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! I’ve also turned them into a fall variation in the form of pumpkin oatmeal cream pies. And into a holiday treat, spiced eggnog oatmeal cream pies, full of festive flavors!
Recipe Testing
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
1 Giant Oatmeal Creme Pie
- 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 (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
Creme Filling
- 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
Instructions
- 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!
Notes
- 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.
WOW. It tastes exactly like an oatmeal cream pie! I doubled the recipe and baked it in 9 inch pans for 17 minutes, and it was perfect. I also added a bit of molasses into the dough and used you marshmallow buttercream, and it was divine! Thank you Sally! 🙂
Hi Sally! Could I double this recipe and bake it in cake pans, and use your marshmallow buttercream in the center? Thanks!
Hi Kim, We don’t see why not! We are unsure of the bake time you would need but let us know if you give it a try.
These are absolutely delicious – – I have made the large cookie as well as the recipe for a larger batch of smaller cookies. Both turned out beautifully! I have made them for several family gatherings and as the main dessert for a huge birthday party I threw my daughter. This recipe receives rave reviews from children and adults alike every time. I am a huge Little Debbie oatmeal cream pie fan, and I think these are better than the original by a long shot.
I just made these and for some reason they came out like giant oatmeal softballs… Not flat at all. What did I do wrong?
Hi Chelsea, What type of oats are you using? For the cookie’s proper texture and spreadability, it is imperative to use quick oats and not whole oats.
I made this, but a little differently. I doubled the batch, and baked in an 8″x8″ pan. After it cooled, I crumbled it up, then made the filling, and made bite size balls out of them. I ended up also drizzling some white chocolate on them, and they looked like meatballs! 😀 Tasted delicious tho.
I just made this and it was so good! The cookies were perfect and there was just the right amount of frosting! I love oatmeal crème pies, but with all cookies we ate during the holidays, we just don’t need a whole batch in the house. I cut this into 4 pieces to share with my husband and kids ( I may or may not have taken the biggest piece), and it was the perfect amount for a treat after dinner. Thank you so much for this recipe! I will definitely be making this again!
I wish I had had the experience of other commenters. My cookies didn’t spread and all I tasted was cinnamon. The filling was also nothing like the oatmeal creme pies that I remember. I wanted to love this but most of mine ended up in the trash.
This is a slice of heaven! Easy to make and put together and is incredibly delicious!
I just made this for my 8-year old who loves oatmeal cream pies and just wrapped his last day of 2nd grade. It came out amazing and we were fighting over the leftovers!
I love this! Thank you for bring out recipes that make a smaller (combined) amount of food. I really wanted to make your other oatmeal cream pies, but I knew I would end up eating ALL of them (my husband *might* eat one — he is not a fan of sweets and is no help when I bake stuff!) This giant cookie will allow me to get my bake on and not eat an entire batch of cookies. I can probably convince the hubs to eat part of this as well.
I was so excited when I found this recipe! I love the little debbie’s oatmeal creme pies. I was so excited throughout the baking process, because it was looking so good. This came out looking exactly like a giant version of them! Unfortunately, they taste nothing like them. I was like a popped balloon, so deflated. It just tasted like normal oatmeal cookies with frosting, and they weren’t the most flavorful cookies I’ve had. I’ll just have to go buy a box. At least they look pretty.
Hi Sally,
I have never written to anyone about anything at a site, but then, I had never found yours or made the giant oatmeal creme pie. OMG!!! There should be a law against anything being so delicious!! I doubled the recipe and used two round 9″ pans. The result is spectacular. It truly does look like something straight from the bakery (which is unusual for me!). It is a surprise for my 14 year old son who is absolutely in love with Little Debbie’s. I can’t wait for him to come home!!
Thanks for all the hard work and love you put into your site!!!!
Hi Sally,
I just made this tonight and it was quite delicious! It tasted like the real thing too, only yummier. I actually did what you suggested and doubled the recipe and baked in two 8″ cake pans. I cut it in slices like a cake and it would feed around 8 people. The cookies didn’t flatten all they way and were maybe a touch thicker than they should be, but it was still great! Thanks for the yummy recipe!
Thanks so much for this recipe!
I only got the chance to taste the wonder of an oatmeal creme pie the other day and fell in love with them, but sadly you can’t get them in England, so I’m really grateful for this recipe! I tried it today and it turned out really well.
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!
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.
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! 🙂
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!
Just made this-so delicious! I want to make the smaller ones to share. Thank you for the great recipes!