Oatmeal Pie

I recently had an oatmeal pie at a church dinner. I'd never heard of an oatmeal pie before. Honestly I thought the idea was a little strange even though I love oatmeal. Surprisingly it was good, but it seemed to be missing something.

I came home bound and determined to make one. I scoured the internet in search of recipes and finally settled on one I thought would do the trick. I couldn't leave it alone though. I did change it a smidge and now it's really, really good. I even microwave it for about 12 seconds to warm it up and it's even better.


I was surprised at how much it tasted like pecan pie although I shouldn't have been. The ingredients are really similar.

Oatmeal Pie

2 eggs, beaten
3/4 cup light corn syrup
3/4 cup packed brown sugar
1/2 cup flaked sweetened coconut
3/4 cup quick cooking oats
1/4 cup butter, melted
A pinch salt
1 9-inch unbaked, single pie crust (you can find my recipe here)

In a large bowl, mix together the eggs, corn syrup, brown sugar, coconut, oats, butter and salt. Pour into the unbaked pie crust.

Bake at 325* for 45 minutes or until golden.


For more great recipes visit Full Plate Thursday.

Oatmeal Butterscotch Cookies

Yum! That's about all I ever hear from my family when I make these. They are so good! They are also nice and chewy and stay soft for days in the cookie jar.

Oatmeal Butterscotch Cookies

1/2 cup (1 stick) plus 6 Tbls. butter, softened
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
3 cups quick cooking oats
1 bag (12 oz.) butterscotch chips

Preheat oven to 350*F

In a large bowl using an electric mixer, beat butter and sugars together on medium speed until creamy. Add eggs and vanilla; beat well. Add flour, baking soda, cinnamon and salt; mix well. Add oats and butterscotch chips; mix well.

Drop dough by rounded tablespoonfuls onto an ungreased cookie sheet.

Bake 8 to 10 minutes or until lightly golden brown.

Cool 1 minute on cookies sheets; remove to wire rack to cool. Cool completely. Store tightly covered.


For more great recipes visit Recipe Sharing Monday, Weekend re-Treat, Weekend Potluck, Crafty Frenzy Friday and Full Plate Thursday.