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Homemade Oatmeal Cream Pies

April 1, 2009

Homemade Oatmeal Cream Pies

I can’t explain my cravings for Little Debbie Oatmeal Creme Pies. I don’t associate them with some fond childhood memory, hence viewing them as a trip down memory lane. In fact, I don’t think I ate them much as a kid at all. I don’t even really like oatmeal cookies. Oh sure, I’ll eat one if it’s sitting right in front of me (I’m not crazy), but oatmeal cookies wouldn’t even make my Top 10 Cookies list. (What would make my Top 10 Cookies list? A topic for another day!)

But for some inexplicable reason, every now and then I get a craving for Oatmeal Creme Pies that can’t be ignored. A few weeks ago, a friend and I were talking about this strange craving, laughing at how weird it is. And then last Friday I stumbled upon a recipe for homemade oatmeal cream pies, and, well, I’m sure you can see where this is going.

Homemade Oatmeal Cream Pies

The first question that has to be asked with these oatmeal cream pies is: Are they as good as their Little Debbie equivalent? No, they’re not.

They’re better.

They have a deeper, more complex flavor than the Little Debbie version and are less sickly sweet. I guess you could call these a grownup version of the famous cookie. Make some! You know you want to.

Oatmeal Cream Pies
from Nosh with Me

Cookie 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

Cream Filling Ingredients
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

Preparation

1. In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
2. Combine flour, salt, baking soda, and cinnamon.
3. Add to the creamed mixture; mix in the oats.
4. Drop dough by TBS on ungreased sheets. (I used a small cookie scoop.)
5. Bake at 350 degrees F.
6. Bake for 10-12 minutes,or until just starting to brown around the edges.
7. They will look moist; don’t overcook.
8. While the cookies bake prepare the filling.
9. In small bowl, dissolve the salt in the hot water.
10. Allow this to cool.
11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on high until fluffy.
12. Add the cooled salt water and mix well.
13. Spread filling on flat side of one cookie, press 2nd cookie on top.

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2 Comments leave one →
  1. April 2, 2009 5:55 pm

    These look too perfect to eat! Your photographs are outstanding.

    • The Craving Chronicles permalink*
      April 3, 2009 8:28 am

      Aw, thanks :)

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