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.

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!

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

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. 

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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

Description

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


Ingredients

  • 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

Instructions

  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!

Notes

  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!

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

127 Comments

  1. I love that it’s a one-and-done recipe! Who needs 1 or 2 dozen when all you really want is a one biggie size cookie! I love OCPies, so much, and you are so right when you said they’re flat and soft. And good job on nailing this on attempt #2! To do a commercial knockoff at all, and to get it right, is hard. And in only 2 tries, nice work 🙂 I think I would need at least double the filling in mine though. I like a little cookie with my frosting LOL pinned

  2. Ohmygoodness Monday Mornin Happiness right here! You have no idea how this made me smile. My mom used to make these (but in a smaller version) when I was a little girl. I love the idea of a giant one though. Cannot wait to send the recipe to her!

  3. I definitely did not watch the Superbowl. It was me and my hubbys first anniversary on Sunday, so we went to breakfast and power watched Breaking Bad.
    It was awesome…but having this GIGANTIC oatmeal creme pie definitely would have kicked it up a notch!
    Seriously can’t think of a better thing to peep on a Monday morning. SO yummy!
    And congrats on nailing it round 2! 🙂

  4. I love this recipe I used to make it with my mom a few years ago. I can’t wait for the next day to bake it so I will bake it today. Let’s see if I can make it without failing it

  5. This looks amazing sally as always! I’m going to try it sometimes 😉 btw, i made your homemade orange sweet rolls and they were PERFECT yes. Even though it kinda took alot of energy but oh well its worth it! I’m going to bake ur rv cheesecake brownies next for the second time bahahahahah! I’ve made my baking list and all the recipe are from your blog bc yours is the ONLY one i trust

    1. I’m pretty sure no one has the metabolism to eat this entire cookies – maybe a growing teenage boy? But it would come with a toothache. We loved sharing it and giving a few broken pieces to friends who came over. 🙂

  6. Any sort of dessert bigger than the size of your hand is guaranteed to be a good time. These look delicious! And probably 1,000 times better than actual Little Debbie pies (those things = bleh but this = yuuuuum). I want this right about now! Awesome work on nailing it the second go-around. You are brilliant! 🙂

  7. In my ideal world I *would* have the metabolism of a teenage boy and eat this entire giant cookie myself (and maybe go back for seconds). In the real world though I’d probably end up with a stomach ache. Guess I’ll have to pawn half off on my boyfriend then…somehow I don’t think he’ll complain too much about that haha.

  8. Oh my gosh, this is awesome! I love this so much. Now that I’m thinking about it, I don’t think I’ve had an oatmeal creme pie in a ridiculously long time. But I definitely had my fair share of them in my lunches in middle school. Your giant version looks so soft and the creme looks so fluffy! This is just so fun. 🙂

  9. Ummm . . I LOVE this! Is it wrong that I want the whole thing for myself??? How fun though! This would make such a fun alternative for a birthday cake, for kiddos (like mine!) who don’t love cake!

  10. I know you have a lighter peanut butter frosting recipe, but have you work on a regular “lighter” buttercream type of recipe? Maybe in the cookbook?! I always want to experiment with using half butter/half greek yogurt but I’m not sure if it will react the same way when it bakes.

    1. Hey Lauren, I have no plans to create a lighter buttercream recipe. Buttercream is meant to be… buttery! Just the Greek Yogurt PB frosting for now. But, I bet this cookie sandwich would be great with that pb frosting. Let me know if you try it!

  11. Oatmeal cream pies were my favorite growing up! When my mom heard that my husband had loved them just as much as I did, she bought a box before we visited last time (thats the first time I’ve seen a box of those in any of our houses in over 15 years!). How nostalgic!
    I’d definitely prefer the one that’s bigger than my hand though 😉

  12. Would you believe I’ve never had one of these? Whenever we went to concessions stands, my friends would get these and I would get Snickers (dun, dun, dun! 🙂 Now I can make my own at homemade AND I bet it will be even better than theirs, even if they said they were the best cookie sandwiches around. 🙂 Random; I love your mixing bowl! It is so pretty!

  13. yummy Sally! Love oatmeal cookies! They’re great with chocolate chips and peanut butter 😉

    My fiancé and I made queso blanco dip, baked mozzarella cheese sticks, and baked “fried” pickles with siracha sauce. So much food for two people! Can’t wait to see what you made for brunch!

  14. I grew up eating Little Debbie oatmeal creme pies, and they were my absolute favorite of the Little Debbie desserts! My mom always bought double the amount of those boxes compared to the Swiss rolls and chocolate cupcakes, and I was always so excited when she packed one in my bright purple lunch box. 🙂 Your recipe brings back so many sweet memories! (Umm, pun intended?) But with how much I loved those, I definitely wouldn’t want to share this one. Time to buy some bigger jeans!

    1. Swiss rolls! I nearly forgot about those chocolatey delights. Brings back SO many memories of school time lunches. Those and cosmic brownies. Have you had them? Unbelievable.

      1. My mom drew the line at the cosmic brownies, but I definitely snuck one or two at a friend’s house! I almost want to go buy a box of Little Debbie treats now, just for all of those memories… 🙂

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