1 Giant Oatmeal Creme Pie

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

one giant oatmeal creme pie

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.

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!

one giant oatmeal creme pie

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.

one giant oatmeal creme pie split in half

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.

oatmeal creme pie cookie dough

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:

oatmeal cookie dough mounds on a silpat baking mat

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:

hand holding one giant oatmeal cookie

(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!

creme filling on top of an oatmeal cookie

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.

one giant oatmeal creme pie

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. 

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one giant oatmeal creme pie

1 Giant Oatmeal Creme Pie

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour
  • Yield: 1 large cookie; about 6 inch diameter
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


This simple recipe makes 1 giant oatmeal creme pie – like an old-fashioned Little Debbie, but bigger and better!


  • 1/2 cup + 1 Tablespoon (70g) all-purpose flour (spoon & leveled)
  • 1/2 cup (40g) quick oats*
  • 1/4 teaspoon + 1/8 teaspoon baking soda*
  • 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 pure vanilla extract

Creme Filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 2/3 cup (80g) confectioners’ sugar
  • 1 Tablespoon (15ml) heavy cream*
  • 1/4 teaspoon pure 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 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.
  6. Frost the underside of one cooled cookie and top with the second cookie. Enjoy!


  1. Make Ahead & Freezing Instructions: 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.
  2. Oats: 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.
  3. Baking Soda: 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.
  4. Cream: I strongly recommend using cream, whole milk, or even half-and-half in the creme filling for the creamiest texture.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: giant oatmeal creme pie, homemade oatmeal creme pie

In case you want a whole batch, see my Homemade Oatmeal Creme Pies recipe. See all giant cookies. Enjoy!


Comments are closed.

  1. 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.

  2. 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!

  3. 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

    1. Hi Jackie, I’ve never had that little debbie before so I cannot be 100% this is what you are looking for, but here is my favorite chocolate chip cookie cake recipe: https://sallysbakingaddiction.com/2014/03/18/chocolate-chip-cookie-cake/

      1. Oh my gosh that looks delicious 

  4. 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!!!!

    1. 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.

  5. 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.

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

  7. 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 🙂

    1. Hmm. How about something like the filling I use for homemade oreos? you’ll have to reduce the amounts since this makes a lot. https://sallysbakingaddiction.com/2013/12/17/homemade-oreos/

  8. 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?

    1. 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.

      1. I was thinking of doing the samething for my boyfriend If you double it would you have to flatten the dough out in the cake pans??

  9. 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.

  10. 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 🙂

  11. 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?


  12. 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!

  13. 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! 

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

  14. Instead of confectioners sugar can I use Splenda or stevia ?

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

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

  17. Bake time is waaayyyyy too long :/ 

  18. I wish I had had the experience of other commenters. My cookies didn’t spread and all I tasted was cinnamon. The filling was also nothing like the oatmeal creme pies that I remember. I wanted to love this but most of mine ended up in the trash.

  19. Alexis Cordier says:

    hey sally. love your blog! if i quadruple this recipe and put each half in 12″ cake pans do you think that will tirn out? also doesnt little debbie use shortening for their filling and would you suggest half butter half shortening or even replacing the butter with shortening? thanks!

    1. Hi Alexis! I’ve never tried it before, but let me know if you do. You can use a mix of half shortening/butter. I used all butter since I don’t like the texture of frosting made with shortening.

  20. I just made this and it was so good! The cookies were perfect and there was just the right amount of frosting! I love oatmeal crème pies, but with all cookies we ate during the holidays, we just don’t need a whole batch in the house. I cut this into 4 pieces to share with my husband and kids ( I may or may not have taken the biggest piece), and it was the perfect amount for a treat after dinner. Thank you so much for this recipe! I will definitely be making this again!

  21. Hi Sally, trying out this recipe now. Would you mind clarifying where / when to add the vanilla in the filling prep? I’m not seeing it in the directions. Thanks so much!

    1. Hi Leslie! Sorry about that. Add the vanilla with the cream.

  22. I made this, but a little differently. I doubled the batch, and baked in an 8″x8″ pan. After it cooled, I crumbled it up, then made the filling, and made bite size balls out of them. I ended up also drizzling some white chocolate on them, and they looked like meatballs! 😀 Tasted delicious tho.

  23. I just made these and for some reason they came out like giant oatmeal softballs… Not flat at all. What did I do wrong?

    1. Hi Chelsea, What type of oats are you using? For the cookie’s proper texture and spreadability, it is imperative to use quick oats and not whole oats.

  24. How much butter in just the cookie? Also, I’d probably use squeeze butter, bad idea?

    1. The ingredients for the cookies are listed first, so there is 1/4 cup (60g) of unsalted butter in the cookies. Then the ingredients for the cream filling is listed next. I highly recommend sticking with sticks of real butter for this recipe.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally