The Ultimate Copycat Crumbl Iced Oatmeal Cookies Recipe: Chewy, Spiced, and Perfectly Iced

There’s an undeniable charm and comforting familiarity that comes with a classic oatmeal cookie. Its warm, inviting spices and wonderfully chewy texture have made it a beloved treat for generations. Today, we’re taking that timeless appeal and elevating it with a modern, bakery-inspired twist: our Copycat Crumbl Iced Oatmeal Cookies. This recipe isn’t just about recreating a popular treat; it’s about crafting an experience. Each cookie boasts a delightful balance of a crunchy edge, a soft and chewy center, and a sweet, subtly crunchy icing that will transport you straight to your favorite cookie shop – or even better, your own kitchen!

Whether you’re looking for a cozy afternoon snack, a show-stopping addition to your holiday cookie platter, or simply a way to satisfy that Crumbl craving without leaving home, these homemade iced oatmeal cookies are an absolute must-try. Get ready to impress your family and friends with a batch of cookies that are truly irresistible.

Why You’ll Fall in Love with This Copycat Crumbl Iced Oatmeal Cookie Recipe

There are countless reasons why these copycat Crumbl iced oatmeal cookies will quickly become your new favorite. The most compelling one? You’ll never need to make a trip to Crumbl again when a craving strikes! This recipe is not only incredibly easy to follow but also consistently yields perfect results, making it a joy to bake.

• Nostalgic Flavor with a Modern Twist: These cookies beautifully capture the heartwarming essence of the classic oatmeal cookies we all adored growing up. The generous hint of cinnamon and nutmeg provides that perfect nostalgic spice, while the signature Crumbl-style icing adds an exciting, craveable sweetness.
• Irresistible Texture Harmony: The magic of these cookies lies in their texture. Thanks to the combination of hearty rolled oats and a touch of cornstarch, you get a cookie that is wonderfully soft and chewy on the inside, perfectly contrasting with a slightly crisp edge. The icing, once set, adds another layer of delightful crunch.
• Effortlessly Delicious Icing: The simple yet effective icing is the crowning glory of these cookies. It provides a sweet, flavorful finish that perfectly complements the spiced cookie base, ensuring each bite is a harmonious and delightful experience. Plus, it’s incredibly easy to whip up with just a few pantry staples.
• Budget-Friendly Indulgence: Enjoying gourmet cookies doesn’t have to break the bank. Making these Crumbl copycats at home allows you to savor the same incredible flavor and texture for a fraction of the cost, making it a smart choice for cookie lovers.
• Always Available, Anytime You Want: No more waiting for Crumbl’s weekly rotating menu or driving to the store. With this recipe, you can bake a fresh batch of these delectable iced oatmeal cookies whenever the mood strikes, ensuring instant satisfaction.

Craving more delicious treats? Explore these other fantastic cookie and dessert recipes:

• The Best Copycat Red Velvet Crumbl Cookie Recipe
• Copycat Crumbl Peach Cobbler Cookies Recipe
• Blueberry Muffin Cheesecake With Crumble Topping

Pantry Staples for Your Copycat Crumbl Iced Oatmeal Cookies

To create these spectacular cookies, you’ll need a collection of common pantry staples. Each ingredient plays a vital role in achieving that perfect Crumbl-like texture and flavor. For the precise measurements, make sure to check out the comprehensive recipe card located at the bottom of this page!

• Unsalted Butter: Always use unsalted butter at room temperature. This is crucial for proper creaming with the sugars, creating air pockets that lead to a light and fluffy cookie dough, ensuring a tender crumb.
• Brown Sugar (Packed): Packed brown sugar not only adds a deeper, more molasses-rich flavor but also contributes to the chewy texture of the oatmeal cookies, making them incredibly moist.
• Granulated Sugar (White Sugar): Provides essential sweetness and helps with the spread and crisp edges of the cookies.
• Egg (Room Temperature): A room temperature egg emulsifies better with the butter and sugar, creating a smoother, more cohesive dough. This also impacts the cookie’s texture and rise.
• All-Purpose Flour: The foundational structure of our cookies. Make sure to measure it correctly by spooning it into a measuring cup and leveling it off.
• Cornstarch: This secret ingredient is key! It helps create a wonderfully soft and chewy texture, preventing the cookies from becoming too crisp and giving them that desirable ‘bakery-style’ chew.
• Rolled Oats (Old Fashioned Oats): The star of the show for that classic, hearty oatmeal texture. Rolled oats hold their shape well during baking and provide a substantial chew. **Important Note:** While old-fashioned oats work perfectly, **quick oats are not suitable** for this recipe as they can make the cookies gummy due to their finer texture and quicker absorption rate.
• Cinnamon and Nutmeg: These warm spices are what give the cookies their comforting, aromatic, and distinctly “oatmeal cookie” flavor, enhancing the overall taste profile.
• Baking Powder and Salt: Baking powder acts as a leavening agent, helping the cookies rise and achieve a soft texture. Salt balances the sweetness and enhances all the other flavors in the cookie.
• Powdered Sugar (Confectioners’ Sugar): The base for our smooth, sweet, and slightly crunchy icing. Its fine texture ensures a lump-free glaze.
• Vanilla Extract: A touch of vanilla in both the cookie dough and the icing deepens and rounds out all the flavors, adding a layer of rich aroma and taste.
• Milk: Used to achieve the perfect, drizzly consistency for the icing. Start with a small amount and add more gradually to reach your desired thickness.

Step-By-Step Guide: Crafting Your Copycat Crumbl Iced Oatmeal Cookies

Making these copycat Crumbl iced oatmeal cookies is a straightforward process, but paying attention to each step ensures the best results. Below are the key instructions to guide you. For a detailed, comprehensive list of all instructions, ingredient quantities, and baking times, please refer to the complete recipe card found further down the page!

1. Preheat and Prep Your Baking Sheets: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking and easy cleanup. Having them ready beforehand streamlines the process.
2. Cream the Butter and Sugars to Perfection: In a large mixing bowl, combine your room temperature unsalted butter with both the brown sugar and granulated sugar. Cream these ingredients together using a hand mixer or a stand mixer with a paddle attachment for about 2-3 minutes until the mixture is light, fluffy, and pale in color. This crucial step incorporates air, which is essential for a tender cookie.
3. Incorporate the Egg and Vanilla: Add the room temperature egg and vanilla extract to your creamed butter and sugar. Beat on medium-low speed for another 30 seconds, ensuring the egg is fully incorporated and the mixture is smooth and cohesive. The vanilla adds an essential aromatic depth.
4. Prepare the Dry Ingredients Separately: In a separate medium-sized bowl, whisk together the all-purpose flour, cornstarch, rolled oats, cinnamon, nutmeg, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing pockets of leavening agents or spices in your final cookie.
5. Gently Combine Wet and Dry Mixtures: Gradually add the whisked dry ingredients to your wet mixture. Mix on the lowest speed of your mixer *just until combined*. Overmixing can develop the gluten in the flour, leading to tough, dense cookies. Stop as soon as no streaks of flour remain, scraping down the sides of the bowl to catch any dry bits.
6. Shape Your Signature Crumbl-Sized Cookies: Use a medium cookie scoop (roughly 3-tablespoon-sized) to portion out your dough. For that authentic large Crumbl cookie experience, push two scoops of dough together to form one larger cookie. Gently roll these portions into smooth balls. Place 3-4 cookie dough balls on each prepared baking sheet, ensuring they are spaced about 3 inches apart to allow for proper spreading during baking.
7. Bake and Achieve the Perfect Texture: Bake the cookie dough balls in your preheated oven for 14-15 minutes. You’re looking for edges that are lightly golden brown, while the centers should still appear slightly soft. This ensures a chewy interior. Immediately upon removing them from the oven, use the back of a flat spatula or the bottom of a glass to gently press the warm cookies down to about ½ inch thick. This creates their characteristic slightly flatter, crinkled appearance.
8. Cool and Ice to Perfection: Allow the freshly baked cookies to cool on the baking sheet for 5 minutes. This helps them set and firm up before carefully transferring them to a wire rack to cool completely. While the cookies cool, prepare the icing: in a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of cinnamon until you have a smooth, drizzly consistency. Once the cookies are entirely cool, drizzle the icing generously over each one. Let the icing set for at least 30 minutes at room temperature before serving to allow it to harden slightly.

Expert Baking Tips for Flawless Iced Oatmeal Cookies

Achieving bakery-quality iced oatmeal cookies at home is easier than you think with these expert tips:

• Always Use Room Temperature Ingredients: This cannot be stressed enough! Butter and eggs at room temperature cream together smoothly, creating an emulsified dough that traps air. This leads to lighter, fluffier cookies with a more even texture. If your butter isn’t soft enough, you can microwave it for 10-15 seconds, being careful not to melt it. For eggs, simply place them in a bowl of warm water for 5-10 minutes.
• Avoid Overmixing the Dough: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, dense, and less tender cookies. A few streaks of flour are better than an overmixed dough.
• The “Crumbl Press” Technique: To achieve that signature slightly flattened, crinkled Crumbl-like texture, gently press the cookies down while they are still warm (right out of the oven) using the back of a spoon, a flat spatula, or the bottom of a glass. Do this quickly after baking for the best effect.
• Make Dough Ahead for Convenience: You can easily prepare the cookie dough in advance. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe ziplock bag or airtight container. The dough can be frozen for up to 3 months. When ready to bake, you can bake them straight from the freezer, just add an extra 2-4 minutes to the baking time.
• Storing Excess Icing: If you find yourself with extra icing, don’t let it go to waste! Store it in an airtight container in the refrigerator for up to a week. It’s fantastic for drizzling over pancakes, waffles, muffins, or other baked goods for an extra touch of sweetness.
• Simplified Cleanup for Icing: Icing can sometimes be messy. To make cleanup a breeze, lay down a sheet of parchment paper or wax paper on your countertop or under your cooling rack before drizzling the icing. Any drips or excess icing will fall onto the paper, which you can easily gather and dispose of once you’re done.
• Adjusting for High Altitude Baking: If you’re baking at a high altitude (above 3,000 feet), you might need to make small adjustments to your recipe. Generally, reducing the baking powder by about 1/4 teaspoon and increasing the oven temperature by 15-25 degrees Fahrenheit can help prevent excessive spreading and maintain the cookie’s structure.
• Ensure Cookies are Fully Cooled Before Icing: Patience is key when it comes to icing! Make sure your cookies are completely cool to the touch before you apply the icing. If the cookies are even slightly warm, the icing will melt and create a messy, thin glaze rather than a smooth, crunchy finish.
• Perfecting Icing Consistency: The ideal icing consistency should be thick enough to cling to the spoon but thin enough to drizzle smoothly. If your icing is too thick, add milk 1/4 teaspoon at a time until desired consistency is reached. If it’s too thin, whisk in a tablespoon of powdered sugar at a time. A little adjustment can go a long way.

Tools and Gadgets for Your Baking Success: What I Have In My Kitchen

Having the right tools can make all the difference in your baking experience. Here are some of my go-to kitchen essentials that will help you whip up these cookies with ease:

• Baking Sheets: I highly recommend using sturdy baking sheets, especially when lined with parchment paper or silicone mats, for even heat distribution and effortlessly easy cleanup.
• Stand Mixer or Hand Mixer: A stand mixer fitted with a paddle attachment makes creaming butter and sugar a breeze, ensuring a perfectly aerated dough. A good quality hand mixer works just as well!
• Medium Cookie Scoop:An absolute game-changer for ensuring your cookies are evenly sized. This guarantees consistent baking times and a professional look.
• Rubber Spatula: Essential for scraping down the sides and bottom of your mixing bowl, ensuring all ingredients are thoroughly incorporated without overmixing.
• Whisk:Perfect for thoroughly combining dry ingredients and for achieving a smooth, lump-free icing.
• Silicone Baking Mat: A reusable, non-stick surface that promotes even baking and easy release, reducing the need for parchment paper.
• Flat Spatula: Ideal for gently pressing down warm cookies to create that signature wide, slightly flattened Crumbl shape.
• Airtight Container: Crucial for keeping your freshly baked cookies soft, chewy, and fresh for longer.
• Small Bowl: Perfect for mixing up your icing ingredients without making a mess.
• Cooling Rack: An essential item for allowing cookies to cool completely and evenly, preventing them from becoming soggy on the bottom.
• Measuring Cups and Spoons: Accurate measurements are fundamental in baking. Good quality measuring tools ensure precision and consistent results every time.

Frequently Asked Questions About These Iced Oatmeal Cookies:

• Can I use quick oats instead of rolled oats (old-fashioned oats)?
  Unfortunately, no. Quick oats are processed differently, resulting in a finer texture that absorbs liquid much faster. Using quick oats will significantly alter the texture of these cookies, making them more gummy and less chewy. For the best results and the classic oatmeal cookie texture, it’s essential to use rolled oats or old-fashioned oats.
• Can I make the icing ahead of time?
  Yes, you absolutely can! Prepare the icing as directed, then store it in an airtight container in the refrigerator for up to 3-5 days. Before using, allow it to come to room temperature and give it a good whisk to restore its smooth, drizzly consistency. You might need to add a tiny splash of milk if it’s too thick.
• How should I store the finished cookies?
  Store the iced oatmeal cookies in an airtight container at room temperature for up to 5 days. For optimal freshness, place parchment paper between layers of cookies to prevent them from sticking together.
• Can I freeze these cookies?
  Yes, both the baked cookies and the cookie dough freeze beautifully!
  • To freeze baked cookies: Ensure they are completely cooled and the icing is fully set. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe airtight container or bag, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature before serving.
  • To freeze cookie dough: Scoop the dough into balls as instructed, then place them on a baking sheet and freeze until solid. Once frozen, transfer the dough balls to a freezer-safe bag or container. They can be stored for up to 3 months. Bake straight from the freezer, adding an extra 2-4 minutes to the baking time.
• Why did my cookies spread too much/not enough?
  Too much spread can be due to overly soft butter, incorrect flour measurement, or an oven that isn’t hot enough. Not enough spread might mean your butter was too cold, or you added too much flour. Using room temperature ingredients and accurately measuring flour by spooning and leveling are key to preventing these issues.
• Can I add nuts or chocolate chips to this recipe?
  While the original Crumbl Iced Oatmeal Cookie doesn’t include these, you can certainly customize your copycat cookies! Feel free to fold in about ½ cup of chopped pecans, walnuts, white chocolate chips, or even butterscotch chips along with the rolled oats for an extra layer of flavor and texture.

Storing and Freezing Your Homemade Crumbl Iced Oatmeal Cookies

Proper storage is essential to keep your delicious copycat Crumbl iced oatmeal cookies fresh and delightful for as long as possible.

• Storing Baked Cookies: Once your cookies are completely cool and the icing has fully set (this is crucial to prevent sticking and mess), store them in an airtight container at room temperature. They will remain wonderfully fresh, soft, and chewy for up to 5 days. For best results, place a piece of parchment paper between layers of cookies to prevent the icing from sticking.
• Freezing Baked Cookies: For longer storage, baked and iced cookies can be frozen. After the icing has fully hardened, arrange the cookies in a single layer on a baking sheet and freeze until solid. This “flash freezing” prevents them from sticking together. Once frozen, transfer the cookies to a freezer-safe airtight container or heavy-duty freezer bag, layering them with parchment paper. They will maintain their quality for up to 3 months. To enjoy, simply thaw them at room temperature for a few hours.
• Freezing Cookie Dough: If you want to have fresh cookies on demand, freezing the dough is a fantastic option. After shaping the dough into balls as per the recipe, place them on a baking sheet and freeze until firm. Once solid, transfer the dough balls to a freezer-safe ziplock bag or container. Frozen dough can be stored for up to 3 months. When you’re ready to bake, you can bake the dough balls directly from the freezer, adding an extra 2-4 minutes to the specified baking time.

I truly hope you adore these Copycat Crumbl Iced Oatmeal Cookies as much as I do! They are the perfect embodiment of comforting nostalgia combined with modern-day deliciousness, making them a treat for any occasion. Happy baking, and enjoy every single spiced, chewy, and perfectly iced bite!

If you tried this recipe and loved it, please don’t hesitate to leave a 5-star review and a comment below. Your valuable feedback means the world to me and helps others discover this wonderful recipe. Also, for more fun baking content, behind-the-scenes glimpses, and new recipe inspiration, be sure to follow me on Instagram, Pinterest, and TikTok! I can’t wait to connect with you there and see your baking creations!

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
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Servings 8 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 if needed for consistency)
• ¼ teaspoon vanilla extract
• 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 and vanilla extract 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.

FOR THE ICING

• 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, 1/4 teaspoon at a time. A little goes a long way.
• Using a spoon, generously drizzle the icing on top of the cooled cookies and let it set for at least 30 minutes before serving.

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