Living in the past can taste pretty good.
I’m the queen of nostalgia, and I’m always designing ways to recreate special memories. For me, the Little Debbie Oatmeal Cream Pies bring me straight back to childhood where every family road trip always included a box.
My standards for this recipe were to create same thin cookie sandwich while keeping that soft smooth-ish texture. I didn’t want oatmeal whoopie pies or an oatmeal version of an Oreo cookie. They had to turn out juuuuuuust right. And I’m confident I figured it out.
The Essential Ingredient
I added a couple of steps to the instructions to ensure you achieve the closest possible match to the original version from “back in the day.” And the key ingredient is the molasses — the less processed, the better it is for you (as with most ingredients).
Equipment You’ll Need
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- 1 ½ cups all-purpose flour
- 2 cups rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ginger, powder
- ½ cup unsalted butter, room temp
- ½ cup coconut oil, room temp
- ½ cup molasses
- ½ cup brown sugar
- 2 large eggs
- ½ cup unsalted butter, room temp
- ¼ cup coconut oil, room temp
- 1 cup powdered sugar
- 7 oz marshmallow cream
- ½ tsp vanilla extract
- ⅛ tsp salt
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Preheat oven to 350º F
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Pulse oats in food processor 20-30 times to create a course grind (not too fine).
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Cream together the butter, coconut oil, molasses, and sugar using a mixer or handheld beater. Aim for a light and fluffy texture, and scrape the sides to evenly mix everything.
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Mix in the eggs and vanilla, scraping sides again.
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In a separate bowl, mix together the flour and spices. No lumps.
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With the mixer on medium-slow, gradually pour the dry ingredients into the creamed mixture.
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Mix in the oats on low speed.
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Using a Tablespoon, scoop cookie dough onto cookie sheet lined with parchment paper, silicon baking mat, or non-stick cooking spray. Space scoops 2” apart for each other.
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To help create that ultra thin cookie, gently press the uncooked scoops down with your fingers.
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Bake for 7 minutes, until the edges are a slightly darker shade of brown.
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Begin making the filling by creaming together the butter, coconut oil, and powdered sugar together until you get a pale light whipped texture. Mix in the vanilla and salt. Then gently fold in the marshmallow cream. Set aside.
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Once the cookies are finished baking, remove the cookie sheet from the oven and place on a heat safe surface. Lay a sheet of parchment paper (or wax paper) over the hot cookies. Take another cookie sheet and rest it on top. Put books on top (or whatever you have on hand) to weigh it down. Press the cookies for 3-5 minutes before carefully moving them to a wire rack to cool. Note :: Be careful removing the top cookie sheet; it can get hot.
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Before frosting the cookies, take a minute to match up each of the pairs.
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To create the cream pie, frost the bottom side of one cookie (not so much that the frosting squeezes out when you bite into the cookie) and then press the the matching cookie together to create your official Oatmeal Cream Pie.
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Store at room temp in an airtight container for about a week (place in between layers of parchment paper to keep from sticking together) or keep in the fridge for 2-3 weeks.
We’re Catherina (left) and Jessica (right), and we feel delighted that you’re here. Welcome! Gathering with friends—old and new—around a delicious meal is one of our favorite things to do.
Sadly, people’s social lives are shifting away from the personal face-to-face experience, and more toward the single isolated screen. Yeah, no thanks!
So, we’ve created this site to inspire you to reach out and connect with others (or reconnect with old friends). It’s way more than a food blog . . . Continue
