This brown sugar and oatmeal cookie is packed with chocolate, toffee and peanut butter chips. It’s the kind of cookie that feels like a warm hug from your favorite person.
Mom’s Recipe Crumbl Cookies
If comfort food were a cookie, this would be it! Oatmeal cookies have never been my favorite type of cookie, but I kid you not, this cookie has made me a believer! HALLELUJAH! This cookie is EVERYTHING!
When you picture all the flavors of your childhood coming together, this epic cookie is the final result! The warm and chewy brown sugar/cinnamon base mixed with just about everything but the kitchen sink, makes the perfect combination of flavors, then topped with just a hint of sea salt to balance it all out! This cookie won’t just be Mom’s Favorite, it is sure to be a family favorite as well!
If words like peanut butter, brown sugar, chocolate, and toffee get you half as excited as they get me, then keep reading and let me teach you how to make the mother of all cookies!
Ingredients for Mom’s Recipe
- Butter- I always use salted. Make sure that the butter is softened so that it creams well with the sugars.
- Granulated Sugar
- Brown Sugar- The brown sugar gives the cookies the yummiest caramely flavor, but also helps keep the cookies nice and soft!
- Flour- Just plain old all purpose flour will do the trick!
- Rolled Oats
- Cinnamon- No oatmeal cookie would be complete without a hint of cinnamon, and the cinnamon in this cookie pulls all the flavors together!
- Baking Powder
- Semi-sweet Chocolate Chips- The semi-sweet chips balance out the sweetness of this cookie perfectly, I highly recommend the semi-sweet, Crumbl uses semi-sweet, but if you really hate semi-sweet chocolate you could substitute milk chocolate here.
- Peanut Butter Chips- Most stores carry these on the baking isle.
- Toffee Bits
- Sea Salt- To sprinkle on top!
How to Make Mom’s Recipe Oatmeal Cookies
Start by preheating the oven to 375 degrees. I bake this cookie at a slightly higher temperature because we want the insides of these cookies to stay nice a gooey while the outside has that nice golden color and crisp to it.
With your stand or hand mixer cream together your butter and sugar. Keep mixing until the butter and sugar are smooth, about 2 minutes, then add the eggs and vanilla and mix again. You will want to keep mixing until it is light in color and creamy.
Now add your dry ingredients to the wet ones and mix until just combined. You do not want to over mix the flour or you will begin to activate the gluten and give your cookies more of a bread/cake like consistency, and you do not want that! That would spoil what makes this cookie AMAZING!
Fold the chocolate chips, toffee bits, and peanut butter chips in gently and divide into 1/2 cup portions. Roll your cookies into a ball and place 6 on your cookie sheet and flatten them slightly with your hand.
Bake for 11-13 minutes until the cookies have spread and the tops have turned a nice golden brown.
Remove the cookies from the oven and immediately sprinkle with sea salt.
Allow the cookies to cool on the pan for 10 minutes and serve warm.
How do I reheat the cookies?
Just place the cookies in a 350 degree oven for 3-4 minutes and they will be just like new! It is perfect using the oven to reheat the cookies because you can reheat multiple cookies at a time!
What is the best way to store the cookies?
The cookies will store well in an airtight container on the counter for up to 3 days, or in the freezer for up to 3 months!
Why are the cookies called Mom’s Recipe?
Apparently this Crumbl cookie is inspired by a cookie that the founder’s mom used to make! It was first introduced the week of mother’s day in honor of her, but quickly became a fan favorite!
More Crumbl Copycat Recipes
- Chilled Sugar
- Classic Chocolate Chip Cookie
- Buttermilk Pancake Cookie
- Pink Velvet
- Chocolate Oreo
- Churro Cookie
Crumbl Copycat Mom’s Recipe Cookies
- 1 1/2 cups salted butter softened
- 3/4 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 eggs
- 1 1/2 tbsp vanilla extract
- 4 cups all purpose flour
- 2 cups rolled oats not quick oats
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup semi sweet chocolate chips
- 3/4 cup peanut butter chips
- 3/4 cup toffee bits
- coarse sea salt to garnish
- Preheat oven to 375°.
- Cream together the butter, granulated sugar and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, oats, baking soda, baking powder cinnamon and salt), mix into the dough. Mix until completely combined.
- Mix in the chocolate chips, peanut butter chips and toffee bits.
- Portion out the dough into 1/2 cup portions. Roll into a ball and arrange 6 onto each cookie sheet.
- Flatten each ball slightly before baking.Bake for 11-13 minutes, until the cookies have spread and are golden brown on top.
- Immediately sprinkle with sea salt.
- Allow the cookies to cool on the pan for 10 minutes. Serve warm.
Toffee bits – can you buy these? Do you make them/crush them from heath bars?
Using quick oats vs rolled? how will the cookie differ. Sadly I did not realize there are different types.
Thank you for all you do.
Absolutely delicious! One thing, you left the oats out of the instructions. I finished making the dough and then thought to myself, “Wait a minute. Weren’t there oats in the ingredients?” So added them in at the very least nd. Still came out great!
Definitely a keeper recipe! The only thing I changed was that I didn’t have peanut butter chips so I just subbed it for 3/4 cup of peanut butter right into the batter and it turned out phenomenal! Rave reviews all around!