Little Debbie Oatmeal Cream Pie
photo by CandyTX
- Ready In:
- 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
- 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.
Dangerously wonderful. Not exact, but so darn close you won't be able to leave them alone! Tips: 1. make on parchment paper 2. make smaller than the TBSP recommended a TSP woud be much better, as the tbsp spreads to about 4in. 3. let cool on cookie sheet completely, they'll be easier to handle. 4. Double the filling. 5. Be very careful with your molasses, if you go overboard, it wil be overpowering. You could probably get away with leaving it out especially if using DARK brown sugar. YUM!
These are incredibly close to the original! We can't get marshmallow cream here so I subbed 7 oz. of marshmallows, rinsed them to get rid of the cornstarch and melted them in the microwave before adding the other ingredients - the filling was a bit rubbery, so I would recommend using the real stuff if possible. I think I will leave the salt out of the filling next time though, as they seemed a bit salty to us. Had trouble getting the cookies off of my airbake pan, but no problem with my jelly roll pan - not sure why.
WOW!! I'm so impressed with how authentic these taste. The cookie part taste identical to a real little debbie oatmeal cream pie! They are so good. The only issue I ran into was with the filling. I did use butter and only added 6tbls. instead of the 8. The filling was too runny. I don't know if it had anything to do with the fact I used butter and not shortening, but I will definitely be making these again and again with the exception of tweaking the filling. Overall, these are a must try!
Reeeeallly good! I don't know how they compare to Little Debbie as it's probably been 20 years since I've eaten one, but my kids and husband loved them! The only change I made was to use butter in the filling (didn't have any shortening) and then added a bit more powdered sugar to help thicken it up a bit. If you want a lot of filling you might want to double it, but I thought it was a good amount so the sweetness of the filling didn't totally overwhelm the flavor of the oatmeal cookies which are really tasty on their own.
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After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!