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Oatmeal Skillet Cookies (Copycat Recipe)

This recipe for Oatmeal Skillet Cookies is a Crumbl Copycat with a soft and chewy oatmeal cookie, amazing vanilla mousse, and a caramel drizzle. Even if you’ve never tried a Crumbl cookie before you will love this recipe! It’s easy and delicious.

If you are digging this recipe, you should also try my Chocolate Chip Skillet Cookie recipe!

Oatmeal cookies topped with vanilla mousse and caramel sauce, with the words, "Crumbl Copycat - Oatmeal Skillet Cookies".

Crumbl describes their Oatmeal Skillet Cookie as “A gooey oatmeal cookie crowned with a scoop of vanilla bean mousse, a drizzle of butterscotch caramel, and finished with oatmeal cookie crumbles.” Yum, right?!

I’m really excited about how this copycat turned out, because I think it totally encapsulates what the original cookie was like…except better. Why better?

Well, Crumbl’s cookies (for me) tend to be a little on the bland (or even floury) side. My copycat hits all the notes of a buttery, chewy, and sweet oatmeal cookie. It’s just as good eaten on its own as it is with all the additional toppings.

You’ll love the “vanilla mousse” too. It’s an easy recipe made with heavy cream and a little pudding mix. It creates a deliciously fluffy, melt-in-your-mouth treat.

For the caramel drizzle, I would highly recommend Mrs. Richardson’s caramel sauce (the stuff is incredible). You can use a similar jarred sauce or a homemade sauce, but caramel sauce sold in squeeze bottles is too thin to stick well to the cookies.

Switch things up if you wish or try a chocolate sauce drizzle if desired!

Oatmeal Skillet Cookie topped with a scoop of vanilla mousse, caramel drizzle, and cookie crumbles.

Great Things About This Recipe

  • The cookies themselves are a one-bowl recipe. I love saving dishes, so one-bowl recipes are my fav!
  • No chilling the cookie dough required.
  • The “mousse” is so easy–you can’t go wrong! It’s just a few ingredients and is also delicious when eaten by the spoonful.

How I Created This Recipe

Headshot photo of woman smiling and wearing a white dress and gold necklace.

Recipes by a Real Person in a Real Kitchen

In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.

With this recipe I first started with a chewy oatmeal cookie recipe that has been my go-to for years. I quickly realized it was all wrong for this copycat. The ultra-chewiness made it tough to eat with the toppings. The caramelized sugary edges were actually far too sweet when paired with a drizzle of caramel. So, back to the drawing board.

What I ended up doing was modifying my favorite soft and chewy chocolate chip base cookie. A few small edits and the addition of quick-cooking oats did the trick. The quick-cooking oats (as opposed to regular oats) made the cookie chewy, but still soft.

A little cornstarch kept it soft as well. I reduce the sugar–but there is enough sweetness that these cookies are delicious eaten with or without any topping.

After the cookie was dialed in, the topping was easy. I knew I’d use my stabilized whipped cream recipe–but modified to create more of a ultra-fluffy pudding situation. Just add a little caramel drizzle to the top and the cookies are ready to eat.

Ingredients in Oatmeal Skillet Cookies

A few notes on some of the ingredients used in the cookies:

Unsalted Butter -I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking.

Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between a chewy cookie and a cookie that spreads the correct amount.

All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.

Quick-Cooking Oats – This recipe uses quick cooking oats for a soft cookie.

Heavy cream – Heavy cream is used for the vanilla mousse.

Instant Pudding Mix – be sure to grab an Instant pudding mix, we’ll go with vanilla here.

Substitutions

Okay, so you can have some fun here. Keep the cookie base, but what about variations on the topping? What if you used a butterscotch pudding in place of the vanilla? Maybe a chocolate pudding with a chocolate drizzle? This recipe is open for experimenting!

Which Caramel Sauce To Use?

Use any caramel or caramel-butterscotch sauce you like, whether homemade or store-bought. I will caution against using the squeeze bottle varieties though as they are so thin they run right off the cookie.

My top choice is Mrs. Richardson’s caramel sauce. It comes in a jar, is incredibly thick, and needs to be slightly heated before drizzling. It’s good good stuff.

A reluctant second choice would be Smucker’s jarred caramel-flavored sauce. For me, it’s still a little too thin and not very flavorful, but it’ll do.

A secret is that I ended up photographing these cookies with a homemade caramel drizzle that I created in a pinch because I didn’t have a jar of Mrs. Richardson’s on hand. The homemade version was one of those “shortcut” recipes and it didn’t really thicken and ran off the cookies too much for my liking.

How to Make Oatmeal Skillet Cookies

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Oatmeal Cookies

This is a very easy one-bowl recipe. I love it when a recipe works this way. It’s so fast!

Use a big spoon to cream together the butter, granulated sugar, and brown sugar until completely combined. Add the egg and vanilla extract and stir until combined. Add in all dry ingredients and mix to combine.

Scoop and bake cookies. Imprint slightly cooled cookies with the back of a cookie scoop to make a well for the vanilla mousse.

Oatmeal cookies fresh out of the oven and with small divots placed in the center with a measuring spoon (to hold filling).

Vanilla Mousse

Whisk together all mousse ingredients until the pudding mix is dissolved. Then, whip (with a hand mixer) until mixture reaches soft or medium peaks.

Heavy cream in a measuring cup before and after whipping.

Assembly

Top cooled cookies (reserve one cookie) with the vanilla mousse and drizzle with your favorite caramel sauce. Crumble up the 13th cookie, sprinkle the crumbles on top of the cookies, and serve.

For a different look, you can also choose to skip adding the imprints in the cooling cookies. Then, frost with a spatula on the top of the cookies and drizzle caramel over that instead. These are easier to store and transport since the frosting is flat instead of scooped.

FAQS for Cookies

Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.

Dry Cookies?

This problem could be one of two of things. First, the flour may have been measured incorrectly. If too much flour was added, the dough probably felt dry and crumbly. I highly suggest always using a scale when you bake!

Or, the cookies might be overbaked. These cookies should be baked until they are just barely golden brown on the edges. If you struggle to get perfectly done cookies, bake a tester cookie before you bake the others (noting that a full tray of cookies will need just a bit more time than a single cookie).

Flat Cookies?

This problem is usually caused by a dough that is too warm. Perhaps the butter was too melty or you are working in a very warm kitchen. If the dough seems to sticky and hard to work with, give it an hour or two in the fridge to chill before baking.

Burnt Cookies?

Cookies can burn if left in the oven too long of course, but if you have consistent issues with burnt edges and overcooked baked goods, it’s time to invest in an oven thermometer. If the oven temp is off it will negatively affect your baking–and even the best recipes won’t work correctly.

Oatmeal cookies on a baking sheet topped with vanilla mousse and caramel drizzle.

Related Recipes

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Oatmeal cookies on a baking sheet topped with vanilla mousse and caramel drizzle.

Oatmeal Skillet Cookies

These yummy Oatmeal Skillet Cookies are based off of Crumbl's Oatmeal Skillet Cookie. They feature a chewy oatmeal cookie base, a sweet vanilla mousse (SUPER easy!), and a drizzle of caramel syrup. These cookies are smaller than Crumbl's classic cookies so you can eat a whole one, no problem.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Servings 12 cookies
Calories 275 kcal

Ingredients
  

  • 8 tablespoons unsalted butter, very soft (see notes) 4 ounces
  • ½ cup light brown sugar 3.5 ounces
  • cup sugar 2.4 ounces
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour + 2 tablespoons 5.6 ounces
  • ½ cup old-fashioned rolled oats 2 ounces
  • 2 tablespoons cornstarch
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda

Vanilla Mousse

  • 1 cup heavy whipping cream very cold
  • 2 tablespoons instant vanilla pudding mix (about 1 ounce)
  • 1 tablespoon powdered sugar
  • 1/4 teaspoon vanilla extract

Topping

  • ¼ cup favorite caramel or butterscotch syrup
  • one baked cookie, crumbled up

Instructions
 

Oatmeal Cookies

  • Adjust oven racks evenly and preheat oven to 350℉.
    In a large bowl, use a spoon to cream together the butter, granulated sugar, and brown sugar until completely combined. Add the egg and vanilla extract and stir until combined.
  • Add in all dry ingredients (flour, oats, cornstarch, salt, baking powder, and baking soda), and mix to combine.
  • Shape dough into 13 cookies. I used a roughly 3 tablespoon cookie scoop. The last cookie will be a little smaller–this is the one we'll use for cookie crumbles on top.
    Place evenly on baking sheets (six or seven cookies per sheet). Bake sheets one at a time for 11-13 minutes, or until the cookies have spread and the edges are just beginning to turn golden.
  • Allow cookies to cool briefly (3-5 minutes), then press the back of a cookie scoop (or a spoon) into the middle of each cookie to form a well for the vanilla mousse. Allow to cool completely.

Vanilla Mousse

  • Prepare while the cookies are baking.
    In a medium bowl, whisk together all mousse ingredients gently for 1-2 minutes until the pudding mix is dissolved. Now, use a hand mixer on low speed with the whisk attachment to whip the mixture until it is thickened to soft or medium peaks.
    It will go fast so be careful not to overmix. Store in fridge until cookies are cool enough to frost.

Assembly

  • Allow cookies to cool completely before adding the mousse. Reserve one cookie for crumbling.
    Use a 1.5 tablespoon scoop to add a big scoop of vanilla mousse to the centers of each cookie. Drizzle with your favorite caramel sauce. Crumble up the 13th cookie, sprinkle the crumbles on top of the cookies, and serve.

Notes

Soft Butter:
For this recipe, the butter should be soft enough that it can be mixed with the sugars without the aid of an electric mixer. It should not be melted.
Making Ahead:
I suggest storing the components separately and assembling the cookies just before serving. If you must prepare in advance, be sure to use a firm caramel sauce (like Mrs. Richardson’s) so the caramel does not slide off before the cookies are served. Store any cookies with caramel or mousse in the fridge. Note that cookies with mousse on top will become soft in the fridge, but outside of that, they will keep up to 5 days refrigerated.
The undecorated oatmeal cookies can be stored at room temperature in an airtight container for up to 5 days.
Can I Freeze Leftovers?
Undecorated cookies can be frozen. Decorated cookies can also be frozen, but their appearance won’t be as nice-looking. To help this, you can flash freeze them (freeze on a cookie sheet until frozen solid) and then wrap them in plastic wrap, package in a freezer-safe container and freeze for 1-2 months. 

Nutrition

Calories: 275kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 56mgSodium: 194mgPotassium: 66mgFiber: 1gSugar: 20gVitamin A: 549IUVitamin C: 0.1mgCalcium: 41mgIron: 1mg
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