Mom’s Recipe Crumbl Cookie
This Mom’s Recipe Crumbl Cookie is thick, chewy and studded with chocolate chips, peanut butter chips, oats and toffee bits. A hint of cinnamon adds a warm flavor to these tasty and soft cookies.
If you love these Crumbl mom’s recipe cookies, then you will also love the Crumbl Chocolate Peanut Butter Chip Cookies, Crumbl Triple Chocolate Chip Cookies, and my delicious Oatmeal Chocolate Chip Cookies!
Why This Recipe Works
- Mom’s recipe, but everyone’s favorite! Crumbl cookie recipes never disappoint and this doesn’t either! It has all my favorite ingredients! It’s a chocolate chip cookie, oatmeal cookie, peanut butter cookie and toffee cookie — but all in one! Leave it to the mom’s recipe crumbl cookie to end up everyone’s favorite.
- Made with rolled oats. This Crumbl mom’s recipe cookie is made with rolled oats instead of instant oats. This makes it so the oat texture comes through nicely without getting lost in the delicious cookies.
- Warm cinnamon flavor. Not only does this cookie contain all the delicious mix-ins, but it also has some cinnamon in it which makes this cookie the coziest cookie!
- Flour: This is the perfect flour to fat ratio to make the cookies thick and chewy!
- Rolled Oats: You’ll want the rolled (old fashioned) oats over instant or quick oats because the texture will come through better.
- Baking Soda: The baking soda will help the cookie rise without giving it a cake-like texture (that you’d get if using baking powder).
- Cinnamon: The cinnamon provides a delicious depth of flavor. If you’re wondering if chocolate chips and cinnamon go together, they do! Try my Cinnamon Chocolate Chip Coffee Cake!
- Salt: This is regular table salt. Kosher salt is coarser, so if you are using kosher salt, you’re measurement will be different. Use 1/4 teaspoon more of Kosher salt per teaspoon of table salt.
- Semi-Sweet Chocolate Chips: The iconic Crumbl mom’s recipe uses semi-sweet chocolate chips, peanut butter chips and toffee bits!
- Cream wet ingredients. Add the butter and sugars to a large mixing bowl (or the bowl of a stand mixer) and cream on medium speed until smooth. Add the eggs and vanilla extract then mix until combined. Scrape the sides of the bowl with a rubber spatula as needed.
- Add the dry ingredients. Add flour, oats, baking soda, cinnamon, and salt and mix.
- Add mix-ins. Add the chocolate chips, peanut butter chips and toffee bits and mix until just combined.
- Portion into balls. Using a 1/4 cup, portion into equal cookie dough balls. Place 6 on a parchment lined baking sheet and flatten the balls gently so they resemble a thick disk.
- Bake the mom’s recipe Crumbl cookies. Bake at 350°F for 9-11 minutes or until the edges are set and the centers appears slightly underdone. They will continue cooking as they cool.
- Cool. Let the cookies cool on the cookie sheet for 5-10 minutes. Transfer to a cooling rack to cool completely.
Use softened butter to help it cream better with the granulated and brown sugars.
For the toffee bits, you can buy toffee bits or you can make your own with chopped Heath bars. Use any extra toffee bits in my Crumbl Chocolate Cake ft. Heath Cookies!
If you aren’t a fan of peanut butter, just omit the peanut butter chips! Mom’s recipe cookie tastes just as delicious without them.
When adding the dry ingredients and then the chocolate chips, peanut butter chips and toffee bits, you don’t want to over mix. Over mixing the dough will make it tough, affecting the bake. You can also stir in the mix-ins to avoid this.
Add a bit of flaky sea salt on top of the cookies right after removing them from the oven. This adds a delicious flavor balance.
Make Ahead, Storing, and Freezing
Store the cookies in an airtight container at room temperature for 3-4 days.
To freeze the cookie dough, roll into balls and flatten into disk (as directed in the instructions). Then flash freeze on a baking sheet until firm. Transfer to a freezer bag or airtight container. Freeze for 1-2 months. Bake from frozen. You may need to add an additional minute to the bake time.
To freeze Crumbl cookies, let cool completely. Wrap each cookie in plastic wrap and store in a Ziplock bag or airtight container. Freeze for 1-2 months. Remove and let thaw.
Yes you can, however the texture of the oats may get lost in the cookie because of all the fillers. The rolled oats will hold up their texture better. But if you don’t have rolled, you can definitely use instant oats as a substitute.
The mom’s recipe Crumbl cookie uses semi-sweet chocolate chips, but if you prefer milk chocolate that is fine! My Copycat Crumbl Chocolate Chip Cookies uses milk chocolate chips if you are interested in another cookie recipe that uses milk chocolate chips.
If you don’t like peanut butter chips or you have a peanut allergy, you can omit them altogether. If you’d like a substitute, use butterscotch chips instead.
According to Crumbl, it’s a family recipe from one of the Crumbl co-founders. They are large cookies made with practically everything but the kitchen sink! Toffee bits, oats, chocolate chips, peanut butter chips and a little bit of cinnamon!
The Crumbl cookie shop is a company that makes thick cookies and comes out with new flavors each week. I love making Crumbl copycat cookie recipes because their different specialty flavors are fun to recreate and make even better! Be sure to check out all my Crumbl copycat recipes!
More Oatmeal Cookies
- Oatmeal Butterscotch Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Classic Oatmeal Chocolate Chip Cookies
- Soft Oatmeal Cookies
Did you make this recipe? I’d love to hear about it! Leave a rating and review or scroll below the recipe card and do so there.
Crumbl Cookie Mom’s Recipe
- 1 cup unsalted butter - softened
- 1 cup brown sugar - packed, I used light brown sugar but you can also use dark if you'd like
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups + 2 tablespoons all purpose flour
- 2 1/2 cups rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 3/4 cup semi sweet chocolate chips
- 3/4 cup peanut butter chips
- 3/4 cup toffee bits
- flaky sea salt - for topping
- Preheat oven to 350°F. Line a baking sheet with parchment paper, set aside.
- Cream butter, brown sugar, and granulated sugar for 2 minutes.
- Add the eggs and vanilla and mix to combine. Scrape down the sides of the bowl with a spatula.
- Add flour, oats, baking soda, cinnamon, and salt and mix to combine. Add choc chips, pb chips and toffee bits. Mix to incorporate.
- Use a 1/4 cup to portion the cookie dough into balls.
- Flatten each ball with the palm of your hand until it’s a thick disk. Place 6 per baking sheet. Sprinkle flaky salt over the tops. Bake for 9-11 mins, the edges should be set and lightly golden brown, the centers will still appear slightly underdone but they will continue to cook on the baking sheet.
- Remove from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.