Oatmeal Cream Pies

Little Debbie Oatmeal Cream Pies are probably my very favorite store-bought cookie. When I was in middle school and high school I rode at a barn that was right across the road from a big gas station.  My friends and I spent pretty much all day at the barn during the summer. In the afternoons, we’d run across the 4-lane highway to get something to eat and cool off in the air-conditioned gas station for a few minutes. An Oatmeal Cream Pie was almost always my pick for a snack. I haven’t bought one in years, but when I saw this recipe on The Pioneer Woman’s site, I had to give them a try.

These cookies are soft and chewy and the marshmallow cream tastes remarkably like the filling in the Little Debbie’s. Marshmallow cream will spread and ooze out from between the cookies, so wait to fill the cookies until you want to eat them, or fill ahead of time and freeze until you’re ready. Just as a word of caution, take the cookies out of the oven before they look fully done, if you wait until they’re brown and look ‘done’ they’ll be a little too crisp to really taste like an Oatmeal Cream Pie.

Oatmeal Cream Pies

Ingredients

  • 2 cups brown sugar
  • 1/2 cup butter, softened
  • 1/4 cup shortening (Crisco)
  • 2 eggs
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
  • 3 tbl. boiling water
  • 1 tsp. baking soda
  • 2 1/2 cups flour
  • 2 cups quick cook oats
  • 7 oz. jar marshmallow cream
Directions
  1. Preheat oven to 350 degrees.
  2. Cream the brown sugar, butter and shortening for several minutes until fluffy. Add the eggs and mix to combine, then stir in the salt, cinnamon and baking powder. In a small glass or bowl, combine the baking soda and boiling water, then add to the mixing bowl and stir. Add the flour and oatmeal and mix until just combined.
  3. Use a heaping teaspoon to portion out the dough and place on a cookie sheet. Bake for 8-10 minutes until barely light brown, they’ll still look slightly puffy. Let the cookies cool on the cookie sheet for a couple minutes before transferring to a cooking rack.
  4. When the cookies are cool, scoop 1-2 teaspoons of marshmallow cream onto a cookie then top with another cookie. Enjoy!

Makes: About 18 sandwich cookies

Source: The Pioneer Woman
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8 responses

  1. I absolutely love Little Debbie’s Oatmeal Cream Pies too! Even better that you made them from scratch, I’ll definitely be bookmarking this recipe and giving it a try. Thank you so much for posting!

  2. I don’t have Marshmallow cream here (Santorini, Greece). oh well, These were also my favorite Little Debbies when I was growing up.

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