I cannot even handle how good these Little Debbies’ Oatmeal Creme Pies are!
These pictures make me really, really want these all over again – like, right NOW!
Growing up, we didn’t eat much sugar. For each of our kid birthdays (5 of us total) our wheels would spin for days trying to decide which “sugar cereal” we wanted for the special occasion. We were allowed to eat our birthday “sugar cereal” after a bowl of “healthy” cereal. To this day my favorite cereals are Wheat Chex and Grape Nuts – no sugar added. So it was on very special occasions that we bought anything Little Debbie’s.
And now these Little Debbie’s Oatmeal Creme Pies (barely adapted from Sally’s Baking Addiction) are my first choice of any cookie, cake, brownie, pie – anything! because these Little Debbie’s Crème Pies are CRAZY GOOD!
Remember when I said I wasn’t much of a sweets person? Well, maybe it just takes the most insanely delicious sweets to entice me because with these oatmeal creme pies I was licking the beaters, licking my fingers, scraping the bowl, eating cookies fresh out of the oven (the cookies alone are going to be your favorite oatmeal cookie ever!!!). If I wasn’t planning on taking these cookies to someone, they wouldn’t have lasted another hour.
These ARE a crowd pleaser cookie.
A most requested cookie.
A better than original “Little Debbie’s” cookie.
A where have you been all my life? cookie.
A make in the middle of the day cookie so I don’t have to share kind of cookie.
If you don’t want to eat them all, plan on making them to share or for an event because I can tell you right now if they stay in your house you will eat every last one of them. Which is perfectly fine and you totally deserve it but in the case you have intentions of just “having one” I can tell you right now if they stay in your house, that isn’t happening.
And once you taste them, you won’t won’t even want to try.
- 1 1/4 cups unsalted butter (2.5 sticks), softened to room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 tablespoon dark molasses
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 3 cups uncooked quick-cooking oats (NOT whole-rolled oats)*
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3 cups powdered sugar
- 3 tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
- 1 1/2 teaspoons vanilla extract
- pinch of salt, as needed
- For the cookies: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all around. Add the quick oats and combine.
- With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer.
- Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or nonstick baking mat. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
- Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread 1 1/2 tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
**To freeze, wrap each cookie individually in plastic wrap and add to a freezer bag and seal. When ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter for 15-20 minutes.
Recipe adapted from myrecipes.com via Sally’s Baking Addiction
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