Crumbl Iced Oatmeal Cookies Recipe

My Copycat Crumbl Iced Oatmeal Cookies Recipe (Better Than the Original!)

So… I’m just gonna put this out there – I think I might have cracked the code on Crumbl iced oatmeal cookies. And honestly? Mine might actually be better than the real thing.

I know, I know. That’s a bold statement. But hear me out.

Last month, I drove 45 minutes to the nearest Crumbl just to try their famous iced oatmeal cookies. Don’t judge me – the hype on TikTok was real and I was curious. The cookie was good, don’t get me wrong, but for $5 per cookie? I left thinking “I can definitely make this at home.”

And after approximately seven attempts (my kitchen looked like a flour bomb went off), I finally nailed it. My husband actually said these taste “more Crumbl than Crumbl,” which I’m pretty sure was meant as a compliment?

Why These Copycat Crumbl Iced Oatmeal Cookies Will Ruin Store-Bought for You

Here’s the thing about these homemade iced oatmeal cookies – they’re everything the original promises to be, but more. Soft and chewy in the center, slightly crisp around the edges, with that perfect vanilla glaze that sets just enough to not stick to your fingers but still has a little give when you bite into it.

The secret? It’s all about the molasses. Most iced oatmeal cookies recipe online skip it, but that’s what gives these cookies their deep, old-fashioned flavor. Plus, I figured out the exact ratio of oats to flour that makes them thick without being cakey.

My neighbor’s teenage daughter (who’s basically a Crumbl connoisseur) tried these last week and immediately asked if I could make them for her birthday party. Coming from a Gen Z kid who usually lives on energy drinks and Hot Cheetos, that’s basically a Michelin star review.

Actually, you know what’s funny? I originally started making these because I was tired of paying Crumbl prices, but now I genuinely prefer my version. They’re fresher, you know exactly what’s in them, and you can make them whenever the craving hits.

The Secret to Perfect Soft Iced Oatmeal Cookies

Now, here’s where most copycat crumbl cookies recipes go wrong – they either make them too sweet or the texture is off. After way too much trial and error (and probably consuming my body weight in failed cookies), I figured out the magic formula.

First – and this is crucial – you have to use old-fashioned rolled oats, not quick oats. I learned this the hard way when my first batch turned into oatmeal mush cookies. Old-fashioned oats hold their shape and give you that perfect chewy texture.

Second, brown the butter. I know it’s an extra step, but trust me on this. It adds this incredible nutty depth that makes people go “what IS that flavor?” The brown butter is what transforms these from basic oatmeal cookies into something special.

The key is—oh wait, I almost forgot the most important part—DO NOT overbake these. They’ll look underdone when you take them out, all soft and slightly shiny in the center. That’s exactly what you want. They’ll continue cooking on the hot pan and end up perfect.

Ingredients for the Best Crumbl Iced Oatmeal Cookies

For the Cookies:

• 1 cup unsalted butter
• 1 1/2 cups old-fashioned rolled oats (don’t even think about using quick oats)
• 1 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 tbsp molasses (this is the secret ingredient!)
• 2 tsp vanilla extract

For the Vanilla Icing:

• 2 cups powdered sugar, sifted
• 3-4 tbsp whole milk
• 1 tsp vanilla extract
• Pinch of salt (seriously, don’t skip this)

Pro shopping tip: if you can’t find molasses in the baking aisle, check near the pancake syrup. Some stores put it in weird places. And please, PLEASE sift your powdered sugar for the icing. Lumpy icing is the enemy of smooth, pretty cookies.

Step-by-Step Instructions for Bakery Style Iced Oatmeal Cookies

Step 1: Brown that butter! Put it in a light-colored saucepan over medium heat and stir constantly until it turns golden brown and smells nutty, about 5-7 minutes. You’ll know it’s ready when you see little brown bits at the bottom and it smells like toasted hazelnuts. Let it cool completely – this is important or it’ll cook your eggs later.

Step 2: While the butter cools, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Set aside and try not to make a mess like I always do.

Step 3: In a large bowl, whisk the cooled brown butter with both sugars until combined. It won’t be fluffy like regular creamed butter – that’s totally normal.

Step 4: Add eggs one at a time, then molasses and vanilla. The mixture might look a little weird after adding the molasses – kind of dark and glossy – but that’s exactly what we want.

Step 5: Gradually stir in the oat mixture until just combined. Don’t overmix! I cannot stress this enough. Overmixed cookies are tough cookies, and nobody wants tough cookies.

Step 6: Cover the dough and chill for at least 30 minutes. I know, another waiting step, but this helps the cookies keep their shape and prevents them from spreading into pancakes.

Step 7: Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop the dough into large balls (about 3 tablespoons each – these are supposed to be big!) and space them 3 inches apart. They spread quite a bit.

Step 8: Bake for 10-12 minutes until the edges are set but the centers still look slightly underbaked and shiny. Resist the urge to bake longer! Let them cool on the baking sheet for 10 minutes before transferring to a wire rack.

Step 9: For the icing, whisk together powdered sugar, 3 tablespoons milk, vanilla, and salt until smooth. Add more milk if needed – you want it thick enough to coat the cookies but thin enough to spread easily.

Step 10: Once the cookies are completely cool, dip the top of each cookie into the icing, letting excess drip off. Let sit for about 45 minutes until the icing sets.

Pro Tips for Ultimate Iced Oatmeal Cookie Success

Okay, so here’s some stuff I learned through way too many failed batches:

Room temperature ingredients are not optional. Cold eggs don’t mix properly with the brown butter, and you’ll end up with a weird, lumpy mixture that never quite comes together right.

The molasses makes all the difference. I tried making these without it once (because I ran out and was feeling lazy), and they tasted like… nothing. Just sweet oat cookies. The molasses gives them that deep, complex flavor that makes people ask for the recipe.

Don’t skip the chilling time. I know we all want instant gratification, but chilled dough = better-shaped cookies. I learned this when I got impatient once and ended up with cookie pancakes. They tasted fine but looked terrible.

Speaking of terrible-looking cookies – mine are never perfectly round or Pinterest-pretty, and that’s fine! These thick iced oatmeal cookies are supposed to have that rustic, homemade look. The slightly irregular shapes actually make them look more authentic.

Wait, one more thing – store these in an airtight container for up to a week. The icing stays perfectly set, and the cookies stay soft. They’re actually better the next day because all the flavors have time to meld together.

Why These Beat the Real Crumbl Iced Oatmeal Cookies

Look, I’m not trying to throw shade at Crumbl (okay, maybe a little), but these soft iced oatmeal cookies have several advantages over the store-bought version:

First, they’re fresh. Like, actually fresh-from-your-oven fresh, not sitting-under-heat-lamps-for-hours fresh. Second, you can control the sweetness – I find Crumbl’s version almost too sweet, while these have a perfect balance. And third, you know exactly what’s going into them.

Plus, let’s be real about the economics here. A dozen of these costs maybe $6 to make, versus $60 at Crumbl. My wallet is much happier.

My teenage nephew, who’s usually glued to his phone and communicates only in grunts, actually looked up from TikTok to ask for seconds. And then thirds. That’s basically the highest compliment a teenager can give.

Have you tried making copycat recipes before? I’m genuinely curious because I’ve become slightly obsessed with recreating expensive bakery treats at home. There’s something so satisfying about nailing a recipe that costs a fraction of the original.

Storage and Make-Ahead Tips

These easy iced oatmeal cookies are perfect for making ahead. You can bake the cookies and freeze them (without icing) for up to 3 months. Just thaw completely and ice them when you’re ready to serve.

The icing sets beautifully, so you can stack these cookies for gifting or storage without them sticking together. Just wait until the icing is completely set – about an hour – before you start stacking.

Pro tip I discovered by accident: if you slightly underbake them (like, 1-2 minutes less than the recipe calls for), they stay incredibly soft for days. I found this out when my timer went off early and I was too lazy to put them back in. Sometimes the best discoveries happen by mistake!

The Final Verdict on These Copycat Crumbl Iced Oatmeal Cookies

Here’s the honest truth – these aren’t the prettiest cookies you’ll ever make. They’re thick, slightly rustic, with icing that sometimes drips in weird patterns. But they taste like childhood and comfort and everything good about homemade desserts.

They’re the kind of cookies that make your house smell amazing while they’re baking, and make people linger in your kitchen asking for “just one more.” They’re soft without being mushy, sweet without being cloying, and have just enough spice to make them interesting.

Now I’m craving these again just from writing about them. This always happens when I blog about cookies – my brain immediately starts planning the next batch.

Let me know how yours turn out! And seriously, don’t skip the molasses. Your taste buds will thank you.

Happy baking! (and may your cookies always be thick and your icing always set perfectly) 🍪✨