Oatmeal Creme Pie Skillet Cookie
Oatmeal Creme Pies are a classic treat! The warm spices, chewy oatmeal, and creamy filling make them impossible to resist. I wanted to capture all those nostalgic flavors in an easier format, so I turned them into a skillet cookie. The result is a thick, tender cookie topped with buttery, creamy frosting. It’s simple to make and the perfect cozy treat any time of year!
the details of the oatmeal creme pie skillet cookie
What makes this skillet cookie so great? It brings all the comfort of a homemade dessert with hardly any effort. Baking it in a skillet keeps the center soft and chewy while giving the edges a light crisp, perfect for scooping out warm. There’s no scooping individual cookies or sandwiching them together; you simply mix, bake, and top with frosting. It’s quick, cozy, and ideal for sharing.
The flavors of this skillet cookie have a perfect balance of warm spices, hearty oats, and a sweet, fluffy creme topping. The brown sugar and cinnamon create that nostalgic, gently spiced cookie flavor, while the oats add chewiness and warmth. Paired with a creamy, buttery frosting, you get the same irresistible contrast of soft, spiced cookie and smooth, melt-in-your-mouth filling. It is perfect for holiday gatherings or when you are craving a quick sweet treat!
All in all, I think this skillet cookie is perfect as is. It comes together quickly, helps satisfy your dessert cravings with little mess, and is perfect for the Fall season. If you wanted to make some changes to the skillet cookie, you could add chopped pecans, butterscotch chips, a caramel drizzle or vanilla ice cream. All of these would add a new flavor burst to the dessert!! Substitutions or no substitutions, this cookie is bound to be delicious.
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Oatmeal Creme Pie Skillet Cookie
Ingredients
For the cookie
- 1 1/4 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cloves
- 1 cup butter 2 sticks
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 eggs room temp
- 1 tsp vanilla
- 1 tbsp molasses
- 3 cups oats preferably instant
For the Creme Topping
- 6 tbsp butter
- 1.5 cup powdered sugar
- 1.5 tbsp heavy cream
- 3/4 tsp vanilla
- pinch of salt
Instructions
- Preheat oven to 350F. Grease a 10-inch cast iron skillet with butter.
- In a small bowl, combine the dry ingredients. Set aside.
- In a large bowl, beat the butter, sugars, eggs, and vanilla until smooth. Add the molasses and mix until just combined. Gradually beat in the dry mixture. Stir in the oats.
- Press the dough into the prepared skillet. Bake for 22 minutes, then check. Make sure the edges are set, but the center still looks a tad gooey. If need be, continue to bake in 2 minute increments. Once done, let cookie cool for 15-20 minutes before frosting.
- While the cookie is cooling, make the creme topping. In a medium mixing bowl, beat the butter until smooth. Add in the powdered sugar and mix. Next, beat in the heavy cream, vanilla, and salt on high, until the mixture is smooth.
- Once the cookie is cooled, evenly spread the frosting on top. Please note, the butter may slightly separate when topped on a warm cookie. It doesn't effect the flavor, but does affect the presentation. If you don't want this to happen, let the cookie completely cool before frosting. Enjoy!
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