Mini Crumbl cookies are BACK! Sure, we gave into BIG cookies last week with the Mom’s Recipe Cookies because we wanted to switch things up, but we are back to the littles. These Iced Oatmeal cookies remind us of a version of our grandmother’s oatmeal cookies that she made for every holiday. These are also great for those who appreciate a chocolate-free cookie and want something more traditional.
If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest: Mini Butterfinger Cookies, Caramel Apple Cookies, Peanut Butter and Jelly Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Carrot Cake Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Lemon Glaze Cookies, Funfetti Milkshake Cookies, Crumbl Turtle Cookies, Crumbl Dirt Cake Cookies, Mini Twix, or the Churro Cookies.
BIG OR SMALL
While Crumbl is famous for their HUGE cookies, the size you make is up to YOU. If you like a “shareable cookie” size which is big enough for two, you should use about 1/4 cup of dough per cookie. If you like mini cookies that are all yours and gone in 2-3 bites, make them mini.
ICED OATMEAL COOKIE INGREDIENTS
For full information on ingredients and quantities, please see the recipe card below.
Oatmeal Cookie Icing
3/4 cup Powdered Sugar
1 TBSP Milk
1/4 tsp Vanilla
CRUMBL ICED OATMEAL DIRECTIONS
1. Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
2. Cream the butter, brown sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
3. Add in the egg, and vanilla and beat until combined.
4. Add in flour, rolled oats, baking soda, cinnamon, salt and nutmeg. Stir until all combined.
5. Scoop out about 1 TBSP of dough for mini cookies (or 1/4 cup dough for large cookies). Place dough balls on prepared pan (12 cookies to a pan if mini cookies).
6. Bake for about 10 minutes. Remove from oven. Let cool on tray for 10 minutes. Transfer cookies to cooling rack. NOTE: If you decide to make the BIG cookies, you’ll need to bake them for 12-13 minutes. Let cookies completely cool down.
ICING INSTRUCTIONS
1. In a small bowl, whisk the powdered sugar, 1 TBSP milk and vanilla together until smooth. If the mixture is too thick to dip the tops of the cookies in, thin it out with 1 tsp of milk at a time.
2. Carefully dip the tops of the oatmeal cookies in the sugar glaze and set them back on the cooling rack to set. When the icing sets, enjoy!
Mini Crumbl Iced Oatmeal Cookies
Ingredients
- 1/2 cup butter softened
- 1/3 cup brown sugar
- 1/4 cup sugar
- 1 TBSP vanilla
- 1 egg
- 1 1/4 cup old fashioned rolled oats
- 1 cup flour
- 1/4 tsp cinnamon
- 1/2 tsp baking soda
- pinch nutmeg
- 1/4 tsp salt
Oatmeal Cookie Icing
- 3/4 cup powdered sugar
- 1 tbsp milk
- 1/4 tsp vanilla
Instructions
- Preheat oven to 350 degrees. Use parchment paper or a silpat mat to line a baking sheet.
- Cream the butter, brown sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.
- Add in the egg, and vanilla and beat until combined.
- Add in flour, rolled oats, baking soda, cinnamon, salt and nutmeg. Stir until all combined.
- Scoop out about 1 TBSP of dough for mini cookies (or 1/4 cup dough for large cookies). Place dough balls on prepared pan (12 cookies to a pan if mini cookies).
- Bake for about 10 minutes. Remove from oven. Let cool on tray for 10 minutes. Transfer cookies to cooling rack. NOTE: If you decide to make the BIG cookies, you’ll need to bake them for 12-13 minutes. Let cookies completely cool down.
ICING INSTRUCTIONS
- In a small bowl, whisk the powdered sugar, 1 TBSP milk and vanilla together until smooth. If the mixture is too thick to dip the tops of the cookies in, thin it out with 1 tsp of milk at a time.
- Carefully dip the tops of the oatmeal cookies in the sugar glaze and set them back on the cooling rack to set. When the icing sets, enjoy!