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.
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.
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.
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:
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:
(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!
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.
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
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
- 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
- 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, toss 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! 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.
- 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.
- 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.
- I strongly recommend using cream, whole milk, or even half-and-half in the creme filling for the creamiest texture.
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