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. OMG… I am so making this for my dad when he visits. He is the biggest oatmeal cream pie lover I have ever met. Thanks for sharing this idea as I have made smaller versions before, but this would make a great birthdays cake for him 🙂

  2. Genius – absolutely divine! Can safely tell the girls that we are sharing 1 cookie at coffee time and Actually mean it! 😉

  3. Oh, I love oatmeal crème pies…probably my favorite school-lunch dessert back in the day ;). This would be so cute as a birthday “cake” cookie, sliced into wedges. Giant things and mini things are always so much more fun than regular sizes :D. Those straws with little pink hearts are ADORABLE!! Such a cute touch in your photographs.

    1. Thanks Caley! Those straws… another Target purchase. Hey, at least they were only $1. But I bought about 10 packs of them…

  4. This is so freaking fabulously awesome.

    We actually watched the super bowl with some friends, which was nice. It was also nice that is was my trainer and he was eating garbage just like the rest of us. So it IS okay sometimes, lol. 🙂

    1. Yes it is!! How can one truly enjoy life without pigging out once in awhile?! I’m convinced it’s impossible. Even for physical trainers.

  5. Another one for me to make!!!
    I’ll be making this to go w/ my leftovers dinner of ham…
    They won’t complain once they see this bad boy!!!
    Thanks again for ALL these fabulous baking ideas!!!
    Esp. excited about making the doggy treats!!! :0)

    Hope y’all are warming up and thawing out…
    It’s 80 here in Florida again…

  6. 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!

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

  7. 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

  8. 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!!

    1. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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! 🙂

  15. 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!!!

  16. 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!

    1. 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.

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