Skip to content Skip to sidebar Skip to footer

Giant Oatmeal Cream Pie

This isn't anything like the cookie that came out of the package.. This simple recipe makes 1 Giant Oatmeal Creme Pie – like an old-fashioned Little Debbie, but bigger and better!

Giant Oatmeal Cream Pie

Yields: 16 servings
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 25 mins
Total Time: 1 hour 25 mins


For cookies:
Cooking spray
  • 1 c. (2 sticks) butter, softened
  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 1 1/4 c. all-purpose flour
  • 1 3/4 c. rolled oats
  • 1 tsp. baking powder
  • 1/2 tsp. ground cinnamona
  • 1/2 tsp. kosher salt

For filling:
  • 1 1/8 c. (2 1/4 sticks) butter, softened
  • 2 c. powdered sugar, sifted
  • 1 tsp. pure vanilla extract
  • 2 tbsp. milk


Preheat oven to 350°. Grease two 8" cake pans with cooking spray and line the bottom of the pans with parchment paper rounds.

In a large mixing bowl with a hand mixer, beat together butter and sugars until light and fluffy. Add eggs and vanilla and mix until evenly combined. Add flour, oats, baking powder, cinnamon, and salt and stir until just combined.

Divide dough between the two prepared pans, pressing the dough into the bottom of each pan. Bake until golden brown, about 25 minutes. Cool for 10 minutes in the pans, then invert cookies onto cooling racks and transfer to the refrigerator to cool completely, at least 30 minutes.

Meanwhile, make filling. Beat together softened butter, powdered sugar, and vanilla until smooth and fluffy. Gradually add milk until you’ve reached the desired consistency.

Spread filling onto one cookie in an even layer, then place the second cookie on top.


Post a Comment for "Giant Oatmeal Cream Pie"