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Crumbl Mom’s Recipe Cookies are one of the most popular Crumbl flavors for a reason, they are thick, soft, bakery-style oatmeal cookies loaded with chocolate chips, peanut butter chips, and buttery toffee bits, then finished with a sprinkle of flaky sea salt.
This Crumbl Mom’s Recipe cookie copycat delivers the same chewy centers, slightly crisp edges, and rich caramelized flavor you expect from the bakery version, but made easily at home with simple pantry ingredients.
If you love Crumbl cookies, you need to try this Crumbl Biscoff white chip cookies copycat recipe, Chilled Crumbl Sugar Cookies Copycat recipe, Soft CRUMBL Blueberry Crumb Cake Cookies copycat recipe and also Fresh CRUMBL Fruit Pizza Cookies.
If you love soft oatmeal cookies, this loaded oatmeal cookies or Crumbl mom’s recipe cookie is the ultimate treat.
It is made with a soft and chewy oatmeal cookie base, mixed in semi-sweet chocolate chips, peanut butter chips, and toffee bits then sprinkled with chocolate.
Table of Contents
- This is the best Pink Velvet cookie recipe ever!
- Why you need to make this recipe!
- Ingredients for Crumbl mom’s recipe cookies
- How to make Crumbl mom’s recipe cookies?
- Tips for the best oatmeal cookies
- Frequently asked questions – FAQ
- Crumbl Mom’s Recipe Cookies – Oatmeal chocolate chip peanut butter chips and toffee cookies
This is the best Pink Velvet cookie recipe ever!
A while back I promised someone that I was going to develop this cookie recipe for them because it was their mom’s favorite. One thing leads to another, it ended up on the back burner until now!
I swear I keep my promises! They might take a tiny bit longer but I will keep them and make whatever I told you happen!
Why you need to make this recipe!
- It’s a childhood favorite
- The ultimate comfort cookie
- It’s amazing anytime of the year but especially during the holiday season. Christmas can’t come soon enough for these!
- They are soft and chewy with the perfect amount of chips and toffee.
- The addition of sea salt will help elevate these cookies so much and makes them taste just like a bakery cookie!
Ingredients for Crumbl mom’s recipe cookies
Here are the ingredients you will need to make these oatmeal toffee cookies at home. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for this recipe as long as it’s softened butter.
- Brown and granulated sugar– Using both brown sugar and granulated sugar helps create cookeis that are soft in the center and crunchy on the outside.
- Egg– Use a large egg at room temperature.
- Vanilla extract– The vanilla extract helps elevate this cookie a lot!
- Flour– All purpose flour work great for this recipe.
- Oats– Use old fashioned oats for these cookies.
- Cinnamon– Just a dash of cinnnamon will elevate these cookies.
- baking soda– The baking soda will add some height to these cookies.
- salt– This recipe uses a bit of salt in the cookie dough. Then tops the cookies with flakey sea salt on top.
- Chocolate chips – Use good quality chocolate chips for the best flavored cookies.
- peanut butter chips– The peanut butter chips add a subtle saltiness and extra depth of flavor.
- Toffee bits– Toffee bits might be my favorite part! They add a little crunch to the cookies and make them that much better. You can use regular toffee or the heath bar toffee!
How to make Crumbl mom’s recipe cookies?
This is how you can make these chewy oatmeal cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, brown sugar, and granuated sugar until smooth.
- Add in the egg and vanilla and mix again until combined.
- Add in the flour, oats, baking soda, and salt and mix just until the dry mixture disappears.
- Fold in the chocolate chips, peanut butter chips, and toffee.
- Scoop out the cookie dough with a large cookie scooper and place on a baking sheet.
- Bake the cookies in the preheated oven, let them cool down, and enjoy!
Tips for the best oatmeal cookies
- Measure the flour properly. More often than not, I get told that the cookies are too hard or didn’t spread enough and that’s often due to overbaked or adding more flour that the recipe asks for. Using a kitchen scare is the best way to measure your flour and oats but the next best thing would to use the spoon method. Gently sprinkle the flour into the measuring cup and use a knife to level it off.
- Don’t overbake the cookies. You will know the cookies are done baking when the edges start to brown but the center still seems slightly underbaked or not fully set.
Frequently asked questions – FAQ
These cookies can be store in an airtight container at room temperature for up to 5 days.
You can also store them in the fridge in an airtight container for up to a week. Make sure to let them get back to room temperature or microwave them for 5-10 seconds before enjoying them to get that ooey-gooey deliciousness!
You can also store them in the freezer in an airtight container for up to 3 months. Let them thaw in the fridge overnight or just pop them in the microwave for a few seconds and enjoy!
These cookies stay soft because they use brown sugar, oats, and slightly underbaked centers which lock in moisture and create a chewy bakery-style texture.
Yes. Scoop the dough into balls and freeze for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Of course! I have tried making catering-sized mom’s recipe cookies and they worked great.
Instead of making 10 large cookies, go for 20 smaller ones. If using a large cookie scooper, scoop out 10 equally sized cookie dough balls then split them in 2 to have 20. Bake in the preheated oven for 8-9 minutes then let them cool down on the baking sheet for 10 minutes before transferring them to a cooling rack.
Crumbl Mom’s Recipe Cookies – Oatmeal chocolate chip peanut butter chips and toffee cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg
- 1 & 1/4 cup old fashioned whole rolled oats
- 1 cup AP flour
- 1/8 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup semi sweet chocolate chips
- 1/2 cup peanut butter chips
- 1/4 cup toffee bits
- sea salt for topping
Instructions
- Preheat the oven to 350F then line a baking sheet with parchement paper and set aside.
- Cream the butter brown sugar, and granulated sugar together until combined. Add in the egg and vanilla and mix for about 3 minutes until light and fluffy.1/2 cup butter, 1/3 cup brown sugar, 1/4 cup granulated sugar, 1 tbsp vanilla extract, 1 egg
- Mix in the flour, oats, cinnamon, baking soda, and salt, making sure to scrape the sides until the mixture is combined. Fold in the chocolate chips, peanut butter chips, and toffee.1 & 1/4 cup old fashioned whole rolled oats, 1 cup AP flour, 1/8 tsp cinnamon, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup semi sweet chocolate chips, 1/2 cup peanut butter chips, 1/4 cup toffee bits
- Using a large cookie scooper, scoop out 10 equally sized cookie dough balls, place them on the prepared baking sheet, and bake them in the preheated oven for 11-12 minutes. Make sure to not overbake them so they stay soft and gooey!sea salt
Notes
Short Recipe Notes to Add
- Freezing Dough: Dough balls freeze well for up to 2 months. Bake from frozen, adding 1-2 minutes to baking time.
- Cookie Size: Using a 1/4 cup scoop makes 10 large cookies. Adjust scoop size and baking time if making smaller cookies.
- Storage: Store baked cookies in an airtight container at room temp for up to 5 days or in the fridge for up to a week. Warm before serving for best texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These cookies are amazing. I actually have to triple the recipe every time!
Hahaha I love to hear this!!
Absolutely delicious cookies! I ended up making 11 cookies rather than 10 and I had to cook them 3 to 4 minutes longer. They were very raw at the 11 minute mark. Super tasty so moist—five star recipe for sure.
Thanks for the feedback! Some ovens can be different sometimes so baking times may slightly vary but I’m glad it worked out for you!
One of the best cookies I ever baked. I make them on repeat.
A perfect recipe that delivers the tastiest cookies….
Wait! Where are the cookies?!
hahahah I love this comment that was cute 🙂
Awesome cookies
Thank you 🙂
About to bake these. My question is do you use salted or unsalted butter?
Unsalted so that we can add the salt in separately and control it better.