I did not grow up eating Little Debbies but my husband did. So when I settled on making a copy cat cookie I had a tough critic on my hands. I went down a rabbit hole researching what made the perfect oatmeal cream pie. After loads of testing and tweaking, I landed on a high ratio of brown sugar, molasses. quick oats and an extra yolk for the ultimate chew factor.
These cream pies are what childhood dreams are made of. They are perfectly spiced, buttery and warm with brown sugar and molasses. The soft and chewy cookies are then stuffed with a sweet vanilla buttercream.
I loooove that these cookies are made with ingredients you most likely have in your pantry. They come together quickly and require zero chill time, so you can whip up these up on a whim and have the most nostalgic treat in under an hour. They key is to make sure all your ingredients are at room temp before starting this recipe and allowing your cookies to cool before piping the buttercream!
Tips for success:
• make sure your ingredients are at room temperate!
• do not overbake the cookies- they will continue to cook has they cool. The cookies should be soft and chewy
• allow your cookies to cool completely before piping the buttercream
Oatmeal Cream Pie
Description
I did not grow up eating Little Debbies but my husband did. So when I settled on making a copy cat cookie I had a tough critic on my hands. I went down a rabbit hole researching what made the perfect oatmeal cream pie. After loads of testing and tweaking, I landed on a high ratio of brown sugar, molasses. quick oats and an extra yolk for the ultimate chew factor.
These cream pies are what childhood dreams are made of. They are perfectly spiced, buttery and warm with brown sugar and molasses. The soft and chewy cookies are then stuffed with a sweet vanilla buttercream.
I loooove that these cookies are made with ingredients you most likely have in your pantry. They come together quickly and require zero chill time, so you can whip up these up on a whim and have the most nostalgic treat in under an hour. They key is to make sure all your ingredients are at room temp before starting this recipe and allowing your cookies to cool before piping the buttercream!
Ingredients
Oatmeal Cream Pie
1 1/4 cup (150) all purpose flour
3/4 cup (70 grams) quick cooking oats
3/4 teaaspoon baking soda
3/4 teaspoon cinnamon
1/2 cup (113 grams) unsalted butter, at room temperature
1/2 teaspoon salt
3/4 cup (165 grams) light brown sugar
1/4 cup (50 grams) cane sugar
1 tablespoon molasses
1 large egg + 1 egg yolk
1.5 teaspoons vanilla extract
Cream Filing
½ cup (113 grams) unsalted butter, at room tempature
Pinch of salt
2 cups (240 grams) confectioners’ sugar, sifted
2 to 3 tablespoons heavy cream
1 teaspoon vanilla extract
Instructions
Oatmeal Cream Pie
- Preheat the oven to 350.
- In a bowl combine the flour, oats, baking soda, cinnamon and salt.
- In the bowl of a stand mixer combine the butter, sugars, molasses and salt, Mix on medium to high speed until light and fluffy, 4-5 minutes
- Add the egg, egg yolk and vanilla, mix until combined.
- With the mixer on low speed, gradually add in the flour mixture and mix just until combined. Using a 1 ½-tablespoon scoop, scoop the dough onto the lined cookie sheets spacing each one about 2 inches apart.
- Bake one sheet at a time for 10-11 minutes until the cookie edges are set and the centers puff up but still appear slightly underdone. (You want soft cookies for these sandwiches so don’t be afraid to underbake them!) Let cool on the cookie sheet for a few minutes, then transfer to a wire rack to continue to cool.
Cream Filing
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and salt until light and fluffy, about 3 minutes. With the mixer on low speed, gradually add the sugar and cream. Stop and scrape down the bowl as needed. Add the vanilla. Once combined, beat on medium speed until fluffy, about 1 minute.
To Assemble—Spread the filling on the bottom of half of the cookies. Top with another cookie. Store in an airtight container for up to 5 days.
Notes
• make sure your ingredients are at room temperate!
• do not overbake the cookies- they will continue to cook has they cool. The cookies should be soft and chewy
• allow your cookies to cool completely before piping the buttercream
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