The only thing better than a freshly baked oatmeal chocolate chip cookie is a freshly baked Oatmeal Chocolate Chunk Cookie Pie. This may be called a “pie,” but I am using that term loosely because this is really a giant cookie that is baked in a pie plate. Baking the cookie in this unusual – unusual for a cookie, anyway – pan gives it a unique shape and a different texture than a plain cookie, so it will have a crisp, firm outer edge and a moist, chewy center. It takes less time to make than individual cookies and it is also easy to slice and serve.
The cookie dough starts out like most oatmeal cookie recipes, but I used a little bit less leavening than I might in a standard cookie recipe because I wanted the pie to be a touch denser than a regular cookie. The dough is loaded with oatmeal (I prefer quick cooking, but regular oatmeal can also be used) and chocolate chunks, so it has an irresistible mix of butter, brown sugar, nutty oatmeal and rich chocolate flavor in each bite. Chocolate chunks can overwhelm a small cookie, but they work perfectly here, where there is a lot of cookie dough to surround large chunks of chocolate. I used 60% cacao dark chocolate chunks, but any dark or semisweet chocolate will work out well, and you can either chop up a favorite chocolate bar or use pre-chunked chocolate. Chocolate chips can also be used if you happen to already have bag on hand in your pantry.
This cookie should be sliced and served in wedges, like a pie. It is easiest to slice after it has completely cooled, but it is at its best when it is still slightly warm and the chocolate is a bit melted. I recommend microwaving each slice for 20 seconds or so to warm it up before serving for the best texture. That said, if you don’t mind getting a slightly messy slice, you can dig right in while the cookie is still warm in the pan (after at least 20 minutes of cooling) and eat it a lot sooner.
Oatmeal Chocolate Chunk Cookie Pie
1 cup all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups quick cooking oatmeal
1 cup chocolate chunks
Preheat oven to 350F. Lightly grease a 9-inch pie pan.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla extract. Stir in flour mixture until it is just combined, then add in oatmeal and chocolate chunks and mix until all ingredients are evenly distributed. Dough with be thick.
Scrape dough into the prepared pie pan and use a spatula to press it into an even layer all the way to the sides of the pan.
Bake for 26-29 minutes, until pie is golden brown. Pie will be slightly soft in the center when lightly pressed and should be set and firm around the edges. Do not overbake.
Allow pie to cool to room temperature for easier slicing. Serve slightly warm, or reheat for 20-30 seconds after slicing before serving.