Oatmeal Cream Pies {Little Debbie Upgrade}
User Reviews
4.7
Oatmeal Cream Pies {Little Debbie Upgrade}
Description
The recipe uses a blend of all-purpose flour, quick oats that are lightly ground for a finer texture, and a mixture of warm spices including cinnamon, nutmeg, and optional ginger, all flavored with molasses and vanilla extracts. The dough is mixed with softened butter and shortening, sugar, molasses, and eggs, then scooped and baked until just set to keep the cookies soft.
Once cooled, the cookies are sandwiched with a marshmallow buttercream filling made by whipping together butter, shortening, powdered sugar, and marshmallow creme. This filling adds a light yet rich sweetness and a fluffy texture that complements the dense oatmeal cookies. Food coloring can be added to the dough for visual effect, but is optional.
The assembled oatmeal cream pies offer a nostalgic snack with homemade flavors and textures, serving well at tea time or as a sweet snack. The recipe recommends pulsing the oats to achieve an ideal crumb and advises not to overbake the cookies to maintain softness.
These treats store well when kept in airtight containers and can be made ahead to let flavors meld. The recipe is inspired by a classic commercial product but allows for customization and freshness that store-bought versions lack.
Ingredients
- 1 3/4 cups + 2 Tbsp all-purpose flour (scoop and level to measure)
- 1 cup quick oats , slightly ground in a food processor*
- 2 tsp cocoa powder
- 1 1/2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger optional
- 1/2 cup butter , softenend
- 1/2 cup shortening (unflavored)
- 1 1/4 cups granulated sugar
- 2 1/2 Tbsp molasses
- 2 egg large
- 1 tsp vanilla extract
- 1/8 tsp coconut extract (for a slightly more noticeable coconut flavor - increase to 1/4 tsp)
- Gel food coloring optional, red and yellow
Marshmallow Buttercream Filling
- 1/2 cup butter , nearly at room temperature
- 1/4 cup shortening (unflavored)
- 1 1/2 cups powdered sugar
- 7 oz. marshmallow creme fluff
Instructions
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, mixing until combine after each addition. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combine. Stir in a bit of food coloring if desired (more yellow than red if using. You won't need much at all - a little goes a long way). Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping), transfer to a Silpat lined baking sheet, fitting 9 per sheet. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't over bake). Allow to cool several minutes on baking sheet before transferring to wire rack to cool. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
- For the marshmallow buttercream filling: In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes. Mix in marshmallow creme.
Notes
- Pulse quick oats until about half their original size for a tender, yet textured cookie crumb.
- Do not overbake cookies; they should be soft and just set when removed from the oven to avoid a hard texture.
- The marshmallow buttercream filling combines marshmallow creme with butter and shortening for a fluffy, sweet center.
- Optional gel food coloring can be added to the dough for customized appearance without affecting texture.
- Cookies can be baked on a Silpat liner for easy removal and even baking.
User Reviews
Overall Rating
4.7
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