Ben and I just got back today from San Diego, while our girls were graciously taken care of by Ben’s folks. The downside of our trip was recovering from the sickness that invaded our family & I still carried the first couple days in southern California. It was great though. I got to read without interruption, enjoy sunshine & the salty breeze from the ocean, and spend a lot of time with my wonderful, dear friend Veronica. It was a real treat (thank you Steve & Cherie!).
These cookies are also a real treat. They are addictive with that last note of saltiness to draw you in to take another bite. As far as the real Little Debbie’s in the sealed bag found in the white box–not completely a fan. Ben on the other hand is a fan. Once when we were in the store he picked up a box of Little Debbie’s Oatmeal Cream Pies and said he wanted to buy them. In my haste & grandiose perception of what may not be so easily attainable I say, “Oh, don’t buy that…I could make that!” The problem being–is I have been known to say those last four words many a times, especially at the moment when (specifically) Ben wants the designated said item right then (not two weeks later).
However, there was a time when I followed through on my “I could make that,” by making these Little Debbie Oatmeal Cream Pies. And you would do everyone in your household or work a favor by chanting, “I did make that!” My girls were sure to speak the praises through continuous, “MMMM!”
Little Debbie Oatmeal Pies (printable recipe)
This recipe is revised from one online (one of those copycat kinds); however, as I truly don’t like using shortening if at all possible–I omitted it from the filling & used butter instead. If you want a more firm filling like that found in the store kind, then use shortening where you see butter in the creme filling portion. These cookies are very moist. If you want them a bit more firm, then try putting them in the fridge for a while to firm them up.
1 cup butter, room temperature
¾ cup dark brown sugar
½ cup rapadura sugar
1 Tb molasses
1 tsp vanilla
2 eggs, room temperature
1 ½ cups all-purpose flour
½ tsp kosher salt
1 tsp baking soda
¼ tsp ground cinnamon
1 ½ cups Quick Cooking Oats
2 tsp very hot water
¼ tsp salt
2 cups marshmallow crème (7-ounce jar)
½ cup unsalted butter
1/3 cup powdered sugar
½ tsp vanilla
Directions for Cookies: Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a large bowl, cream together butter, sugars, molasses, vanilla & eggs for 1 minute. In a separate bowl, combine the flour, salt, baking soda & cinnamon. Combine the dry ingredients with the wet ingredients until just combined. Mix in the oats.
Using a cookie scooper (2 Tb), drop onto lined baking sheet, two inches apart. Bake for 10 – 12 minutes, or until the cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to over bake them. Transfer cookies on hot sheet to a wire rack and let sit for 10 minutes and transfer to foil.
Filling: While your cookies are baking, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool. Combine the marshmallow crème, ½ cup butter, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.
Assembling: Distribute the crème filling evenly amongst half of the cookies. Take the other cookie and put on top of the crème cookie, pressing gently to make a sandwich.