Sorry Little Debbie, You Can’t Touch This!

Oatmeal Cream cookies finishedGrowing up, one of my all time favorite [packaged] cookie was the Little Debbie Oatmeal Cream Pies.  Something about the sweet oatmeal and fluffy creamy filling just tasted so good.

Well, as a big kid now, I traded in the packed, processed stuff for homemade oatmeal cream pies.  I guess it’s the principle of make-it-yourself that makes it okay and for the big kid in me…

This fun, simply dessert is sure to impress and multiple sources said it beats Little Debbie!

The Cookie Ingredients (makes 12 pies): 1/2 cup (1 stick) butter, 1/3 cup packed brown sugar, 1/3 cup sugar, 1 egg, 1 scant tablespoon molasses, 1 tsp vanilla extract, 1 cup flour,  dash salt, 1/2 tsp baking soda, 1/4 tsp cinnamon, 1 cup oatmeal.

The Filling Ingredients: 2 tsp hot water, dash salt, 1 – 7 oz jar marshmallow cream, 1/2 cup Crisco vegetable shortening, 1 cup powdered sugar, 2 tsp vanilla extract.

Oatmeal Cream mix

Cream Butter, and sugars.  Add egg, molasses and vanilla and mix well.

In a separate bowl, combine flour, salt, baking soda and cinnamon.  Add to the sugar/butter mixture.

Finally, stir in slightly ground oatmeal.  Use a food processor or blender to slightly grind the oatmeal.  (I know this only takes a few seconds and leaves another dish to clean, but I’m telling you, it’s SO worth it!  Ground oatmeal makes the cookies more uniform and sticks together better.  Plus some people don’t like the bits in oatmeal cookies and this eliminates that!)

Place dough by round tablespoon full on parchment paper.  You want this to be very symmetrical.  Next, slightly press down on the balls to about 3/4 inch thickness.

Bake at 350 degrees for about 10 minutes just until the edges are slightly brown.  The softer the better!

Remove from oven and transfer to cooling rack.

Oatmeal Cream filling

For the filling: Dissolve the salt in the hot water and let cool.  In a mixing bowl, mix cream, shortening, powdered sugar and vanilla on high until fluffy (about 4-5 minutes).  Add water and mix well.

When the cookies cool, flip over so the flat side is up.  Frost one side with filling and place the second half on top.  You should have extra filling left over so make a second batch of cookies or store for a rainy day!  I want to try to make a double chocolate chip with cream filling or mint chocolate chip with cream filling cookie with the extra filling… hmmm do I sense a new recipe next weekend!?

Oatmeal Cream cookies

These are sweet and super yummy!

Now, do you have any blast-from-the-past-used-to-eat-as-a-kid recipes worth bringing back homemade style?

Bon Appetite!

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