Little Debbie Oatmeal Cream Pie
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“I found this on the web, and since they're the absolute favorite of my grandson, I made them for him. We couldn't tell the difference! The only thing is-these are a lot fresher!”
Little Debbie Oatmeal Cream Pie
7 recipe photos
READY IN:32mins |
SERVES:12 |
YIELD:2 dozen |
UNITS:Metric |
Ingredients Nutrition
- 236.59 ml margarine
- 177.44 ml dark brown sugar
- 118.29 ml sugar
- 14.79 ml molasses
- 4.92 ml vanilla
- 2 eggs
- 354.88 ml flour
- 2.46 ml salt
- 4.92 ml baking soda
- 0.61 ml cinnamon
- 354.88 ml quick oats
Cream Filling
- 9.85 ml very hot water
- 1.23 ml salt
- 198.44 g jar marshmallow cream
- 118.29 ml shortening
- 78.78 ml powdered sugar
- 2.46 ml vanilla
Directions
- 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.
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Little Debbie Oatmeal Cream Pie