How to Make Crumbl Copycat Oatmeal Cookies with Fresh Milled Flour

These Crumbl copycat oatmeal cookies with fresh milled flour are absolutely delicious! The whole rolled oats, fresh milled flour, and butter, combine to give you an unforgettable flavor. This is a great recipe for those learning how to bake with fresh milled flour.

Crumbl Copycat Oatmeal Cookies with Fresh Milled Flour

If you’ve ever taken a bite of one of those big, soft oatmeal cookies from Crumbl and thought, I wish I could make these at home, you’re going to love this recipe.

These Crumbl copycat oatmeal cookies with fresh milled flour have that same soft, cozy texture, warm spices, and chewy oats—but they use wholesome ingredients you probably already have in your kitchen. And if you’re already milling your own flour, this recipe is such a fun way to use it.

The fresh milled flour adds a slightly nutty flavor and gives the cookies a soft, hearty texture that works perfectly with the oats and cinnamon.

Honestly, these Crumbl copycat oatmeal cookies with fresh milled flour feel like the perfect blend of bakery-style cookies and homemade comfort food.

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Why Make Crumbl Copycat Oatmeal Cookies with Fresh Milled Flour?

Fresh milled flour brings so much flavor and nutrition to baking. Once you start using it, it’s hard to go back.

When I make Crumbl copycat oatmeal cookies with fresh milled flour, I love knowing that the flour still contains the bran and germ from the wheat berry. That means you get all the natural nutrients and a deeper flavor that you just don’t get from store-bought flour.

A few things I love about baking with fresh milled flour:

• It has a naturally nutty, rich flavor
  
• It contains the whole wheat berry, including the bran and germ
  
• It gives baked goods a soft but hearty texture
  
• You know exactly where your flour comes from
  

Soft white wheat works especially well in cookies like these because it creates a softer crumb than hard wheat.

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Ingredients for Crumbl Copycat Oatmeal Cookies with Fresh Milled Flour

Wet Ingredients

• ¾ cup butter–tallow mixture
  
  (Fill a measuring cup ¾ full with both butter and tallow combined to get to the 3/4 cup. Half butter, half tallow. If you don’t have tallow, just use all butter.)
  
• ½ cup packed brown sugar
  
• ½ cup white sugar
  
• 1 egg, room temperature
  
• ½ teaspoon vanilla extract
  

Dry Ingredients

• 225 grams freshly milled soft white wheat
  
  (or 1½ cups all-purpose flour if you don’t have a mill)
  
• 1 tablespoon cornstarch
  
• 1 teaspoon cinnamon
  
• 1 teaspoon baking powder
  
• 1 teaspoon salt
  
• ¼ teaspoon nutmeg
  

Oats

• 1 & 1/2 cups whole rolled oats
  

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Equipment You’ll Need

• Grain mill (if milling your own flour)
  
• Mixing bowls
  
• Measuring cups and spoons
  
• Baking sheet
  
• Parchment paper
  
• Wire cooling rack
  

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How to Make Crumbl Copycat Oatmeal Cookies with Fresh Milled Flour

1. Preheat the Oven

Preheat your oven to 350°F and line a baking sheet with parchment paper.

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2. Cream the Butter, Tallow, and Sugars

In a large bowl, cream together:

• Butter–tallow mixture
  
• White sugar
  
• Brown sugar
  

Cream the mixture for about 4 minutes until it becomes light and fluffy.

Scrape down the sides of the bowl as needed.

Note: If you don’t have tallow, you can absolutely use all butter.

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3. Add the Egg and Vanilla

Add:

• 1 room-temperature egg
  
• ½ teaspoon vanilla extract
  

Cream for about 1 minute, scraping down the sides when needed.

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4. Mill the Flour

Mill 225 grams of soft white wheat berries using your grain mill.

If you don’t have a mill, simply substitute 1½ cups all-purpose flour.

Fresh milled flour works beautifully in these Crumbl copycat oatmeal cookies with fresh milled flour because it keeps the cookies soft while adding a richer flavor.

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5. Mix the Dry Ingredients

In a separate bowl, combine:

• Fresh milled flour
  
• Cornstarch
  
• Salt
  
• Baking powder
  
• Cinnamon
  
• Nutmeg
  

Stir until everything mixes evenly.

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6. Combine Wet and Dry Ingredients

Add the flour mixture to the wet ingredients.

Stir by hand until just combined. Try not to overmix the dough.

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7. Stir in the Oats

Add:

• 1 & 1/2 cups whole rolled oats
  

Stir until the oats distribute evenly throughout the dough.

At this point, the dough for these Crumbl copycat oatmeal cookies with fresh milled flour should look thick, soft, and full of oats.

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8. Scoop the Dough

Scoop the cookie dough in random spoonfuls onto your prepared baking sheet.

You don’t need to shape them perfectly. A rustic scoop actually helps give these cookies that bakery-style look.

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9. Bake

Bake the cookies for 8 minutes.

Remove them from the oven and let them sit on the baking sheet for 5 minutes. The cookies will continue setting because the pan stays hot.

After that, move them to a wire rack to finish cooling.

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Baking with Fresh Milled Flour (And Why It’s So Good)

If you’re newer to baking with fresh milled flour, cookies are actually one of the easiest places to start.

Fresh flour behaves a little differently than store-bought flour because it still contains the natural oils from the wheat berry. That means baked goods often taste richer and feel softer.

When I make Crumbl copycat oatmeal cookies with fresh milled flour, I notice a few things:

• The cookies taste slightly nuttier
  
• The texture feels heartier but still soft
  
• The flavor feels deeper and more homemade
  

Soft white wheat works especially well in cookies.

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Enjoying Your Crumbl Copycat Oatmeal Cookies with Fresh Milled Flour

Once these cookies cool, they turn soft, chewy, and full of warm spice flavor.

They’re perfect with:

• A glass of milk
  
• A cup of coffee
  
• Or honestly… just straight off the cooling rack
  

These Crumbl copycat oatmeal cookies with fresh milled flour give you that big bakery-style cookie experience right at home—but with wholesome ingredients and the flavor that only fresh flour can bring.

And once you make them once, don’t be surprised if they become a regular in your baking rotation.