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Oatmeal Cookie Pie is a giant oatmeal cookie baked in a pie plate – a pizookie! This easy cookie recipe is full of chocolate chips, pecans, oats, and cinnamon – it’s all the best things in one big giant cookie!
Giant Oatmeal Cookie Pizookie
Have you ever eaten a dessert and had it change your life? This dessert did that for me. I ate way too much of this Oatmeal Cookie Pie myself. Way. Too. Much. Because it’s that good. What’s a girl to do when she bakes a warm, gooey oatmeal cookie in a pie plate, a cookie that’s filled with chocolate and pecans, and then she tops it with ice cream and takes photos? Just let it sit? Or attack it with a fork? (If you didn’t say “attack it with a fork” I don’t know if we can be friends anymore.)
Because really. Look at that cookie: would you have been able to walk away from it?
- Butter: I always use unsalted butter – be sure it’s room temperature.
- Sugar: A combination of granulated sugar and packed brown sugar.
- Quick Oats: These make a chewy oatmeal cookie that’s less hearty than with rolled oats. Make your own quick oats if you only have old fashioned.
- Pecans and Chocolate Chips: I love both in cookies so I didn’t want to choose!
How to make Oatmeal Cookie Pie
- Cream butter and sugars in a large mixing bowl (use a stand mixer fitted with the paddle attachment if you have one). Mix in egg, vanilla extract, baking soda, salt, and flour, then mix in oats. Stir in pecans and chocolate chips.
- Press cookie dough in a 9-inch pie plate. Bake at 350°F until light golden brown.
How to serve a pizookie
This Chocolate Pecan Oatmeal Cookie Pie is a show-stopper dessert. It’s one of those things that’s so easy to make but is so decadent everyone will oooh and aaaah over it.
Really, anything you serve warm with ice cream pooling all over the top will get some ooohs and aaahs but this? Takes the pie.
This is best served warm, with ice cream, and eaten straight from the pan. You can bake it ahead of time and reheat it before serving. You can serve it as slices or not, up to you. If you prefer individual servings, try baking 1/4 cupfuls of dough in muffin pans. Top with a scoop of ice cream and you’ve got a perfect after dinner treat.
Tip From Dorothy
- The cookie is done when it’s light golden brown on the outside. The inside will stay gooey.
- Use any mix-ins you like. You can omit the nuts if you don’t want to use them.
- If you plan to serve slices, let it cool completely before slicing.
Freeze this cookie pie tightly wrapped with plastic wrap for up to 3 months.
Chocolate Pecan Oatmeal Cookie Pie
- ½ cup (113g) unsalted butter , softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (124g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 ½ cups (128g) Quick Oats
- ½ cup (60g) chopped pecans
- ½ cup (85g) chocolate chips
- Ice cream and chocolate sauce for serving
- Preheat oven to 350°F. Spray a 9-inch pie plate with cooking spray.
- Cream butter and sugars in the bowl of an electric mixer fitted with a paddle attachment. Beat in egg and vanilla. Mix in baking soda and salt. Slowly beat in flour. Mix in oats. Stir in chocolate chips and pecans.
- Press cookie dough into prepared pan. Bake for about 20-24 minutes, until the top is golden and a toothpick comes out clean.
- Cool at least 20 minutes before serving. Slice and serve with ice cream and chocolate sauce or just heap it all on the full pie and eat with a fork. Ice cream suggestion: something salted caramel goes wonderfully with the flavors of the cookie!
- Store covered at room temperature.
- Freeze tightly wrapped for up to a month.
- Use any mix-ins you like, up to 1 cup.
Last Updated on November 11, 2023