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
- 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
- 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!
- 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.
- 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