Because there is something awesome about a giant cinnamon raisin oatmeal cookie drizzled with icing.
Notes: I used a springform pan to make getting the pie out easier, but you can also use a deep dish 9-inch pie plate. This doesn't make enough icing to cover the pie, just to give a thick drizzle.
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- Yield:serves 8-12
- Active time: 15 minutes
- Total time:40 minutes
- For Cookie Pie
- 3/4 cup (About 3 3/4 ounces) all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups old fashioned oats
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1/2 cup (about 4 ounces) light brown sugar
- 1/2 cup (about 3 1/2 ounces) sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup raisins
- For Icing
- 1/3 cup confectioners' sugar
- 1 tablespoon plus 1 teaspoon heavy cream
For Cookie Pie: Adjust oven rack to middle position and preheat oven to 350°F. Grease pan or pie plate.
In a medium bowl, whisk together flour, cinnamon, salt, baking soda, and oats; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together brown sugar, sugar, and butter until creamy, about 3 minutes. Beat in egg and vanilla. Add dry ingredients and beat just until dough is evenly combined. Used a rubber spatula to fold in raisins.
Scrape batter into prepared dish and use spatula to smooth the top. Bake until golden brown on top and set in the middle, 20-25 minutes. Let cool 5 minutes then release from springform pan. Let cool completely.
For Icing: In a small bowl, whisk together confectioners sugar and heavy cream until smooth. Drizzle over pie. Serve.