Copycat Little Debbie Oatmeal Creme Pies
Imagine biting into a sweet, soft cookie that sends you straight back to your childhood. The nostalgic taste of oatmeal, paired with creamy filling, evokes memories of school lunches and after-school snacks. These Copycat Little Debbie Oatmeal Creme Pies deliver that same heartfelt warmth, yet they boast the homemade goodness that takes them to another level. With a quick prep time and minimal ingredients, they’re perfect for a family treat or sharing with friends. The best part? They’re irresistibly delicious and super kid-friendly, guaranteeing they will be a hit with everyone.
What’s Your Favorite Childhood Snack?
Do you remember the joy of racing to the pantry and finding a box of Little Debbie Oatmeal Creme Pies? The way the soft cookies cradled that sumptuous marshmallow filling made them a cherished treat. Have you ever craved that nostalgic sweetness? If so, these homemade delights are calling your name! The moment you bite into them, the comforting blend of oatiness and creaminess will remind you of all those sweeter moments in life. They are not just cookies; they’re tiny, nostalgic hugs!
Why You’ll Love This Recipe
- Easy Prep: With simple steps and minimal ingredients, these cookies are a breeze to whip up.
- Nostalgic Flavors: Perfect for those seeking to relive their childhood memories while enjoying a delicious treat.
- Crowd-Pleaser: These Copycat Little Debbie Oatmeal Creme Pies are guaranteed to impress friends and family alike.
- Customizable: Feel free to tweak the filling or add extra indulgent ingredients for your unique twist!
Ingredients
1/2 cup raisins
1 1/2 cups quick-cooking oats
1 cup dark brown sugar
1/4 cup granulated sugar
1 Tbsp molasses
1/2 tsp kosher salt
1 cup unsalted butter, softened
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
1/2 tsp baking soda
1/4 tsp ground cinnamon
1 3/4 cups all-purpose flour
1/2 cup vegetable shortening or unsalted butter
1/4 tsp kosher salt (for filling)
1 1/3 cups confectioners’ sugar
2 Tbsp Marshmallow Fluff
The rich, earthy aroma of oats mingles with the sweetness of brown sugar, while the marshmallow fluff adds a playful, creamy touch that will entice you every step of the way. Each bite promises to unleash a symphony of flavors that will indulge your senses.
Timing
In just 30 to 45 minutes, depending on your skill level, you can recreate these delightful cookies. They’re the perfect fast and indulgent treat for when the sweet cravings arise. You’ll have warm, divine cookies ready in about the time it takes to savor a cup of coffee!
Step-by-Step Guide
Preheat the Oven: Begin by arranging racks in the upper and lower thirds of your oven, then preheat it to 350 degrees F.
Prepare the Raisins: Place raisins into a small heatproof bowl and cover them with water. Microwave in 30-second increments until the water is steaming, about 60 seconds total. Let sit until softened, then drain thoroughly.
Process the Oats: In a food processor, pulse the oats until they are broken down similar to coarse cornmeal. Transfer the ground oats to a large bowl.
Combine Other Ingredients: In the food processor, combine brown sugar, granulated sugar, molasses, salt, and the softened raisins. Process until smooth, around 1 minute. Add butter and continue processing until combined, about 30 seconds.
Mix in Eggs and Flavors: Next, add the egg, egg yolk, vanilla, baking soda, and cinnamon. Process until all is combined, about 30 seconds more.
Form the Dough: In the bowl with oats, add the flour and then the egg mixture. Gently fold together with a rubber spatula until a smooth dough forms.
Shape the Cookies: Use a medium cookie scoop to portion the dough into 28 balls. Place 14 balls on two parchment-lined baking sheets, spaced 2 inches apart. Reserve the remaining balls at room temperature.
Bake the Cookies: Bake until the edges are set but the centers are slightly wet-looking, approximately 10-12 minutes. Allow to cool on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.
Prepare the Filling: In a clean food processor, process the shortening (or butter) and salt until smooth, about 30 seconds. Add confectioners’ sugar and process until fully incorporated, about 1 minute. Finally, incorporate the Marshmallow Fluff and process until combined.
Assemble the Pies: Pair the cookies by size, spooning a level tablespoon of filling onto the flat side of one cookie from each pair. Spread to the edges and close with another cookie, flat side down.
Make Ahead: You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. Make sure to bring it to room temperature before use.
Storage: Filled cookies can be stored in the fridge for up to 3 days.
With this guide, each step will fill your kitchen with warm, inviting aromas. You’ll be dreaming of your childhood in no time!
Nutritional Information
The indulgent pleasure of these Copycat Little Debbie Oatmeal Creme Pies comes with about 140 calories per pie. While they may be an occasional indulgence, they are worth every heavenly bite. Life’s sweet moments deserve to be celebrated!
Healthier Alternatives
If you’re looking to make some healthier swaps, consider using applesauce rather than butter for part of the fat, or using coconut oil for a lighter texture.
Try substituting Monk fruit or a monk fruit blend for the sugar to lower the sugar content while still enjoying sweetness. For those who are dairy-sensitive, opt for a dairy-free shortening or vegan butter in the filling!
Serving Suggestions
These delightful mini pies are perfect for any occasion! They pair beautifully with a scoop of vanilla ice cream, adding a creaminess that elevates them even further. Impress your guests at holiday gatherings, birthday parties, or a simple backyard barbecue with these sweet creations. They’re sure to garner rave reviews.
Common Mistakes
Making Copycat Little Debbie Oatmeal Creme Pies doesn’t have to be challenging, but avoiding a few common pitfalls will ensure success:
- Overbaking: Keep a close eye on your cookies to achieve the perfect chewy texture.
- Texture Issues: Ensure you process your oats correctly for the right dough consistency.
- Messes: Prep your workspace! Using parchment paper and measuring cups can eliminate unnecessary cleanup.
Storing Tips
If you find yourself with a surplus of these treats or simply want to enjoy them later, freezing portions is a great option. Wrap filled pies individually in plastic wrap and store in an airtight container in the freezer for up to 3 months. Simply let them thaw at room temperature before enjoying.
Tempted to Bake?
Indulge in the delightful world of homemade Copycat Little Debbie Oatmeal Creme Pies—these aren’t just cookies; they’re an invitation to a nostalgic journey filled with every bit of comfort and joy! You might just find yourself making batch after batch to satisfy your sweet tooth. Whip up a storm in your kitchen and treat yourself to a little artistry that’s incredibly yummy—because life is too short to skip dessert!
FAQs
Can I make these oatmeal creme pies gluten-free?
Yes, substituting regular flour for a gluten-free blend should work just fine!How do I know when the cookies are done baking?
They should feel set around the edges but slightly soft in the center.Can I use quick oats instead of rolled oats?
Yes! This recipe requires quick-cooking oats for the perfect texture.Are these cookies good for mailing?
Absolutely! Just ensure they are sealed tightly in a secure container.How long will the filled oatmeal pies last?
They can be stored in the refrigerator for up to 3 days but are most delicious when fresh!
With these easy steps and mouthwatering flavors, you’ll be on your way to creating the best Copycat Little Debbie Oatmeal Creme Pies. What are you waiting for? Grab your ingredients and get baking!
Print
Copycat Little Debbie Oatmeal Creme Pies
- Total Time: 30 minutes
- Yield: 28 pies 1x
- Diet: Vegetarian
Description
Nostalgic homemade oatmeal cream pies with a soft cookie base and creamy marshmallow filling.
Ingredients
- 1/2 cup raisins
- 1 1/2 cups quick-cooking oats
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 Tbsp molasses
- 1/2 tsp kosher salt
- 1 cup unsalted butter, softened
- 1 large egg
- 1 large egg yolk
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp ground cinnamon
- 1 3/4 cups all-purpose flour
- 1/2 cup vegetable shortening or unsalted butter
- 1/4 tsp kosher salt (for filling)
- 1 1/3 cups confectioners’ sugar
- 2 Tbsp Marshmallow Fluff
Instructions
- Preheat the oven to 350 degrees F.
- In a small heatproof bowl, cover raisins with water and microwave until steaming (about 60 seconds). Let sit until softened, then drain.
- Pulse the oats in a food processor until they resemble coarse cornmeal, then transfer to a large bowl.
- In the food processor, combine brown sugar, granulated sugar, molasses, salt, and softened raisins and process until smooth.
- Add butter to the mixture and process until combined.
- Mix in the egg, egg yolk, vanilla, baking soda, and cinnamon until well combined.
- In the bowl with oats, add flour and the egg mixture; gently fold until smooth.
- Use a cookie scoop to portion the dough into 28 balls and place on parchment-lined baking sheets, spaced 2 inches apart.
- Bake until edges are set and centers are slightly wet-looking, about 10-12 minutes. Cool on baking sheets.
- Prepare the filling by processing shortening and salt until smooth, then add confectioners’ sugar and Marshmallow Fluff, processing until combined.
- Assemble the pies by pairing cookies of similar size and filling with a level tablespoon of the filling, then close with another cookie.
- Store filled cookies in the fridge for up to 3 days or freeze for longer storage.
Notes
Make the filling a day ahead for convenience. Use parchment paper to reduce mess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 140
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
