This 1 Giant Oatmeal Creme Pie is a nostalgic treat reimagined as a showstopping dessert. Soft, chewy oatmeal cookies sandwich a luscious, creamy filling, creating a perfect balance of textures. With just 15 minutes of prep and 20 minutes of baking, you’ll have a warm, indulgent cookie ready to share or savor solo. The rich, buttery flavor of the cookies pairs beautifully with the sweet, velvety center, making every bite irresistible. Perfect for cozy gatherings or a special solo treat, this giant cookie is a delightful twist on a classic favorite.
Baking this 6-inch masterpiece fills your kitchen with the comforting aroma of cinnamon and brown sugar. The golden edges of the cookie offer a slight crunch, while the center stays wonderfully soft and tender. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding. In just 1 hour, you’ll have a dessert that’s as impressive as it is delicious. It’s the ultimate way to enjoy a beloved treat in a bold, shareable form.
Ingredients for 1 Giant Oatmeal Creme Pie
- For the Cookies:
- 1/2 cup + 1 Tablespoon (71g) all-purpose flour (spooned & leveled)
- 1/2 cup (43g) quick oats (use old-fashioned oats for a chewier texture)
- 1/4 teaspoon + 1/8 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 cup (4 Tbsp; 56g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- For the Creme Filling:
- 3 Tablespoons (43g) unsalted butter, softened to room temperature
- 2/3 cup (80g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream (or milk for a lighter option)
- 1/4 teaspoon pure vanilla extract
- Pinch of salt (optional, to balance sweetness)
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Make the cookie dough: In a medium bowl, whisk together the flour, quick oats, baking soda, and cinnamon. Set aside.
- Cream the butter and sugar: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy (about 1 minute). Scrape down the sides of the bowl. Switch to medium speed and beat in the brown sugar until combined.
- Add wet ingredients: Beat in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- Combine dry and wet ingredients: Turn off the mixer and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a soft, sticky dough forms.
- Shape the dough: Divide the dough in half and place each portion on opposite corners of the baking sheet, leaving room for spreading. Shape into two round balls using a spoon or your fingers.
- Bake: Bake for 20-22 minutes, or until the edges are lightly browned. Remove from the oven and let cool on the baking sheet for 15 minutes, then transfer to a wire rack to cool completely. For faster cooling, refrigerate the cookies.
- Make the creme filling: Using a mixer, beat the butter on high speed until creamy (about 1 minute). Scrape down the sides of the bowl. Switch to low speed and gradually add the confectioners’ sugar, beating for 1 minute. Add the cream and vanilla, then beat on high until creamy. Adjust consistency with more cream or sugar as needed. Add a pinch of salt if desired.
- Assemble the pie: Frost the underside of one cooled cookie with the creme filling. Top with the second cookie. Slice and enjoy your giant oatmeal creme pie!
Storage and Reheating Tips
Store your giant oatmeal creme pie in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you prefer a softer texture, let it sit at room temperature for 10-15 minutes before serving. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months—thaw in the fridge overnight before enjoying.
Recipe Variations to Try
Switch up the flavors by adding 1/4 cup of raisins or chocolate chips to the cookie dough for extra sweetness. For a nutty twist, mix in 2 tablespoons of chopped walnuts or pecans. If you’re feeling adventurous, swap the vanilla extract in the filling for 1/8 teaspoon of almond extract for a unique flavor boost.
Equipment Guidance for Success
Using a stand mixer or handheld mixer with a paddle attachment ensures the dough and filling come together smoothly. A silicone baking mat or parchment paper prevents sticking and makes cleanup a breeze. For even cooling, a wire rack is essential to avoid soggy cookies.
Serving Suggestions
Slice your giant oatmeal creme pie into wedges for a fun, shareable dessert. Pair it with a glass of cold milk or a cup of hot coffee for a classic treat. For a special touch, dust the top with a light sprinkle of confectioners’ sugar or drizzle with melted chocolate.
Time-Saving Tips
To speed up the process, chill the cookie dough in the fridge for 10 minutes before shaping—it’ll be easier to handle. Use a pre-measured ingredient kit to cut down on prep time. If you’re in a rush, skip the wire rack and let the cookies cool directly on the baking sheet for 20 minutes instead.
1 Giant Oatmeal Creme Pie
Ingredients
Cookies
- 1/2 cup + 1 Tablespoon all-purpose flour (spooned & leveled)
- 1/2 cup quick oats*
- 1/4 teaspoon + 1/8 teaspoon baking soda*
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
Creme Filling
- 3 Tablespoons unsalted butter, softened to room temperature
- 2/3 cup confectioners’ sugar
- 1 Tablespoon heavy cream*
- 1/4 teaspoon pure vanilla extract
- pinch salt
Instructions
- Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Make the cookies: In a medium bowl, whisk the flour, quick oats, baking soda, and cinnamon together. Set aside.
- Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. The dough will be sticky.
- Divide dough in half and place in opposite corners on the baking sheet, making sure to leave enough room around the edges for spread. Form the dough into two round balls using a spoon or your fingers. Bake for 20-22 minutes or until lightly browned on the edges. Remove from the oven and allow to cool for 15 full minutes on the baking sheet. Then transfer to a wire rack to cool completely. At this point, I placed my two cookies in the refrigerator to speed up the cooling process.
- Make the filling: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to low and slowly add the confectioners’ sugar. Beat for 1 minute. Add the cream and vanilla, then beat on high until creamy and combined. Add more cream to thin out or more sugar to thicken, as needed. Add a pinch of salt to cut the sweetness if desired.
- Frost the underside of one cooled cookie and top with the second cookie. Enjoy!