Oatmeal Cream Pies Recipe
User Reviews
4.8
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
15 cream pies
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Calories
445 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Cream Pies Recipe
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Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
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Ingredients
For the Cookie:
- 1 cup butter flavored Crisco
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 ½ cup quick cook oats
For the Filling:
- 2 teaspoons very hot water
- ¼ teaspoon kosher salt
- 1 ½ jars marshmallow fluff 10 ounce total
- ¾ cup butter flavored Crisco
- ⅔ cup powdered sugar
- 1 teaspoon vanilla
Instructions
- In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
- Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
- PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- Drop by ONE tablespoon onto a parchment lined cookie sheet.
- Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
- After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
- In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
- Spread filling on one cookie and press second cookie on top. Enjoy!
Notes
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
- Store cookies in airtight container at room temperature for up to a week.
- Freeze in airtight container for up to 3 months. Thaw on counter in airtight container.
Nutrition Information
Show Details
Calories
445kcal
(22%)
Carbohydrates
45g
(15%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
9g
Trans Fat
1g
Cholesterol
102mg
(34%)
Sodium
502mg
(21%)
Fiber
1g
(4%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 15cream pies
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 45g | 15% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Trans Fat | 1g | 50% |
| Cholesterol | 102mg | 34% |
| Sodium | 502mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
45 reviews
Excellent
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