Yield: 15 cream pies
Oatmeal Cream Pie
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
Ingredients
For the Cookie:
- 1 cup Butter Flavored Crisco
- ¾ cup light brown sugar, packed
- ½ cup granulated sugar
- 1 Tablespoon molasses
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ teaspoon cinnamon
- 1 ½ cup quick cook oats
For the Filling:
- 2 teaspoons very hot water
- ¼ teaspoon kosher salt
- 1 ½ jars (10 ounce total) Marshmallow Fluff
- ¾ cup Butter Flavored Crisco
- ⅔ cup powdered sugar
- 1 teaspoonvanilla
Instructions
- In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
- Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
- PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- 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!
- 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!
Notes
- Use a piping bag or ice cream scoop to evenly add the cream filling to the cookies. Tip: make an easy piping bag by snipping off the end of a ziploc bag and then putting the cream filling through it.
- Watch the cookies closely while they bake so they don’t get overcooked.
- Use quick oats for the best taste and texture with this recipe. Old fashioned or steel cut oats will change the texture of the oatmeal cookie and affect baking time. Use a food processor to process the oatmeal into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
- Allow the oatmeal cookies to cool completely before adding the cream filling. If they aren’t completely cooled, the cream pie filling will melt and you’ll have a sticky mess!
- Use margarine or butter-flavored Crisco for the best texture.
- Read our blog post for more recipe tips and tricks!
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 445Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 102mgSodium: 502mgCarbohydrates: 45gFiber: 1gSugar: 27gProtein: 4g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.