Little Debbie Oatmeal Cream Pie Recipes

OATMEAL CREAM PIE

Steps:

• In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
• Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
• PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
• Drop by ONE tablespoon onto a parchment lined cookie sheet.
• Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON'T OVERCOOK!
• After cookies have cooled, 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.
• Spread filling on one cookie and press second cookie on top. Enjoy!

LITTLE DEBBIE OATMEAL CREAM PIE

Steps:

• In large bowl, cream margarine, sugars, molasses, vanilla, and eggs.
• Combine flour, salt, baking soda, and cinnamon.
• Add to the creamed mixture; mix in the oats.
• Drop dough by TBSP on ungreased sheets.
• Bake at 350°F.
• Bake for 10-12 minutes,or until just starting to brown around the edges.
• They will look moist; don't overcook.
• While the cookies bake prepare the filling.
• In small bowl, dissolve the salt in the hot water.
• Allow this to cool.
• Combine marshmallow cream, shortening, powdered sugar, and vanilla in med bowl; mix on hi until fluffy.
• Add the cooled salt water and mix well.
• Spread filling on flat side of one cookie, press 2nd cookie on top.

OATMEAL CREME PIE COOKIE BARS (LITTLE DEBBIE COPYCAT)

Steps:

• Bars - Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
• In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
• Wait momentarily before adding the egg so you don't scramble it. Add the egg, brown sugar, molasses, vanilla, salt, cinnamon, and whisk until smooth.
• Add the oats and stir to combine.
• Add the flour and stir until just combined, don't overmix.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula. Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool completely before frosting. Don't frost warm bars or the frosting will melt.
• Frosting - To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the butter, confectioners' sugar, and beat on medium-high speed (start on low so you don't spray sugar everywhere) until light and fluffy, about 3 minutes.
• Stop, scrape down the sides of the bowl, and add the marshmallow creme, salt, and beat on medium-high speed until well combined, about 1 minute.
• Turn frosting out over bars and lightly smooth it with a spatula or offset knife. Bars will keep airtight at room temperature for up to 5 days. I'm comfortable storing buttercream-style frosting at room temp but if you're not, refrigerate the bars noting they'll be more prone to drying out in the fridge.

LITTLE DEBBIE'S OATMEAL CREAM PIES

Steps:

• 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 3 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.

OATMEAL WHOOPIE PIES

Steps:

• *Cookie recipe adapted from The Best of Amish Cooking, by Phyllis Pellman Good.Preheat oven to 350 degrees.Cream brown sugar, butter, and shortening. Add eggs and mix. Add salt, cinnamon, and baking powder and mix. Mix baking soda and boiling water, then add to the bowl and mix. Add flour and oatmeal and mix well. Scoop dough onto parchment-lined cookie sheets so that you have rounded heaping teaspoons. Bake for 10 minutes, being careful not to burn. Remove from oven, transfer to a cooling rack, and let the cookies cool completely.FILLING #1 Scoop small amounts of marshmallow fluff onto cookies, then press a second cookie on top. Freeze immediately if not serving right away, or serve right after filling (fluff will ooze.)FILLING #2 (That's the Best Frosting I've Ever Had, by MissyDew.)In a small saucepan, whisk flour into milk and heat, stirring constantly, until it's very thick. Remove from heat and let it cool to room temperature. Stir in vanilla.Cream the butter and sugar together until light and fluffy. You don't want any sugar graininess left. Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it. If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.Scoop a small amount onto cookies, pressing a second cookie on top.