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.

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