Oatmeal Cream Pie

by aimee @ shugarysweets on March 30, 2011

Oatmeal Cream Pies: #copycat Little Debbie recipe!
Dear Michael,

I love you. I really do. I know you said if I bake things you love it doesn’t show that. Because then you eat them. And regret it. But, I bake them because I love you. And the kids. Please accept this tray of homemade oatmeal cream pies as a token of my love. Or, stay at work until we have finished eating them.


Love,
Your wife

I personally do not like the Little Debbie Oatmeal Cream Pies. I do love the Nutty Bars and Starcrunch…which I am going to attempt to recreate here soon! But, there are lots of recipes online floating around to make the creme pies. So, I did. And I like them. A lot!! The recipe made 24 cream pies, so I had to freeze them so that the kids would have them for lunches the rest of the week. Then this morning I ate one frozen. It was still really good. Sorry kids, but I’m doing this for your dad.
Oatmeal Cream Pie

Prep Time: 30 minutes

Cook Time: 8 minutes

Ingredients

    For the Cookie:
  • 1 cup margarine (NOT butter) OR 1 cup butter flavored Crisco
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 Tbsp molasses
  • 1 tsp vanilla extract
  • 2 eggs
  • 1½ cup flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ tsp cinnamon
  • 1½ cup quick oats
  • For the Filling:
  • 2 tsp very hot water
  • ¼ tsp salt
  • 1½ (7oz) jars of Marshmallow Fluff
  • ¾ cup butter flavor Crisco
  • 2/3 cup powdered sugar
  • 1 tsp vanilla

Instructions

  1. In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs. Add flour, salt, baking soda and cinnamon. Mix in the oats. 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!
  2. 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!
http://www.shugarysweets.com/2011/03/oatmeal-cream-pie
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{ 46 comments… read them below or add one }

Lark (SparkyLarky) March 30, 2011 at 3:25 pm

YUM! :)

I am so glad you linked up this week.

These look just like those Little Debbie snack cakes!

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Ty March 31, 2011 at 9:23 pm

Recreating the Nutty Bar would make you a god. Are you sure you want to become so powerful–it can be dangerous…

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SHUGARMAN FAMILY March 31, 2011 at 9:53 pm

Ty- I went to Jungle Jims today and found the elusive wafer sheet (in the Germany section). This is what has been holding me back….Nutty bars tomorrow, I’ll let you know how they turn out.

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Sara April 2, 2011 at 12:03 am

I do love the little debbie version but I’m sure these are a million times better!!!! Can’t wait to try!

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Jenn April 3, 2011 at 3:16 am

I have been wanting to try a homemade version of these forever. Yours look soooo yummy with all that cream filling!

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Christina April 4, 2011 at 1:23 am

Oooo these look so good. Creamy!!

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somereservations April 4, 2011 at 12:31 pm

These look amazing. I do a new cookie every Monday on my blog and think I am going to feature these today. Excellent post.

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Lisa April 6, 2011 at 8:17 pm

So neat, those remind me of those Little Debbie cakes, though I’m sure that yours are even better.

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Shelley April 8, 2011 at 2:32 am

You are cracking me up with your comments. I think I might be channeling you with my thoughts. I just discovered your blog this evening but will be checking things out and trying new recipes. Thanks!
Shelley Hoy

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Aimee April 8, 2011 at 12:19 pm

Shelley, thanks for stopping by! I hope you find something you like :)
Aimee

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Ali July 31, 2011 at 2:55 pm

Yummy! I have to admit, the oatmeal cream pies from the store are one of my major weaknesses. I have made myself feel sick from eating a few in one sitting..haha :(

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Michael Ann August 24, 2011 at 8:26 pm

What??? OMG, I have to make these. Love, love, love!! Thank you!
http://thebiggreenbowl.blogspot.com

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granny1940 August 24, 2011 at 11:41 pm

made my third batch yesterday, they are sooooooo good, better than store boughten & you know whats in them also, no artifical junk.

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Tamarah August 27, 2011 at 11:18 pm

How did u know I love oatmeal cream pies??? please share on my blog http://homeandpantry.blogspot.com/2011/08/salmon-salad-sandwiches.html

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Jackie August 28, 2011 at 5:00 pm

These really do look good. My kids love most of the little debbie items. I will have to give this recipe a try. Thanks for sharing.

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Unknown April 5, 2012 at 9:48 pm

After I made another delicious recipe of yours, I stumbled across this one. I just finished making it and as soon as they were filled it was like they vanished. My husband was giving them to all of our neighbors. Thanks for making me look like the expert baker. I’m hoping you’ll post this recipe to food gawker, so I can save it into my recipes there :)

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Dawn January 14, 2013 at 10:42 am

Help! The flavor of these is FABULOUS! But mine are really, really fragile- can’t even spread the filling without tearing them. Any suggestions? I have been looking for a homemade version of these for years! The flavor is so good my fam says they are better than Little Debbies. :) I anxiously await your reply!

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aimee @ shugarysweets January 14, 2013 at 1:49 pm

Hi Dawn, they might possibly be a tad undercooked? You can do one of two things. Refrigerate them and hope that helps with spreading on the filling. Or, put the filling in a ziploc bag, snip off the end, then pipe it on (so you don’t have to spread it). These are normally moist, but not fragile. I’m glad they taste good though!!!
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Melissa January 28, 2013 at 8:32 am

Could the molasses be replaced with raw honey?

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Gretchen February 5, 2013 at 11:04 pm

Why can’t butter be substituted for the margarine? Just curious.

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Kelly February 18, 2013 at 2:43 pm

I have been DYING to make these and I finally did! Mine tuned out much lighter in color and fluffier than yours. What could I have done? (I did use the butter flavored crisco.) It’s no big deal though because they taste WONDERFUL!!! Just wondering. :) Thanks!!

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aimee @ shugarysweets February 19, 2013 at 7:29 am

First, I’m glad you enjoyed them! As for color and texture it could be a couple things…brand of brown sugar and molasses could change the color…some vary in depths! As for texture, it could be how long you beat the batter, and the freshness of baking soda. So glad you love them!
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Kathy D April 22, 2013 at 7:49 am

I am going to try these…I like the Little Debbie ones but find the icing too sweet. I think I will put my Cooked Icing in them instead. I’m anxious to see how they turn out…:)

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Shannon April 23, 2013 at 4:15 pm

I cannot eat margarine due to the fact that it is made with soy. I cannot use Crisco, either. What will butter do to the recipe?? Thanks…I’d love to try these!

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aimee @ shugarysweets April 23, 2013 at 10:04 pm

Butter will work, the cookie might have a little bit of a different texture (may end up flatter). Still will taste great though.

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Deb April 24, 2013 at 7:00 pm

I never buy margarine and was curious why you shouldn’t use Butter ???

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Deb April 24, 2013 at 7:04 pm

Sorry … just finished reading the other comments and found the answer to my question :-)
Thank You !!

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jenny burmesch May 10, 2013 at 11:43 am

What if we dont have parchment paper?!

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MegjgeM June 5, 2013 at 6:25 pm

Wow these were spot on! I am in the midst of baking these right now and they are absolutely perfect!! they taste exactly like the ones I remember in the cellophane packages. Thanks for your recipe and all your great work in helping me bring out the best in my kitchen for my family!!

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aimee @ shugarysweets June 5, 2013 at 8:23 pm

So glad to hear it!!!! Enjoy!

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michelle June 26, 2013 at 5:51 pm

Hello I have never heard of a Jar of marshmallow fluff…where can I find it? I am in Canada and we don’t have a lot of the stuff the US has is that maybe it?

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aimee @ shugarysweets June 26, 2013 at 6:22 pm

Hmmm, I’m not sure. It’s called marshmallow creme or Fluff here in the US

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Anonymous August 14, 2013 at 10:58 pm

The marshmallow cream. Is. Much better Then then Fluff! By far!

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Tanisha August 1, 2013 at 1:29 pm

We buy the Little Debbie ones from the grocery store all of the time for my boys. I would love to make them at home and have them taste yummy! I can’t wait to try this recipe!

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aimee @ shugarysweets August 1, 2013 at 9:54 pm

These taste just like the real thing. Only better cause you know all the ingredients you used!!!

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Heather S August 16, 2013 at 11:48 pm

Holy cow just finished these and they are awesome!!! Thanks for the amazing recipe!!

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Anonymous September 2, 2013 at 9:42 pm

How much powdered sugar is called for in the recipe? For some reason I can only see “? cup powdered sugar”

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Kristan September 26, 2013 at 11:30 pm

I am making this now. I am really excited to try them. They are baking up great. I wish I didn’t have to guess the amount of powdered sugar.

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aimee @ shugarysweets September 26, 2013 at 11:40 pm

Not sure why the recipe keeps formatting like that!?! I believe its 1 1/2 cup powdered sugar! Enjoy
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Kristan September 26, 2013 at 11:46 pm

Thanks so much! I can’t believe how quickly you responded! I am still baking them!

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Dina October 6, 2013 at 12:44 pm

they look so yummy!
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Brianne October 7, 2013 at 3:52 pm

So, how much powdered sugar??

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Diane October 8, 2013 at 4:47 am

From the recipe:
2/3 cup powdered sugar

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Jonathan October 18, 2013 at 5:36 pm

Can you clarify the “1½ (7oz) jars of Marshmallow Fluff” – are you saying its 7oz TOTAL or 1 7oz jar + 1/2 of another jar (so 10.5oz total).

Thanks!

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Louise January 29, 2014 at 11:04 pm

I was all set to give this a go and then saw the Crisco which is GMO soybean and I have a soy allergy. Is there a substitute for that ??

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Betty February 10, 2014 at 4:35 am

Can’t wait to make these I know they will wonderful. I would like to know if molasses can be replaced with honey or any other ingredient? Thank you so much for posting this recipe for oatmeal creme cookies.

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