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The Best Homemade Little Debbie Oatmeal Cream Pies

Ingredients
  

  • Oatmeal Cookies
  • 1/2 cup shortening unflavored
  • 1/2 cup butter softened
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 tbs molasses
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups +2 tbs flour
  • 1 cup quick oats slightly ground in a food processor (or you can use whole, just grind them up more)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 tsp cornstarch
  • 1/2 tsp salt
  • 1 tsp cocoa powder
  • 3/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • Red and yellow food coloring optional
  • Cream Filling
  • 8-9 oz. marshmallow creme I like to use Fluff
  • 1/2 cup butter room temperature
  • 1/4 cup shortening unflavored
  • 1 1/2 cups powdered sugar

Instructions
 

  • For the Cookies
  • 1. Preheat oven to 350°.
  • 2. Line your baking sheet with parchment paper, set aside.
  • 3. In the bowl of your stand mixer fit with the paddle attachment, cream together the butter, shortening, molasses and sugars on medium-high speed until pale and fluffy.
  • 4. Beat in the eggs and vanilla on low until combined.
  • 5. Incorporate all dry ingredients slowly until everything is smooth.
  • 6. If you are adding food coloring, you may add it now. Add a little bit at a time. (This gives it more of a dark orangey color like Little Debbie's. Use more yellow than red.)
  • 7. Roll dough into balls about 2 tbs each. These will be very big, so spread them out a bit. If you want them smaller, do 1 tbs of dough per ball (and take a few minutes off of bake time).
  • 8. Bake for 10-12 minutes. Cookies will be very soft when done but will firm up once cooled. Don't over bake!
  • 9. Allow them to cool on the baking sheet for about 5 minutes then transfer to wire rack or counter to finish cooling.
  • For the Cream filling
  • 1. In the bowl if your stand mixer, whip butter, shortening and fluff on high speed until pale and fluffy, about 3 minutes.
  • 2. Add in powdered sugar and mix on low until combined.
  • 3. Increase speed to medium-high and continue to whip until light and fluffy, about 1 minute.
  • 4. Scoop some filling out with a cookie scoop and spread along one side of a cookie. Sandwich another cookie on top and continue until all cookie sandwiches are filled!