This year I mastered relaxation techniques using meditation to handle my stress.
Juuuust kidding. Have we met?
I’m actually on my fourth cookie of the day.
Growing up, I didn’t have a ton of friends as a kid. And then I met Little Debbie. And she just got me.
Little Debbie Oatmeal Cream Pies were always in our pantry in our house. They were perfectly sized, individually wrapped, chewy oatmeal cookies sandwiches filled with sweet creme. I can still remember the sweet smell that would fill the air when opening one!
I had been eyeballin’ them the last few trips to the grocery store, so I decided to set myself up for utter failure of my New Year’s resolution of eating healthier by making these at home. I wanted to keep the recipe as close as possible to Little Debbie’s – I knew the original called for molasses and wanted to be sure to incorporate it into the cookie, and after looking at a few different recipes, I found one from Jen’s Favorite Cookies that seemed perfect. I made a few minor tweaks to her recipe by adding ground nutmeg and ground cloves and swapping out shortening for butter, but this recipe came out exactly as I had imagined. The cookies were so incredibly soft and chewy (I baked them for 10 minutes at 350) and the marshmallow creme made the texture of the filling fluffy but “tacky” enough to hold two cookies together.
It was the perfect sweet treat mixed in with a bit of nostalgia, and a nod to my old gal pal Debbie.
- 1 cup butter, room temperature
- 1/2 cup sugar
- 3/4 cup brown sugar
- 1 tbsp molasses
- 2 eggs, room temperature
- 1 tsp vanilla
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp ground cloves (optional)
- 1/4 tsp ground nutmeg
- 1 1/2 cups quick oats
- 1 1/2 cups flour
- 2 tsps very hot water
- ½ tsp salt
- 7 oz. marshmallow creme
- 1/2 cup butter, room temperature
- 1/3 cup powdered sugar
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add molasses, eggs, and vanilla, and mix well. Add salt, soda, nutmeg, cloves, and cinnamon and mix well. Add quick oats, and mix until combined. Add flour and mix until combined.
- Combine 2 tablespoons of dough, roll into a ball, and then place onto a lightly greased baking sheet and bake 10-12 minutes. Let cool for 5 minutes before moving to a cooling rack to cool completely.
- Mix salt and hot water in a small bowl, until salt dissolves. Set aside and let cool. Combine remaining ingredients in a bowl until smooth and fluffy. Add salt water and mix well.
- Frost cooled cookies, and sandwich together.