How to Make a Giant Oatmeal Creme Pie Inspired by Honey, I Shrunk the Kids

What’s Up, Hungry People

When it comes to early 90s movies, there are few that captured my attention quite like Honey, I Shrunk the Kids.

The story revolves around Wayne Szalinski, an eccentric inventor who accidentally shrinks his and his neighbor’s kids to a minuscule size with his experimental shrink ray. Unaware of what he’s done, Wayne inadvertently sweeps the tiny kids into a trash bag, and they end up in the backyard, which now feels like a vast jungle to them.

The film follows the children as they navigate this new, oversized world, facing challenges such as battling giant insects and surviving the elements, all while trying to get back to the house to reverse the shrinkage. Along the way, they learn to work together and overcome their previous differences and misunderstandings.

The movie blends comedy with elements of suspense and adventure, creating a memorable tale that explores themes of family, innovation, and courage. It was a box office success and has remained a beloved classic in family entertainment, inspiring several sequels and a television series.

In one of the most memorable scenes in the original movie, the kids come across a giant (or at least, giant-to-them) oatmeal creme pie in the middle of their yard. It’s here they stop to take a quick break to eat – only to be interrupted by an ant who also wants to taste the cookie.

Fortunately, the kids are able to befriend the baby ant and it eventually helps save their lives on their long journey back to the house.

But man, that cookie has haunted my dreams ever since I was little. I always wanted to be able to curl up under a cookie and eat that sweet, sweet cream – but the ant part definitely scared me a bit.

The irony was that I absolutely hated oatmeal cream cookies as a kid.

As an adult though, not only does Honey, I Shrunk the Kids hold up as an enjoyable watch – but it also reignited my desire to be teeny-tiny and eat a giant cookie. And since technically only one of those things is possible in the real world, I guess that means I’m making a giant cookie.

I’m not the only one who wanted to eat this giant oatmeal creme pie – after dozens of requests over on TikTok, I decided it was high time to give it a whirl for myself and bring it to life.

Here’s What You Need

• Butter: Adds richness and a tender texture to the cookies.
• Molasses: Provides deep, caramel-like sweetness and color.
• Dark brown sugar: Moistens and sweetens, contributing to a chewy texture.
• Granulated sugar: Sweetens and helps the cookies spread properly during baking.
• Baking powder: Acts as a leavening agent to help the cookies rise.
• Baking soda: Works with molasses to leaven and brown the cookies.
• Salt: Enhances overall flavor, balancing the sweetness.
• Eggs: Bind ingredients together and add structure.
• Flour: Builds the structure and foundation of the cookies.
• Quick cooking oats: Adds chewiness and texture to the cookies.
• Powdered sugar: Sweetens and thickens the marshmallow creme filling.
• Marshmallow creme: Provides the creamy, fluffy texture of the filling.
• Milk: Adjusts the consistency of the marshmallow filling, making it spreadable.

Let’s Cook

First things first, Hungry People—get your oven heated up to 350°F and line those baking sheets with parchment paper. You want everything ready so you can dive right into the fun part without any hiccups. Make sure your butter’s soft and your eggs are room temp. Trust me, it makes all the difference.

Mixing Up the Cookie Dough

Alright, let’s get to the heart of the matter. Grab your stand mixer and cream together the butter, molasses, brown sugar, and granulated sugar. Once that’s looking fluffy, go ahead and sprinkle in the baking powder, baking soda, and a pinch of salt. Keep that mixer going on low and start adding your flour a little bit at a time. Toss in the eggs one at a time between scoops of flour, making sure each is well combined before adding the next. Now, slowly mix in those quick-cooking oats until everything comes together into a nice, thick dough. If it sticks to the bowl, just add a bit more flour or oats. You’re aiming for a dough that’s ready to hold its own in the oven.

Baking the Giant Cookies

Now for the really fun part! Scoop that dough onto your prepared baking sheets. You’re not making regular-sized cookies here; spread that dough into one big circle on each sheet. Leave some space around the edges because this cookie is going to spread out as it bakes. Slide them into the oven and bake for about 25-35 minutes, or until they’re golden brown and just starting to crack a bit in the center. Every oven’s a little different, so keep an eye on them!

Cooling and Chilling

Once they’re done, let those giant cookies cool right on the baking sheets. You don’t want to risk breaking them by moving them too soon. After they’ve cooled down to room temperature, pop them in the fridge for about an hour to firm up. This makes them much easier to handle when you’re layering on that luscious marshmallow filling.

Whipping Up the Marshmallow Filling

While those cookies are chilling, let’s whip up our marshmallow filling. In a large bowl, beat together the powdered sugar, butter, and marshmallow creme until it starts looking crumbly. Now, here’s where you can tweak it: add milk just a teaspoon at a time until you get a thick, but perfectly spreadable, consistency. You might not need all the milk, or you might need a bit more—just play it by ear.

Assembling the Cookie Sandwich

It’s assembly time! Take the bottom cookie and flip it over on your work surface. Spread that creamy marshmallow filling almost to the edges, then carefully place the other cookie on top and gently press down to spread the filling out to the edges. You’ve now got yourself a giant oatmeal creme pie!

Giant Oatmeal Creme Pie Tips

• Room Temperature Ingredients: Using room temperature butter and eggs can significantly affect the texture of your cookie dough. Cold ingredients do not blend well or incorporate air properly, which is crucial for that fluffy, uniform texture. Always take out the butter and eggs about 30 minutes before you start baking.
• Mixing the Dough: It’s important not to overmix the dough once you’ve added the flour. Overmixing develops gluten, which can make your cookies tough instead of tender. Mix just until you no longer see dry flour.
• Cookie Spreading: If your cookie spreads too much during baking, it could be because of excess butter or sugar. Make sure to measure your ingredients accurately. If the problem persists, try chilling the dough for 30 minutes before baking to help retain its shape.
• Marshmallow Filling Consistency: Achieving the right consistency for the marshmallow filling can be tricky. If it’s too runny, add a little more powdered sugar. If it’s too thick, add milk a teaspoon at a time until you reach the desired consistency. Remember, the filling will stiffen a bit after mixing.
• Cooling Before Assembly: Let your cookies cool completely on the baking sheets before moving them. This prevents them from breaking when you lift them. Cooling on the sheet helps the cookies set and firm up properly, ensuring they’re sturdy enough to handle the marshmallow filling.

And there you have it, Hungry People—a giant oatmeal creme pie straight out of Honey, I Shrunk the Kids. Who knew you could bring a piece of the big screen into your kitchen? Baking this colossal cookie isn’t just about indulging in a sweet treat; it’s about reliving those whimsical moments from a favorite childhood movie. Plus, who doesn’t want to feel like a kid again, even if it’s just for a bite or two?

This recipe is perfect for sharing, so whether you’re gathering with friends for a movie night or just want to treat the family to something special, it’s guaranteed to bring smiles and maybe even a little bit of nostalgia. So, next time you’re in the mood for a baking adventure, remember that some recipes are about more than just the eating—they’re about the memories. Enjoy every giant, delicious bite!