Copycat Oatmeal Cream Pie Cookies
Remember opening up your lunch box as a kid and getting HYPED over something delicious packed away in there? Little Debbie Oatmeal Cream Pies were an easy favorite for me. I think that little me would be STOKED to see that I’ve created them even better, and from scratch. Indulge into the nostalgia of chewy oatmeal cookies with a subtle hint of spice and of course the smooth, creamy, vanilla filling that glues this whole cookie together.
I often get comments on my social media along the lines of “too much work, I’ll just buy them from the store and save money on the ingredients”. Well DUH. That’s always an option. Comments like these just make me laugh though. They clearly haven’t tried enough homemade versions of these baked goods. No judgement either though. If you’d prefer to buy them store bought, go off! But I promise you, this recipe will take you back to eating lunch in a loud cafeteria where the few seconds of bliss you’d get from a school day would appear in the form of a Little Debbie Oatmeal Cream Pie.
This recipe is super simple and easy to follow, I promise. If you don’t have a stand mixer or electric mixer, I suggest mixing my hand using a whisk and silicone spatula throughout. Use the whisk to whip up the butter and sugars, addition of the eggs and vanilla, then a silicone spatula for folding in the dry ingredients.
The same goes for the filling, use a whisk until it becomes too hard to mix, then switch to a silicone spatula to make things easier. I try to create all my recipes with mixing alternatives because you should never be deterred from baking by what tools you have on hand. This is a recipe for everyone.
Copycat Oatmeal Cream Pie Cookies
8-10
servings1
hour30
minutesKeep the screen of your device on.
Ingredients
1 cup unsalted butter, softened
3/4 cups firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
3 cups old fashioned oats
- Filling
3/4 cups unsalted butter, softened
2 cups confectioner’s sugar
1 1/2 cups marshmallow fluff
2 tsp. vanilla extract
Directions
- Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Set aside.
- In the bowl of a stand mixer fit with the paddle attachment or by hand with a whisk, cream together the butter and both sugars until smooth.
- Add in the eggs one at a time, mixing between each addition.
- Add in the vanilla. Continue to mix.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients into the wet and mix until just combined. Be sure to scrape down the sides of the bowl as you go.
- Add in the oats and mix until evenly distributed. About 1-2 minutes.
- Scoop and roll the cookies into about 2 Tbsp. sized balls. Place 2″ apart on the prepared cookie sheet.
- Bake for 10-12 minutes or until golden brown all over.
- Let cool completely on a wire rack before filling.
- To make the filling, cream together the butter and sugar in the bowl of a stand mixer fit with the paddle attachment or by hand with a silicone spatula. Scrape down the sides of the bowl and add in the marshmallow fluff and vanilla.
- Mix until the filling is nice and smooth and there are no lumps.
- Once the cookies have cooled, place about 1 1/2 – 2 Tbsp. of filling on the bottom of half the cookies. Use an offset spatula to spread the filling around the cookie.
- Place a cookie on top facing up to complete the sandwich.
- Repeat these steps for each one.
- Enjoy!
Did you make this recipe?
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