The Best Crumbl Iced Oatmeal Cookies

Why You’ll Love This Recipe

I love how these cookies bring together the best of old-fashioned oatmeal cookies with a modern, bakery-style upgrade. They’re soft in the center, slightly crisp on the edges, and the icing adds just the right amount of sweetness without overpowering the cookie. They’re great for gifting, sharing, or keeping in the kitchen for a cozy snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Old-fashioned rolled oats

• All-purpose flour

• Baking soda

• Baking powder

• Ground cinnamon

• Nutmeg (optional, for extra warmth)

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Powdered sugar (for icing)

• Milk or dairy-free milk (for icing)

Directions

1. I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. I pulse the rolled oats briefly in a food processor—just enough to break them down a bit while still keeping texture.

3. In a bowl, I whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

4. In a separate bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy.

5. I beat in the eggs and vanilla, then gradually add the dry ingredients and pulsed oats.

6. I scoop large dough balls onto the baking sheets and flatten them slightly with my fingers.

7. I bake the cookies for 11–13 minutes until the edges are set and the centers are still soft.

8. Once cooled, I whisk together powdered sugar and milk to create a thick icing, then drizzle or spread it over the tops of the cookies.

9. I let the icing set completely before storing.

Servings and timing

This recipe makes about 12 large bakery-style cookies.
Preparation time: 20 minutes
Baking time: 12 minutes
Cooling and icing time: 20–30 minutes

Variations

Sometimes I add a pinch of cloves or swap the nutmeg for allspice. When I want extra texture, I fold in chopped walnuts or raisins. For a dairy-free version, I use plant-based butter and milk. If I’m feeling festive, I top the icing with a sprinkle of cinnamon or nutmeg.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 4 days, or in the fridge for a week. I’ve also frozen the cookies (without icing) and added the glaze after thawing. To enjoy warm, I microwave for 10 seconds, but only before icing.

FAQs

Can I use quick oats instead of rolled oats?

I’ve tried it, but rolled oats give a better texture. I pulse them slightly to soften the bite while keeping the structure.

How do I keep the icing from melting or running?

I always let the cookies cool completely before icing, and I make sure the glaze is thick enough to set properly.

Can I freeze these cookies?

Yes, I freeze them after baking (and before icing). I thaw them at room temp, then ice before serving for the freshest taste.

Are these cookies super sweet?

They’re sweet but balanced. The icing adds a soft sugary layer, but the cookie itself has a cozy, spiced flavor that isn’t overly sugary.

What makes these like Crumbl’s version?

The size, soft interior, cinnamon flavor, and icing all come together to give that signature bakery-style Crumbl cookie feel—but homemade.

Conclusion

The Best Crumbl Iced Oatmeal Cookies are everything I love in a homemade treat—soft, warm, a little spiced, and finished with a sweet glaze. Whether I’m baking for a crowd or just craving a comforting cookie, these never disappoint. They’re easy, nostalgic, and just the right amount of indulgent.