I am embarrassed to say that I have eaten an entire box of Little Debbie Oatmeal Cream Pies in one sitting. It was a long time ago, but it was not one of my finer moments. These days, I won’t even buy them because they’re full of preservatives, high fructose corn syrup and sugar…I won’t keep them in the house in hopes of keeping that junk away from my girls as long as I can.
Instead, I like to make treats at home so I can control what goes into them and avoid the chemicals. I found this particular recipe a few months ago and decided to try it last night mostly because it doesn’t require milk, which I’m out of at the moment. While these are definitely delicious, they don’t taste exactly like the cookies that came out of they box…they’re better, and better for you (ok, comparativly speaking they’re better for you. Clearly these aren’t health food!) The cookie is soft and chewy, and the filling is light and not too sweet.
A couple of notes – I would recommend baking these on parchment paper instead of a silpat mat, and I would recommend quick oats instead of rolled oats. Silpat and rolled oats won’t give you the texture you want, they’ll spread too thin on the cookie sheet. Also, make sure you slightly under bake these – take them out just as the sides start to turn brown. They’ll finish baking outside the oven on the cookie sheet.
I wrapped mine in little favor bags to give the appearance of a boxed snack cake just for fun, but otherwise these will require storage in an air-tight container for up to 4 days.
Enjoy!
Oatmeal Cream Pies
Prep time
Cook time
Better than the store-bought cookie, these oatmeal cream pies are full of real ingredients instead of preservatives. Sure to be a crowd pleaser! Recipe source: Back to the Cutting Board
Serves: Approximately 18 cookies
Ingredients
Cookie Ingredients:
- 1 cup softened unsalted butter
- ¾ cup dark brown sugar
- ½ cup white sugar
- 1 tablespoon mild molasses
- 1 tsp vanilla
- 2 room temperature eggs
- 1¾ cup flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ⅛ teaspoon cinnamon (I personally felt this was unnecessary)
- 1½ cups quick oats
Cream Filling Ingredients:
- Cream Filling Ingredients:
- 2 tsp very hot water
- ¼ tsp salt
- 7 ounce jar marshmallow cream
- ½ cup shortening
- ⅔ cup powdered sugar
- 1 tsp vanilla
- 3 tablespoons whipping cream
Instructions
- Preheat oven to 350 degrees.
- Line a large baking sheet with parchment paper.
- In a small bowl, combine flour, salt, baking soda and cinnamon, and set aside.
- In a large bowl, cream together butter, brown sugar, white sugar.
- Add eggs, one at a time beating well after each addition.
- Add molasses and vanilla and beat until combined.
- Add flour mixture and beat until just combined.
- Stir in oats using a wooden spoon.
- Drop by tablespoons on parchment lined sheets with plenty of space in between.
- These cookies spread a lot! Leave 2-3 inches between cookies and side of pan.
- Bake for 8-10 minutes or until just starting to brown around edges.
- They will look moist - but do not overcook!
- Let sit on cookie sheet for 3-5 minutes and then transfer to wire racks to cool completely.
- I like to pair up my cookies by size before filling to help with appearance.
- Make cream filling.
- In a very small bowl, dissolve salt in hot water. Set aside.
- Add remaining ingredients (marshmallow cream, shortening, powdered sugar, vanilla and whipping cream) in another bowl and beat on high until smooth and fluffy, about 3-5 minutes.
- Add cooled salt water and beat until thoroughly mixed.
- Using a piping bag, pipe filling onto the flat side of a cooled cookie.
- Find a similar sized cookie and sandwich them together.
- Enjoy!
I used to love those little Debbie cakes! They were perfectly chewy and creamy and oatmealy, I am so excited to see this recipe! I will definitely have to give it a try. I just stumbled upon your blog today, it is super cute! Thanks 🙂
I too, could devour an entire box of Little Debbie Oatmeal cakes. Shamefully, I did this just last year…over a few days time. I can’t wait to try this recipe!