“Better than Little Debbie homemade oatmeal cream pies. Soft, chewy oatmeal cookies with marshmallow cream filling. Easy to make recipe and perfect for lunch boxes!”
Have you ever just woke up with a craving? Like all you can think about is this one particular thing?
This was me earlier this week. Even though I’m trying to go easy on sugar these days I HAD to have me one of those soft, cream-filled Little Debbie Oatmeal Creme Pies!!! Do you remember these?
Lord I can remember nailing these back to back as a child. And don’t even get me started on the Star Crunches and Swiss Cake Rolls. Mercy!
Actually, I like ALL the Little Debbie snack cakes except for those dry pinwheel things. It was basically a tornado outside when I woke up so there was no way I was gonna go out and buy a box.
Thankfully I had everything I needed to make homemade oatmeal cream pies already in my kitchen! That never happens by the ways. I’m usually always out of at least one ingredient. I felt this was God shining down on me, knodding his head in approval and giving me permission to once again nail these oatmeal cream pies with reckless abandon.
I’m reaching here aren’t I? Just let me have my moment ok!
Let me tell ya honey, these homemade cream pies are amazeballs!! These oatmeal cookies bake up perfectly! When I first made the recipe last year I was a lil nervous that the cookies would be thick and fluffy. Not that I don’t like them thick and chewy oatmeal cookies but for a cookie sandich it’s best that they are thin and chewy.
These oatmeal cookies are thin, yet chewy and soft. They are just SCREAMING for some fluffy cream! I used a simple marshmallow cream for these but buttercream would be great too.
Watch me make these Homemade Oatmeal Cream Pies from start to finish!!
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ cup butter, softened (do not melt)
- ½ cup shortening (I use butter flavored)
- 1½ cups brown sugar, packed
- 2 eggs
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 1 cup raisin puree ( 1 cup of raisins pureed with ½ cup water)
- ¼ cup unsweetened coconut flakes, finely shredded
- 2 cups instant oats (processed in a food processor to make oats smaller)
- FROSTING RECIPE (double this recipe if you like things double stuffed!)
- ½ cup shortening (do not used butter-flavored)
- 1 tablespoon heavy cream
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 7 oz Marshmallow creme (JetPuff)
- Preheat oven to 350 F.
- Line baking sheets with parchment paper and set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, cream together butter, shortening and brown sugar.
- Mix in eggs.
- Stir in vanilla extract and molasses.
- Fold in raisin puree, coconut flakes and oats.
- Add dry ingredients into wet ingredients.
- Using a mini ice cream scoop, place about two tablespoons (2 scoops) worth of cookie dough on prepared pan about 2 inches apart.
- Bake for 9-10 minutes.
- Remove cookies from oven. (They will not be done all the way)
- Let cookies rest on pan until they are finished baking (about 2-3 minutes. This will ensure a chewy cookie)
- Place cookies on cooling rack to finish cooling.
- To make the filling, cream together shortening and heavy cream.
- Mix in vanilla and powdered sugar until creamy.
- Mix in marshmallow creme.
- Prepare cookies by spreading on a layer of filling and topping it with another cookie.
- Wrap individually in plastic wrap and store in an airtight container.