Oatmeal Chocolate Chip Cookie Tart ~ it’s part oatmeal cookie, part chocolate chip cookie, part pie, part brownie, part blondie, AND it’s got nuts, so it’s a best of all worlds dessert and everybody loves it.
This cookie pie is a variation of the classic Tollhouse Cookie Pie that’s been floating around for decades. I think all of us had it at least once while we were growing up, and then probably forgot all about it. Not me. I dream about this pie.
I used white whole wheat flour for both the crust and in the filling. I like the color and little bit of extra flavor it gives. You can substitute white flour if you want to.
You can certainly use a pre-made pie crust to make this super quick and easy, if you like, either fresh or frozen. If using frozen there’s no need to defrost or pre-bake before using.
Love oatmeal chocolate chip desserts? Try my Soft Batch Oatmeal Chocolate Chip Cookies!
Oatmeal Chocolate Chip Cookie Tart
Ingredients
- 1 1/2 sticks unsalted butter, at room temperature
- 1/2 cup sugar
- 1/2 cup packed brown sugar.
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour
- 1/2 cup old fashioned oats
- 1 cup chocolate chips
- 1 cup chopped pecans, or use walnuts
- 9 " unbaked tart shell*, see below
Instructions
- preheat oven to 325F
- Into the bowl of a food processor or stand mixer cream together the butter and sugars until fluffy.
- Beat in the eggs, one at a time, then the extract.
- Add the flour and the oats to the machine and process just until combined.
- Fold in the chocolate chips and pecans.
- Spread the batter into the pie shell and bake for about 45 minutes until lightly browned and set. A toothpick inserted in the center will come dryish (meaning no uncooked dough clinging to it, but it will be moist and there will be melted chocolate) Better to under cook than to over cook this one.
*Whole Wheat Tart Shell     —adapted from Martha Stewart
makes dough for two 9″ tart shells so you can freeze one for later
- Into the bowl of a food processor measure:
2 1/2 cups white whole wheat flour
1 tsp salt
1 tsp sugarÂ
- Â Add in:
2 sticks cold unsalted butter, cut in pieces
- Pulse the machine until the butter is incorporated and the mixture is crumbly. Slowly drizzle in:
 1/4 cup cold water, plus more if necessary
- Process just until the mixture comes together.
- Turn out onto a floured board and bring it together into one piece.
- Divide the dough into 2 flat disks. Wrap and refrigerate or freeze the extra piece.
- Roll out your remaining dough and fit it into your tart pan. Chill until ready to fill.
Don’t forget to pin this oatmeal chocolate chip cookie tart~
This recipe is a family favorite! Top with flaky sea salt and for something really decadent, drizzle with salted caramel. Mmmmm!
I haven’t made this is so long…I need to make it again soon!
Holy cow this looks good!
That looks so good! I have a similar recipe, no oatmeal called Kentucky pie.
Hi
Oatmeal Chocolate Chip Cookie Tart
Excellent post I Love it, you just gained a brand new reader. Thank you and best of luck
Is it wrong that it’s 8am and I want to eat this?
I’m all ooohhhh’s and ahhhh’s over this beautiful tart! Looks a little like my Derby but it doesn’t have oatmeal. Sue … the kitchen magician!~
Oh, crazy delicious Sue! I was glued to the screen and then I scrolled down to that final picture with the perfectly round ball of ice cream on top! Gosh…I’ve changed my mind about Father’s Day desserts so many times already…he would like this too!
to this obsessed cookieaholic i am in heaven right now!wow-this is amazing. its like a dream:)
Oh wow! This looks insane, in the best way possible. I’ve never tried any form of a cookie pie before, even though I’ve always wanted to try momofuku’s famous crack pie. This might have that beat though… looks amazing!