Get the Recipe: Oatmeal Cookie Pie
This Oatmeal Cookie Pie is soft, chewy, and packed with rich dark chocolate chips. Crispy edges, a gooey center, and warm vanilla-oat flavor make every bite taste like a fresh-from-the-oven cookie in pie form. Perfect for sharing—or not!
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!
Calories: 327kcal, Carbohydrates: 64g, Protein: 4g, Fat: 12g, Saturated Fat: 7g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 21mg, Sodium: 255mg, Potassium: 70mg, Fiber: 5g, Sugar: 27g, Vitamin A: 33IU, Calcium: 49mg, Iron: 3mg