Better Than the Bakery? Best Copycat Oatmeal Crumbl Cookies Recipe

There’s something about a thick, soft, iced oatmeal cookie that brings back a flood of memories. Maybe it’s the way the warm cinnamon and nutmeg fill the kitchen, wrapping you in a cozy hug. Or maybe it’s the nostalgia of sneaking one from Grandma’s cookie jar when you thought she wasn’t looking.

But if you’ve ever had a Crumbl oatmeal cookie and wished you could make it at home, I have great news. This oatmeal Crumbl cookies copycat recipe is everything you love about the original—rich, buttery, chewy, and topped with a sweet maple glaze—but made in your own kitchen with simple, everyday ingredients.

No long lines, no overpriced treats, just pure homemade goodness.

Oatmeal Crumbl Cookies Copycat Recipe: The Ultimate Homemade Version

If you’ve ever had the privilege of biting into a Crumbl oatmeal cookie, you know what the hype is about. These aren’t just any oatmeal cookies. They’re soft, thick, packed with warm spices, and topped with a glossy glaze that makes them irresistible.

And the best part? You don’t have to wait for them to rotate back onto the menu to enjoy them.

The secret to nailing this recipe is a combination of browned butter (yes, we’re getting fancy but in the easiest way possible), pulsed oats for just the right texture, and a perfectly balanced maple glaze that ties everything together.

Whether you’re making them for a holiday gathering, a bake sale, or just because you want something incredible with your afternoon coffee, these cookies will become a fast favorite.

Why This Recipe Works

There are a few things that make this oatmeal cookie stand out from the rest.

• Browned Butter: This step takes an extra five minutes, but it’s worth it. Browning the butter deepens the flavor, adding caramel-like richness that makes these cookies next level.
• Pulsed Oats: Instead of whole oats, we pulse them in a food processor. This gives the cookies the signature Crumbl texture—oaty but not chunky.
• Maple Glaze: Not too thick, not too runny. This glaze has just the right amount of maple flavor to complement the warm spices in the cookie.
• Chewy Perfection: The balance of sugar, eggs, and butter ensures a soft, chewy bite that stays fresh for days.

The Simple Joy of Baking at Home

There’s something deeply satisfying about making bakery-quality treats in your own kitchen. Maybe it’s the smell of cinnamon and vanilla that lingers for hours.

Maybe it’s knowing exactly what ingredients are going into your food—no preservatives, no weird additives, just real, simple ingredients. Or maybe it’s the way homemade cookies have a magical way of bringing people together.

Baking isn’t just about the final product. It’s about the process. It’s about sneaking bits of cookie dough when no one’s watching. It’s about licking the spoon even though you probably shouldn’t.

And it’s about pulling a tray of perfectly golden-brown cookies out of the oven and knowing that for the next 20 minutes, the only thing that matters is enjoying them.

Tips & Tricks for the Best Oatmeal Cookies

I’ve made my fair share of oatmeal cookies, and along the way, I’ve learned a few things. Here’s what you need to know to get bakery-worthy cookies every time:

• Don’t rush the brown butter. The key is letting it get deep golden brown but not burnt. Keep stirring and watch closely—it goes from perfect to overdone in seconds.
• Chill the dough. I know, I know. Waiting is the worst. But chilling the dough for at least 30 minutes helps the cookies hold their shape and develop better flavor.
• Don’t overbake. These cookies will look slightly underdone in the middle when you take them out. That’s exactly what you want! They’ll continue to set as they cool.
• Let the glaze set. If you can resist, give the glaze some time to firm up before diving in. It makes the cookies even better (though I won’t judge if you sneak one early).

Make It Your Own

One of the best things about this recipe is that it’s totally customizable. Here are a few ways to switch things up:

• Add raisins or chocolate chips. Traditional oatmeal cookies often include raisins, and while Crumbl leaves them out, you don’t have to!
• Use a different glaze. Maple is classic, but a simple vanilla glaze or even a brown sugar frosting would be just as delicious.
• Make them smaller. Crumbl cookies are famously oversized, but you can use a smaller scoop for a more traditional cookie size. Just adjust the baking time accordingly.

Storing & Freezing

These cookies are best enjoyed fresh, but they do store well. Keep them in an airtight container at room temperature for up to 3 days, or freeze them (glaze and all!) for up to 2 months. Just let them thaw at room temperature before eating.

Oatmeal Crumbl Cookies – My Copycat Recipe

Yield & Time Estimates

• Yield: Makes approximately 12 large Crumbl-style cookies or 24 smaller cookies.
• Prep Time: 20 minutes (including browning butter and mixing the dough)
• Chill Time: 30 minutes (to help cookies hold their shape and enhance flavor)
• Cook Time: 10-12 minutes per batch
• Total Time: 1 hour (including chilling and baking)

Ingredients

For the Cookies:

• 1 cup (2 sticks) unsalted butter
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 2 Tbsp water
• 2 teaspoons pure vanilla extract

For the Glaze

• 1½ cups powdered sugar
• 3 tablespoons milk
• ½ teaspoon pure vanilla extract

Instructions

1. Prepare the Oats:
   • Pulse half of the old-fashioned oats in a food processor until coarsely ground. This creates a balance of chewiness and structure in the cookies.
2. Brown the Butter:
   • In a medium saucepan over medium heat, melt the butter. Stir frequently as it foams and turns golden brown, releasing a nutty aroma. Remove from heat and let it cool slightly.
3. Mix the Dry Ingredients:
   • In a large mixing bowl, whisk together the all-purpose flour, cinnamon, nutmeg, baking soda, salt, and both the whole and ground oats. Set aside.
4. Combine the Wet Ingredients:
   • In another large bowl, beat the browned butter, brown sugar, and granulated sugar until creamy and smooth.
   • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the water (the water replaces the water in the butter that was evaporated during browning).
5. Incorporate the Dry Ingredients:
   • Gradually add the dry mixture into the wet mixture, stirring just until combined. Be careful not to overmix.
6. Chill the Dough:
   • Cover the dough and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up.
7. Bake the Cookies:
   • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
   • Scoop dough balls (about 2 tablespoons each) onto the prepared sheets, spacing them 2 inches apart.
   • Bake for 10-12 minutes, or until the edges are lightly golden and the centers are just set.
8. Cool and Enjoy:
   • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Prepare the Glaze:
   • In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly thickened.
10. Glaze the Cookies:
    • Once the cookies are completely cooled, dip the tops into the glaze or use a spoon to drizzle it over the cookies.
    • Place the glazed cookies back on the wire rack and allow the glaze to set before serving.

The Final Word

There’s a reason Crumbl cookies have a cult following, but you don’t need a bakery to get that same soft, thick, chewy oatmeal cookie at home. With a little extra love (and a whole lot of brown butter), you can make a batch of these cookies that might just outshine the original.

So, what are you waiting for? Turn on some music, grab your mixing bowls, and let’s make some magic happen in the kitchen. And when you pull those warm, maple-glazed beauties out of the oven, don’t forget to take a moment to appreciate the simple joy of a homemade cookie—because some things in life really are that sweet.