Did you grow up eating Little Debbie's Oatmeal Creme Pies as a kid? I know I did! I always loved finding them in my lunch box and having them as an afternoon snack. I still don't pass up the opportunity to have one every now and then.
And now...you can make them at home!
This recipe for homemade Oatmeal Creme Pies is simple to make, plus they are filled with oatmeal...so they're healthy, right?!
The molasses, spices and dark brown sugar in these make them irresistible. The cookies are lightly golden brown along the outside edges, yet perfectly soft and chewy in the middle. With the addition of a cream filling, these are sure to become a favorite!
Homemade Oatmeal Creme Pies
Adapted fron: Sally's Baking Addiction
INGREDIENTS:
1 1/4 cups unsalted butter softened at room temperature (2.5 sticks)
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 Tbsp dark molasses
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground cloves
3 cups uncooked quick-cooking oats (NOT whole-rolled oats)
CREAM FILLING:
3/4 cup unsalted butter, softened to room temperature (1.5 sticks)
3 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract
Pinch of salt, as needed
INSTRUCTIONS
Preheat oven to 375℉. Line a large cookie sheet with parchment paper or a nonstick baking mat.
For the cookies:
Place the butter and both sugars into the bowl of a stand mixer fitted with paddle attachment. Mix on medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides of the bowl as needed.
In a separate,
medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk together well. Add the quick oats and stir.
With the mixer on low
speed, slowly add the dry ingredients to the wet ingredients. The dough will be
quite thick (mix by hand, if needed).
Roll dough into balls, using
3 Tbsp of dough for each ball. Place
them on the prepared cookie sheet, 3 inches apart. Make sure that all balls are the same size (you
can use a large ice cream scoop to help measure out your dough). Once the
cookie sheet is filled, gently press each ball into a disk shape (see photo):
1 1/4 cups unsalted butter softened at room temperature (2.5 sticks)
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract
1 Tbsp dark molasses
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground cloves
3 cups uncooked quick-cooking oats (NOT whole-rolled oats)
3/4 cup unsalted butter, softened to room temperature (1.5 sticks)
3 cups powdered sugar
3 Tbsp heavy cream
1 1/2 tsp vanilla extract
Pinch of salt, as needed
Preheat oven to 375℉. Line a large cookie sheet with parchment paper or a nonstick baking mat.
Place the butter and both sugars into the bowl of a stand mixer fitted with paddle attachment. Mix on medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides of the bowl as needed.
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In the bowl of a stand mixer with paddle attachment, beat butter for about 1 minute until creamy. Slowly add the powdered sugar, mixing on low. Once combined, increase speed to medium and mix for 1-2 minutes.
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