Iced Oatmeal Raisin Cookie Pie Recipe

Carrie Vasios

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.

Recipe Facts

Active: 15 mins
Total: 40 mins
Serves: 8 to 12 servings

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  • 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


  1. For Cookie Pie: Adjust oven rack to middle position and preheat oven to 350°F. Grease pan or pie plate.

  2. In a medium bowl, whisk together flour, cinnamon, salt, baking soda, and oats; set aside.

  3. 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.

  4. 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.

  5. For Icing: In a small bowl, whisk together confectioners sugar and heavy cream until smooth. Drizzle over pie. Serve.

Special equipment

9-inch pie plate or springform pan, electric mixer

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