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Oatmeal Cookie Pies

I created this recipe for someone I love very dearly whose favorite dessert is an oatmeal cookie pie—a nostalgic classic that’s super fun to make (and also very kid friendly!). I make the cookies for my oatmeal cookie pies a bit larger than a normal cookie, but this recipe totally works if you want to make the standard, smaller variety (don’t forget to add chocolate or butterscotch chips, if that’s how you roll). The cream cheese frosting is good enough to eat out of the bowl and will become a staple for countless baked goods, from banana bread to cupcakes. I also love making just the oatmeal cookies for a weekend treat with my morning coffee. Yum! – Carissa Stanton



Oatmeal Cookies

  • 1 1⁄4 cups all-purpose flour
  • 1⁄2 teaspoon baking powder
  • 1⁄2 teaspoon salt
  • 1 1⁄2 cups rolled oats (not quick- cooking)
  • 1 stick (8 tablespoons) unsalted butter, at room temperature
  • 2⁄3 cup coconut sugar or light brown sugar
  • 1⁄3 cup granulated sugar 1 large egg
  • 2 teaspoons pure vanilla extract
  • Flaky sea salt, optional

Cream Cheese Frosting

  • 8 ounces cream cheese, at room temperature
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 1 teaspoon vanilla extract Pinch of kosher salt
  • 3 1⁄2 cups powdered sugar


Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.

Make the oatmeal cookies:

In a medium bowl, whisk together the flour, baking powder, and salt. Stir in the oats and set aside.

In a stand mixer fitted with the paddle (or in a bowl with a handheld mixer), beat the butter and both sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides with a rubber spatula. Reduce the speed to low and beat in the egg and vanilla until well mixed, about 1 minute. Slowly add the oat/flour mixture in batches, taking care not to overmix.

Use a 1⁄4-cup measure to drop balls of dough about 2 inches apart on the lined sheet pans. If desired, sprinkle with flaky sea salt. Bake until cookies are golden around the edges, but still soft in the center, 11 to 14 minutes.

Remove from the oven and let cool on the sheet pans for 1 to 2 minutes. Transfer to a wire rack to cool completely while you make the frosting.

Make the cream cheese frosting:

In a stand mixer fitted with the whisk (or in a bowl with a handheld mixer), beat the cream cheese and butter on high speed until smooth, about 1 minute. Beat in the vanilla and salt. Reduce the speed to medium and slowly add the powdered sugar, beating until the frosting is thick and spreadable.

Using an offset spatula or a table knife, spread about 3 generous tablespoons of frosting on the flat side of the cooled cookie. Gently press together to form a sandwich/pie.

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