1 Giant Oatmeal Creme Pie.

This simple recipe makes 1 Giant Oatmeal Creme Pie – like an old-fashioned Little Debbie, but bigger and better!

This simple recipe makes 1 Giant Oatmeal Creme Pie - like an old-fashioned Little Debbie, but bigger and better!

Tell me about your Super Bowl weekend! Whatcha eat?

Kevin’s sister, brother-in-law, and niece were in town and we went out to a fancy Italian dinner on Saturday and had quite the indulgent brunch on Sunday. I felt like Kevin needed to roll me out of the house by the end of the day. Wait until you see what I made for the brunch! That recipe is coming tomorrow.

I also made a giant cookie this weekend for absolutely no reason at all.

1 Giant Oatmeal Creme Pie. Like Little Debbie's, but bigger and better! sallysbakingaddiction.com

It has been far too long since I shared a new giant cookie recipe with you. Because of this nonsense, you’re getting two in one today. A sweet, cream-filled twofer. A cookie sandwich as big as your head. A cookie to put all other cookies to shame…

A giant Little Debbie oatmeal creme pie cookie. Oh my lanta!

Sweetened purely with brown sugar, the two cookies are the epitome of soft. Ultra chewy, cream-filled, buttery, old-fashioned, and enormous. Take a (giant) bite and feel like a kid all over again.

This simple recipe makes 1 Giant Oatmeal Creme Pie - like an old-fashioned Little Debbie, but bigger and better!

I’ve made oatmeal creme pies and pumpkin oatmeal creme pies before. Both recipes are undoubtedly popular on my blog. I actually made a batch of the regular version a few weeks ago for a friend. And consequently, selfishly kept a couple pies for ourselves. I mean, how could I resist? Eating those homemade pies again is what inspired me to make this giant version.

It took me two tries to get this gigantic cookie right. Which is quite the success compared to the usual 10 batches of cookies I have to bake in order to reach perfection. The first try? I added way too much baking soda. The cookie was overly porous and had a faint taste of chalk (?). Whoops!

Thankfully, cookie number 2 was just right. To make today’s cookie, you’ll need a few oatmeal cookie regulars like butter, brown sugar, egg, leavener, flour, and oats. For the cookie’s proper texture and spreadability, it is imperative to use quick oats and not whole oats. Authentic oatmeal creme pies don’t have large chunks of oats in them, so you’ll want the very fine oat texture from quick oats in this recipe.

This simple recipe makes 1 Giant Oatmeal Creme Pie - like an old-fashioned Little Debbie, but bigger and better!

The cookie dough will be very sticky and very soft. That’s ok! Normally I have you chill cookie dough if you find the dough to be rather sticky. But you won’t do that today. No dough chilling… thank goodness!

Your cookies will spread in the oven. That’s what you want! Regular oatmeal creme pies are relatively flat. They aren’t thick or puffy, they’re skinny and soft. So don’t be alarmed when your cookies spread as they bake.

Because they spread, it’s important to set both dough balls at opposite corners of the baking sheet. The cookie dough will be quite soft and sticky, so you’ll want to mold the dough balls with a spoon or with your fingers. Here’s what my cookie dough balls looked like before going into the oven:

This simple recipe makes 1 Giant Oatmeal Creme Pie - like an old-fashioned Little Debbie, but bigger and better!

The cookies take about 20 minutes in the oven, give or take. Sounds like a long time, right? Well keep in mind how large these cookies are! Larger than your hand. YES.

Simply bake the cookies until the edges are very lightly browning. You want them to have that soft-baked texture, so it’s ok to remove from the oven before the edges are fully browned. 20-22 minutes is about right. Here’s what they look like:

This simple recipe makes 1 Giant Oatmeal Creme Pie - like an old-fashioned Little Debbie, but bigger and better!

(I’m not kidding when I say they are bigger than your hand!)

The cream filling is your typical cream-based frosting. Downsized from my big batch. Once the two giant cookies have cooled, frost the underside of one cookie and sandwich the other cookie on top. Voila!

This simple recipe makes 1 Giant Oatmeal Creme Pie - like an old-fashioned Little Debbie, but bigger and better!

From start to finish, it will take you about 1 hour total to make this giant oatmeal creme pie. I stuck the two cookies in the refrigerator to cool them quicker because I didn’t have the patience otherwise! Hey, when you want a cookie… you need a cookie stat.

I don’t suggest eating the entire cookie yourself. With almost 1 full stick of butter in the cookie and the creme filling combined, you might need to order some larger pants to go with your single-serve colossal cookie.

Break the cookie up and share it with friends, your sweetheart, your mom, girl’s night paired with some wine (recommended), share with your dog… just kidding. I have other cookies for them.

This simple recipe makes 1 Giant Oatmeal Creme Pie - like an old-fashioned Little Debbie, but bigger and better!

Making (and eating!) today’s cookie sandwich will be your new favorite way to spend a Saturday. Or Monday morning… whatever. Pass me some milk.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

1 Giant Oatmeal Creme Pie

Yield: 1 large cookie (about 6 inch diameter)

Prep Time: 15 minutes

Total Time: 1 hour

Print Recipe

This simple recipe makes 1 Giant Oatmeal Creme Pie. It's like an old-fashioned Little Debbie, but bigger and better!


  • 1/2 cup + 1 Tablespoon (70g) all-purpose flour, (measured correctly)
  • 1/2 cup (40g) quick oats1
  • 1/4 teaspoon + 1/8 teaspoon baking soda2
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (60g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Creme Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners' sugar
  • 1 Tablespoon (15ml) heavy cream3
  • 1/4 teaspoon vanilla extract
  • pinch salt


  1. Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Make the cookies: In a medium bowl, toss the flour, quick oats, baking soda, and cinnamon together. Set aside.
  3. 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.
  4. 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.
  5. 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 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.
  6. Frost the underside of one cooled cookie and top with the second cookie. Enjoy! Cookie stays fresh covered in the refrigerator for up to 2 days. Freeze for up to 2 months; thaw overnight in the refrigerator before enjoying.

Additional Notes:

  1. Be sure to use quick oats in this recipe. Quick oats are more finely ground up whole oats, so they are slightly powdery. You can easily make quick oats at home - simply measure 1/2 cup of whole oats and pulse in the blender or food processor about 5 times-- then measure 1/2 cup from that.
  2. I found 1/2 teaspoon baking soda to be too much chemical leavener in these cookies, so I reduced to 1/4 + 1/8 teaspoon. So, 1/4 teaspoon plus a pinch more.
  3. I strongly recommend using cream, whole milk, or even half-and-half in the creme filling for the creamiest texture.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

In case you want a whole batch, see my Homemade Oatmeal Creme Pies recipe.

Homemade Little Debbie Oatmeal Creme Pies by sallysbakingaddiction.com

See all giant cookies. Enjoy!

This simple recipe makes one GIANT little debbie oatmeal creme pie! It's so, so good!


121 Responses to “1 Giant Oatmeal Creme Pie.”

  1. #
    Josieposted February 4, 2014 at 10:56 am

    Oatmeal cream pies were my favorite Little Debbie treat when I was a kid. I’m pretty sure me and my kids could demolish even a giant cookie like this in no time flat!


    • Sallyreplied on February 4th, 2014 at 4:27 pm

      I have no doubt about it Josie! It’s hard not to demolish this cookie, especially if you’re an oatmeal creme pie lover!


  2. #
    Sarah Graceposted February 4, 2014 at 11:44 am

    Oh my goodness. This was a childhood obsession of mine. And one BIG one? Ahh. I love this idea, even if my recipes are usually healthy 🙂

    xoxo Sarah Grace, Fresh Fit N Healthy


  3. #
    Mercedesposted February 4, 2014 at 12:13 pm

    Oh my you make some lovely giant treats! I would have a hard time sharing this one!


  4. #
    Jess @ On Sugar Mountainposted February 4, 2014 at 12:29 pm

    So can I eat the whole cookie on my own and we all just pretend I ate a normal sized cream pie? I think I really need it all to myself. 😉


  5. #
    Annieposted February 4, 2014 at 1:39 pm

    YUM! Definitely making this for Valentine’s Day for my oatmeal cookie loving boyfriend! Thanks to your easy to follow recipes I am gaining more confidence in the kitchen now so hopefully I can handle a GIANT cookie recipe.
    I also tried some of the savory recipes for a SBA Super Bowl Sunday! I made your baked onion rings and roasted veggie whole wheat crust pizza as well as the strawberry cookies with chocolate chips for a friend’s birthday – but, of course, I taste tested them first 🙂 I used white chocolate chips in the cookies and they were delicious and looked so pretty with the pink! Thanks again for so many great recipes! I love the simplicity and deliciousness!!


    • Sallyreplied on February 4th, 2014 at 4:08 pm

      Annie, I’m so happy that my recipes are helping you gain confidence in the kitchen! This comment made my particularly crummy day, so thank you. You have chosen some fantastic recipes to make! Those baked onion rings are absolutely the best! Happy you tried them. Same with the whole wheat pizza. Thanks so much for reporting back, Annie!


  6. #
    Nutmeg Nannyposted February 4, 2014 at 3:35 pm

    Oh gosh, how fun to make a giant cookie to share 🙂 I love this idea!!


  7. #
    Jolene (www.everydayfoodie.ca)posted February 4, 2014 at 10:31 pm

    I’m pretty sure I’m going to make this, this weekend.


  8. #
    Laura (Tutti Dolci)posted February 5, 2014 at 12:49 am

    A giant cookie is just what I need right now, this is perfection!


  9. #
    Hayley @ The Domestic Rebelposted February 5, 2014 at 3:39 pm

    You know, my sister makes your XXL Peanut Butter Cookie on a weekly basis — sometimes several times a week! We love your XXL cookies over here since we don’t have to share or waste time with the little, normal sized cookies, haha 😉 since I am a Lil Debbie fanatic and LOVE oatmeal creme pies, this is the perfect extra large cookie pie for me! And hellllll no I’m not sharing!


    • Sallyreplied on February 5th, 2014 at 4:41 pm

      I didn’t know that about your sis, Hayley! So awesome. Tell her to make this for you.


  10. #
    Lailaposted February 5, 2014 at 10:12 pm

    Just made this-so delicious! I want to make the smaller ones to share. Thank you for the great recipes!


    • Sallyreplied on February 6th, 2014 at 7:55 am

      Happy you made it, Laila! And let me know when you make the regular size ones. You’ll love that recipe too.


  11. #
    Jaclynposted February 5, 2014 at 10:28 pm

    This is like all of my childhood dreams come true!!


    • Sallyreplied on February 6th, 2014 at 7:54 am

      couldn’t have said it better myself Jaclyn! Thanks so much for pinning on Pinterest!


  12. #
    Chrisposted February 8, 2014 at 11:49 pm

    I just made this recipe for a party at my apartment, it went over great! I accidentally got cinnamon sugar instead of cinnamon, which made my cookies a little sweeter than maybe necessary, but still great. Thanks!


  13. #
    Saraposted February 10, 2014 at 6:27 am

    Instead of using the creme filing, can I use the cinnamon-swirl frosting from your snickerdoodle cupcakes? Then I was thinking of mixing in some chocolate chips. Or if that doesnt work maybe creme cheese frosting for the filing? I need tips! Thank you! Your recipes are awesome and really addictive!


    • Sallyreplied on February 10th, 2014 at 8:30 am

      You sure can use the cinnamon-swirl frosting! And the chocolate chips is a great idea too. Your cookie pie will be so good!


  14. #
    Kristinposted February 12, 2014 at 2:43 pm

    I braved the cold with my 5 month old daughter to go to the store to get ingredients to make this tomorrow. Since were supposed to have a massive storm I figured this would be an excellent snow day treat (plus my boyfriend LOVES oatmeal cookies). Every time I make something of yours I get so many compliments and people ask me what bakery I go to! Your book needs to come out already! I can’t wait!


    • Sallyreplied on February 12th, 2014 at 3:22 pm

      Thanks Kristin. 🙂 Stay warm! My book will be here in only 2 weeks!!


  15. #
    Elaina Ryanposted February 13, 2014 at 10:06 pm

    Im a sucker for a giant and XXXL cookie so these recipes are great because I can make the huge cookies I love at home! What other types of cookies make XXXL ones and do you plan on posting any more giant cookie recipes because that would be great!


  16. #
    Renee @ Awesome on $20posted February 17, 2014 at 2:09 pm

    Oh my goodness! I’m making mine double decker style like they sell in truck stops in the south. Brilliant!


  17. #
    Brooke B.posted February 20, 2014 at 10:58 pm

    These look absolutely delicious! I used to love these as a kid. I can’t wait to give one of my old favorites a try! Thanks for sharing! (:


  18. #
    Darayaposted March 3, 2014 at 10:28 pm

    I have these oatmeal cookies in the oven and I made the creme frosting (but I already ate almost half of it)! I can’t wait to try the finished product! 🙂


  19. #
    Kristenposted March 4, 2014 at 7:57 pm

    Those look so yummy!!! Do you have any suggestions for making the creme filling without the cream? As a poor lactose intolerant person, I would love any suggestions for substitutions. Thank you!!!


    • Sallyreplied on March 5th, 2014 at 9:24 am

      How about a non-dairy creamer instead? Or a non-dairy milk (which would yield a thinner texture).


  20. #
    Maddyposted March 6, 2014 at 4:41 pm

    Hello, I was wondering if it is necessary to use a mixer for this recipe? Thanks!


    • Sallyreplied on March 6th, 2014 at 8:12 pm

      Yes, you will need a mixer.


  21. #
    April Brooksposted March 31, 2014 at 8:57 pm

    I would love to make an even larger version of this for a friend’s birthday party. In your experience with giant cookies do you always want to start with balls of dough? My instinct tells me to spread to spread the dough out but instincts are often wrong!
    I made normal size oatmeal cookie (with orange peel) and rum marshmallow fluff recently and that combo was a big hit so I might use those flavors again.
    Any help will be much appreciated & thanks for all of the hard work that goes into your site!


    • Sallyreplied on April 1st, 2014 at 10:22 am

      Hi April! Thanks for the kind comment. When I make large cookies, I always keep the dough in a ball shape while going in the oven. I do not press down. I have a feeling you can easily double this recipe and bake in two 8×8 round baking pans to make one large sandwich cookie.


      • April Brooksreplied on April 1st, 2014 at 10:49 am

        Thanks so much Sally!

  22. #
    Chloeposted April 6, 2014 at 6:08 pm

    Thanks so much for this recipe!
    I only got the chance to taste the wonder of an oatmeal creme pie the other day and fell in love with them, but sadly you can’t get them in England, so I’m really grateful for this recipe! I tried it today and it turned out really well.


  23. #
    Joyposted May 14, 2014 at 7:28 pm

    Hi Sally,

    I just made this tonight and it was quite delicious! It tasted like the real thing too, only yummier. I actually did what you suggested and doubled the recipe and baked in two 8″ cake pans. I cut it in slices like a cake and it would feed around 8 people. The cookies didn’t flatten all they way and were maybe a touch thicker than they should be, but it was still great! Thanks for the yummy recipe!


  24. #
    Jackieposted June 5, 2014 at 9:24 pm

    Hi sally, little Debbie also makes a chocolate chip cookie with cream filling and my son wants this for his birthday cake do you have a recipe for that as well or any suggestions. I have made a cookie cake before but I would like to make it more cake like to taste like little Debbie. Thank you


  25. #
    Caityposted July 19, 2014 at 2:52 pm

    Hi Sally,

    I have never written to anyone about anything at a site, but then, I had never found yours or made the giant oatmeal creme pie. OMG!!! There should be a law against anything being so delicious!! I doubled the recipe and used two round 9″ pans. The result is spectacular. It truly does look like something straight from the bakery (which is unusual for me!). It is a surprise for my 14 year old son who is absolutely in love with Little Debbie’s. I can’t wait for him to come home!!

    Thanks for all the hard work and love you put into your site!!!!


    • Sallyreplied on July 20th, 2014 at 4:53 pm

      Haha Thanks Caity. I am so happy you made it and I love the idea of doubling and baking in two round cake pans! I have to try it.


  26. #
    Larrietposted August 2, 2014 at 6:33 pm

    I was so excited when I found this recipe! I love the little debbie’s oatmeal creme pies. I was so excited throughout the baking process, because it was looking so good. This came out looking exactly like a giant version of them! Unfortunately, they taste nothing like them. I was like a popped balloon, so deflated. It just tasted like normal oatmeal cookies with frosting, and they weren’t the most flavorful cookies I’ve had. I’ll just have to go buy a box. At least they look pretty.


  27. #
    Mateaposted October 16, 2014 at 7:56 am

    Not sure if I’ve ever tried a Little Debbie, but this is a great idea!


  28. #
    Lailaposted October 17, 2014 at 1:29 pm

    Hi Sally! I made this again today-I forgot how huge this cookie is! I’m still perfecting the icing/frosting part. I found the original recipe a little too much like buttercream frosting. Today I tried a whipped cream frosting recipe that uses cream cheese. Tastes good but not firm enough. Guess I’ll have to make it again……sigh 🙂


  29. #
    Tamaraposted November 29, 2014 at 12:33 pm

    My hubby loves the little Debbie oatmeal cream pie. I was thinking of doing this for his birthday cake. Wonder if I could double the recipe to make it cake size?


    • Sallyreplied on November 29th, 2014 at 1:02 pm

      Hi Tamara! I’ve had other readers do that (baking in 9 inch cake pans) and report back with success, I just cannot speak from personal experience on the result.


  30. #
    Natalieposted January 21, 2015 at 4:07 pm

    I love this! Thank you for bring out recipes that make a smaller (combined) amount of food. I really wanted to make your other oatmeal cream pies, but I knew I would end up eating ALL of them (my husband *might* eat one — he is not a fan of sweets and is no help when I bake stuff!) This giant cookie will allow me to get my bake on and not eat an entire batch of cookies. I can probably convince the hubs to eat part of this as well.


  31. #
    Debbieposted February 2, 2015 at 10:44 am

    Hi I have never had the Lil Debbie version, but love the idea of giant oatmeal cookies. My dads favorite is a date filled “hamburger” oatmeal cookie- and i am thinking of making the cookies (2) and subbing a date filling for him as a treat 🙂


  32. #
    Lilaposted February 4, 2015 at 9:41 pm

    Hi! I really would like to try this recipe – but I don’t have a mixer.. is that okay? How do you suggest I mix the butter then (should I melt it for a few seconds or no) Also, after that would I just stir in the other ingredients normally with a whisk for the cookie part? And for the filling, would it work without a mixer too?



  33. #
    Kevinposted May 29, 2015 at 6:22 pm

    I just made this for my 8-year old who loves oatmeal cream pies and just wrapped his last day of 2nd grade. It came out amazing and we were fighting over the leftovers!


  34. #
    Juliaposted July 23, 2015 at 5:20 pm

    Hi Sally, 
    I love your cookbook and recipes, I’m a big fan! I am going to make this cookie this weekend for my brothers 20th birthday. he doesn’t like cake but he loves oatmeal cream pies! I am going to double the recipe in a 9×9 cake pan as you suggested in other comments, but any idea on the cooking time??? 
    P.S. I made you’re lemon blueberry cake over memorial day and my friends & family are still talking about it! 


    • Sallyreplied on July 23rd, 2015 at 9:54 pm

      I’m really unsure of the bake time! Around 25 minutes? Just use your best judgement.


  35. #
    Tiffanyposted October 28, 2015 at 3:19 am

    Instead of confectioners sugar can I use Splenda or stevia ?


  36. #
    Stacey Wposted January 30, 2016 at 2:23 pm

    Where did you get the B-E-A-U-tiful green mixing bowl that looks like it has sprinkle or confetti on it?


  37. #
    Ellenposted February 13, 2016 at 5:11 pm

    This is a slice of heaven! Easy to make and put together and is incredibly delicious! 


  38. #
    Bethposted March 30, 2016 at 9:20 am

    Bake time is waaayyyyy too long :/ 


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