Iced Oatmeal Raisin Cookie Pie

Circle B Kitchen

Recipe courtesy Serious Eats

serves 8-12

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 egg

1 teaspoon vanilla

1/2 cup raisins

For Icing:

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 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 it from the pan and let it cool completely before icing.

In a small bowl, whisk together powdered sugar and heavy cream until smooth. Drizzle over pie and serve.