Best Crumbl Iced Oatmeal Cookies Copycat Recipe Soft & Chewy

There’s something irresistibly comforting about a thick, soft oatmeal cookie kissed with warm spices and draped in a veil of vanilla icing. If you’ve ever had Crumbl’s Iced Oatmeal Cookies, you already know the magic: a tender center, crinkly oatmeal edges, and a glossy, sweet glaze that sets just firm enough to crackle. This recipe brings that bakery-style experience into your own kitchen—easy enough for a weeknight treat, yet special enough to share. Expect soft chew, lovely oat texture, and a nostalgic flavor that feels like a hug in cookie form.

We’ll walk through each step together, from pulsing the oats for the perfect crumb to dipping the cooled cookies into a creamy vanilla icing. You’ll get clear instructions, practical tips, and ideas for customization, all in a friendly, encouraging tone. By the time you’re done, you’ll have a tray (or two) of beautiful, glossy iced oatmeal cookies cooling on the rack—and a home that smells like pure happiness.

Why These Crumbl Iced Oatmeal Cookies Will Win You Over

These cookies are a perfect blend of rustic and refined. They’re hearty from the oats, fluffy in the middle, and finished with a silky icing that sets with a gentle crackle. The oats are lightly pulsed so the texture is soft and cohesive—not crumbly—while a touch of cinnamon and nutmeg adds cozy warmth. The icing brings balance: sweet, vanilla-forward, and the ideal contrast to the cookie’s subtle spice. With large, bakery-style size and a gorgeous iced top, they’re a crowd-pleaser you’ll be proud to share.

What You’ll Need: Ingredients with a Purpose

For the oatmeal cookies

• Old-fashioned rolled oats (2 cups/200 g, pulsed) – Provides a soft chew and hearty flavor; pulsing creates that signature Crumbl texture without turning the oats into flour.
• All-purpose flour (2 cups/240 g) – Gives structure so the cookies bake up thick and tender.
• Baking powder (1 teaspoon) – Helps the cookies rise for a plush center.
• Baking soda (1/2 teaspoon) – Promotes spread and browning while balancing acidity.
• Fine sea salt (3/4 teaspoon) – Brightens all the flavors; essential for a balanced sweetness.
• Ground cinnamon (1 teaspoon) – Adds cozy warmth that complements the oats.
• Ground nutmeg (1/4 teaspoon) – A subtle, fragrant note that deepens the spice profile.
• Unsalted butter, softened (1 cup/226 g) – Creams with sugar for a soft, tender crumb and rich flavor.
• Light brown sugar (1 cup/200 g) – Adds moisture and caramel notes for chewiness.
• Granulated sugar (1/2 cup/100 g) – Helps with structure, spread, and a delicate sweetness.
• Large eggs (2) – Bind the dough and contribute to tenderness.
• Pure vanilla extract (2 teaspoons) – Rounds out the flavor and ties the spice to the icing.
• Molasses (1 tablespoon, optional) – Deepens color and adds that classic oatmeal cookie nostalgia.

For the vanilla icing

• Confectioners’ sugar (2 cups/240 g) – The silky base of the icing that sets with a glossy finish.
• Milk or heavy cream (3–4 tablespoons) – Thins the icing to a thick, dippable consistency; cream makes it richer.
• Pure vanilla extract (1 teaspoon) – Provides that classic bakery icing flavor.
• Light corn syrup (1 tablespoon, optional) – Adds sheen and helps the icing set with a slight snap.
• Pinch of salt – Keeps the icing from tasting overly sweet, enhancing the vanilla.
• Pinch of cinnamon (optional) – A whisper of spice that echoes the cookie without overpowering.

How to Make Them: A Friendly Step-by-Step Walkthrough

1. Preheat and prepare your pans. Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper for easy release and even browning.
2. Pulse the oats. Add the rolled oats to a food processor and pulse 5–8 times until they’re roughly chopped—think a mix of small flakes and coarse bits, not dust. Tip: You should still see texture; stop before it becomes oat flour.
3. Combine dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pulsed oats. Set aside.
4. Cream butter and sugars. In a large bowl (stand mixer or hand mixer), beat the softened butter with the brown sugar and granulated sugar on medium speed for 2–3 minutes, until lighter in color and fluffy. Well-creamed butter makes a softer cookie.
5. Add the eggs and flavorings. Beat in the eggs one at a time, then add the vanilla and molasses (if using). Mix until smooth, scraping the bowl as needed.
6. Bring it together. Add the dry ingredients to the wet mixture on low speed, mixing just until the flour disappears. Use a spatula to gently fold in any dry spots. Stop as soon as it comes together to avoid toughness.
7. Portion the dough. For Crumbl-style cookies, use a 1/4 cup scoop (about 60 g) and arrange mounds at least 3 inches (7.5 cm) apart. For standard cookies, use about 2 tablespoons per cookie. You can roll each portion into a tall ball for a thicker center.
8. Optional chill for thickness. If your kitchen is warm or you want extra-thick cookies, chill the portioned dough 15–30 minutes. This helps prevent excessive spread.
9. Bake to just-set perfection. Bake one sheet at a time on the center rack for 11–13 minutes (large cookies) or 9–11 minutes (smaller ones). The edges should look set and lightly golden, and the centers should be puffed but still soft. They’ll finish setting as they cool.
10. Cool completely. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool fully. Icing rushes off warm cookies, so patience pays off here.
11. Whisk the icing. In a medium bowl, whisk the confectioners’ sugar, vanilla, pinch of salt, and corn syrup (if using). Add milk or cream 1 tablespoon at a time until you have a thick, spoonable glaze—think the consistency of honey or slightly looser.
12. Ice the tops. Dip each cooled cookie top-side down into the icing, lift, and give a gentle twist to encourage that pretty crackle. Let the excess drip back into the bowl. Place on the rack and allow the icing to set 20–30 minutes.
13. Serve and enjoy. Once the icing is set to the touch, the cookies are ready. The centers remain soft, the edges are lightly chewy, and the icing delivers a sweet, glossy finish.

Time & Prep: What to Expect

• Prep time: About 25 minutes (pulsing oats, mixing dough, portioning)
• Optional chill: 15–30 minutes (for thicker cookies and less spread)
• Bake time: 11–13 minutes per batch for large cookies
• Cooling: 20 minutes before icing
• Icing set time: 20–30 minutes
• Total time: Approximately 1 hour 15 minutes, depending on batch size and chilling

When is it ready? The cookies are at their best once the icing has set and the centers have cooled to a soft chew—about 20–30 minutes after icing. They’re wonderful the same day and still delicious the next, stored airtight.

Pro Tips for Bakery-Level Results

• Pulse the oats, don’t grind them. Aim for a coarse texture that softens in the dough. Overprocessing will make a drier cookie.
• Use room-temperature butter and eggs. They mix more evenly, creating a smoother dough and better rise.
• Cream thoroughly. Two to three minutes of creaming helps trap air for a plush, tender crumb.
• Don’t overmix after adding flour. Mix on low just until combined to keep the cookies soft.
• Adjust icing consistency slowly. Add liquid 1 tablespoon at a time. You want a thick, glossy glaze that clings to the cookie without running off.
• Dip, twist, and lift. That small twist as you pull the cookie from the icing encourages those signature crackly lines.
• Chill if your dough is warm. Even 15 minutes in the fridge helps maintain thickness and prevents overspreading.
• Bake one sheet at a time. For the most consistent heat and texture, avoid crowding the oven.
• Customize gently. A pinch more cinnamon, a hint of cardamom, or a splash of maple extract in the icing can personalize the flavor without straying too far from the classic.

Nutrition at a Glance

These values are estimates for one large bakery-style cookie when the batch yields 12 cookies. Actual values vary based on ingredients and size.

Note: Using milk instead of cream in the icing and omitting corn syrup may slightly lower calories and fat.

Your Questions, Answered

Can I use quick oats instead of pulsed rolled oats?

Yes. Quick oats are already smaller and will produce a similar texture. If using quick oats, skip the pulsing step and measure the oats directly.

How should I store these cookies, and for how long?

Store iced cookies in an airtight container at room temperature for up to 3 days, placing parchment between layers to protect the icing. For longer storage, freeze un-iced cookies up to 2 months; thaw and ice before serving.

My cookies spread too much. What went wrong?

Warm dough and soft butter are common causes. Chill portioned dough 15–30 minutes, ensure your butter is softened (not melty), and measure flour accurately. A parchment-lined pan and cool baking sheets also help.

A Warm Send-Off

Baking these Crumbl-inspired Iced Oatmeal Cookies is like pressing pause on a busy day to make room for something cozy and joyful. You’ll love how the pulsed oats give a tender bite, how the gentle spices bloom in each warm cookie, and how the shiny vanilla icing makes them look as good as they taste. Share them with neighbors, pack a few for a friend, or enjoy one quietly with a cup of tea. However you serve them, these cookies have a way of bringing people together—and that’s the sweetest part of all. Happy baking!