Little Debbie Oatmeal Creme Pie Recipe

Little Debbie Oatmeal Creme Pie (or Little Debbie in general) might not ring a bell for many, but for kids in the US of A, these delicious cookie sandwiches are synonymous with nostalgia. Now, It doesn’t matter whether or not you’ve tried these yummy bites before or not, you have to make it. Come on, it’s creme filling sandwiched between two squishy oatmeal cookies! Follow this recipe to stack up a creamy oatmeal cookie sandwich just like Little Debbie’s.

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Pie High!

A delicious oatmeal cookie sandwich.

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Course

Cookies, Desserts

Cuisine

American

Passive Time

45 minutes

Servings

MetricUS Imperial

Ingredients

• 1/4 cups unsalted butter softened to room temperature, 2.5 sticks
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 tbsp dark molasses
• 1 cups all purpose flour
• 1 tsp baking soda
• 1/2 tsp Salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3 cups uncooked quick-cooking oats
• Crème Filling
• 3/4 cup unsalted butter softened to room temperature
• 3 cups powdered sugar
• 3 tbsp heavy cream using anything with less fat will result in a much less creamy consistency
• 1/4 tsp vanilla extract
• Pinch of salt

Course Cookies, Desserts Cuisine American Passive Time 45 minutes Servings MetricUS Imperial Ingredients 1/4 cups unsalted butter softened to room temperature, 2.5 sticks 1 cup packed dark brown sugar 1/2 cup granulated sugar 1 large egg 2 tsp vanilla extract 1 tbsp dark molasses 1 cups all purpose flour 1 tsp baking soda 1/2 tsp Salt 3/4 tsp ground cinnamon 1/4 tsp ground cloves 3 cups uncooked quick-cooking oats Crème Filling 3/4 cup unsalted butter softened to room temperature 3 cups powdered sugar 3 tbsp heavy cream using anything with less fat will result in a much less creamy consistency 1/4 tsp vanilla extract Pinch of salt

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Instructions

1. Preheat oven to 375F degrees.
2. Line a large cookie sheet with parchment paper or silicone baking mat. Set aside.
3. With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy.
4. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
5. In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.
6. With the mixer running on low, slowly add the dry ingredients to wet ingredients.
7. Ball the dough with a large cookie scoop, or make sure each ball of dough is 2 tablespoons in measurement.
8. Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.

For the filling

1. With a stand or handheld mixer, beat butter for about 1 minute until creamy.
2. Add the powdered sugar and mix on medium speed for 1-2 minutes.
3. Pour in heavy cream and vanilla extract and mix on high for 3-4 minutes until fluffy.
4. Taste and add a pinch or two of salt, as needed.
5. Spread 1½ tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
6. Enjoy!

Recipe Notes

Cookies stay fresh and soft (with creme filling) at room temperature for 2 days in an airtight container. After that, store in the refrigerator to keep the creme center fresh. These are best eaten within 2 days.