I came across this recipe on Sally's Baking Addiction and knew I had to try them right away. The oatmeal creme pie was one of my favorite Little Debbie snacks. Of course, I knew a homemade version would be even better!
I made very little changes to the recipe. My only major change was to the filling. The original called for all butter, which makes the filling rich and soft. I decided to use a combination of butter and shortening to add a little more structure. Either way is delicious, it just depends on your preference.
I did make my cookies slightly smaller than the original recipe. I measured each cookie by 2 tablespoonfuls. A little smaller so that I could have more cookies, but still the perfect size.
The oatmeal cookie is one of the best I've had. The addition of molasses and cloves add extra depth and richness. Dark brown sugar is used for maximum moisture and flavor. If you don't want to make creme filling, the cookies by themselves are fantastic.
Now I want another cookie...and they're all gone...
Oatmeal Creme Pies
- 1 1/4 cups unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup dark brown sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 tablespoon dark molasses
- 1 1/2 cups all-purpose flour
- 1/2 teaspoons salt
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/4 teaspoon ground gloves
- 3 cups quick-cooking oats
- 6 tablespoons unsalted butter, softened
- 2 tablespoons shortening
- 3 cups powdered sugar
- 3 tablespoons heavy cream
- pinch of salt
1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.
2. Using a stand or hand mixer, cream butter and sugars on medium speed until light and fluffy. Add the egg, vanilla and molasses and continue mixing; scraping down sides as needed.
3. In a separate bowl, whisk together the flour, salt, baking soda, cinnamon, cloves and oats. Slowly add to the wet ingredients and mix until combined. Scrape bowl with a rubber spatula to mix in any remaining flour/ingredients.
4. Form into round balls, two tablespoons in measurement. Drop onto cookie sheet, two inches apart. Bake for 8-10 minutes; until lightly browned around edges. Allow cookies to cool on cookie sheet for 3 minutes then move to wire cooling rack. Cool Completely.
1. Using a hand or stand mixer, beat softened butter and shortening on medium speed for one minute. Add the powdered sugar and beat for another 1-2 minutes. Add vanilla, cream, and pinch of salt. Mix for 5 minutes until light and fluffy scraping down sides as needed. Add more cream if filling is too thick, one teaspoon at a time.
2. Spoon 1-1.5 tablespoons of filling on bottom side of half of the cookies. Top with the remaining cookies.
Yields: 18-20 creme pies
Adapted from Sally's Baking Addiction