Oatmeal Chocolate Chip Cookie Tart

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!

*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 sugar 

•  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.