I had been craving a Little Debbie Oatmeal Cream Pie for a few weeks; I probably walked by some back-to-school display and they got stuck in my head.
When I was a kid, my mom would pack a them in my lunch bag every once in a while as a special treat, and I remember them being so awesome. Now however, as with most packaged foods from childhood, the memory is way better than the real thing. I knew the only to properly satisfy my craving I would just have to make them myself.
And I am so glad I did; these were so good. They are a major upgrade to the packaged ones in the store, but still keeps all the qualities you know and love. Super soft cookies, with a hint of coconut and fluffy sweet frosting. They are addicting. I actually had to give a bunch of them away to keep Mike and I from eating them all.
Oatmeal Cream Pie CookiesAdapted slightly from Cooking Classy Makes 15 sandwich cookies The marshmallow creme filling below matches the Little Debbie Cream Pies perfectly, but cream cheese filling would also be amazing.
Cookies1 cup quick-cooking oats 1 3/4 cups + 2 tablespoons all-purpose flour
2 teaspoons cocoa powder
1 1/2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda 3/4 teaspoon cinnamon 1/4 tsp ground nutmeg
1/4 tsp ground ginger 3/4 teaspoon salt
1/2 cup (8 tablespoons) butter, softened
1/2 cup shortening
1 1/4 cups granulated sugar
2 1/2 tablespoons molasses
2 large eggs
1 teaspoon vanilla extract
1/8 teaspoon coconut extract
Marshmallow Cream Filling1/2 cup (8 tablespoons) butter, nearly at room temperature
1/4 cup shortening
1 1/2 cups powdered sugar
7 ounces marshmallow creme
Pre-heat oven to 350-degrees.
For the cookies, in the bowl of a food processor, add oats; pulse 10 to 15 times or until oats are about half of their original size. Dump into a medium size mixing bowl. To the oats, add flour, cocoa powder, cornstarch, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk to combine. Set aside.
In the bowl of an electric stand mixer fit with the paddle attachment, whip butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, one at a time, mixing until well combined after each addition, scraping down bowl as needed. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combined, scraping down bowl as needed.
Line cookie sheets with parchment or a Silpat. Scoop dough out, about two tablespoons at a time, and shape into balls (or drop on cookie sheet without shaping). My dough was a little on the soft for shaping by hand, so I used a 1-ounce scoop to portion and shape the batter. Place cookie on prepared baking sheet at least 2 1/2-inches apart; 9 cookies per sheet. Bake in preheated oven 10 – 12 minutes (cookies should still be soft, not fully set – don’t over bake). Allow to cool for five minutes on baking sheet before transferring to wire rack to cool completely.
For the marshmallow buttercream filling, whip butter and shortening together on medium-high speed, in the bowl of an electric stand mixer fitted with a paddle attachment. Whip until pale and fluffy; about 3 to 4 minutes. Add powdered sugar and blend on low-speed until combined, then increase speed to medium-high and beat for 1 minute. Mix in marshmallow creme on low-speed.
To assemble the cookies, spread about 1 1/2 to two tablespoons of marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
Store cookies in an airtight container at room temperature, between layers of waxed paper.