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Crumbl Iced Oatmeal Cookies

Crumbl iced oatmeal cookies are thick, soft-centered cookies made with coarsely chopped oats, cinnamon, and brown sugar. A thin vanilla icing sets on top for a sweet finish and a bakery-style look.
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Prep Time 25 minutes
Cook Time 15 minutes
Chilling, cooling, and setting 1 hour
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2 cups old-fashioned rolled oats
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp fine salt
  • 1 cup unsalted butter 2 sticks, softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tbsp unsulphured molasses
  • 2 tsp vanilla extract
For the icing
  • 1.5 cups powdered sugar
  • 3 tbsp whole milk
  • 0.5 tsp vanilla extract

Equipment

  • 2 large baking sheets
  • 1 food processor
  • 1 electric mixer

Method
 

Make the cookies
  1. Heat the oven to 350°F.
  2. Line two large baking sheets with parchment paper.
  3. Pulse the oats in a food processor until coarsely chopped, with some flakes still visible.
  4. Whisk the oats, flour, baking soda, cinnamon, and salt together in a medium bowl.
  5. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium-high speed for 2 to 3 minutes, until fluffy.
  6. Beat in the eggs one at a time.
  7. Mix in the molasses and vanilla.
  8. Add the dry ingredients and mix on low just until no dry flour remains.
  9. Cover the dough and refrigerate for 30 minutes.
  10. Divide the dough into 12 portions, about 1/3 cup each.
  11. Arrange 6 portions on each baking sheet, leaving about 3 inches between them.
  12. Bake for 12 to 15 minutes, swapping the pans between oven racks and rotating them front to back halfway through, until the edges are set and lightly browned while the centers still look soft.
  13. Cool the cookies on the baking sheets for 10 minutes.
  14. Transfer the cookies to a wire rack and cool completely.
Make the icing
  1. Whisk the powdered sugar, milk, and vanilla in a medium bowl until smooth and thick but spreadable.
  2. Spread a thin layer of icing over each cooled cookie.
  3. Let the icing set for about 20 minutes before serving.

Notes

For distinct, soft centers, keep the dough portions about 1/3 cup each and leave about 3 inches between them. Store in an airtight container in the refrigerator for up to 5 days; freezing is suitable. For a dairy-free swap, use dairy-free butter and milk.