OATMEAL CREME PIE LITTLE DEBBIE RECIPES

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LITTLE DEBBIE OATMEAL CREAM PIE RECIPE - FOOD.COM



Little Debbie Oatmeal Cream Pie Recipe - Food.com image

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

1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups quick oats
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

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



Copycat Little Debbie Oatmeal Crème Pies Recipe | MyRecipes image

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

1 cup (8 oz.) unsalted butter, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups (about 8 1/2 oz.) all-purpose flour
1 teaspoon baking soda
½ teaspoon table salt
3 cups uncooked quick-cooking oats
½ cup (4 oz.) unsalted butter, softened
¼ cup vegetable shortening
1?½ cups powdered sugar
1 (7-oz.) jar marshmallow crème

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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