LITTLE DEBBIE OATMEAL CREME PIE RECIPES
LITTLE DEBBIE OATMEAL CREAM PIE RECIPE - FOOD.COM
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!
Total Time 32 minutes
Prep Time 20 minutes
Cook Time 12 minutes
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 475.1, FatContent 25.3, SaturatedFatContent 5.7, CholesterolContent 31, SodiumContent 458.2, CarbohydrateContent 58.6, FiberContent 1.5, SugarContent 33.8, ProteinContent 4.3
COPYCAT LITTLE DEBBIE OATMEAL CRÈME PIES RECIPE | MYRECIPES
Is this recipe an exact replica of Little Debbie Oatmeal Crème Pies? No. These are better. Rather than thin cakes, we went for oatmeal cookies that pack an almost peanut-butter-like flavor without any nuts. The crème filling completely nails what we love about the prepackaged pies, but takes things further with an almost airy, marshmallow-based consistency. If that doesn’t convince you, preparing these at home is just as quick (if not faster) than a grocery run.
Provided by Margaret Dickey
Total Time 25 minutes
Yield Makes 18 oatmeal crème pies
Number Of Ingredients 13
Steps:
- Prepare the Oatmeal Cookies: Preheat oven to 375°F. Beat together butter and sugars with an electric mixer on medium speed until combined. Beat in eggs, 1 at a time, until incorporated; stir in vanilla. Stir together flour, baking soda, and salt in a bowl; gradually add to the butter mixture, stirring until combined. Stir in oats until incorporated.
- Roll the dough into walnut sized balls, and place on baking sheets lined with parchment paper. Bake in preheated oven until browned, 8 to 9 minutes. Let cool on baking sheets 5 minutes before transferring to a wire rack. Cool completely.
- Prepare the Crème Filling: Beat together butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes. Add powdered sugar, and beat on low speed until combined. Beat in marshmallow crème until smooth.
- Pipe or spread desired amount of crème onto half of cookies, and top with remaining half of cookies.
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