For many, a Little Debbie Oatmeal Creme Pie brings back fond childhood memories of a soft cookie with a smooth cream filling. Not me though. I had my first one this year and I just learned what I’ve been missing. But not content just buying it from the store, I challenged myself to make it at home.
Turns out, making it at home is pretty easy with all the copycat recipes on the web. But if there’s such a thing as a healthy cookie, this recipe is definitely not one of them. The filling is what you’d expect. Sugar, shortening and even marshmallow creme. But it turns out to be a good representation of the creme in the Little Debbie cookies.
The cookie definitely has more of an oatmeal cookie taste than the original Little Debbie. But this cookie can stand on its own. You don’t need the cream filling for this recipe to become one of your favorites for oatmeal cookies.
One thing to note is the cookies spread out quite a bit when cooking. I used a medium scoop with a quick release and spaced them further apart than a regular cookie recipe.
1 cup butter
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla
In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
Combine flour, salt, baking soda, and cinnamon.
Add to the creamed mixture; mix in the oats.
Drop dough by Tbsp on ungreased sheets.
Bake at 350°F.
Bake for 10-12 minutes,or until just starting to brown around the edges.
They will look moist; don't overcook.
While the cookies bake prepare the filling.
In small bowl, dissolve the salt in the hot water.
Allow this to cool.
Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.
Add the cooled salt water and mix well.
Spread filling on flat side of one cookie, press 2nd cookie on top.