Oatmeal Cream Pies

Growing up, Little Debbie's Oatmeal Creme Pies were one of my favorite treats. My parents rarely bought a lot of sweets from the grocery store because they wanted to feed me healthy and nutritious foods. When I was younger, I thought I was being deprived of what all children should be allowed to eat-there isn't anything wrong with Lucky Charms, Twinkies, and gallons of soda! Now I thank my parents as often as I can for instilling good eating habits in me. However, when I was younger I just pouted. But on the days that I opened my Barbie lunch box decorated with tons of stickers to find a Little Debbie's Oatmeal Creme Pie, my little first grader heart would be filled with happiness. Then I would proceed to gobble it up in 2.5 seconds. It's the little things.

I must admit that I still have a soft spot for those Little Debbie treats. I don't see them in the store often, but when I do it always makes me smile. To bring back those happy memories of eating an oatmeal cream pie, I decided to make this recipe for a baby shower I recently attended. Surely these cookies would bring as much joy and happiness to the soon-to-be mom and other attendees. And based on the feedback I received, they certainly did.

These Oatmeal Cream Pies, dare I say, are better than Little Debbie's pies or any other oatmeal cream pie I've tried. These are the ultimate Oatmeal Cream Pies, with chewy, cinnamon oatmeal cookies sandwiching a rich, creamy, sweet but not too sweet filling that make your mouth water just looking at them. Actually, my mouth is watering just thinking of them.

If you are a fan of oatmeal cream pies-heck even if you aren't-you need to try this recipe. You're welcome, in advance.

Oatmeal Cream Pies (adapted from Something Swanky)
(15 Oatmeal Cream Pies, or 30 cookies)

Oatmeal cookies:
3/4 cup unsalted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 1/2 Tbsp molasses
1 tsp vanilla
1/2 tsp salt
2 eggs
2 cups all-purpose flour
2 tsp cornstarch
2 cups quick cooking oats
1 tsp cinnamon
1 tsp baking powder
2 tsp baking soda
3 Tbsp boiling water

Cream filling:
7-ounce jar marshmallow cream
1/2 cup shortening
1 1/3 cups powdered sugar
1 tsp vanilla
1/2 tsp salt
2-3 Tbsp milk

To make the cookie dough, add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat on high until sugars are incorporated into the butter. Add the molasses, vanilla, and salt and cream ingredients together. Add eggs, one at a time, and mix until fully incorporated into batter. Add the flour, cornstarch, oats, cinnamon, and baking powder to cookie dough. Slowly mix dry ingredients until incorporated, careful not to over mix. Dissolve the baking soda in the boiling water; add to cookie dough and mix until fully incorporated. Refrigerate dough for 30-60 minutes, or overnight.

When ready to bake cookies, preheat oven to 350 degrees. Line a baking sheet with a Silpat mat or parchment paper. Scoop rounded tablespoon size balls of cookie dough onto sheet. Place two inches apart to allow for spreading. Bake for 8-10 minutes, or until golden brown. Cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

To make cream filling, add marshmallow cream and shortening to a large mixing bowl. Beat on high until ingredients are mixed. Add powdered sugar, 1/3 cup at a time, and slowly mix in. Add vanilla, salt, and 2 tablespoons of milk and beat until ingredients are incorporated and filling is smooth and fluffy. Beat in one more tablespoon of milk if filling is too thick.

When cookies are cooled, spread about 2-3 tablespoons of filling onto the bottom of one cookie. Top with another cookie. Repeat until no cookies remain. Refrigerate cookies until ready to serve.

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Nutritional Info
Servings Per Recipe: 15
Amount Per Serving:
Calories: 417.3
Total Fat: 17.4 g
Cholesterol: 53.4 mg
Sodium: 145.0 mg
Total Carbs: 67.9 g
Fiber: 1.6 g
Sugars: 44.0 g
Protein: 4.0 g

Pros:
-Copy-cat recipe of Little Debbie's Oatmeal Creme Pies
-Absolutely delicious-received many compliments on these!
-Crowd pleaser
-Pretty presentation (you could also add food coloring to cream filling to make festive for certain occasions)

Cons:
-Caloric and high in fat
-Time extensive to make from start to finish