Description
This recipe recreates the beloved Little Debbie Oatmeal Cream Pies from scratch, featuring soft oatmeal cookies sandwiched with a luscious creamy filling. Perfectly spiced with cinnamon and molasses, these nostalgic treats bring homemade goodness to a classic dessert that’s tender, flavorful, and delightfully sweet.
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups quick oats
For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable shortening
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk or cream (as needed for consistency)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients for Cookies: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture turns light and fluffy, which usually takes about 2 to 3 minutes. Then add the eggs, molasses, and vanilla extract, beating until everything is fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices throughout the flour.
- Form the Cookie Dough: Add the dry ingredients to the wet ingredients and mix just until combined, being careful not to overmix. Finally, fold in the quick oats to add texture and flavor.
- Scoop and Bake: Using a rounded tablespoon, scoop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart to allow room for spreading. Bake for 9 to 11 minutes, or until the edges are set but the centers remain soft.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before assembling the filling.
- Prepare the Cream Filling: In a mixing bowl, beat the softened butter and vegetable shortening together until creamy. Gradually add the powdered sugar and vanilla extract, beating until the mixture is light and fluffy. Add milk or cream one tablespoon at a time until the filling reaches a smooth, spreadable consistency.
- Assemble the Oatmeal Cream Pies: Spread or pipe the cream filling onto the flat side of half the cooled cookies. Top each filled cookie with another cookie, flat side down, to create sandwich cookies.
Notes
- Store oatmeal cream pies in an airtight container at room temperature for up to 3 days.
- For longer freshness, refrigerate the assembled pies for up to 1 week.
- To maintain extra softness, wrap each cookie individually in plastic wrap.
- Ensure cookies have fully cooled before adding the filling to prevent melting or sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
