Little Debbie Oatmeal Cream Pie

Little Debbie Oatmeal Cream Pie

  • Prep Time: 20 mins
  • Total Time: 32 mins
  • Serves: 12,Yield: 2dozen

    • About This Recipe

    “I found this on the web, and since they’re the absolute favorite of my grandson, I made them for him. We couldn’t tell the difference! The only thing is-these are a lot fresher!”

    Ingredients

  • 1cupmargarine
  • 3/4 cupdark brown sugar
  • 1/2 cupsugar
  • 1tablespoonmolasses
  • 1teaspoonvanilla
  • 2eggs
  • 1 1/2 cupsflour
  • 1/2 teaspoonsalt
  • 1teaspoonbaking soda
  • 1/8 teaspooncinnamon
  • 1 1/2 cupsquick oats

    • Cream Filling

  • 2teaspoonsvery hot water
  • 1/4 teaspoonsalt
  • 1 (7ounce) jars marshmallow cream
  • 1/2 cupshortening
  • 1/3 cuppowdered sugar
  • 1/2 teaspoonvanilla

    • Directions

  • 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.

    • Reviews

  • “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.”

  • “I tried this recipe tonight it was better than Little Debbie. I think it was because they were fresh and so wonderful to eat them while they were still warm. Thanks so much for sharing this recipe.”

  • “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 waswith 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 20years 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.”

  • “These honestly couldn’t be any better!Just like LD’s only SOOOO much better.The only criticism I have is, that like one of the other reviews said, there is not enough filling for all of the cookies (and we didn’t use very much in each).It won’t change my rating though…this is 5 star all the way!”

  • “Made these..and lets just say they didn’t last long. My hubby said they were the best sweet thing he has had in a long time! will be making these again!”

  • “These are wonderful! Better than the real thing! I am not a fan of sweets and I eat these little cookies like nobody’s business! I made them for Christmas, and since then have made them 2 other times just for myself. Thank you for a 10 STAR recipe!”

  • “OMG!I made these last night, and they were absolutely wonderful!I have 3 lil’ girls and they cant get enough!Followed the recipe to a “T”.When we make them next time, I think I might make the cookies abit smaller.Thanks for posting this totally addicting recipe!=) “

  • “These are just wonderful!”

  • “Loved these! Great taste and flavor! They do take a bit of time and effort but my granddaughter and I had a great time bonding and then eating them.”

  • “I tried this recipe tonight it was better than Little Debbie. I think it was because they were fresh and so wonderful to eat them while they were still warm.I think I will leave the salt out of the filling next time though, as they seemed a bit salty to me. Thanks so much for sharing.”

  • “These oatmeal cream pies were not that good. There was so much work to make them and not worth the effort. I was disappointed in these. My family didn’t like them either and they love Little Debbie brand. will not make these again.”

  • “I had the same sticky cookies on my airbake but not my jelly roll pan as well. LOL I don’t know why other then maybe the dark color? I did leave out the salt. Just a personal preference. I did add the cooled down hot water.. and yes I did cool hot water even tho it didn’t have any salt in it.. Figured it out when my daughter asked why I was doing it.. lol I did have to double the filling though. There wouldn’t have been enough. I grated my own cinnamon for this… a little goes a very long way. I did add a smidgen of ground cloves. Again another personal preference. And even with all the changes.. these came out AWESOME! Oh I did use butter not margarine..as well. This recipe is a sure fire keeper and a go to when oatmeal cookies get a little tiresome.. I found this recipe to be easy and fast and anyone can do it… Thanks again for posting MizzNezz!”

  • “Loved these cookies!We made these yesterday and they are almost gone – way better than the box and you can feel good about knowing all the ingredients.Would give them 10 stars if I could.”

  • “These turned out really good. Followed the recipe exactly. Next time I will most likely double the filling as it barely made enough to lightly fill my pies.”

  • “With all the high reviews I was sure that these would come out better. They taste wonderful but the cookie itself is just way to thin and flimsy. Also I have to bake them until they are fully cooked since I am pregnant and I will tell you htat if you bake them until they are done then the edges get to hard and they stick to the pan. I had to double the filling for these. I was expecting them to be more fluffy rather then flat and crunchy.”

  • “Ok I just pulled these from the oven, dang are they soft, I love them just as a plain oatmeal cookie, I agree they don’t taste like little debbies and they don’t look like them but. This is a wonderful cookie, even with out the cream which I will be making shortly the texture is cake like the oatmeal really isn’t that chewy like most oatmeal cookies and the flavor is light, not overly sweet.I made one change I used spleada instead of that extra cup of plain sugar, I made the change because I’m diabetic and after looking at the brown sugar plus the regular I was worried what these will do to me. Great cookie though!”

  • “Just made these tonight. I didn’t think they tasted like the real thing. I got 20 pies out of it. Next time I will double the filling, without doubling the salt, and add more vanilla to it. I will also leave out the cinnamon from the cookies. 10 minutes baking time was perfect for these.”

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