Giant Oatmeal Creme Pie

4.80 (4)
⏱ 60 mins 🍽 1 large cookie; about 6 inch diameter 🌶 american 🏷 Cookies

Create a nostalgic, oversized version of a classic snack with this recipe for one giant oatmeal creme pie. It yields a single large cookie sandwich, approximately six inches in diameter, featuring soft, spiced oatmeal cookies and a sweet, creamy buttercream filling. The process involves making a sticky dough, baking two large cookie rounds, and sandwiching them together with a simple frosting. Perfect for when you crave that familiar flavour in a bigger, homemade format.

Giant Oatmeal Creme Pie

Ingredients

  • 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

Method

  1. Set your oven to 350°F (177°C). Prepare a large baking sheet by lining it with parchment paper or a silicone mat. Set this aside.
  2. Combine the flour, quick oats, baking soda, and ground cinnamon in a medium bowl by whisking them together. Set this mixture aside.
  3. With a handheld or stand mixer fitted with a paddle, cream the butter on high for about 1 minute. Scrape down the bowl's sides and bottom. Reduce the speed to medium and mix in the brown sugar until incorporated. Add the egg and vanilla extract, scraping the bowl again as required. Turn off the mixer, add the dry ingredients to the wet, then mix on low speed until a very soft, sticky dough forms.
  4. Split the dough into two equal portions and place them in opposite corners of your prepared sheet, leaving ample space for spreading. Shape each portion into a round ball using a spoon or your fingers. Bake for 20-22 minutes until the edges are lightly browned. Let the cookies cool on the sheet for a full 15 minutes before moving them to a wire rack to cool completely. You can chill them in the refrigerator to cool faster.
  5. Using a handheld or stand mixer with a paddle, beat the butter on high speed until creamy, about 1 minute. Scrape down the bowl. Switch to low speed and gradually add the confectioners’ sugar, beating for 1 minute. Add the cream and vanilla, then beat on high until the frosting is creamy and combined. Adjust consistency with more cream or sugar as needed. A pinch of salt can be added to balance the sweetness.
  6. Spread the frosting onto the flat bottom of one completely cooled cookie. Place the second cookie on top to form a sandwich. Your giant creme pie is ready to enjoy.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryCookies
Cuisineamerican
AuthorSally