Little Debbie sure knew what she was doin’. Oatmeal Cream Pies are probably my favorite out of all of the Little Debbie creations. Those soft and chewy cookies are something else.
Those oatmeal cream pies are also full of tons of artificial ingredients, preservatives and stuff you can’t pronounce. Now I can’t say at all that this recipe is nutritious or good for you in any way, but at least you can read all of the ingredients, you know pretty much where they come from, and you made them yourself.
They are surprisingly easy to put together. Make sure to let the cookies cool before sandwiching them with the frosting. They can easily be frozen and defrosted when you are ready to serve them. They keep their chewiness very well thanks to the half butter and half shortening ratio.
I learned a few tricks to help the cookies hold their shape (post photo). If you chill the dough, roll it out gently, and cut out the cookies using a round biscuit cutter they will hold their shape and keep a more even edge. The middle won’t be as puffy and the edges won’t be too thin. They will be more even and uniform looking! Not like this ….
- 1/2 cup butter
- 1/2 cup shortening
- 3/4 cup dark brown sugar
- 1/2 cup sugar
- 1 Tablespoon dark molasses
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 1/2 cup oatmeal
- 1 Tablespoon warm water
- 1/4 teaspoon salt
- 3/4 cup marshmallow fluff
- 1/2 cup shortening
- 2/3 cup powdered sugar
- 1 1/4 teaspoons vanilla
- Cream the butter, shortening, and sugars together until fluffy. Add in the eggs, molasses and vanilla and beat until thoroughly combined.
- Gradually add the flour, salt, baking powder, and cinnamon. Sift together first if you like.
- Add in the oats, you may also use quick cooking oats for a finer texture.
- Separate the dough in half. Wrap in plastic wrap and chill in the refrigerator for one hour. Preheat the oven to 350 degrees.
- Roll each dough ball flat and cut out round cookie shapes using a biscuit cutter. Place on a parchment lined cookie sheet. Bake for 10-15 minutes, until golden brown on the edges and slightly lighter colored in the middle. Do not over bake!
- Let the cookies cool on a cooling rack while you make the filling.
- Dissolve the salt in the warm water. Beat together with remaining ingredients.
- Use about 2 Tablespoons of filling for each cream pie, depending on the size of the pie. Sandwich the frosting between two cookies. Serve!
- May be frozen for up to three months! They defrost very well!