Little Debbie Oatmeal Cream Pies

Easy to make, soft oatmeal cookie sandwiches filled with a layer of  yummy fluffy white frosting will evoke sweet memories of the special snack cake, Little Debbie Oatmeal Cream Pies, your mother tucked into your lunch box.

Making these little gems at home is easy and there are no artificial preservatives.  The cookies are full of great copycat flavor, a matter of fact the only thing missing will be the wrapper.

My daughter was cruising Pinterest and found  a yummy looking pin from Macaroni and Cheese Cake for her Oatmeal Cream Pies.  She printed the recipe and quickly went to work making our dessert cookies.  She said they were much easier to make than what she expected it would be.

These copycat Little Debbie Oatmeal Cream Pies are made with naturally good ingredients such as butter, honey, cinnamon, and oats.  When you gather your ingredients be sure you have quick cooking oats, old-fashioned oats will not work.  It’s also important to remember that you do not want to refrigerate the cookie dough. This will help ensure the cookies bake flat like the original Little Debbies. It is also helpful to use a cookie scoop, that way each cookie is the same size and will easily match up when you add cream to the center.

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Little Debbie Oatmeal Cream Pies

Print Recipe

Easy to make, soft oatmeal cookie sandwiches filled with a layer of yummy fluffy white frosting will evoke sweet memories of the special snack cake, Little Debbie Oatmeal Cream Pies, your mother tucked into your lunch box.

Ingredients

• 1 cup unsalted butter room temperature
• 3/4 cup dark brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tbsp. honey
• 1 3/4 cup all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. cinnamon
• 1/2 tsp. salt
• 1 1/2 cups quick cooking oats
• Marshmallow Frosting Ingredients
• 2 egg whites
• 1/2 cup sugar
• 1/4 tsp. cream of tartar
• 1/2 tsp. vanilla

Instructions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
• With a mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until mixed and fluffy.
• In a separate medium sized bowl mix together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and beat just until incorporated. Stir in oats until evenly distributed.
• Using a cookie scoop drop dough by tablespoons onto baking sheet Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely. Once cool, on the underside of one cookie spread the marshmallow frosting and top with another cookie. If you have any left, store in an airtight container.
• Marshmallow Frosting Directions
• In a double boiler, add egg whites, sugar and cream of tartar and heat over simmering water. Whisking frequently, heat until egg whites become very frothy and sugar is dissolved (approx. 160 degrees). Carefully add egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed for several minutes until egg mixture will hold stiff peaks and is light in texture. Carefully fold in vanilla until incorporated. Spread frosting onto one cookie and then top with another cookie.

Course: Cookies

Author: originallyMacaroni and Cheesecake