What if I told you that you could make homemade oatmeal cream pies with the same fabulously soft texture as the original Little Debbie ones, but even better flavor? More molasses, vanilla, cinnamon… all the good stuff. I’m a loyal Little Debbie fan and would not say this lightly: these bad boys are like the Little Debbie version on crack.
Also, did you know that those tiny Little Debbie pies have 40+ ingredients?! I was shocked when I counted the back of the box. This recipe does require a fair number of ingredients, but thankfully far less than 40, and they are completely worth a trip to the store for all of them. These will transport you straight back to 5th grade – being the envy of the whole school with an oatmeal cream pie in your lunch.
RECIPE ADAPTED FROM PASTRY CHEF ONLINE
PREP TIME: 30 MIN. / COOK TIME: 8 MIN. / SERVES: 15-18 SANDWICHES
INGREDIENTS (for cookies)
- 1 1/8 cup flour
- 1 1/4 cup rolled oats
- 1/8 cup raisins
- 1/8 cup dried apple chips, broken into bits
- 1/8 tsp. cloves
- 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. kosher salt
- 4 tsp. malted milk powder
- 4 tsp. cocoa powder
- 6 tbs. butter, softened
- 2/3 cup dark brown sugar
- 4 tbs. vegetable oil
- 2 tbs. + 1 tsp. molasses
- 4 tbs. dark corn syrup
- 2 egg yolks
- 3 tbs. milk
INGREDIENTS (for filling)
- 8 tbs. butter, softened
- 1/4 cup shortening
- 1/2 tsp. vanilla extract
- 1 1/2 cup powdered sugar
- 7 oz. container marshmallow creme
- Preheat oven to 350 F. Line cookie sheets with parchment paper and set aside
- Combine the flour, oats, raisins, apple chips, cloves, cinnamon, baking powder, baking soda, salt, malted milk powder, and cocoa powder in a food processor or blender. Blend until fully incorporated and there are no visible pieces of raisins, oats, or apple. Set this mixture aside
- In a medium bowl, cream brown sugar and 6 tbs. butter until smooth – about 2 min.
- Add the oil, molasses, and corn syrup and mix until smooth
- Add the egg yolks and mix for another 1-2 min.
- Add the dry ingredients to the wet ingredients and stir until fully incorporated
- Lastly, mix in the milk (the dough will be sticky but this is okay)
- Scoop out hefty tablespoon-sized portions of dough (approx. 1 1/2 tbs) onto the lined cookie sheets – leaving 2-3 inches between each cookie to allow for spreading
- Bake at 350 F for 4 minutes. Rotate the pans and bake another 4 minutes
- Let cookies cool on the pan for 2-3 min before transferring to a wire rack to cool completely
- While the cookies are baking/cooling, prepare the frosting: cream the shortening and 8 tbs. butter on medium-high speed until pale and smooth – about 3 min. Add the vanilla and powdered sugar and blend on low speed until combined, then increase the speed and cream for another minute until smooth. Mix in the marshmallow creme
- Once cookies are fully cooled, sandwich together with filling and enjoy!