This simple recipe makes 1 Giant Oatmeal Creme Pie—like a Little Debbie oatmeal creme pie but much bigger.
Today we have a cookie recipe that’s 2 in 1. A sweet cream-filled twofer, if you will. A cookie sandwich as big as your head. A cookie to put all other cookies to shame…!
This is a homemade and giant version of a Little Debbie Oatmeal Creme Pie Cookie. By the way, I also have a recipe for an entire batch of oatmeal creme pies too. Truly one of our favorite store-bought cookies! And I turned them into a holiday treat, spiced eggnog oatmeal cream pies, full of festive flavors.
It took me a couple tries to get this gigantic cookie right. In the first batch, I added way too much baking soda. The cookie was overly porous and had a faint taste of chalk. 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, chemical leavener, flour, and oats. For the cookie’s proper texture and ability to spread, 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. Normally it’s best to chill cookie dough if it’s overly soft, but you don’t have to take that extra step with this recipe. Your two giant oatmeal cookies will spread in the oven and 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 mold the dough balls into mounds with a spoon.
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.
I’m not kidding when I say they are bigger than your hand, just like this one giant double chocolate cookie!
The cream filling is your typical cream-based frosting. Once the two giant cookies have cooled, frost the underside of one cookie and sandwich the other cookie on top.
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.Print
This simple recipe makes 1 giant oatmeal creme pie – like an old-fashioned Little Debbie, but bigger and better!
- 1/2 cup + 1 Tablespoon (71g) all-purpose flour (spooned & leveled)
- 1/2 cup (43g) quick oats*
- 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
- 3 Tablespoons (43g) 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
- 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!
- 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.
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- 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.
- 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.
- Cream: I strongly recommend using cream, whole milk, or even half-and-half in the creme filling for the creamiest texture.
- 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