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Delicious Crumbl Mom's Recipe!

Crumbl Mom's Recipe

These Crumbl Mom's Recipe Cookies are a delightful mix of oatmeal, chocolate chips, peanut butter chips, and toffee bits, topped with a pinch of sea salt for that perfect balance of sweet and salty. If you are a fan of soft oatmeal cookies, this recipe is for you.
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Calories: 379kcal
Author: Anne Carter
Servings: 10

Equipment

Ingredients

  • 1/2 cup butter softened (salted or unsalted)
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup all-purpose flour
  • 1 1/4 cups old-fashioned whole rolled oats
  • 1/8 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt plus a bit more for topping
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips
  • 1/4 cup toffee bits
  • Sea salt for topping

Instructions

  • Preheat the Oven: Set your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  • Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter with the brown and granulated sugars. Mix until smooth and fluffy.
    Cream the Butter and Sugars: In a large mixing bowl, combine the softened butter with the brown and granulated sugars. Mix until smooth and fluffy.
  • Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, then continue mixing for about 3 minutes until light and fluffy.
    Add Egg and Vanilla: Add the egg and vanilla extract to the butter-sugar mixture, then continue mixing for about 3 minutes until light and fluffy.
  • Combine Dry Ingredients: Add the flour, oats, cinnamon, baking soda, and salt to the mixture. Stir just until the dry ingredients are incorporated.
    Combine Dry Ingredients: Add the flour, oats, cinnamon, baking soda, and salt to the mixture. Stir just until the dry ingredients are incorporated.
  • Fold in the Chips and Toffee: Gently fold in the chocolate chips, peanut butter chips, and toffee bits.
    Fold in the Chips and Toffee: Gently fold in the chocolate chips, peanut butter chips, and toffee bits.
  • Scoop the Dough: Using a large cookie scoop, portion out 10 equally sized cookie dough balls onto the prepared baking sheet.
    Scoop the Dough: Using a large cookie scoop, portion out 10 equally sized cookie dough balls onto the prepared baking sheet.
  • Bake: Place the baking sheet in the preheated oven and bake for 11-12 minutes. The cookies are ready when the edges start to brown but the centers are still slightly soft.
    Bake: Place the baking sheet in the preheated oven and bake for 11-12 minutes. The cookies are ready when the edges start to brown but the centers are still slightly soft.
  • Cool and Enjoy: Let the cookies cool on the baking sheet for 5-10 minutes before transferring them to a cooling rack. Sprinkle a little sea salt on top while they cool for an added touch of flavor.

Notes

Measure Properly: Use a kitchen scale for the most accurate measurements, especially for flour and oats. If you don’t have a scale, use the spoon-and-level method.
Don’t Overbake: The cookies should be slightly underbaked in the center to keep them soft and chewy.

Nutrition

Serving: 80g | Calories: 379kcal | Carbohydrates: 44g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 391mg | Fiber: 3g | Sugar: 24g | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg