Name: Oatmeal Crumbl Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter; 2 cups old-fashioned rolled oats; 2 cups all-purpose flour; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 teaspoon baking soda; ½ teaspoon salt; ⅔ cup packed brown sugar; ½ cup granulated sugar; 2 large eggs, at room temperature; 2 tablespoons water; 2 teaspoons pure vanilla extract; 1½ cups powdered sugar (for glaze); 3 tablespoons milk (for glaze); ½ teaspoon pure vanilla extract (for glaze)

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Why You’ll Love This Recipe

These copycat Oatmeal Crumbl Cookies strike the ideal balance between indulgent and comforting. Here’s why you’ll love making (and eating) them:

Browned butter brings a deep, nutty flavor that enhances every bite.
Dual oat textures (whole and ground) offer chewiness and structure.
Just the right amount of spice from cinnamon and nutmeg for a cozy twist.
Easy vanilla glaze gives a bakery-style finish at home.
Make-ahead friendly with a chill step that enhances flavor and texture.
Perfect for holiday trays, bake sales, or freezer stash.

Oatmeal Crumbl Cookies

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 cup (2 sticks) unsalted butter
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking soda
½ teaspoon salt
⅔ cup packed brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
2 tablespoons water
2 teaspoons pure vanilla extract

For the Glaze:

1½ cups powdered sugar
3 tablespoons milk
½ teaspoon pure vanilla extract

Directions

Prepare the Oats:
Pulse half of the oats in a food processor until coarsely ground. Set aside.

Brown the Butter:
In a medium saucepan, melt butter over medium heat, stirring until it turns golden brown and smells nutty. Let cool slightly.

Mix the Dry Ingredients:
In a large bowl, whisk together flour, cinnamon, nutmeg, baking soda, salt, and both whole and ground oats.

Combine the Wet Ingredients:
In another large bowl, beat browned butter with brown sugar and granulated sugar until creamy.
Add eggs one at a time, mixing well. Stir in vanilla extract and water.

Incorporate the Dry Ingredients:
Gradually mix the dry ingredients into the wet until just combined—don’t overmix.

Chill the Dough:
Cover and refrigerate the dough for at least 30 minutes.

Bake the Cookies:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop about 2 tablespoons of dough per cookie onto sheets, spaced 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are just set.

Cool and Glaze:
Let cookies cool 5 minutes on the baking sheet, then transfer to a wire rack.
In a bowl, whisk powdered sugar, milk, and vanilla extract until smooth.
Dip or drizzle glaze over cooled cookies. Let glaze set before serving.

Servings and timing

Yield: Makes about 12 large Crumbl-style cookies or 24 smaller cookies
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10–12 minutes per batch
Total Time: 1 hour

Variations

Chocolate Chip Oatmeal Cookies: Add 1 cup of chocolate chips for a sweeter twist.
Raisin Option: Stir in ½ to ¾ cup of raisins for a classic oatmeal-raisin version.
Nutty Addition: Add chopped walnuts or pecans for crunch and flavor.
Maple Glaze: Swap vanilla in the glaze for maple extract for an autumnal touch.
Spice It Up: Add a pinch of ground cloves or ginger for more depth.
Mini Cookies: Use a smaller scoop and reduce bake time to 8–9 minutes.
Frosted Variation: Use cream cheese frosting instead of glaze for a richer finish.
Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
Dairy-Free: Use plant-based butter and dairy-free milk for the glaze.
Extra Thick: Chill the dough overnight for even thicker, chewier cookies.

Storage/Reheating

Storage:
Store cookies in an airtight container at room temperature for up to 4 days.
Refrigerate for up to 1 week for extended freshness.

Freezing:
Freeze baked cookies (without glaze) for up to 2 months. Add glaze after thawing.
Freeze dough balls and bake straight from frozen—add 1–2 minutes to bake time.

Reheating:
Warm cookies in the microwave for 10–15 seconds for a fresh-baked taste.

FAQs

What makes these cookies similar to Crumbl’s oatmeal cookies?

The thick size, chewy texture, use of oats, browned butter, and sweet glaze mimic Crumbl’s signature cookie perfectly.

Can I skip the browning of the butter?

Browning the butter enhances flavor, but if you’re short on time, you can use regular melted butter.

Why do I need to chill the dough?

Chilling prevents cookies from spreading too much and enhances their flavor and texture.

Can I use quick oats instead of old-fashioned?

Old-fashioned oats give a better texture, but quick oats can be used in a pinch—just expect a slightly softer cookie.

How do I know when the cookies are done?

The edges should be lightly golden, and the centers should look just set. They’ll continue to cook slightly as they cool.

Can I make these cookies smaller?

Yes, use 1 tablespoon of dough for smaller cookies and reduce the bake time by a few minutes.

What if I don’t have a food processor?

You can use a blender to coarsely grind the oats, or leave them whole for a more rustic texture.

How do I make the glaze thicker or thinner?

Add more powdered sugar to thicken or more milk to thin the glaze to your desired consistency.

Can I make these cookies ahead of time?

Yes! Chill the dough overnight or freeze baked cookies in advance.

Can I double this recipe?

Absolutely. This recipe scales well—just ensure your mixer can handle the increased volume.

Conclusion

These Oatmeal Crumbl Cookies are the ultimate bakery-style treat you can whip up at home. With warm spices, chewy oats, and a luscious vanilla glaze, they deliver cozy flavor in every bite. Whether you’re baking for a crowd or indulging solo, these cookies are a must-try copycat that rivals the original.