmeal Copycat Crumbl Cookies

Our favorite Oatmeal Cookie Recipe is inspired by our favorite Crumbl Cookie. Buttery rich and deliciously chewy, these cookies have a sweet white icing drizzle and the perfect hint of warming spice from cinnamon and nutmeg.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 10

icing the cookies 10

Total Time 30

Servings cookies

Calories 330kcal

Author Jere' Cassidy

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

This recipe makes 9 4" cookies. You can easily make smaller cookies using a smaller cookie scoop like a #40.

You can also double the recipe for more cookies.

Another favorite recipe is this Chocolate Oatmeal Cookie that is full of cacao nibs and pecans.

One Hot Oven provides approximate nutritional information as a courtesy and cannot guarantee the accuracy for any recipe on this blog.

Nutrition