Little Debbie Oatmeal Cream Pie 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.
HOMEMADE LITTLE DEBBIE OATMEAL CREAM PIES
These taste just like the Little Debbie version only better because they are fresh! I always double the filling for the middle...cause who doesn't love creamy fillings?
Provided by Mrs D
Categories Cookies
Time 20m
Number Of Ingredients 15
Steps:
- 1. Cream butter, brown sugar, white sugar, molasses, vanilla, and eggs.
- 2. Combine flour, salt, baking soda, and cinnamon.
- 3. Add to your creamed ingredients and stir in the oatmeal.
- 4. Put tbls. sized drops of dough onto ungreased cookie sheets.
- 5. Give plenty of room between each one as they will spread.
- 6. Bake for 10-12 minutes at 350 degrees.
- 7. You want them just brown on the edges and still soft.
- 8. Do not overbake.
- 9. For filling:
- 10. Mix marshmallow cream, shortening, powdered sugar, and vanilla on high speed until light and fluffy.
- 11. Spread filling on underside of one cookie and top with another.
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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.
- Roll the dough into walnut sized balls, and place on baking sheets lined with parchment paper. Bake in preheated oven until browned, 8 to 9 minutes. Let cool on baking sheets 5 minutes before transferring to a wire rack. Cool completely.
- Prepare the Crème Filling: Beat together butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes. Add powdered sugar, and beat on low speed until combined. Beat in marshmallow crème until smooth.
- Pipe or spread desired amount of crème onto half of cookies, and top with remaining half of cookies.
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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.
- Match the cookies into pairs of equal sizes. Spread or pipe the filling onto the back of one cookie from each pair, then top with the other cookie.
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Little Debbie products are primarily cookie and cake-based dessert snacks.They come in dozens of varieties, including the top-selling Swiss Cake Rolls, Nutty Bars, Fudge Rounds, Cloud Cakes, Cosmic Brownies, Zebra Cakes, and Oatmeal Creme Pies. Little Debbie products are available in most discount, grocery, and convenience stores, both in boxes and as individually wrapped …
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