Description
Soft, chewy, and topped with a sweet vanilla glaze, these are the best homemade Crumbl-style iced oatmeal cookies ever.
Ingredients
For the cookies:
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups old-fashioned rolled oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon salt
For the icing:
1 ½ cups powdered sugar
2–3 tablespoons milk (or heavy cream for thicker glaze)
½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream butter and sugars in a large bowl until light and fluffy. Add eggs and vanilla, and mix until smooth.
In a separate bowl, whisk together oats, flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to the wet mixture until just combined. Do not overmix.
Scoop dough (about 3 tablespoons each) onto the baking sheet. Flatten slightly.
Bake for 10–12 minutes, until edges are golden but centers are soft. Cool completely on a wire rack.
Make the glaze: Whisk powdered sugar, milk, and vanilla until smooth.
Dip the tops of cooled cookies in glaze or drizzle over with a spoon. Let set before serving.
Notes
For a more textured look like Crumbl’s, pulse oats briefly in a food processor before mixing.
Let cookies cool fully before icing or the glaze will melt off.
Store in an airtight container at room temperature for up to 4 days.
Add a touch of molasses for a deeper old-fashioned oatmeal cookie flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
