We live in a world where secrets are becoming few and far between—the world of the over-share. A friend recently made their gmail status a bold statement: "I like the smell of my feet in the rain!"* And unfortunately secrets are something you can't unlearn.
*dear friend, if you're reading this, I'm sorry.
And yet when it comes to recipes, I've found people are guarding their secrets more than ever. "This is great," I'll say at a dinner party, "where'd you get the recipe?" And despite the fact that I saw the latest issue of Bon Appetit carefully stacked behind the toilet, they refuse to acknowledge their pork ribs didn't spring fully formed from their oven.
That's obviously the benefit of Serious Eats: we share recipes. I know I personally have no secrets, and the rest of the staff seems to feels the same. Prime example? This recipe for Drinks editor Maggie's favorite oatmeal cookies. They're great: chewy, oaty, well-spiced. The kind of cookie you want five of. Five, or a giant cookie pie.
I adapted the recipe to fit a pie pan (or, for ease, a springform pan) and I also fiddled with the spices. The secret to Maggie's recipe is cocoa powder, but this recipe omits that. This cookie pie is just a giant, straight up, old school oatmeal raisin cookie, with a fat stripe of icing for good measure.