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
- 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
- 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 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.