Iced Oatmeal Cookies – Crumbl Copycat Recipe
These Iced Oatmeal Cookies are a delightful Crumbl copycat recipe featuring soft, chewy oatmeal cookies topped with a smooth vanilla glaze. Perfect for those who love the comforting flavors of cinnamon and nutmeg, these cookies are easy to make and beautifully iced for an irresistible treat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 22 minutes
- Yield: 8 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookie Dough
- 1/2 cup butter (softened)
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1 egg (at room temperature)
- 1 1/4 cup old fashioned whole rolled oats
- 1 cup all-purpose flour
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/2 tsp baking soda
- 1/4 tsp salt
Vanilla Glaze
- 3/4 cup powdered sugar
- 1.5 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until well combined and fluffy. This creates a light base for the cookies.
- Add Egg and Vanilla: Beat in the room temperature egg and vanilla extract to the creamed mixture until light and airy, ensuring a good texture for the cookies.
- Mix Dry Ingredients: Add the all-purpose flour, rolled oats, cinnamon, nutmeg, baking soda, and salt to the wet ingredients. Mix thoroughly, scraping down the sides to ensure all ingredients are incorporated.
- Portion and Bake: Using a large cookie scoop, portion out 8 equal balls of dough onto the prepared baking sheet. Gently press each ball down to about one inch thickness. Bake in the preheated oven for 10 minutes, being careful not to overbake to maintain softness.
- Cool Cookies: Remove cookies from the oven and allow them to cool on the baking sheet for 20 minutes. Then transfer to a cooling rack to cool completely, which helps the glaze adhere better.
- Make the Glaze: In a medium bowl, whisk together powdered sugar, 1 tablespoon of milk, and vanilla extract until smooth and creamy. Adjust consistency by adding more milk, 1 teaspoon at a time, if too thick.
- Ice the Cookies: Dip the top of each fully cooled cookie into the vanilla glaze. Place iced cookies back on the cooling rack and allow the glaze to set fully before serving.
Notes
- Ensure the egg is at room temperature for better mixing and texture.
- Do not overbake cookies to keep them soft and chewy.
- Adjust glaze consistency by adding milk little by little to get the perfect dipping thickness.
- Use parchment paper to prevent cookies from sticking and to aid in even baking.
- Store cookies in an airtight container to maintain freshness and glaze texture.