I think that everyone growing up had a favorite Little Debbie treat that would occasionally show up in their lunch box or an after school snack. Be it a Cosmic Brownie, Zebra Cake, Swiss Roll, or Fudge Round, just the sight of the box would send joy and excitement through your body just waiting to devour the sugary goodness. For me, my all time favorite was the Oatmeal Cream Pie. Even though I have only bought them once in my adulthood, I am seriously tempted every time I see them in the grocery store. I have made a homemade version quite a few times though.
The recipe I use is from Kids in the Sink. The hardest thing about copycat recipes is the inability to duplicate that chemical taste. It really is a shame to have to eat natural ingredients, but that is a sacrifice we all have to make. I never know when the urge to make these will strike, so I try to keep a jar of fluff on hand. Sometimes the jar gets used for fluffernutters, so I need to keep an eye on it.
I really like this cookie dough, so often I bake off half to make into cream pies then save the other half in the fridge for when I want just a super soft and chewy oatmeal cookie. Any way you cut it, you really can’t go wrong.
Oatmeal Cream Pies
- 1 cup butter, softened
- 3/4 cup packed dark brown sugar
- 1/2 cup sugar
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 1 1/2 cups quick oats
- 2 teaspoons hot water
- 1/4 teaspoon salt
- 1 (7 oz.) jar marshmallow cream (fluff)
- 1/2 cup margarine
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 350º F and prep your cookie sheet.
- In a large bowl, cream butter with both sugars until light and fluffy. Beat in molasses, vanilla, and eggs until fully incorporated.
- In a medium bowl, whisk together flour, salt, baking soda, and cinnamon.
- Fold in the dry ingredients into the wet. When almost fully incorporated, fold in oats.
- Scoop rounded tablespoons of dough onto your prepared cookie sheet and bake for 10 minutes.
- Cookies will look slightly moist, so let them cool on the cookie sheet before transferring to a wire wrack to cool completely.
- In a small bowl, dissolve salt in the hot water and let cool to room temperature.
- In a medium bowl, cream together margarine, powdered sugar, and vanilla. Once creamed, fold in the fluff until fully incorporated.
- Add the cooled salt water and stir.
- When cookies are fully cooled, place a dollop, spread a layer, or pipe the filling (your method of madness) between two cookies.