I have been dying to make homemade Oatmeal Cream Pies. I have been doing a lot of research to find the perfect recipe. I did not want them to be two crispy oatmeal cookies with a marshmallow filling—which there are thousands of recipes out there for. I wanted a recipe that had the texture and taste of the original Little Debbie Oatmeal Cream Pies. Chewy, soft and perfectly sweet.
I think that I got pretty darn close to the original Little Debbie version (which I haven’t had in years by the way—I was scared to go buy a pack that I might eat them all).
When you make these (and you should), do not store them stacked on top of one another like I show in these photos. They are so soft that they all stick together and become one giant cookie. Not great. Go ahead and place them in individual bags and then place them in an airtight container. They will last about a week at room temperature or six months in the freezer (great thrown in school lunches).
Oatmeal Cream Pies
2 cups all purpose flour
1/2 cup rolled oats
1 Tablespoon cocoa powder
1/4 cup dried apple rings (about 4)
6 Tablespoons unsalted butter
5 Tablespoons neutral flavored oil, like safflower
1 scant cup sugar (measure one cup and remove two tablespoons)
3 Tablespoons molasses
6 Tablespoons corn syrup
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 cup milk
2 tsp very hot water
¼ tsp salt
1½ (7oz) jars of Marshmallow Fluff
¾ cup butter flavor Crisco
1 1/4 cups powdered sugar
1 tsp vanilla
Preheat the oven to 350° and line two cookie sheets with parchment.
In the bowl of a food processor, combine the flour, oats, cocoa and apple rings. Process continuously for 2-4 minutes, or until no distinguishable oat flakes or apple bits remain. The mixture should look mealy, but uniformly textured. Set aside.
Cream together the butter together with the oil, sugar, molasses, corn syrup, baking soda, baking powder, salt and spices on medium speed until thoroughly combined and lightened; about two minutes.
Add the egg and beat another minute. Reduce speed to low, add the dry ingredients all at once, then drizzle in the milk. Turn off the mixer, scrape the bowl thoroughly with a rubber spatula and mix another 30 seconds to combine.
Use a small ice cream/dough scoop (2 teaspoon capacity) to portion the dough, leveling each scoop by scraping it against the edge of the bowl. Portion the dough to a cookie sheet, giving the cookies ample room as they will spread during baking.
Bake for about 8 minutes, or until the cookies have puffed and set around the edges, but are still steaming. They will firm significantly as they cool; so if you bake them until they look perfectly done, they will wind up quite crisp.
The perfect bake time will probably differ from oven to oven, just remember that real oatmeal creme pies are a symphony of softness; so soft they can be folded in half without breaking. When in doubt, err on the side of underbaking.
While the cookies cool, make up the marshmallow “creme” filling.
Combine hot water with salt and mix until salt is dissolved. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
Once cookies have cooled spread filling on one cookie with a piping bag and press second cookie on top.
Oatmeal cookie recipe adapted from bravetart.com.