As a kid, my favorite thing about lunchtime was the Little Debbie Creme Pie sandwich cookies that my mom would tuck into my lunchbox. The fluffy marshmallow middle sandwiched between two soft oatmeal cookies that melted in my mouth, it takes me back to my childhood every time. These Homemade Oatmeal Cream Pies taste even better than the original! This recipe still makes soft, chewy oatmeal cookies, but with fewer preservatives, this is a treat that kids and adults alike will absolutely love!
Ingredients in Homemade Oatmeal Cream Pies
All you need for this oatmeal cream pie recipe are a few pantry ingredients and of course, marshmallow cream for that fluffy middle.
For the Oatmeal Cookie Dough
Butter – you’ll need one cup (or two cubes) of unsalted butter, softened to room temperature. Light brown sugar – one cup, packed brown sugar. You can use light or dark brown, but I prefer light for this recipe. Granulated sugar – another half cup of regular, white granulated sugar. Eggs – two large eggs Molasses – one tablespoon. Even just a little bit of molasses deepens the flavor of the oatmeal cookies. Vanilla – one and a half teaspoons vanilla extract. Quick oats – two cups of rolled oats or quick cooking oats. All-purpose flour – two cups, sifted and leveled. Baking powder – one teaspoon Baking soda – one teaspoon Salt – one teaspoon Cinnamon – three quarters of a teaspoon. The hint of warm spice elevates this snack to a real dessert.
Marshmallow Creme filling
Butter – one cup, or two sticks, softened to room temperature. Marshmallow fluff – seven ounces, or one jar. You can find this near the marshmallows in the baking aisle of your grocery store. Powdered sugar – about one and a third cup, but you may need more or less, depending on your texture preference and how sweet you want the vanilla buttercream to taste. Vanilla extract – one teaspoon
Marshmallow Cream or Marshmallow Creme?
The Little Debbie Oatmeal Creme Pies company use the “creme” spelling, as a catchy title for its packaged cookies. It’s a word borrowed from French, which translates to “cream” in English but it basically means the same thing. The word “cream” is the most common term for what we’re describing here: a creamy, fluffy marshmallow buttercream filling, so for this copycat recipe we will use the spelling of “cream” but it’s really the same meaning.
Steps to Perfect Oatmeal Cream Pies
This is the best recipe to make in large batches, freeze, and then have on hand for snacks, parties, lunches, or gifts. Simply follow these easy steps and they come together quickly and easily!
Serving and Storing
These delicious little morsels are delicious fresh, but I love them even more when they’ve been refrigerated! Store the cream pies in an airtight container in the fridge for up to a week. You can also pop them in the freezer for a longer lifespan. They’ll stay nice and fresh for up to two months. Thaw by setting the oatmeal cream pies out on the counter or putting them in the refrigerator. READ MORE: 33+ Easy Dessert Ideas
How to Make Homemade Oatmeal Cream Pies
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