Description
Indulge in these homemade Little Debbie Oatmeal Cream Pies that are reminiscent of the classic favorite. Soft oatmeal cookies sandwiched together with a creamy filling create a delightful treat for any occasion.
Ingredients
Scale
Oatmeal Cookies:
- 1 cup unsalted butter (softened)
- ¾ cup brown sugar (packed)
- ½ cup granulated sugar
- 1 tablespoon molasses
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ½ cups quick oats
Cream Filling:
- ½ cup unsalted butter (softened)
- ½ cup vegetable shortening
- 2 cups powdered sugar
- 1 tablespoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Making the cookies: Cream butter and sugars, mix in molasses, eggs, and vanilla. Combine dry ingredients, add oats. Form and flatten dough into balls, bake until set.
- Preparing the filling: Beat butter and shortening, add powdered sugar, vanilla, and milk until fluffy.
- Assembling the pies: Spread or pipe filling onto cookies to create sandwich pies.
Notes
- For softer cookies, avoid overbaking.
- Store finished pies in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Bring to room temperature before serving.
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 410
- Sugar: 30g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
