Remember when you were younger and you couldn’t get enough of those Little Debbie Oatmeal Cream Pies? (Or maybe you still can’t..) Well, now you can make them at home!
Oddly enough, I never had (or heard of) a Little Debbie Oatmeal Creme Pie until a couple of months ago. I know! *GASP* But, I know that Mike can eat these one after the other to the point of where I have to tell him to stop. These are one of his favorite snacks so, just like the Homemade Reese’s Peanut Butter Cups that I made him for Valentine’s Day, I made these for him too! He was absolutely AMAZED by these. His exact words were, “These are the best things you have ever made!” And, he thought they tasted EXACTLY like Little Debbie’s (if not better).
The oatmeal cookies are so chewy, soft and delicate but just sturdy enough to stand up against the frosting when you take a bite. They will be very soft when you take them out of the oven, that’s okay, they will firm up as they cool. They are full of brown sugar, molasses and a bunch of yummy spices. They have SO much flavor! If you don’t want to make these sandwich cookies, you can just make these as plain old cookies. I know in the future this will be my go-to recipe for oatmeal cookies forever!
For the filling, I used some butter, confectioner’s sugar, shortening (yeah, I know, I’m not a huge fan of it either, feel free to replace with butter, it just might alter the taste a bit and you may have to up the amount of fluff) and some marshmallow fluff! I usually always make my own homemade fluff because I don’t like how the store bought ones have so many unknown ingredients in them. But, this time I didn’t have enough time, so I just used the jar of Fluff I had in my pantry and that did just fine. I’m telling you, this filling is a DEAD ringer for Little Debbie’s. It isn’t like a marshmallow buttercream either, where the butter overpowers the marshmallow, you can actually taste the marshmallow flavor! So. Good.
Go ahead and make these for your Little Debbie obsessed friends and family, they will love you forever!
Recipe adapted from Cooking Classy