Giant Oatmeal Pie

Little Debbie’s has nothing on this gigantic oatmeal pie! Two chewy, cinnamon packed giant oatmeal cookies sandwich a rich cream filling that could not be easier to make. Try serving this, sliced up like a cake, at your next bake off! Of course you could use this recipe, divided into many smaller cookies (just make sure you have an even number) to make regular sized oatmeal pies, but what’s the fun in that? If you are going to make smaller cookies you’ll have to cut the baking time in at least half. Baking such large cookies takes a bit of care and attention, as you don’t want the edges to burn while waiting for the center to set up. If you have dark metal cookie trays, bake at 25°F cooler, or 300° in this recipe for the same amount of time. This cookie tastes like childhood, though the size is anything but familiar.

giantoatmealpiecookie-1aKelsey Kinser
Inspired by Sally’s Baking Addiction.

Giant Oatmeal Pie

For the cookie:

1/2 cup all purpose flour

1/2 cup oats

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup butter, softened at room temperature

1/2 cup packed light brown sugar

1 large egg

For the filling:

3 tablespoons unsalted butter, softened at room temperature

3/4 cup powdered sugar

1 tablespoon cream

2 teaspoons vanilla extract

giantoatmealpiecookie-1-2aKelsey Kinser
  1. In a medium bowl mix together the flour, oats, baking soda, cinnamon, and salt.
  2. In another medium bowl or a stand mixer beat the butter until light and fluffy. Add the brown sugar and beat on medium high until well combined. Scrape down the sides to make sure everything is blended together. Turn the speed up to high and add in the egg. Once the egg is completely mixed in turn the speed down to low and mix in the dry ingredients. Mix on low until just combined.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  4. While the dough is chilling preheat oven to 325°F. Stack two cookie sheets together and line the top one with parchment paper. Stacking the two baking sheets together helps to prevent the bottom of the cookies from getting too dark during the extended baking time.
  5. Divide the dough into two equal sized rounded balls. Press down on them gently but enough that the balls will not roll around on the baking tray.
  6. Bake for 20-25 minutes, rotating halfway through, until the edges are set and all but the very middle of the cookies are a nice deep golden brown.
  7. Allow the cookies to cool completely.
  8. To make the filling beat all of the filling ingredients together until completely smooth and fluffy.
  9. Spread the filling onto one side of the cookie. Sandwich the cookie together and serve!

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