Copycat Crumbl Iced Oatmeal Cookie
A soft, thick, bakery-style oatmeal cookie topped with a sweet vanilla glaze — but with REAL oat texture, unlike the overly blended version.
Ingredients (Cookie)
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 egg
1 tsp vanilla
¾ cup all-purpose flour
½ tsp cinnamon
½ tsp baking soda
¼ tsp salt
1 cup rolled oats (⅔ cup whole, ⅓ cup lightly pulsed)
🍥 Vanilla Glaze
1 cup powdered sugar
1 tbsp melted butter
1–2 tbsp milk
½ tsp vanilla
👩🍳 Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Cream butter + sugars until fluffy. Add egg + vanilla, mix well.
In a bowl whisk flour, cinnamon, baking soda, salt. Add dry ingredients to wet.
Fold in the whole oats + pulsed oats, giving that imperfect, rustic texture.
Scoop large balls (¼ cup each). Gently flatten the tops. Bake 11–14 minutes, until edges set but centers appear soft.
Cool fully — glazing too early makes it melt off.
Mix glaze ingredients until thick-pourable and drizzle generously over each cookie.
💡 Pro Tips
Pulse oats once or twice only — you want variety, not dust.
Add 1 tbsp brown sugar to the glaze if you want a caramelized flavour.
Chill dough 20 minutes for thicker bakery-style results.