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These Crumbl iced oatmeal cookies are inspired by the popular American cookie company. They are made with a thick and chewy oatmeal cookie topped with a smooth and crunchy vanilla sugar glaze. It is absolutely perfect!
I know you will also love this Better than Crumbl Oatmeal Rolo Cookies, Crumbl Mom’s recipe cookies/ Soft Oatmeal cookies, and even this super soft Crumbl Oatmeal Chocolate Chip Cookies.
This is the best-iced oatmeal cookies recipe ever!
I was today years old when I discovered that I am obsessed with iced oatmeal cookies. I mean, they’re truly a wonder. So simple yet so delicious…
I personally think that it’s the textural addition that the icing brings to the table. Because combining a sweet, soft, and chewy cookie with something that will give it a little extra crunch is what I live for from now on.
These old-fashioned iced oatmeal cookies from your childhood’s best memories will become a staple!
The best part about this is that you can literally make it anytime. Need a quick Christmas cookie, this chewy cookie with a firm exterior got your back. Want something to bake to get you through the week, these are simple enough to throw together in no time. Of course, the patience to let the cookies set is another story.
All I’m saying is that you should give these a try and let me know if you’re not addicted to them yet!
Table of Contents
- This is the best-iced oatmeal cookies recipe ever!
- Why do you need to make this recipe!
- Ingredients for this iced oatmeal cookie recipe
- How to make iced oatmeal cookies
- Frequently asked questions – FAQ
- Crumbl iced oatmeal cookies
- Iced oatmeal cookies – Crumbl copycat Recipe
- If you enjoyed this iced oatmeal cookie recipe make sure to pin it for later!
Why do you need to make this recipe!
- One bowl recipe
- Uses a homemade vanilla glaze that sets!
- Yields super soft and chewy oatmeal cookies.
- Will help you have money in the long run!
- Super easy yet looks super impressive.
- Will allow you to make your favorite Crumbl cookie recipe any time without having to wait months for them to bring it back in store.
Ingredients for this iced oatmeal cookie recipe
Here are the ingredients you will need to make this iced oatmeal cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter- You can use salted or unsalted butter as long as it’s softened.
- Brown sugar & granulated sugar– This cookie uses a mix of sugars to get
- vanilla extract– The vanilla adds an extra depth of flavor to the cookies.
- Egg– The egg is the binding agent here.
- Old fashioned oats– Use old-fashioned oats for these cookies.
- Flour– AP flour works great for this recipe.
- Cinnamon & Nutmeg– The cinnamon and nutmeg will add extra depth of flavor to our cookies.
- Baking soda– This will give a little height to our cookies.
- Salt– Always use a little salt in your baked goods to balance out the flavors.
- Powdered sugar– The powdered sugar is used to make the glaze.
- Milk– This will be used to thin out the sugar glaze.
How to make iced oatmeal cookies
This is how you can make these cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter and sugar together.
- Mix in the egg and vanilla until combined.
- Add in the dry ingredients and mix again.
- Bake the cookies and let them cool down before glazing.
How to make icing for oatmeal cookies?
- Mix the powdered sugar, milk, and vanilla together until thick and has a drizzle-able consistency.
- Dip the top of the cooled-down cookies into the icing.
- Let the cookies set on the cooling rack.
Frequently asked questions – FAQ
How to store Crumbl iced oatmeal cookies?
You can store these cookies in an airtight container at room temperature for up to 4 days.
You can also store these in an air-tight container in the fridge for 7 days. Depending on your preference you can enjoy them cold or let them get back to room temperature before enjoying them.
Can I freeze iced oatmeal cookies?
Absolutely! These freeze very well. You can store them in an air-tight container in the freezer for up to 2 months.
Once you’re ready to enjoy them let them thaw in the fridge overnight or let them thaw on the counter for a few hours.
How can I get that iconic craggy top iced oatmeal cookie look?
To get that iconic look, you want to lightly dip the cookies into the icing or glaze. I was going for the Crumbl look so I dipped them a little extra in there.
This depends strictly on preference so do whatever you prefer. Dip a little less or a little more depending on your likings 🙂
Can I make smaller cookies with this recipe?
You sure can!
This recipe makes pretty large cookies and if you want to make them smaller you will get about 16 smaller cookies instead of 8 larger ones.
When it comes to baking them, bake for about 8 minutes instead of 10. Decorate as you would the large ones.
Crumbl iced oatmeal cookies
If you made these Crumbl iced oatmeal cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
Iced oatmeal cookies – Crumbl copycat
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 AP flour
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Icing
- 3/4 cup powdered sugar
- 1.5 tbsp milk
- 1/4 tsp vanilla
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 until light and fluffy.
- Mix in the flour, oats, cinnamon, nutmeg, baking soda, and salt, making sure to scrape the sides until the mixture is combined.
- Using a large cookie scooper, scoop out 8 equally sized cookie dough balls, place them on the prepared baking sheet, gently press down on the cookies to about 1 inch in thickness, and bake them in the preheated oven for 10 minutes. Make sure to not overbake them so they stay soft and gooey
- Let the cookies cool down on the baking sheet for 20 minutes then more to a cooling rack to cool down fully.
Make the glaze
- In a medium bowl, whisk the powdered sugar 1 tbsp milk and vanilla together until combined. You can the mixture to be thick and creamy but thin enough to dip the cookies in. If it's too thick add 1 tsp milk at a time and mix.
- Dip the top of the cooled-down cookies into the vanilla sugar glaze then place them back on the cooling rack. Allow them to set fully before enjoying them!
Notes
- Butter softness matters: The butter should be softened but not melted. If it’s too soft, the frosting will be runny.
- Fixing a runny frosting: If your frosting looks too liquidy, place the bowl in the fridge for 10–15 minutes, then beat again until fluffy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this iced oatmeal cookie recipe make sure to pin it for later!
They were good, but my glaze tasted too powder sugary for my liking. Positive is this recipe was easy. I preferred mine with chocolate chips and no glaze and hubby loved his plain with glaze. I would like to try the glaze again… maybe add more vanilla?
Thanks for the feedback, Lexi! If you want less of that powdered sugar taste, you can add a bit more vanilla (up to ½ teaspoon) or even a pinch of salt to balance it out. Another option is to swap part of the milk for cream, which smooths the flavor. But my favorite hack is still using powdered sugar that doesn’t contain cornstarch and has tapioca flour in it instead. That would get rid of that bad aftertaste completely.
In a lot of your recipes you say to use a large cookie scoop. How many tablespoons are you talking about. Just wondering. Thank you.
Hi Lynn! My “large cookie scoop” holds about ¼ cup of dough (around 55–60 grams). That’s what gives these big, bakery-style cookies.
Should we use salted or unsalted butter?
You can use whatever butter you have as long as it’s softened. 🙂
I’ve been eyeing this cookie at Crumbl for months but couldn’t justify the price. I had all of the ingredients for these and made them for Easter dessert. They were so soft and flavorful. The icing is the perfect compliment. Everyone loved them!
I made these this week. and they are so good. My grandkids love them.
That’s awesome! 🙂
Yum!! These are so good. I doubled the recipe and it made about 35 regular sized cookies. Will definitely be on my favorites list. Thank you for the recipe.
No problem! Glad they came out good 😁
22
Will the frosting crust if I use 1% milk? Or what % is recommended?
Hi Lisa! Yes, the frosting will still set if you use 1% milk. The fat content mostly affects richness, not whether it crusts. Whole milk gives a slightly creamier finish, but 1% works just fine.
When making the smaller cookies how long did you bake them?
Hi Sandie! For smaller cookies (about 2 tablespoon of dough), bake for 7–8 minutes. Just keep an eye on them, they should look set around the edges but still soft in the center when you take them out.
this is such an easy gluten free convert cookie. just replace AP flour with GF flour and boom. perfect for my new celiac Dx and ridiculous sweet tooth. so easy to make ❤️ thank you!
No problem! Glad you enjoyed the cookies 😁
Do you think it would be possible to freeze the cookie dough and bake the next day? Thanks in advance!
Yes, Brynn! You can scoop the dough and store it covered in the fridge overnight. Bake the next day straight from chilled, no need to let it warm up.
Can you use quick oats in this recipe?
Hi Cheryl! You can use quick oats, but the texture will be softer and less chewy. If you like a more tender cookie, go for it, just measure the same amount.
I know myself so I knew I’d need to double because 8 would just compel me to eat 4 and let my wife have 4. So I doubled it to send some to school for her to share with fellow teachers tomorrow! This is my FAVORITE crumbl cookie yet, and I live too far from a Crumbl to order 100 minis for catering! lol. Thank you for sharing this!
Haha, I love your math, Jen — “half for me, half for them” is my kind of thinking. I’m so happy you loved them enough to double the batch. That’s a serious cookie win!
Made these and they were delicious. So easy to make too. The family loved them!!!
I’m glad the family loved them! Thank you for trying out the recipe!😁
Could I freeze this dough to bake later?
Absolutely, Amanda! Scoop the dough, freeze it on a tray, then store in a sealed container or bag. When ready to bake, you can pop them straight into the oven, just add a minute or two to the bake time.
I don’t have old fashioned rolled oats, can I use instant oatmeal?
Yes you can use instant oats, it will just have a slightly different texture.