One of my favorite treats growing up were the Little Debbie Oatmeal Cream Pies. My mom rarely made dessert so my options were to make dessert myself (which I often did) or eat something like the Little Debbie cookies – if I were lucky enough to find some stocked in the cupboard. Back then I really didn’t know good dessert, I thought those cookies were completely delicious. In my little mind, I thought they were somewhat of a delicacy really. Yeah I didn’t get out much =). Well someone gave me one just a few days ago as a little thank you. I was pretty excited because I hadn’t had one in over 10 years (simply because I try to avoid buying stuff like that. I don’t like the flavor of the preservatives and also the over abundance of shortening they contain). It totally took me back in time though and I was fun to enjoy one of those tasty little treats again.
As I was eating that soft cookie oatmeal cream filled cookie sandwich, I was inspired. I thought of course, I need to make these at home and recreate a childhood favorite – but skip out on the overload of shortening and leave out all the preservatives. I looked up the ingredients list (is their anything Google can’t help you find?) and went to work. Yes I skipped out on the ground raisins and concentrated apple puree (I think it was), then I tried to keep all the other flavors in this upgraded copycat. And how is it upgraded you may be asking? Upgrade 1. They’re homemade. Everything is better homemade. Upgrade 2. Butter is used in place of much of the shortening/oil. The flavor of butter is far better than shortening, that’s just a fact of life. However. I did still use some shortening for textural purposes. Upgrade 3. Fluffier filling. It basically melts away in your mouth. Upgrade 4. A little more flavor. I added just a bit more spice then the Little Debbie version has. I also went with a full 1/4 tsp of coconut extract in mine because I love the flavor of coconut. If you are looking for an upgrade 5. you could make the homemade marshmallow creme I have posted and add 7 oz of that to the filling instead of a store bought (just store the filling in the fridge until ready to serve, then bring to room temp and spread on cookies). If you are (or have been in the past) a Little Debbie Oatmeal Cream Pie fan then you will most likely love and appreciate these cookies as much as I do. Two of these old fashioned – what your great-grandmother made style, chewy oatmeal cookies are loaded with so many exciting flavors which surprisingly all blend so deliciously well together, then they sandwich this dreamy marshmallow buttercream filling that has the softest, creamiest, most luxurious texture. Yeah, this is a recipe you don’t want to miss out on. I love making copycat recipes, it’s so nice knowing what goes in my food. Enjoy!
- 1 3/4 cups + 2 Tbsp all-purpose flour
- 1 cup quick oats, slightly ground in a food processor*
- 2 tsp cocoa powder
- 1 1/2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup butter, softenend
- 1/2 cup shortening (unflavored)
- 1 1/4 cups granulated sugar
- 2 1/2 Tbsp molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp coconut extract (for a slightly more noticeable coconut flavor - increase to 1/4 tsp)
- Red and yellow gel food coloring, optional
- 1/2 cup butter, nearly at room temperature
- 1/4 cup shortening (unflavored)
- 1 1/2 cups powdered sugar
- 7 oz. marshmallow creme
- Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside. In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes. Stir in eggs, mixing until combine after each addition. Mix in vanilla and coconut extract. Slowly add in dry ingredients and mix until well combine. Stir in a bit of food coloring if desired (more yellow than red if using. You won't need much at all - a little goes a long way). Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping), transfer to a Silpat lined baking sheet, fitting 9 per sheet. Bake in preheated oven 10 - 12 minutes (cookies should still be soft, not fully set - don't over bake). Allow to cool several minutes on baking sheet before transferring to wire rack to cool. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie. Store cookies in an airtight container at room temperature.
- *Pulse until ground to about half their original size. I just used my mini food processor for this and pulsed about 15 times.
- For the marshmallow buttercream filling:
- In the bowl of an electric stand mixer fit with paddle attachment, whip butter and shortening on medium-high speed, until pale and fluffy, about 3 - 4 minutes. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes. Mix in marshmallow creme.
- Recipe Source: Cooking Classy