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Oatmeal Cookie Crust

Oatmeal Cookie Crust
A perfectly textured and crumbly flakey pie crust can be hard to achieve. A smidgen too much of this or too little of that can take it from tender to chewy in a heartbeat. This version with an oatmeal cookie twist might give your crust a real edge ‑ a good edge.
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  • 1-1/2 cups Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1 cup all‑purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (optional)
  • 8 tablespoons (1 stick) plus 2 tablespoons butter, melted

How to make it

  1. Spray bottom and sides of 13 x 9‑inch baking pan* with cooking spray.
  2. In large bowl, combine oats, flour, sugar, baking soda and salt; mix well. Stir in butter; mix well. Press firmly into an even layer on bottom of pan. Follow baking instructions for each variation.

* For Double Cherry Oatmeal Cookie Bars, spray 9 x 9‑inch baking pan with cooking spray. Set aside 3/4 cup of the oat mixture for topping. Pat remaining oat mixture onto bottom of pan as directed.