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Oatmeal Cream Pies

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. 

Homemade Oatmeal Cream Pies

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.

Homemade Oatmeal Cream Pies

 

Oatmeal Cream Pies
Yields 20
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Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
For the cookies
  1. 1 cup butter, room temperature
  2. 1/2 cup sugar
  3. 3/4 cup brown sugar
  4. 1 tbsp molasses
  5. 2 eggs, room temperature
  6. 1 tsp vanilla
  7. 1/2 tsp salt
  8. 1 tsp baking soda
  9. 1/2 tsp cinnamon
  10. 1/4 tsp ground cloves (optional)
  11. 1/4 tsp ground nutmeg
  12. 1 1/2 cups quick oats
  13. 1 1/2 cups flour
For the Filling
  1. 2 tsps very hot water
  2. ½ tsp salt
  3. 7 oz. marshmallow creme
  4. 1/2 cup butter, room temperature
  5. 1/3 cup powdered sugar
  6. 1 tsp vanilla
For the Cookies
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
For the filling
  1. 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.
  2. Frost cooled cookies, and sandwich together.
Adapted from http://jensfavoritecookies.com/2014/09/01/oatmeal-cream-pies-2/
Adapted from http://jensfavoritecookies.com/2014/09/01/oatmeal-cream-pies-2/
The Richmond avenue https://therichmondavenue.com/

J

 

 

 

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  11. Sadie's Nest says

    You made your own oatmeal cream pies!! That is the best stress reliever ever, who can think about what’s wrong when they’re eating that? You are an inspiration to us all (who can’t deal with stress)!

    Reply

  13. Hannah (BitterSweet) says

    Oh my, do these look luscious or what! I never had the original cookie sandwich, but I sure don’t need the reference point to enjoy this recipe. I’m certain it far surpasses that mass-produced biscuit in both quality and flavor.

    Reply

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