Do you sometimes want homemade but find that your lifestyle may just be too busy to fit in the time? Then the cookie pie is the answer. You can have all the taste of an oatmeal or chocolate chip cookie, but in the form of a cookie pie. After just one baking session, slice and eat!
This particular recipe yields the same chewy texture that you will find in regular sized oatmeal cookies. I have been contemplating changing out the raisins for chocolate chips and skipping the icing. In the end, we must satisfy what the tastebuds are craving. Whether it is grandma's tried and true oatmeal cookies or the updated chocolate chip version, the cookie pie is the quickest method. It makes for a tasty after dinner dessert with coffee as well as a good addition to a lunchbox.
Oatmeal Raisin Cookie Pie
adapted from Serious Eats.com
Ingredients/Cookie Pie
1 egg
1 tsp vanilla
1/2 cup or 1 stick unsalted butter (room temp)
3/4 cup flour
1 1/2 cups old fashioned oats
1/2 tsp salt
3/4 tsp ground cinnamon
1/2 tsp baking soda
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 cup raisins
Ingredients/Icing
1 tsp and 1 tbs heavy cream
1/3 cup powdered sugar
Grease the interior of a 10 inch springform pan and preheat the oven to 350 degrees. Take out a medium size bowl and sift together the ground cinnamon, baking soda, salt and flour. Then stir in the oats and set aside.
Place both types of sugar in the bowl of a stand mixer and blend until evenly mixed. Cut the butter into cubes. Add butter to sugar and beat until smooth. This should take about 3 minutes. With mixer still running, add the egg and vanilla extract.
Once all is evenly distributed, fold in the dry ingredients until no streaks remain. Stir in the raisins. Transfer batter to prepared pan and smooth the surface so all is even.
Bake until the batter turns a golden hue and is set in the middle, approximately 20-25 minutes. Cool in pan 5 minutes and then remove the outside ring of pan. Leave on the bottom of the springform pan and let cool completely.
Once cool, fill a small bowl with the heavy cream and then sift in the powdered sugar. Stir until smooth. Take a zip lock bag and clip off a small part of of the corner. Fill bag with icing and drizzle on top of the cookie pie. Let icing set up prior to slicing and serving.
Tips and Notes:
1. You can also use a pie plate or 9 inch pan, but you will need to watch because the baking time will vary.
2. The icing recipe can be doubled, which I did for more coverage.
**LAST YEAR:Hawaiian Loaf*
