Little Debbie Oatmeal Cream Pie Recipes

LITTLE DEBBIE OATMEAL CREAM PIE

Little Debbie Oatmeal Cream Pie image

I found this on the web, and since they're the absolute favorite of my grandson, I made them for him. We couldn't tell the difference! The only thing is-these are a lot fresher!

Provided by MizzNezz

Categories Drop Cookies

Time 32m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 17

Ingredients

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Steps:

In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
Combine flour, salt, baking soda, and cinnamon.
Add to the creamed mixture; mix in the oats.
Drop dough by TBSP on ungreased sheets.
Bake at 350°F.
Bake for 10-12 minutes,or until just starting to brown around the edges.
They will look moist; don't overcook.
While the cookies bake prepare the filling.
In small bowl, dissolve the salt in the hot water.
Allow this to cool.
Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.
Add the cooled salt water and mix well.
Spread filling on flat side of one cookie, press 2nd cookie on top.

OATMEAL CREAM PIE

Oatmeal Cream Pie image

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!

Provided by Aimee Shugarman

Categories Cookies

Time 25m

Number Of Ingredients 17

Ingredients

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
2 teaspoons very hot water
¼ teaspoon kosher salt
1 ½ jars (10 ounce total) Marshmallow Fluff
¾ cup Butter Flavored Crisco
2/3 cup powdered sugar
1 teaspoonvanilla

Steps:

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!

Nutrition Facts : Calories 445 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 502 grams sodium, Sugar 27 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

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