Indulge in the homemade goodness of our Mom's Recipe Crumbl Copycat Cookies. Crafted with a thick and chewy oatmeal cookie base, these treats are generously filled with chocolate chunks, peanut butter chips, and toffee bits. To elevate the flavor, they are delicately topped with flaky sea salt, creating a truly delicious cookie experience!
These Copycat Crumbl Mom's Recipe Cookies are known for their massive size and gooey centers.
Made with yummy oatmeal and a hint of cinnamon and nutmeg spices, they're perfect for Fall and the holidays!
These warm oatmeal cookies are the perfect sweet treat for a grab-and-go sweet breakfast, a lunch snack, or an afternoon pick-me-up with a hot cup of coffee.
You can even enjoy them for dessert, warmed up with a scoop of vanilla ice cream, or as an after-dinner treat with a cold glass of milk.
Try them on your holiday cookie trays for something a bit different or as an edible snack—they're sure to be a huge hit!
For more delicious cookie recipes with a spiced flavor, check out my Spiced Eggnog Pie Sugar Cookies, Cinnamon Chip Cookies, Oatmeal Butterscotch Chip Cookies, Gideon's Bakehouse Coffee Cake Cookies, and my Lotus Biscoff Cookie Butter Cookies!
Ingredients for Mom's Recipe Crumble Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Old-Fashioned Oats, Granulated Sugar, Brown Sugar, Baking Soda, Cinnamon, Nutmeg, Salt
Add-ins. Semi-Sweet Chocolate Chunks, Peanut Butter Chips, Toffee Bits, Flaky Sea Salt
How to Make Copycat Crumbl Mom's Recipe Cookies
- Preheat the oven to 350 Degrees F. Line two baking sheets with parchment paper or a silicone mat and set them aside for later.
- In a large bowl, cream the Butter with Granulated Sugar and Brown Sugar. Cream together for 2-3 minutes.
- Mix in Egg and Vanilla Extract and continue to cream the ingredients together. Scrape the sides of the bowl with a rubber spatula as needed to ensure you're including all the ingredients.
- Gradually add the dry ingredients of All Purpose Flour, Baking Soda, Ground Cinnamon, Ground Nutmeg, and Salt. Mix to combine. You can combine the flour mixture in a separate bowl beforehand, if you prefer.
- Add in the Old-Fashioned Oats and mix until combined.
- Stir in Chocolate Chunks, Peanut Butter chips, and Toffee Bits using a large spoon.
- Spoon cookie dough using a size #24 Cookie scoop. This is about 3 tablespoons of cookie dough, if you don't have a cookie scoop. Place the cookie dough balls on the prepared baking sheets, spacing them at least 2 inches apart.
- Bake cookies at 350°F Degree Oven for 8-10 minutes, or until the edges are set.
- Garnish the top of the cookies with additional Chocolate Chunks and Peanut Butter Chips. Sprinkle with Flaky Sea Salt.
- Allow cookies to cool on the hot cookie sheet for a few minutes before moving to a wire cooling rack to finish cooling.
Storage & Freezing
Storage: Store your Mom's Recipe cookies only once they have cooled to room temperature. Keep them in an airtight container for up to 5 days on the counter, or 7 days in the refrigerator. Cookies are best if enjoyed within 2-3 days.
Freezing: Freeze these cookies for up to 3 months in a freezer bag or freezable container. Simply let them cool, wrap them individually in plastic wrap, or place parchment paper between each cookie to keep it from sticking. Allow your cookies to defrost on the counter overnight, or microwave them for a few seconds to warm up and serve!
Substitutions & Variations
- Add some candy or chips. You can add in some small pieces of candy, like Mini M&Ms, Mini Reese's Cups, or Mini Hershey's Kisses to these cookies for added sweetness. You can also add sweet chips like semi-sweet chocolate chips, white chocolate chips, milk chocolate chips, butterscotch chips, caramel chips, or vanilla chips to these cookies.
- Heat them up. Pop your cookies in the microwave for a few seconds to warm them up. Serve your gooey cookies with a glass of cold milk or a scoop of ice cream for a delicious dessert!
Pro Tips
What makes a good cookie? Is it a gooey cookie that has a soft center but also crispy edges? Each of these makes a great quality cookie. To make perfect cookies every time, here are some pro tips:
Weighing Ingredients.
Baking requires precise measurements, as adding too much or too little of any ingredient can disrupt the recipe. It is important to weigh and measure dry ingredients correctly to ensure the best results.
Having a kitchen scale is highly recommended. If a scale is not available, it is advised to stir and lift the ingredients before using a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Mixer.
I use a stand mixer with a paddle attachment to make cookies, as it mixes ingredients quickly and evenly with little effort! You can use a hand mixer instead if you have one, or a whisk, a spoon, and a little elbow grease!
Butter.
I use salted butter to make cookies, but if you only have access to unsalted butter, add a dash of salt to the cookie dough.
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Mom's Copycat Crumbl Cookies recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Crumbl Cookie Copycat Recipes
- Crumbl Churro Cookies
- Fudgy Cosmic Brownie Cookies
- Chocolate Stuffed Peppermint Patty Cookies
- Reese's Pieces Peanut Butter Chip Cookies
- Pink Velvet Crumbl Cookies
- Cinnamon Toast Crunch Cookies
Mom's Recipe Crumbl Cookie
Ingredients
- 10 tablespoons Butter
- ¼ cup Granulated Sugar 50g
- 6 tablespoons Brown Sugar 80g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¾ cup All Purpose Flour 90g
- ½ teaspoon Baking Soda
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- ¼ teaspoon Nutmeg
- 1½ cups Old Fashioned Oats
- ½ cup Semi-Sweet Chocolate Chunks
- ½ cup Peanut Butter Chips
- ½ cup Toffee Bits
- Flakey Sea Salt
Instructions
- Preheat oven to 350 F Degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large bowl cream together butter with granulated sugar and brown sugar. Cream together for 2-3 minutes.
- Mix in Egg and Vanilla Extract and continue to cream ingredients together. Scrape sides of bowl as needed to include all ingredients.
- Gradually add dry ingredients of All Purpose Flour, Baking Soda, Ground Cinnamon, Ground Nutmeg, and Salt. Mix to combine.
- Add in Old Fashioned Oats and mix until combined.
- Stir in Chocolate Chunks, Peanut Butter chips and Toffee Bits using a large spoon.
- Spoon cookie dough using a size #24 Cookie scoop. About 3 tablespoons of cookie dough and place on parchment lined baking sheet allowing at least 2 inches apart.
- Bake at 350F Degree Oven for 8-10 minutes or until edges are set.
- Garnish tops with additional chocolate chunks and peanut butter chips. Sprinkle with Flakey Sea Salt.
- Allow cookies to cool on hot cookie sheet for a few minutes before moving to a wire cooling rack to finish cooling.
Notes
- Storage: Store your Mom's Recipe cookies only once they have cooled to room temperature. Keep them in an airtight container for up to 5 days on the counter, or 7 days in the refrigerator. Cookies are best if enjoyed within 2-3 days.
- Freezing: Freeze these cookies for up to 3 months in a freezer bag or freezable container. Simply let them cool, wrap them individually in plastic wrap, or place parchment paper between each cookie to keep it from sticking. Allow your cookies to defrost on the counter overnight, or microwave them for a few seconds to warm up and serve!
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