Name: Crumbl Iced Oatmeal Cookies: The Ultimate Guide Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Cuisine: American
Ingredients: 2 ½ cups (300g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 1 ¾ cups (350g) granulated sugar; ¾ cup (150g) packed light brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups (240g) rolled oats; 1 cup (120g) chocolate chips; ½ cup (60g) all-purpose flour; ½ cup (60g) rolled oats; ¼ cup (50g) packed light brown sugar; ¼ teaspoon ground cinnamon; ¼ cup (50g) unsalted butter, melted; 4 cups (480g) powdered sugar; ½ cup (120ml) milk; 2 tablespoons unsalted butter, softened; 1 teaspoon vanilla extract; Pinch of salt; Optional: Food coloring (light blue recommended)

Introduction

Crumbl Iced Oatmeal Cookies combine the comforting chewiness of classic oatmeal cookies with a sweet, creamy icing and a crunchy crumble topping. This recipe gives you everything you need to recreate these delightful treats at home, perfect for any cookie lover looking for a fun twist on a beloved classic.

The image shows several oatmeal cookies with a light golden brown color, each topped with a white icing layer that is unevenly spread, dripping slightly over the edges. The cookies have a rough texture with visible oats, giving them a chunky, rustic look. They rest on a metal cooling rack placed on a white marbled surface. Some loose oats are scattered around the rack, adding to the casual, homemade feel. The photo is close-up, focusing on one cookie in the foreground while others blur softly in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (300g) all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ¾ cups (350g) granulated sugar

¾ cup (150g) packed light brown sugar

2 large eggs

2 teaspoons vanilla extract

2 cups (240g) rolled oats

1 cup (120g) chocolate chips

½ cup (60g) all-purpose flour (for crumble)

½ cup (60g) rolled oats (for crumble)

¼ cup (50g) packed light brown sugar (for crumble)

¼ teaspoon ground cinnamon

¼ cup (50g) unsalted butter, melted (for crumble)

4 cups (480g) powdered sugar (for icing)

½ cup (120ml) milk (for icing)

2 tablespoons unsalted butter, softened (for icing)

1 teaspoon vanilla extract (for icing)

Pinch of salt (for icing)

Optional: Food coloring (light blue recommended)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.

Step 2: In a medium bowl, whisk together 2 ½ cups flour, baking soda, and salt. Set aside.

Step 3: In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy.

Step 4: Beat in the eggs one at a time, then stir in the vanilla extract.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.

Step 6: Stir in the rolled oats and chocolate chips evenly into the dough.

Step 7: In a small bowl, combine ½ cup flour, ½ cup rolled oats, ¼ cup brown sugar, and cinnamon.

Step 8: Pour the melted butter into the crumble mixture and stir until crumbly in texture.

Step 9: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

Step 10: Evenly sprinkle the crumble topping over each portion of cookie dough.

Step 11: Bake for 10 to 12 minutes, or until the edges turn golden brown and the centers are still slightly soft.

Step 12: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Step 13: For the icing, whisk together powdered sugar, milk, softened butter, vanilla extract, and a pinch of salt in a medium bowl until smooth and creamy.

Step 14: Add food coloring if you wish to tint the icing.

Step 15: Once the cookies are fully cooled, spread the icing evenly over each cookie.

Step 16: Allow the icing to set completely before serving or storing the cookies.

Tips & Variations

For extra texture, try adding chopped nuts like walnuts or pecans to the cookie dough.

If you prefer a fruity twist, substitute chocolate chips with dried cranberries or raisins.

Use light blue food coloring in the icing to match the classic Crumbl cookie look.

Make sure the cookies are completely cool before icing to prevent melting and sliding.

FAQs

Can I use quick oats instead of rolled oats?

Rolled oats provide a chewy texture that complements these cookies well. Quick oats can be used but may result in a softer, less chewy cookie.

How do I prevent the crumble topping from burning?

Keep an eye on the baking time and avoid overbaking. The crumble should be golden but not dark. If your oven runs hot, reduce the temperature slightly or check the cookies a couple of minutes earlier.