Homemade Little Debbie Oatmeal Cream Pies Food
LITTLE DEBBIE OATMEAL CREAM PIE
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
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
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
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
OATMEAL CREAM PIES
This homemade version of the Little Debbie cookies are chock-full of real oats and studded with nuts and raisins. The cream filling is a simple cream cheese frosting that's just sweet enough. Keep the cookies in the fridge in an airtight container so that the filling stays firm, but let them stand at room temperature for a few minutes before eating.
Provided by Samantha Seneviratne
Categories dessert
Time 1h20m
Yield 12 sandwich cookies
Number Of Ingredients 18
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the oats, flour, cinnamon, baking powder, salt and baking soda.
- In a large bowl, beat the butter and sugars together with an electric mixer on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat to combine. Beat the flour mixture into the butter mixture. Fold in the raisins and walnuts.
- Scoop the dough in 2-tablespoon scoops onto the prepared baking sheets, spacing them at least 2 inches apart.
- Bake on the upper and lower oven racks until the cookies are set and golden brown, 12 to 14 minutes, rotating the sheets halfway through. Transfer the baking sheets to wire racks and let the cookies cool completely.
- Meanwhile, prepare the cream: In a large bowl, beat the cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in the sugar on low speed, then beat in the vanilla extract and salt. Transfer half of the cookies, flat-side up, to a work surface and top each with some of the cream filling, then top with another cookie flat-side down. Refrigerate the cookies for 20 minutes to firm up the cream filling before serving.
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- In the large mixing bowl, cream together the butter and sugars at medium speed until light and creamy, about 2 minutes. Beat in the egg, vanilla, and honey; set aside.
- Beat the butter and salt in a mixing bowl until creamy, about 1 minute. Gradually add the powdered sugar and beat on medium speed for 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the mixer to high speed and beat for 3 to 4 more minutes.
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- Prepare the Oatmeal Cookies: Preheat oven to 375°F. Beat together butter and sugars with an electric mixer on medium speed until combined. Beat in eggs, 1 at a time, until incorporated; stir in vanilla. Stir together flour, baking soda, and salt in a bowl; gradually add to the butter mixture, stirring until combined. Stir in oats until incorporated.
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