Iced Oatmeal Cookies – Crumbl Copycat Recipe
Introduction
Iced oatmeal cookies combine the comforting chewiness of classic oats with a sweet, creamy vanilla glaze. This Crumbl copycat recipe delivers soft, gooey cookies topped with a smooth sugar icing that’s perfect for any occasion.
Ingredients
- 1/2 cup butter (softened)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg (at room temperature)
- 1 1/4 cup old fashioned whole rolled oats
- 1 cup all-purpose flour
- 1/4 tsp cinnamon
- Pinch of nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup powdered sugar
- 1.5 tbsp milk
- 1/4 tsp vanilla
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, cream together the softened butter, brown sugar, and granulated sugar until combined. Add the egg and vanilla extract, then mix until the batter is light and fluffy.
- Step 3: Stir in the all-purpose flour, rolled oats, cinnamon, nutmeg, baking soda, and salt. Scrape the sides of the bowl to ensure everything is well combined.
- Step 4: Use a large cookie scoop to portion out 8 equal dough balls. Place them on the prepared baking sheet and gently press each cookie down to about 1 inch thick.
- Step 5: Bake the cookies for 10 minutes, being careful not to overbake to keep them soft and gooey.
- Step 6: Allow the cookies to cool on the baking sheet for 20 minutes, then transfer to a cooling rack to cool completely.
- Step 7: To make the glaze, whisk together the powdered sugar, 1 tablespoon milk, and vanilla in a medium bowl until smooth. Adjust the consistency by adding additional milk 1 teaspoon at a time if needed; the glaze should be thick yet thin enough to dip.
- Step 8: Dip the top of each cooled cookie into the glaze, then place them back on the cooling rack. Let the glaze set fully before serving.
Tips & Variations
- For extra texture, add 1/2 cup chopped nuts or raisins to the dough before baking.
- If you prefer a stronger cinnamon flavor, increase the cinnamon to 1/2 teaspoon.
- Use gluten-free flour if you need the cookies to be gluten-free.
- To make the glaze chocolate-flavored, replace 1 tablespoon of powdered sugar with cocoa powder.
Storage
Store the iced oatmeal cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week. Reheat briefly in the microwave if you prefer them warm, but avoid overheating to keep the glaze intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use quick oats instead of old fashioned oats?
While quick oats can work, old fashioned rolled oats provide better texture and chewiness in these cookies.
How do I prevent the glaze from melting on warm cookies?
Make sure the cookies are fully cooled before dipping in the glaze. This helps the glaze set properly without melting or sliding off.
Print
Iced Oatmeal Cookies – Crumbl Copycat Recipe
- Total Time: 45 minutes
- Yield: 8 cookies 1x
Description
Delight in these soft, gooey Iced Oatmeal Cookies inspired by the popular Crumbl bakery. Featuring a perfect blend of old-fashioned rolled oats, warm spices, and a smooth vanilla glaze, these cookies are easy to make and a delicious treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1/2 cup butter (softened)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg (at room temperature)
- 1 & 1/4 cup old fashioned whole rolled oats
- 1 cup all-purpose flour
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Vanilla Glaze
- 3/4 cup powdered sugar
- 1.5 tbsp milk (divided)
- 1/4 tsp vanilla extract
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Cream butter and sugars: In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream them together until the mixture is smooth and well incorporated. Add in the egg and 1 tablespoon vanilla extract, mixing until the batter is light and fluffy.
- Combine dry ingredients: Add the all-purpose flour, rolled oats, cinnamon, nutmeg, baking soda, and salt to the bowl. Mix gently but thoroughly, scraping down the sides of the bowl to ensure all ingredients are fully incorporated.
- Shape and bake cookies: Using a large cookie scooper or spoon, portion out 8 equal-sized dough balls onto the prepared baking sheet. Flatten each cookie gently to about 1 inch thick. Bake in the preheated oven for exactly 10 minutes to keep the cookies soft and gooey. Avoid overbaking.
- Cool the cookies: Let the cookies rest on the baking sheet for 20 minutes to firm up, then transfer them to a cooling rack to cool completely.
- Prepare the glaze: In a medium bowl, whisk together the powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla extract until smooth and creamy. The glaze should be thick yet thin enough to dip the cookies easily. If too thick, add milk one teaspoon at a time until desired consistency is reached.
- Dip and set glaze: Once the cookies have fully cooled, dip the top of each into the vanilla glaze and place back on the cooling rack. Allow the glaze to fully set before serving.
Notes
- For best results, use room temperature egg and butter to ensure proper mixing and texture.
- Do not overbake the cookies; they should remain soft and slightly gooey in the center.
- If the glaze is too runny, add more powdered sugar until the desired thickness is reached.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optionally, add raisins or chopped nuts into the dough for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: iced oatmeal cookies, Crumbl copycat, soft oatmeal cookies, vanilla glaze cookies, easy cookie recipe, homemade cookies
