Ever the schemer, I thought I’d sneak this one by the cookie-averse husband last week. It’s not that he doesn’t like cookies, it’s that he loves cookies. Very much. He’s a very fit and health conscious kind of guy with the willpower of six elephants. Except when it comes to cookies. Which is kind’ve cute in a way.
Therefore, he prefers that we don’t have cookies lying around where they might surreptitiously jump into his fingers, leading to cookie overdoses and follow-up sugar comas and hours/days of regrets and heartache. I would never want to inflict such suffering upon the dear man, so I just don’t make cookies. And then I got the bright idea to make an oatmeal cookie pie. Oatmeal cookies are his very favorite and what better way to express my love and affection than to make him his most favorite cookie in pie form. See? You can eat all you want!! It’s not a cookie! It’s pie! Shaped like a cake! Definitely not a cookie.
Well, he was quite touched and most grateful in a “seriously?” sort of way. After we had demolished half of it, we decided that perhaps it was even more dangerously delicious than a bin of cookies and gave the rest away.
The moral of this story eludes me at the moment, but let’s just say that an oatmeal raisin cookie pie (shaped like a cake) can quite possibly be a sort of gateway drug to ever more dangerous cookie drugs. I would just suggest caution and restraint. Here’s the recipe…
Iced Oatmeal Raisin Cookie Pie
Recipe courtesy Serious Eats
serves 8-12 (LOL!)
I pretty much made this as is and it was amazingly good. The only minor changes I made were to eliminate the cinnamon (The Husband doesn’t like cinnamon in his oatmeal cookies), and I used milk instead of cream in the icing. I also used a springform pan instead of a pie plate. All optional changes that worked well for me.
3/4 cup (About 3 3/4 ounces) all-purpose flour
3/4 teaspoon ground cinnamon (optional)
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 (I used dark brown)
1/2 cup (about 3 1/2 ounces) sugar
1 teaspoon vanilla
1/2 cup raisins
1/3 cup confectioners' sugar
1 tablespoon plus 1 teaspoon heavy cream (I used milk)
Adjust oven rack to middle position and preheat oven to 350°F. Grease a 9-inch springform, cake 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, if using a springform pan, release from the pan and let cool it completely before icing.
In a small bowl, whisk together powdered sugar and heavy cream until smooth. Drizzle over the pie and serve.