Today, we are going to talk about the mouthwatering goodness of homemade copycat Crumbl iced oatmeal cookies. These delectable treats are a must-try for cookie lovers everywhere.
The secret to these cookies lies in the perfect blend of flavors and textures. The chewy oats combined with the delightful icing on top create a truly unforgettable experience for your taste buds.
One bite into these cookies will transport you to cookie heaven. The warmth of cinnamon and nutmeg combined with the sweetness of brown sugar creates a heavenly aroma that fills your kitchen as they bake.
What sets these homemade cookies apart from the store-bought ones is the extra love and care put into making them. Each cookie is handcrafted with precision and attention to detail, ensuring that every bite is pure perfection.
And let’s not forget about the icing! The smooth and creamy glaze adds the perfect finishing touch to these already amazing cookies. It’s just the right amount of sweetness to complement the rich flavors of the oatmeal base.
Whether you enjoy these cookies as a midnight snack, an afternoon treat, or a dessert after dinner, they will always leave you wanting more. They are perfect for sharing with loved ones or indulging in all by yourself – no judgment here!
So, why settle for store-bought cookies when you can make your own homemade copycat Crumbl iced oatmeal cookies? With just a few simple ingredients and a little bit of time, you can create a batch of these irresistible treats that will impress everyone who tries them.
Remember, good things come to those who bake. Grab your apron, preheat your oven, and get ready to embark on a delicious journey with these homemade copycat Crumbl iced oatmeal cookies.
Copycat Crumbl Iced Oatmeal Cookies
- 2 cups old-fashioned whole rolled oats
- 2 cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup 2 sticks; unsalted butter softened to room temperature
- 1 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 Tablespoon unsulphured or dark molasses do not use blackstrap; I prefer Grandma’s brand
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups sifted confectioners’ sugar
- 1/4 teaspoon pure vanilla extract
- 1.5 to 2 Tablespoons milk
- Make the cookies: Pulse the oats in a food processor 10-12 times until you have a variety of texture—chopped oats with some oat flour. See photo above for a visual.
- Whisk the pulsed oats, flour, baking soda, salt, cinnamon, and nutmeg together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before scooping and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough, about 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 11-12 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely before icing.
- Make the icing: Place sifted confectioners’ sugar in a medium bowl. Add the vanilla extract and 1 Tablespoon of milk. Use a fork to whisk until combined. It will be impossible to fully combine because this isn’t enough liquid. Add only enough extra milk to make a very very thick icing. I only add about 1 more Tablespoon of milk. Lightly dip the tops of the cookies into the icing. Icing will set after a few hours, so you can stack and gift the cookies.
- Cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.