I recently found myself craving one of my childhood favorites- Little Debbie Oatmeal Creme Pies. I swear breastfeeding cravings are REAL and even more intense than pregnancy cravings!
Of course, how could the Oatmeal Creme Pies that you find in the box ever compare to ones that are home made?! I feel like when you get older and realize the “finer” things in life – real butter, organic berries, whole foods, fresh fish (as opposed to “previously frozen”), it’s just R E A L L Y hard to go back. So I started searching for recipes to recreate my childhood favorite! You can follow my recipe Pinboard here!
I was super excited when I found this copycat recipe, but I made a few alterations of my own to it. (I’m not a fan of shortening!)
Maybe it’s my novice to baking, but this recipe does have a LOT of ingredients! It was a little overwhelming at first, and I thought “These better be good! This is a lot of ingredients to find and put back away!”. Thankfully it was all worth it…
These cookies turned out picture perfect! I love when I try out a recipe and it’s a win the first time. They are just like the cookies I remember, but soooo much more delicious!
- 1 3/4 cups + 2 Tbsp all-purpose flour
- 1 cup quick oats, slightly ground in a food processor*
- 2 tsp cocoa powder
- 1 1/2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup butter, softenend; OR 1/2 cup butter and 1/2 cup coconut oil (solidified)
- 1 1/4 cups granulated sugar
- 2 1/2 Tbsp molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp coconut extract (if you only used butter and not coconut oil)
- Marshmallow Buttercream Filling
- 3/4 cup butter, nearly at room temperature
- 1 tsp Vanilla extract
- 2 cups powdered sugar
- 7 oz. marshmallow creme
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
- In the bowl of an electric stand mixer fit with the paddle attachment, whip together butter, sugar coconut oil (if using) and molasses on medium-high speed until pale and fluffy, about 2 minutes.
- Stir in eggs one at a time, mixing until combined after each addition.
- Add in vanilla and coconut extract (if using).
- Slowly add in dry ingredients and mix until well combined.
- Using a small cookie scoop (I used this one http://amzn.com/B0000CCY1E), scoop dough out and drop on cookie sheet. I fit 12 per cookie sheet.
- Bake in preheated oven 9-10 minutes- do not over bake! Cookies will continue to cook for a little bit once you pull them out of the oven.
- Allow to cool several minutes on baking sheet before transferring to wire rack to cool.
- In the bowl of an electric stand mixer fit with paddle attachment, whip butter on medium-high speed, until pale and fluffy, about 3 - 4 minutes.
- Add vanilla extract.
- Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for about 1 minute.
- Mix in marshmallow creme.
- Transfer all frosting into a piping bag, and cut off the tip to allow about 1/2" opening.
- Once cookies have completely cooled, pipe buttercream onto one bottom of cookie leaving a small edge around the outside of the cookie without frosting.
- Sandwich another cookie on top of the buttercream.
- Squish cookies together until cream gets close to the edges of the cookies.
- Store cookies in an airtight container at room temperature - if you don't devour them all once they are assembled!!
- *Pulse until ground to about half their original size. I just used my mini food processor for this and pulsed about 15 times.