If you’ve ever dreamed of biting into an oh-so-delicious, Giant Oatmeal Cream Pies, you’re in for a treat! Inspired by The Alchemy of Us, these oversized, nostalgia-packed cookies are just one of the many magical foods featured in my book. And the best part? You can download a free recipe booklet filled with all the delicious dishes from The Alchemy of Us all from my brand-new romance novel! So grab your mixing bowl, whip up some sweet alchemy, and get ready to indulge in a story—and a snack—that’s straight from the heart.
Table of Contents
THE ALCHEMY OF US – a steamy quick romance read
If you love romance with a touch of magic, you won’t want to miss The Alchemy of Us! ✨ This heartwarming, spellbinding story is available now in paperback or free to read on Kindle Unlimited—so you can dive in right away! Want something extra special? You can also order a signed copy directly from me and get a little bookish magic sent straight to your door. However you choose to read it, I can’t wait for you to experience this enchanting love story! 💕📖✨ Grab your copy today!
TROUBLE OF THE MOST WONDERFUL KIND – Book 1
THE ALCHEMY OF US is just the beginning! ✨ This short and sweet prequel sets the stage for the magical second-chance romance coming in Book 1, TROUBLE OF THE MOST WONDERFUL KIND, releasing next week, April 14th! If you love a story filled with fate, forgotten love, and a touch of enchantment, you won’t want to miss what’s next! Stay tuned for more magic, more romance, and a love story that’s truly unforgettable.
Want the books? Order through these links:
THE ALCHEMY OF US – Available Now!
- Free on Kindle Unlimited
- Paperback on Amazon
- Order a signed paperback with some swag from me!
TROUBLE OF THE MOST WONDERFUL KIND – Available April 14th!
Ingredients to make Giant Oatmeal Cream Pies
- quick oats
- baking soda
- ground cinnamon
- softened butter
- brown sugar
- an egg
- vanilla extract
- salt
CreamFilling
- butter
- powdered sugar
- heavy cream or half and half
- vanilla extract
- optional: a pinch salt
How do you make a Giant Oatmeal Cream Pie?
So… in the story, THE ALCHEMY OF US, Sonny takes Claire to a community market, and they eat their way through. They finally settle on giant oatmeal cream pies for dessert, but it’s so big they split one in half and share it — which you will find is true if you make this recipe.
How to make a Giant Oatmeal Cream Pie
This recipe makes two giant oatmeal cookies, and enough filling to put between them. You’ll end up with just one giant oatmeal cream pie, perfect for sharing with your love. You could double the recipe, but you’ll need to use two cookie sheets as these cookies spread out.
Preheat the oven to 350°F. Lay a sheet of parchment paper or a silicone baking mat on a large cookie sheet and set aside.
Making the Cookies (2 cookies)
In a medium bowl whisk together flour, quick oats, baking soda, and cinnamon and set aside.
Using a mixer, beat the butter on high until creamy, which should take about a minute.
Scrape down the sides and the bottom of the bowl as needed.
On medium, beat the brown sugar into the butter until it’s well combined. Add the egg and vanilla and beat.
Keep scraping down the sides and bottom of the bowl as needed.
Add the dry ingredients to the butter mixture.
On low, beat the ingredients until you get a soft dough. It will be sticky.
Divide the dough into two equal balls on the cookie sheet. Make sure to leave enough room so that the cookies can spread.
Bake for 20-22 minutes, until they look lightly brown on the edges.
Remove from the oven and let them cool for about 15-20 minutes on the baking sheet.
Then transfer to a plate or wire rack to cool completely for about an hour.
You can also pop them in the fridge to cool quickly.
Making the Filling
Using a mixer, beat the butter the same way as before, until creamy for about 1 minute.
Scrape down the sides of the bowl as needed.
On low, slowly add the powdered sugar. Beating for 1 minute.
Add the heavy cream and the vanilla and beat on high until they are well combined.
TIP: If you don’t have cream, you can use whole milk or half and half as a substitute.
Your filling should be the consistency of frosting.
If it’s too thick, add a little extra cream. If it’s too thin, add a little powdered sugar.
Add a pinch of salt to cut the sweetness.
Frost the back side of one cooled cookie and then top it with the second cookie.
Now you have a giant oatmeal cream pie!
Inspired by this giant oatmeal creme pie from Sally’s Baking Addiction.
More Cookie Recipes
- How to make Ritz Cracker Cookies
- No Bake Biscoff Cookie Butter Marshmallow Bars
- How to make Andes Mint Chocolate Sugar Cookies
- Triple Berry Pie Cookies
- Belgian Waffle Cookies
- Crimson and Cream Cheese Red Velvet Cake Mix Cookies
- Painted Purple Flower Sugar Cookies
- How to Make Super Simple GIANT Chocolate Chip Cookies
Giant Oatmeal Cream Pies
Ingredients
Oatmeal Cookies
- 1/2 cup quick cooking oats
- 1/4 teaspoon + 1/8 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 cup butter, softened
- 1/2 cup packed brown sugar
- 1/4 teaspoon salt
- 1 egg
- 1/2 teaspoon vanilla extract
Frosting
- 3 tablespoons butter, softened
- 2/3 cup powdered sugar
- 1 1/2 tablespoon heavy cream
- 1/4 teaspoon vanilla extract
- pinch salt (if not using salted butter)
Instructions
Oatmeal Cookies
- In a medium bowl, whisk the flour, quick oats, baking soda, salt and cinnamon together. Set aside.
- Using a mixer, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
- Switch the mixer to medium speed and beat in the brown sugar until combined.
- Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed.
- Pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. The dough will be sticky.
- Divide the dough in half and place in opposite corners on the baking sheet, making sure to leave enough room around the edges for spread.
- Form the dough into two round balls using a spoon or your fingers.
- Bake for 20-22 minutes or until lightly browned on the edges.
- Remove from the oven and allow to cool for about 15 minutes on the baking sheet.
- Transfer to a plate or wire rack to cool completely.
- Using a mixer, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
- Switch the mixer to low and slowly add the powdered sugar. Beat for 1 minute.
- Add the cream and vanilla, then beat on high until creamy and combined.
- Add more cream to thin out or more sugar to thicken, as needed.
- If you used unsalted butter, add a pinch of salt to cut the sweetness.
- Frost the underside of one cooled cookie and top with the second cookie.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 816Total Fat: 47gSaturated Fat: 28gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 208mgSodium: 379mgCarbohydrates: 96gFiber: 2gSugar: 81gProtein: 7g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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When emotionally guarded Wren inherits her eccentric aunt’s cottage on the edge of a forgotten forest, she expects dust, cobwebs, and maybe a few bad memories—not a living, breathing myth. There, among the tangled trees and whispered magic, she meets Ash—a smirking, sharp-tongued satyr and the last of his kind. As the forest stirs with old secrets and ancient longing, Wren finds herself drawn to the magic—and to the immortal trickster who might just be her undoing. Where the Wild Things Want You is a steamy, spell-soaked romantasy novella perfect for fans of slow-burn magic, prickly hearts, and love that grows like ivy through the cracks.
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