Homemade Oatmeal Creme Pies
These soft and chewy oatmeal sandwich cookies taste just like the Little Debbie’s original! Perfectly sweet and wholesome, they're made with simple ingredients and no preservatives.
Equipment
- Stand Mixer
- Cookie Sheet
- Parchment Paper
- Piping Bag
- Rubber Spatula
- Wire Rack
Ingredients
Oatmeal Cookies
- 1/2 cup unsalted butter room temperature
- 1 cup light brown sugar
- 1 tablespoon molasses
- 1 egg room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup old fashioned oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Vanilla Creme Filling
- 1/4 cup unsalted butter room temperature
- 2 tablespoons shortening
- 2 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and molasses. Beat until light and fluffy, about 3 minutes.
- Scrape down the sides of the bowl and add the egg and vanilla extract. Mix well.
- In a separate bowl, stir together the flour, oats, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Using a cookie scoop, drop dough onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 10 minutes, or until the edges are set and the centers are still slightly soft. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- To make the filling, in a stand mixer, beat together the butter and shortening until smooth. Add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until light and fluffy.
- Once cookies are completely cooled, pipe or spread the filling onto the flat side of half of the cookies. Top with the remaining cookies to create sandwiches.
Notes
For best results, ensure all ingredients are at room temperature. Store the assembled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.