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.
