Cream recipe

Copycat Little Debbie Oatmeal Cream Pie Recipe

Homemade, smooth and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This traditional early life deal with is chock full of taste and full of a delicious creamy center!

Copycat Little Debbie Oatmeal Cream Pie Recipe

Copycat Little Debbie Oatmeal Cream Pie Recipe

Do you recollect ingesting Little Debbie’s Oatmeal Cream Pies as a child? I certainly do!

If you’ve in no way had one—and for that, I express regret on your childhood—it’s two soft oatmeal molasses cookies sandwiched around a layer of candy and gooey vanilla cream filling. It’s simply one of the best oatmeal cookie recipes there maybe!

Fun fact for you. The Little Debbie Oatmeal Cream Pies had been the first actual snack baked below the Little Debbie name. These yummy oatmeal cream pies were round for a long time and are loved with the aid of many!

My children and husband also love Little Debbie’s oatmeal cream pies so I desired to try my own self-made version. These homemade oatmeal cream pies are a superb copycat recipe and taste even better than the shop sold type! Sorry Little Debbie, however, you’ve had a very good run!

How to Make Homemade Oatmeal Cream Pies

Oatmeal Cream Pies

Oatmeal Cream Pies

Step 1: In a big bowl beat collectively the margarine, brown sugar, granulated sugar, molasses, vanilla, and eggs.

Step 2: Add within the rest of your dry elements: flour, salt, baking soda, and cinnamon. Mix in the oats nicely.

PRO TIP: Use a food processor to technique the oatmeal into smaller portions. I commonly provide it some pulses (you don’t want great crumbs).

Step three: Drop through tablespoon length onto a parchment coated cookie sheet. Bake for eight-10 minutes in a 350 diploma oven, until the cookies are simply beginning to brown around the edges. Make positive to hold an eye on them so they don’t get overcooked.

How to Make Oatmeal Creme Pie Filling

Oatmeal Creme Pie Filling

Oatmeal Creme Pie Filling

Step 1: After the cookies have cooled, combine hot water with salt and mix till the salt is dissolved.

Step 2: In a massive bowl, blend the marshmallow fluff with the Crisco, powdered sugar, and vanilla. Beat on high until fluffy. Add in saltwater and mix till properly blended.

PRO TIP: Using a KitchenAid mixer with the paddle attachment will assist the whole lot to stir together properly and make the cream filling more fluffy.

Step 3:  Using an ice cream scoop or a piping bag, unfold the cream filling on the bottom side of 1 cookie and press a 2d cookie on top to sandwich the cream between the two scrumptious oatmeal cookies. Enjoy!

the Perfect Oatmeal Cream Pies

the Perfect Oatmeal Cream Pies

Tips for Making the Perfect Oatmeal Cream Pies, Just Like Little Debbie

Use a piping bag or ice cream scoop to frivolously add the cream filling to the cookies. Tip: make a smooth piping bag by means of snipping off the give up of a Ziploc bag and then placing the cream filling via it.
Pair comparable-sized cookies together. These may be a whole lot more difficult to consume if you have a small cookie on the lowest and a huge one on pinnacle, or vice versa.
Watch the cookies intently at the same time as they bake so that they don’t get overcooked.
Use quick oats for the first-rate taste and texture with this recipe. Old customary or metallic reduce oats will change the texture of the oatmeal cookie and have an effect on baking time.
Use a food processor to method the oatmeal into smaller pieces. I normally supply it some pulses (you don’t want pleasant crumbs).
Allow the oatmeal cookies to cool completely earlier than including the cream filling. If they aren’t absolutely cooled, the cream pie filling will soften and you’ll have a sticky mess!
Use margarine or butter-flavored Crisco for the fine texture.

How to Store Oatmeal Cream Pies
These homemade oatmeal cream pies won’t keep so long as Little Debbie’s do, and I think that’s an amazing thing! If you have got any leftover cream pies (I commonly don’t at my residence), you can keep this notable recipe in the refrigerator for up to 5 days.

Just make certain to shop them in an airtight field after which carry them to room temperature earlier than serving.

Freeze Oatmeal Cream Pies

Freeze Oatmeal Cream Pies

Can You Freeze Oatmeal Cream Pies?
Yes!

You can freeze those yummy oatmeal cream pies for approximately 3 months.

To freeze oatmeal creme pies, after baking and cooling, wrap each individual cream pie in plastic wrap and then slide them right into a freezer-safe Ziploc plastic bag.

When you’re geared up to experience them, remove them from the freezer bag and allow them to thaw at room temperature for about 20 mins.

Homemade Oatmeal Cream Pies

Homemade Oatmeal Cream Pies

What You Need to Make Homemade Oatmeal Cream Pies

If you need a quick glance at what’s needed for these days’ recipe, appearance no further. For the printable recipe with measurements, scroll all the manner down!

Ingredients :

  • Margarine (not butter) or butter flavored Crisco
  • Brown sugar
  • Granulated sugar
  • Molasses
  • Vanilla extract
  • Eggs
  • Flour
  • Salt
  • Baking soda
  • Cinnamon
  • Quick oats
  • Hot water
  • Marshmallow fluff
  • Powdered sugar

Tools

  • Mixing bowl
  • Electric mixer or KitchenAid
  • Baking sheets
  • Parchment paper
  • Piping bag or Ziploc bag
  • Ice cream scoop

Oatmeal Cream Pie

 

INGREDIENTS :

FOR THE COOKIE:

  •  1 cup margarine (NOT butter) OR 1 cup butter flavored Crisco
  •  ¾ cup brown sugar
  •  ½ cup granulated sugar
  •  1 Tbsp molasses
  •  1 tsp vanilla extract
  •  2 eggs
  •  1½ cup flour
  •  ½ tsp salt
  •  1 tsp baking soda
  •  ¼ tsp cinnamon
  •  1½ cup quick oats

FOR THE FILLING:

  •  2 tsp very hot water
  •  ¼ tsp salt
  •  1½ (7oz) jars of Marshmallow Fluff
  •  ¾ cup butter flavor Crisco
  •  2/3 cup powdered sugar
  •  1 tsp vanilla

INSTRUCTIONS :

    1. In a large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla, and eggs.
    2. Add flour, salt, baking soda, and cinnamon. Mix in the oats.
    3. PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don’t want fine crumbs). 
  1. Drop by ONE tablespoon onto a parchment-lined cookie sheet.
  2. Bake 8-10 minutes in a 350-degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
  3. After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
  4. In a large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in saltwater and mix until well combined.
  5. Spread filling on one cookie and press the second cookie on top. Enjoy!

About the author

admin

Leave a Comment