Tag Archives: oatmeal

My Little Debbie Oatmeal Pies

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

crème Filling

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.


Oatmeal Caramelitas


This past Saturday I sold food at a Craft Bazaar.  It’s a pretty amazing cause as 5% of the vendor’s profit helps families adopt children.  The Adoption Connection sponsors the event, which is a group of families within our church body who have either adopted or are looking to adopt children.  I got involved in this four years ago by selling homemade chili and my baked goods.  As the years have progressed, so have the Health Department’s operating procedures for permits and what you can and cannot sell at bazaars.

This dials out to me not selling any soup next year, because I could only sell soup from a can.  Unless of course, I wanted to pay an $85 dollar permit for a one day event, then I could make soup from scratch. But anyone who’s ever worked in selling food knows that the permit plus cost of food and packaging would not meet the overhead costs.  I have done baked goods every year though and my oatmeal carmelitas are a permanent fixture on the menu.  People can’t get enough of these and you truly cannot have just one bite.

It’s the gooey goodness of the caramel, the richness & texture of biting into the chocolate chips, and the buttery, salty, crumble of the compacted crust.  Yes, it’s seriously that good.  I’m salivating just thinking about them.  I have realized that food not only has to taste good, but have a wonderful texture to keep me wanting more…especially desserts.


There’s a couple other reasons they’re so gosh darn good.

  1. One they’re not time consuming, but people will think you slaved in the kitchen.
  2. Two, they’re bar cookies (I’m totally a fan of the bar cookie if I know they can taste better than a drop cookie–time saver).
  3. Three, when people eat them, they’re one of those sweet treats that make people’s eyes pop and then the, “OHHH MY Goodness! (with a MMMM added in)”

I implore you to add these to your shopping list, holiday baking, or simply because you need to eat sweet oatmeal love with caramel & chocolate.


Crust mixed together


Bottom crust baked for 10 minutes


The caramel and chocolate chip filling

IMG_1715Top crust and ready to bake for 18-22 minutes.

Oatmeal Carmelitas (printable recipe)

I have been making these for over many, many years now and they’re ALWAYS a hit.  The recipe came from a college housemate’s cookbook, but I don’t know the original source.  Whoever it was is genius.



2 cups unbleached all-purpose flour

2 cups quick cooking oats

1 1/4 cup unsalted butter, room temperature

1 1/2 cups light brown sugar

1 teaspoon baking soda

1/2 teaspoon kosher salt


12 ounce caramel ice cream topping

3 Tablespoon unbleached all-purpose flour

1 cup chocolate chips

Preheat oven to 350.  Line a 9×13 pan with parchment paper.  Combine all of the crust ingredients into a large bowl and mix together on low speed until nice and crumbly.  It should resemble a fruit crisp topping.  Put about 1 1/2 – 2 cups of the mixture into the parchment lined pan.  Your pan should have a layer of packed in crust without making it too thick and not ultra thin.  Bake this for 10 minutes.

While the bottom crust is cooking, combine the caramel topping with the 3 tablespoons of flour, till no streaks are left.  Once the 10 minutes are up and you’ve removed the pan from the oven.  Sprinkle the 1 cup of chocolate chips over the half-baked crust.  Then, drizzle the caramel syrup as evenly as possible over the chocolate chips.  Take the remaining crust mixture, using your hands and crumble over the filling mixture.  You want to try and cover all of the caramel and chocolate chips as if you’re sealing them in.

Return the pan to the oven and bake for 18-22 minutes.  Cool to room temperature on a cooling rack.  Once cooled, cover and put in refrigerator for 2 hours.  Cut into bars as big or small as you’d like and relish the goodness.

**The original recipe uses walnuts or pecans as well in the filling, but I never put them in.  I think it’s about a 1/2 cup of chopped nuts if you’d like to add them.  You might want to toast them to make them even better.

**I have interchanged rolled oats with quick oats and I think the quick oats produces a better texture.  However, it’s not a big deal at all if you only have rolled on hand.