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Crumbl Iced Oatmeal Cookies: The Ultimate Guide Recipe

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Discover how to make Crumbl Iced Oatmeal Cookies with this ultimate guide. These soft, chewy oatmeal cookies are topped with a cinnamon oat crumble and finished with a smooth, creamy vanilla icing, making them an irresistible treat perfect for any occasion.

Ingredients

Scale

Dry Ingredients for Cookies

  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (240g) rolled oats
  • 1 cup (120g) chocolate chips

Wet Ingredients for Cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Crumble Topping

  • ½ cup (60g) all-purpose flour
  • ½ cup (60g) rolled oats
  • ¼ cup (50g) packed light brown sugar
  • ¼ teaspoon ground cinnamon
  • ¼ cup (50g) unsalted butter, melted

Icing

  • 4 cups (480g) powdered sugar
  • ½ cup (120ml) milk
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: Food coloring (light blue recommended)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and line your baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until the mixture is light and fluffy. This creates the base for the cookie dough.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition, then stir in the vanilla extract for flavor.
  5. Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients on low speed, mixing until just combined to avoid overmixing, which can toughen the cookies.
  6. Incorporate Oats and Chocolate Chips: Gently fold in the rolled oats and chocolate chips to distribute them evenly throughout the dough.
  7. Prepare Crumble Topping: In a small bowl, combine the flour, rolled oats, brown sugar, and ground cinnamon. Pour in the melted butter and mix until the mixture becomes crumbly.
  8. Form Cookies on Baking Sheets: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  9. Add Crumble Topping: Evenly sprinkle the prepared crumble topping over each mound of cookie dough.
  10. Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown while the centers remain slightly soft.
  11. Cool Cookies: Let the cookies cool on the baking sheets for a few minutes to firm up before transferring them to a wire rack to cool completely.
  12. Prepare Icing: In a medium bowl, whisk together the powdered sugar, milk, softened butter, vanilla extract, and a pinch of salt until smooth and creamy. Add food coloring if desired for a colorful finish.
  13. Ice the Cookies: Once the cookies are completely cooled, spread the icing over each cookie evenly using a knife or spatula.
  14. Set Icing: Allow the icing to set fully before serving or storing the cookies to prevent smudging.

Notes

  • For softer cookies, reduce baking time slightly and check at 10 minutes.
  • You can substitute chocolate chips with raisins or nuts for variety.
  • Adjust the milk in the icing to reach your desired consistency.
  • Use parchment paper or silicone baking mats to avoid sticking during baking.
  • Store iced cookies in an airtight container at room temperature for up to 3 days.

Keywords: Crumbl cookies, Oatmeal cookies, Iced cookies, Chocolate chip cookies, Homemade cookies, Soft cookies, Dessert recipe

Find it online: https://bitesizedbenny.com/crumbl-iced-oatmeal-cookies-the-ultimate-guide-recipe/