Love it? Share it!

Copycat Crumbl Iced Oatmeal Cookies – Cookie lovers favorite! Cinnamon oatmeal cookie with a crunchy edge, and a crunchy icing on top!

There’s something undeniably comforting about the classic oatmeal cookie, with its warm spices and chewy texture. Today, I’m excited to share a recipe that brings a modern twist to this beloved treat: Copycat Crumbl Iced Oatmeal Cookies. These cookies are not only incredibly delicious but also perfect for any occasion, from a cozy afternoon snack to a delightful addition to your holiday cookie tray.

Why I Love This Recipe

There are many many reasons but most importantly you’ll never have to go back to crumbl again! This crumbl oatmeal cookie recipe is so easy to whip up!

Nostalgic Flavor: These cookies capture the essence of the oatmeal cookies we all grew up loving, with a hint of cinnamon for that perfect nostalgic flavor.
Perfect Texture: The combination of rolled oats and a touch of cornstarch creates a cookie that is wonderfully chewy on the inside and slightly crisp on the edges.
Simple Icing: The icing adds a sweet finish that complements the spiced cookie perfectly, making each bite a delightful experience.

FOR MORE CRUMBL COOKIE COPYCAT RECIPES

Pantry Staples – Copycat Crumbl Iced Oatmeal Cookies

Next, here are a list of what you need to make these great cookies, for a full list of ingredients, check out the recipe card below!

Unsalted Butter: Room temperature for perfect creaming.
Brown Sugar: Packed for depth of flavor.
White Sugar: For sweetness.
Egg: Room temperature for better mixing.
All-Purpose Flour: The base of our cookies.
Cornstarch: For a chewy texture.
Rolled Oats: The star ingredient for that classic oatmeal texture. You can also use old fashioned oats, but quick oats will not work!
Cinnamon and Nutmeg: Warm spices for incredible flavor.
Baking Powder and Salt: Key ingredients for perfect baking.
Powdered Sugar: For the sweet icing.
Vanilla Extract: For added depth in both the cookie and the icing.
Milk: To achieve the perfect icing consistency.

Step By Step – Copycat Crumbl Iced Oatmeal Cookies

First off, here are some fool-proof instructions, and for a list of all instructions, please refer to the recipe card below!

Preheat and Prep: Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
Creaming the Butter and Sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes.
Add the Egg: Beat in the egg until fully incorporated and the mixture is smooth.
Combine Dry Ingredients: In a separate small bowl, whisk together the flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt.
Mix It All Together: Gradually add the dry ingredients to the wet ingredients, mixing on the lowest speed until just combined. Be careful not to overmix.
Shape the Cookies: Use a medium cookie scoop (3-tablespoon-sized) to portion out the dough. Push two scoops together to form larger cookies, then roll them into balls of cookie dough and place them on the prepared baking sheet.
Bake: Bake the cookie dough balls for 14-15 minutes until the edges are golden brown but the centers are still slightly soft. Press the cookies down gently while they’re still warm.
Cool and Ice: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. For the icing, whisk together the powdered sugar, milk, vanilla, and a hint of cinnamon. Drizzle over the cooled cookies and let set for at least 30 minutes.

Expert Baking Tips – Iced Oatmeal Cookies

Room Temperature Ingredients: Make sure your butter and egg are at room temperature for the best results.
Don’t Overmix: Mix the dough until just combined to avoid tough cookies.
Pressing the Cookies: Gently press the cookies down while they’re still warm to get that perfect Crumbl-like texture.
Make It Ahead: You can prepare the cookie dough and freeze it for up to 3 months. Just scoop the dough into balls, freeze on a cookie sheet, and transfer to a ziplock bag. Bake straight from the freezer, adding a few extra minutes to the baking time.
Extra Icing: If you have any excess icing, store it in an airtight container in the refrigerator for up to a week. Use it to drizzle over pancakes, muffins, or other baked goods.
Cleaning Up: To make cleanup easier, line your countertop with parchment paper before icing the cookies. This way, any excess icing can be easily disposed of without making a mess.
Adjusting for Altitude: If you’re baking at a high altitude, you might need to adjust the baking time and temperature. Start by reducing the baking powder slightly and increasing the baking temperature by 15-25 degrees Fahrenheit.
Flattening the Cookies: After baking, gently press the tops of the cookies with the back of a spoon or a flat spatula to create that signature Crumbl cookie shape.

What I Have In My Kitchen:

Baking Sheets: I love using parchment-lined baking sheets for even baking and easy cleanup.
Stand Mixer: A stand mixer fitted with a paddle attachment makes creaming butter and sugar a breeze.
Medium Cookie Scoop: Ensures evenly sized cookies every time.
Rubber Spatula: Scrapes down bowl sides for thorough mixing.
Whisk: Mixes dry ingredients evenly.
Silicone Baking Mat: Reusable non-stick baking surface.
Flat Spatula: Presses cookies down for classic shape.
Airtight Container: Keeps cookies fresh longer.
Small Bowl: Mixes icing ingredients.
Cooling Rack: Essential for complete cookie cooling.
Measuring Cup: Ensures accurate milk measurements.

Frequently Asked Questions:

Can I use quick oats instead of rolled oats?Yes, but the texture will be slightly different. Rolled oats give the cookies their classic chewy texture.
Can I make the icing ahead of time?Yes, you can make the icing ahead of time and store it in the fridge. Just give it a good whisk before using.
How can I store the cookies? Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months, separating layers with parchment paper.
Can I use quick oats instead of rolled oats? Unfortunately no, quick oats are made differently and will make the recipe more gummy!

Storing and Freezing:

Storing: Store the cookies in an airtight container or at room temperature for up to 5 days.
Freezing: You can freeze the baked cookies or the dough. For baked cookies, let them cool completely before freezing. For dough, shape into balls and freeze on a baking sheet before transferring to a freezer bag.

I hope you enjoy these Copycat Crumbl Iced Oatmeal Cookies as much as I do! They’re the perfect blend of nostalgia and modern-day deliciousness. Happy baking! Don’t forget to leave a 5-star review and a comment if you loved the recipe or have any questions! Your feedback means a lot to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun content. I can’t wait to connect with you there!

Recipe

Copycat Crumbl Iced Oatmeal Cookies

Molly Murphy

Cookie lovers favorite! Cinnamon oatmeal cookie with a crunchy edge, and a crunchy icing on top!

Print Recipe Pin Recipe

Servings Cookies

Ingredients

FOR THE OATMEAL COOKIES

¾ cup unsalted butter room temperature
½ cup brown sugar packed
½ cup granulated sugar
1 egg room temperature
½ teaspoon vanilla extract
1 ½ cup all-purpose flour
1 tablespoon cornstarch
1 ½ cups rolled oats
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 teaspoon baking powder
1 teaspoon salt

FOR THE ICING

1 ¼ cup powdered sugar
2 tablespoon milk (more
¼ teaspoon vanilla
Pinch of cinnamon

Instructions

FOR THE COOKIES

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat and set aside.
In a large mixing bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream together the room temperature butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula.
Add the room temperature egg to the butter and sugar mixture. Beat on medium-low speed for 30 seconds until fully incorporated and the mixture is smooth.
In a separate bowl, whisk together the all-purpose flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Scrape down the sides and bottom to ensure the mixture is evenly combined.
Use a 3-tablespoon-sized cookie scoop to portion out the dough. Push two scoops of dough together to form larger cookies, making seven large cookies in total. In the palm of your hand, roll them into balls. Place 3-4 dough balls on the prepared baking sheet, spacing them about 3 inches apart.
Bake in the preheated oven for 14-15 minutes, or until the edges are golden brown but the centers are still slightly soft. The cookies will continue to set as they cool. When the cookies are done baking, remove them from the oven. While they are still warm, use a flat spatula or the bottom of a cup to gently press the cookies down to about ½ inch thick. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon until combined. If the mixture is too thin, add more powdered sugar. If it’s too thick, add a tiny bit of milk. A little goes a long way.
Using a spoon, drizzle the icing on top of the cookies and let it set for at least 30 minutes before serving.

Tried this recipe?Let us know how it was!

Best Crumbl Copycat Iced Oatmeal Cookies Recipe