Copycat Little Debbie Oatmeal Creme Pies


creme pies

Repin It Here

Remember those creamy, Little Debbie cookies growing up?! I sure do, they were one of my favorite cookies. With this recipe, you will learn how to make the cookie and the cream filling (my favorite part). Enjoy!

Copycat Little Debbie Oatmeal Creme Pies

INGREDIENTS:

Cookies:

  • 1 1/4 cup softened Butter
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 2 tsp Vanilla
  • 1 tbsp Honey or Molasses
  • 1 1/2 cup Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 cup uncooked Quick Oats

Filling:

  • 4 tsp hot Water
  • 1/2 tsp Salt
  • 14 oz Marshmallow Creme
  • 1 cup Shortening
  • 2/3 cup Powdered Sugar
  • 1 tsp Vanilla 2

DIRECTIONS:

  1. Preheat oven to 375.
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, sugar and brown sugar until creamy.
  4. Beat in the egg, vanilla, and honey. 4
  5. In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves. 3
  6. Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
  7. Drop 2 tbsp dough balls onto the prepared baking sheet about 2″ inches apart.
  8. Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
  9. Allow to cool on sheet for 10 minutes before transferring to a cooling rack.
  10. In a small bowl, dissolve the salt in hot water and allow to cool.
  11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
  12. Mix on high until fluffy. 5
  13. Add in the cooled salt water and mix well.
  14. Spread filling on flat side of one cookie and top with the flat side of another cookie.

Copycat Little Debbie Oatmeal Creme Pies

Copycat Little Debbie Oatmeal Creme Pies

Ingredients

    Cookies:
  • 1 1/4 cup softened Butter
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 2 tsp Vanilla
  • 1 tbsp Honey or Molasses
  • 1 1/2 cup Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 cup uncooked Quick Oats
  • Filling:
  • 4 tsp hot Water
  • 1/2 tsp Salt
  • 14 oz Marshmallow Creme
  • 1 cup Shortening
  • 2/3 cup Powdered Sugar
  • 1 tsp Vanilla

Instructions

  1. Preheat oven to 375.
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, sugar and brown sugar until creamy.
  4. Beat in the egg, vanilla, and honey.
  5. In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves.
  6. Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
  7. Drop 2 tbsp dough balls onto the prepared baking sheet about 2" inches apart.
  8. Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
  9. Allow to cool on sheet for 10 minutes before transferring to a cooling rack.
  10. In a small bowl, dissolve the salt in hot water and allow to cool.
  11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
  12. Mix on high until fluffy.
  13. Add in the cooled salt water and mix well.
  14. Spread filling on flat side of one cookie and top with the flat side of another cookie.
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