Oatmeal Cookie Pie
Crispy on the edges, gooey in the middle, packed with dark chocolate chips and hearty oats — this incredibly delicious Oatmeal Cookie Pie is an easy, crowd-pleasing dessert you’ll want to make again and again.
Perfect for cozy nights, casual gatherings, or “just because” baking cravings, this recipe is like your favorite chocolate chip oatmeal cookie, turned into a sliceable, skillet-sized dream.
Why You’ll Love This Oatmeal Cookie Pie
- Made in just one bowl — no chill time required.
- Customizable with your favorite mix-ins.
- Perfectly gooey in the center, crispy at the edges.
- This oatmeal cookie pie is ready in under 30 minutes!
- It tastes like a giant oatmeal chocolate chip cookie.
- This recipe can be made with gluten free or regular flour.
- Check out these Peanut Butter Oatmeal Cookies for another fun dessert idea!
Ingredients
Here’s everything you need, with both volume and gram measurements for precision.
| Ingredient | Volume | Weight | Notes |
|---|---|---|---|
| Unsalted butter, softened | 1 stick | 113 g | Or use vegan butter |
| Granulated sugar | ⅓ cup | 67 g | |
| Light brown sugar, packed | ⅔ cup | 135 g | |
| Egg | 1 large | 50 g | See egg-free substitution below |
| Vanilla extract | 1 tsp | 5 ml | |
| Gluten-free flour blend | 1 cup | 120–130 g | Or regular all-purpose if not GF |
| Baking powder | ½ tsp | 2 g | |
| Baking soda | ½ tsp | 2 g | |
| Sea salt | ½ tsp | 2–3 g | |
| Rolled oats (gluten-free) | 1 cup | 90–100 g | Old-fashioned oats recommended |
| Dark chocolate chips | 1½ cups | 255 g | Use chunks or a mix of chocolates |
Instructions
- Preheat oven to 350°F (177°C). Grease an 8-inch cast iron skillet or similar baking pan.
- In a mixing bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar until fluffy.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to wet ingredients and mix until combined.
- Fold in oats and chocolate chips. Dough will be thick.
- Press dough evenly into your skillet. Smooth the top with a spatula.
- Bake for 18–20 minutes, until the edges are golden and the center looks just slightly underbaked.
- Let your oatmeal cookie pie cool for 10–15 minutes for sliceable texture, or serve warm for a gooey cookie pie experience!
How to Tell When It’s Done
| Pan Type | Dough Thickness | Bake Time | What to Look For |
|---|---|---|---|
| 8-inch cast iron skillet | ~1 inch | 18–20 min | Golden edges, soft center, puffed top |
| 9-inch pie plate | ~¾ inch | 16–18 min | Slightly faster bake, same cues |
| 8×8 square pan | ~½ inch | 14–16 min | Lighter texture, slightly less gooey center |
Tip: Don’t overbake! The middle should look slightly soft — it firms up as it cools.
Make It Your Own: Flavor Variations
| Flavor | How to Do It |
|---|
| S’mores | Swap ½ cup oats for crushed graham crackers, add mini marshmallows and milk chocolate |
| Fall Spice | Add 1 tsp cinnamon + ½ tsp nutmeg, swap some chips for dried cranberries |
| Mocha | Stir in 1 tsp espresso powder, use extra dark chocolate |
| Peanut Butter | Replace 2 tbsp butter with peanut butter, add peanut butter chips |
| Turtle | Add ½ cup chopped pecans and caramel bits, drizzle melted chocolate after baking |
Vegan & Allergen-Friendly Options
Need to tweak the recipe? No problem:
| Need | Substitute |
|---|---|
| Egg-free | Use 1 flax egg (1 tbsp flax meal + 3 tbsp water) |
| Dairy-free | Use vegan butter and dairy-free chocolate chips |
| Not gluten-free? | Regular all-purpose flour and old-fashioned oats work perfectly |
Make Ahead & Storage Tips
To make ahead: Press dough into pan, cover tightly, and refrigerate for up to 24 hours. Add 2–3 minutes to bake time.
Leftovers: Store covered at room temperature for 2 days or refrigerate for up to 5.
To freeze: Wrap whole oatmeal cookie pie or individual slices in foil and freeze for up to 3 months. Thaw overnight and reheat in a 300°F oven.
How to Serve It
Serve warm with a scoop of vanilla ice cream
Drizzle this oatmeal cookie pie with warm salted caramel
Top with whipped cream and berries
Add a pinch of flaky sea salt just before baking for that bakery-style finish.
Frequently Asked Questions (FAQs)
You can, but old-fashioned oats give a chewier, better texture.
Yes! A 9-inch pie plate works perfectly. Bake time may be 1–2 minutes less.
That’s the goal! But if it’s too gooey, bake 2–3 minutes longer or let it cool fully before slicing.
Yes — use a 9×13 pan and bake 22–26 minutes. Check center with a toothpick.
You May Also Like
- Small Batch Chocolate Chip Cookies
- Paleo Brownie Skillet
- Gluten Free Oatmeal Chocolate Chip Cookies
- Brookie Skillet
- Almond Flour Oatmeal Cookies
If you make this oatmeal cookie pie recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Oatmeal Cookie Pie
Ingredients
- 1 stick unsalted butter, softened
- ⅓ cup granulated sugar
- ⅔ cup light brown sugar, tightly packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup gluten free flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 cup gluten free rolled oats
- 1 ½ cups dark chocolate chips
Instructions
- First, preheat your oven to 350 degrees Fahrenheit.
- In the bowl of a stand mixer, add the softened butter, sugar, and light brown sugar. Beat until combined.
- Once combined, add in the egg and vanilla. Stir together.
- Then, add in the gluten free flour, baking powder, baking soda, and sea salt. Stir until combined.
- Fold in the rolled oats and the dark chocolate chips.
- Press this dough into an 8 inch cast iron skillet.
- Bake for 18 to 20 minutes.
- Finally, remove from the oven. Serve immediately for a warm and gooey cookie pie. Or, cool and slice into pieces.
Notes
- If you are not gluten free, feel free to use regular oats and all purpose flour.
- This recipe works well with brown butter too. Once your butter is brown, add in 1 tablespoon of water to account for the loss of moisture.
- The cookie dough will be relatively thick.
- Do not bake too long. The edges should be slightly set and the middle will look soft.
- Store any leftovers in an airtight container for up to 4 days.
- Check out all of my kitchen favorites!