Oatmeal Creme Pies

If you happen to be a fan of Little Debbie Snacks, you will be thankful for this Oatmeal Creme Pies recipe. With some simple ingredients, you can make these favorite cookies right at home.

Oatmeal Creme Pies

My kiddos head back to school in less than a month. The school schedule has changed up this year and they are going back a bit earlier than they have in the past. I really enjoy having them home with us so it is a bit sad for this momma. The summer just goes by way to quickly. Back to school means the need for lunchbox additions. My boys are huge fans of Little Debbie Snacks. I have made them homemade CopyCat Cosmic Brownies and now we made these Oatmeal Creme Pies. They all love the store bought but wow, they are not cheap snacks anymore. The price just keeps rising like crazy.

Since I enjoy making homemade versions of their favorite snacks, these cookies being made were a must. I liked that I made them with ingredients found right in my pantry so cost was minimal. These little pies were so simple to make. I plan to make large batches to keep in the freezer come back to school time.

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My favorite Little Debbie Snack happens to be Oatmeal Creme Pies too so I had a bit more of a motivation to mimic the oatmeal cookie goodness. I was amazed at how much these resembled the real thing. They make for a great evening snack.

You will need oatmeal, marshmallow fluff, and some other items found in your pantry to make these yummy pies. You will also need to have some will power to not eat all the filling before you have sandwiched your pies, ha ha. This creme filling is highly addicting.

INGREDIENTS
Cookies:
1 1/4 cup softened Butter
1 cup Brown Sugar
1/2 cup Sugar
1 Egg
2 tsp Vanilla
1 tbsp Honey or Molasses
1 1/2 cup Flour
1 tsp Baking Soda
3/4 tsp Cinnamon
1/4 tsp Cloves
2 cup uncooked Quick Oats

Filling:
4 tsp hot Water
1/2 tsp Salt
14 oz Marshmallow Creme
1 cup Shortening
2/3 cup Powdered Sugar
1 tsp Vanilla

DIRECTIONS
Preheat oven to 375.
Line baking sheet with parchment paper.
Cream together the butter, sugar and brown sugar until creamy.
Beat in the egg, vanilla, and honey.
In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves.
Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
Drop 2 tbsp dough balls onto the prepared baking sheet about 2″ inches apart.
Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
Allow to cool on sheet for 10 minutes before transferring to a cooling rack.
In a small bowl, dissolve the salt in hot water and allow to cool.
Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
Mix on high until fluffy.
Add in the cooled salt water and mix well.
Spread filling on flat side of one cookie and top with the flat side of another cookie.

Do you have a favorite packaged snack?

Oatmeal Creme Pies

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Ingredients

• Cookies:
• 1 1/4 cup softened Butter
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 1 Egg
• 2 tsp Vanilla
• 1 tbsp Honey or Molasses
• 1 1/2 cup Flour
• 1 tsp Baking Soda
• 3/4 tsp Cinnamon
• 1/4 tsp Cloves
• 2 cup uncooked Quick Oats
• Filling:
• 4 tsp hot Water
• 1/2 tsp Salt
• 14 oz Marshmallow Creme
• 1 cup Shortening
• 2/3 cup Powdered Sugar
• 1 tsp Vanilla

Instructions

1. Preheat oven to 375.
2. Line baking sheet with parchment paper.
3. Cream together the butter, sugar and brown sugar until creamy.
4. Beat in the egg, vanilla, and honey.
5. In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves.
6. Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
7. Drop 2 tbsp dough balls onto the prepared baking sheet about 2" inches apart.
8. Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
9. Allow to cool on sheet for 10 minutes before transfering to a cooling rack.
10. In a small bowl, dissolve the salt in hot water and allow to cool.
11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
12. Mix on high until fluffy.
13. Add in the cooled salt water and mix well.
14. Spread filling on flat side of one cookie and top with the flat side of another cookie.