Crumbl Oatmeal Chocolate Chip Cookie Recipe is the answer to that home-baked cookie craving that hits just as you realize the bakery’s already closed (yeah, been there). Maybe you’ve stumbled on those adorable pink Crumbl boxes, but your wallet’s saying “maybe not every week.” Well, friend, I’ve got you. This recipe gets you those thick, chewy cookies at home with way less cash. Oh, and while you’re at it, you might want to peek at some delicious brunch recipes or snag a few healthy brunch food ideas for next time you feel like showing off in the kitchen. 
Why you need to make this recipe!
Okay, real talk. Homemade cookies just hit different. Especially this Crumbl oatmeal chocolate chip cookie recipe. They are chunky, chewy, and taste so legit you’ll swear you’re munching on something from a five-star bakery, not your own humble oven. The outside is a little crispy, with a soft center that basically begs you to have another bite. Plus, these are so simple. Your stand mixer won’t even break a sweat.
Honestly, I was always the person who thought oatmeal cookies were for grandmas or boring bake sales—until I tried these. Mix in chocolate chips, and suddenly, you have a perfect storm of comfort food. You can also swap things in and out, which is great for the picky eaters (or wild food experimenters) in your house. So yeah, you kind of owe it to yourself to try this at least once! 
Tips for the best oatmeal cookies
Want thick, soft cookies instead of sad, flat ones? Yeah, me too. First, don’t rush the dough chill step—stick it in the fridge, the cookies keep their shape better that way. When you use real butter (not margarine!), you’ll get that proper chewy texture everyone loves.
Also, use old-fashioned rolled oats, not instant. Big difference! You want that satisfying bite. If you’re adding chocolate chips, go for the good stuff. It makes a world of difference. Trust me on that. Finally, don’t overbake; pull them when they’re a bit “underdone” in the center. They’ll set-up as they cool. Weird, but true.
“These cookies taste exactly like the ones from Crumbl! My family begs for a double batch every weekend now.” —Marlene S.
How to make Crumbl oatmeal chocolate chip cookies
There’s nothing fancy here, so grab a bowl and let’s go. Cream together softened butter and sugars until it looks light. Crack in eggs, a splash of vanilla, and mix again. See? So far, so good.
Toss your dry stuff into another bowl—flour, baking soda, salt (I usually go off-script and add a pinch extra). Slowly ladle the dry into the wet and stir in rolled oats and all the chocolate chips you want. Get a little messy, use your hands if you have to, it’s your kitchen. Chill that dough for 20-30 minutes, or longer if you’re patient.
Scoop dough balls onto a lined tray (big scoops, let’s not be shy) and pop in the oven. Bake around 12 minutes for soft centers. Let cool about 10 minutes. If you sneak one early, hey, I won’t tell. 
Can I Add Other Mix-Ins?
Short answer: yes, go wild! Raisins, obviously, or walnuts, or pecans if you want crunch. Sometimes I even add a few M&Ms when my niece is visiting. For the grownups, chopped toffee or white chocolate works magic.
You can honestly toss in almost anything as long as you keep the basic ratios the same. If it fits in a cookie, give it a shot.
Recipe Variations to Try
- Want something a bit fancier? Press a few sea salt flakes on top before baking for a sweet-salty finish.
- Feeling autumnal? Add a handful of dried cranberries and a pinch of cinnamon.
- Got a peanut butter fiend in your tribe? Swirl in a few tablespoons of creamy peanut butter.
- If you want to really impress, sandwich two cookies with marshmallow fluff or cream cheese frosting. Over-the-top? Sure. Totally worth it? Oh, absolutely.
| Cookie Element | Importance | Example Add-Ins |
|---|---|---|
| Butter | Provides richness and moisture | N/A |
| Sugars (Brown & Granulated) | Creates sweetness and caramelization | N/A |
| Rolled Oats | Adds texture and chewiness | Raisins, nuts |
| Chocolate Chips | Provides a sweet burst in every bite | Dark, milk, white chocolate |
| Mix-Ins | Adds variety and flavor | Toffee, peanut butter chips, M&Ms |
Common Questions
Do I have to chill the dough?
Yes, it helps the cookies hold their shape and boosts flavor. If you skip, they might spread out like pancakes.
Can I swap all-purpose flour for whole wheat?
Sorta, but the cookies will get dense and, honestly, a little dry. Try half and half if you’re nervous.
What’s the secret to super chewy cookies?
Don’t overbake! Pull them when the middle still looks a little soft.
Can I freeze the dough?
Absolutely. Scoop into balls and freeze. Bake from frozen, add another minute or so.
What if I don’t have rolled oats?
Try quick oats, but avoid instant. Texture is different, but they’ll work in a pinch.
Give this homemade treat a go!
That’s the full scoop on making a drool-worthy Crumbl oatmeal chocolate chip cookie recipe at home. No special skills required, just a little mixing and a lot of excitement. If you get hooked on baking, explore more on Brunch is a Crunch’s Recipe Collection or try their Japanese pink salt recipe for another kitchen adventure. Get up, bake, and enjoy your cookies—you totally deserve a homemade treat today. 
Crumbl Oatmeal Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the eggs and vanilla extract, mixing until just combined.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats and chocolate chips (and any optional mix-ins).
- Chill the dough in the refrigerator for 20-30 minutes.
- Scoop dough balls onto a lined baking tray, ensuring enough space between each.
- Bake in the preheated oven for 12 minutes for soft centers.
- Remove from the oven and let cookies cool on the tray for about 10 minutes.
