These delicious Oatmeal Creme Pies are a home made model that trumps my favourite childhood Little Debbie deal with. Chewy oatmeal cookies sandwich a tasty marshmallow creme-based filling.
Retailer-bought treats had been uncommon in my childhood house, however now and again, my mother would carry house Little Debbie Oatmeal Creme Pies. They disappeared in a purple scorching minute. And consider it or not, this home made model of Copycat Little Debbie Oatmeal Cream Pies is even higher than my recollections of those candy sandwich treats!
Why You Should Make
- These had been the primary packaged snacks made by Little Debbie beginning in 1960. For those who’re like me, you’ve fond childhood recollections of those cream-filled oatmeal cookies. I promise this home made model tastes even higher!
- You may pronounce all of the components. I used to be attempting to decipher what was within the frosting from the label on the field, however there have been so many chemical compounds and never a variety of healthful components on the packaging.
- These sandwich cookies style recent, chewy, and scrumptious!!!
Rising up, there have been sure grocery retailer gadgets my sisters and I had been hoping could be in our mom’s purchasing cart. I used to be all the time pining for Archway Pecan Sandies, boxed gingersnaps, and Little Debbie Oatmeal Creme Pies. However my mother was very frugal and people kinds of splurges didn’t occur fairly often.
However quick ahead to varsity. Thank goodness the cabinets had been normally stocked with Little Debbies on our 2 AM post-bar sprees to Quik Journey or no matter 24-hour comfort retailer was closest. I hadn’t considered these sandwich cookies in years, however as soon as I noticed a copycat recipe on my pal, Jen’s weblog, I knew I’d need to bake up a batch.
Ingredient Notes:
I used to be thrilled with these cookies. The end result was tender and chewy cookies with a spectacular marshmallow creme filling! My pals proclaimed them higher than Little Debbies! I believed so, too! I hope you’ll do this traditional!!!
- Kitchen Staples – Sugar, Brown Sugar, Salt, Baking Soda, Flour
- Butter and Eggs – Set them out on the counter 1-2 hours earlier than you intend to combine the dough, so they arrive to room temperature. This can make them simpler to include. For those who overlook, the eggs may be positioned in a bowl of scorching, not boiling water to take the nippiness off. In case your microwave has a soften setting, you’ll be able to strive that for the butter (I normally overdo it!).
- Molasses – this addition turns the brown sugar into darkish brown sugar and provides a deeper, extra complicated taste with caramel undertones.
- Vanilla – all the time use pure vanilla extract. Imitation won’t provide the similar scrumptious taste.
- Powdered sugar – make sure that to sift so your frosting is with out lumps
- Marshmallow Creme – not probably the most healthful ingredient, but it surely makes for a scrumptious frosting-like filling. I exploit Kraft Marshmallow Creme.
How one can Make
- I tweaked Jen’s recipe a wee bit, including ginger to the cookie recipe and butter to the filling as a substitute of shortening. Butter trumps shortening 99% of the time, although the latter is nice for making a flaky pie crust.
- PRO-Tip: Use fast oats, not old school rolled oats. For those who’re in a pinch and wouldn’t have fast oats available, pulse old school oats within the meals processor 4-5 occasions to imitate fast oats.
- PRO-Tip: Spray the tablespoon measuring spoon with Pam cooking spray so the molasses rolls proper off the floor.
- Be happy to make 12 bigger Debbie Oatmeal Creme Pies as a substitute of 20. These can be BIG like the unique Little Debbie model. Make any dimension you want, however watch the baking time along with your first batch so you understand what works for the dimensions you make and your particular oven.
- Utilizing a spatula (affiliate hyperlinks) to faucet the oatmeal cookies into good rounds as quickly as they arrive out of the oven, makes for better-looking sandwich cookies.
- Additionally, utilizing a cookie disher to make constant sized cookies is extraordinarily useful.
- I like an offset spatula to unfold frosting on these cookies. You can too pipe the frosting on with a piping bag and a star tip.
Steadily Requested Questions
The creamy filling in the course of an oatmeal creme pie is a little bit of a thriller. The components for the candy, white, vanilla filling are included with within the listing of cookie components on the label. However, I can let you know what’s in MY oatmeal cream pie recipe’s filling: butter, powdered sugar, marshmallow creme, and vanilla extract. All components you’ll be able to pronounce.
I like to recommend storing these sandwich cookies within the fridge in an hermetic container. Carry them as much as room temperature to serve for the perfect texture and taste. They’ll preserve nicely as much as 5 days. You can too freeze them for as much as 3 months.
Within the packaged model, there are 310 energy in a single massive oatmeal cream (or creme) pie. This home made recipe makes barely greater, thicker cookies which have 444 energy every.
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Who doesn’t love a home made sandwich cookie? Double the cookie PLUS frosting! My household is hooked on Oreos, however a sandwich cookie from scratch is even higher.
Elements
- 1 cup butter, at room temperature
- ½ cup sugar
- ¾ cup brown sugar
- 1 tablespoon molasses
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- 1 ½ cups fast oats
- 1 ½ cups flour
Filling::
- 1 cup butter.at room temperature
- 2 cups sifted powdered sugar
- 1 7-ounce jar marshmallow creme
- 2 teaspoons vanilla extract
Directions
- Preheat oven to 350º.
- Cream butter and sugars. Add molasses, eggs, and vanilla, and blend nicely.
- Add salt, soda, cinnamon, and ginger, and blend nicely.
- Add oatmeal, and blend till mixed. Add flour and blend till simply integrated.
- Utilizing a cookie disher if out there, drop rounded tablespoonfuls of dough onto a parchment-lined baking sheet and bake for 10-14 minutes.
- For filling, combine all components in a bowl till clean and fluffy.
- Frost the flat facet of half of the cooled cookies, and sandwich them along with an unfrosted cookie.
Notes
Tailored from Jen’s Favourite Cookies.
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Vitamin Data:
Yield:
12
Serving Measurement:
1 cookie
Quantity Per Serving:
Energy: 444Whole Fats: 17gSaturated Fats: 10gTrans Fats: 1gUnsaturated Fats: 5gLdl cholesterol: 72mgSodium: 367mgCarbohydrates: 70gFiber: 1gSugar: 49gProtein: 4g
