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Apr 21, 2018







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Oatmeal chocolate chip cookie pie

Original recipe courtesy of Mr. Food Test Kitchen
 
1 rolled refrigerated pie crust
3 eggs
1 cup light corn syrup
½ cup packed brown sugar
3 tablespoons melted butter
1 cup quick-cooking oats
1 tablespoon flour
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup chocolate chips (or raisins, if you want to try the unmodified recipe)
 
Preheat oven to 325 degrees. Unfold pie crust and place in 9-inch deep dish pie plate.
In a large bowl, beat together eggs, corn syrup, brown sugar and butter.
Add remaining ingredients and mix well. Pour into crust and place pie plate on baking sheet. Bake for 55 to 60 minutes or until top is golden brown and filling is set in center. Cool before cutting. 




Oatmeal chocolate chip cookie pie
Just Desserts

08/07/14
By Meghan Siegler msiegler@hippopress.com



 For some reason that I can’t remember, I bought a giant container of quick-cooking oats several months back, so my goal this week was to find a recipe that would at least make a dent in it. The bad news is, using 1 cup of oats did not, in fact, make a dent in it. The good news is, the recipe was good enough that I’ll be making it again soon.

I found the recipe on the Mr. Food Test Kitchen website and made one modification; instead of ¾ cup raisins, I used the same amount of chocolate chips. I don’t like oatmeal raisin cookies and neither does one of my kids, but we all love chocolate, so the switch made sense. I wasn’t sure what that change would do to the pie’s consistency, but it came out perfectly, with a golden crust and a soft — but not mushy — filling. 
So why make this pie instead of a simple oatmeal chocolate chip cookie? First, it’s easier. It took less than 10 minutes to whip up, and instead of having to drop rounded teaspoons full of dough onto a cookie sheet, I dumped it all into one pie crust and threw it in the oven. About an hour later, it was done. Second, it’s different enough from a cookie to feel extra indulgent, but it’s familiar enough to taste like a comforting classic. And finally, to quote my 6-year-old daughter, “It’s delish!” 
The next time I make this I might try butterscotch chips instead, to make it an “oatmeal scotchie” pie. Or maybe I’ll use both. Either way, I will definitely be making it again — hey, I’ve got to get rid of those oats somehow. — Meghan Siegler 





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