Oatmeal Creme Pies - Better Than Little Debbies

5 from 2 votes

Oatmeal Creme Pies - Better Than Little Debbies

Prepare to elevate your snack game with these homemade oatmeal creme pies that are leagues above the Little Debbie original. While the store-bought version may be special in our childhood memories, these made-from-scratch treats will create new, more delicious nostalgia.

Prep Time1

Cook Time16

Cooling Time30

Total Time1 46

Course: Cookies

Cuisine: American

Servings: Oatmeal Creme Pies

Calories: 448kcal

Author: Chula King

Equipment

2 half sheet pans
Parchment paper
whisk
1 ½ Tablespoon Cookie scoop
1 Tablespoon Cookie scoop

Ingredients

Cookies

1 cup (5 ounces, 142 grams) all-purpose flour
1 teaspoon fine sea salt (See Tip 1)
¾ teaspoon baking soda
3 cups (9 ounces, 255 grams) old-fashioned rolled oats
½ cup (3 ounces, 85 grams) raisins
¾ cup (5.25 ounces, 149 grams) dark brown sugar, packed
½ cup (3.5 ounces, 99 grams) granulated sugar
½ cup (3.5 ounces, 99 grams) vegetable or canola oil
4 Tablespoons (¼ cup, 2 ounces, 57 grams) unsalted butter, melted
2 teaspoons molasses
¼ teaspoon ground cinnamon
1 large egg plus 1 large yolk
1 teaspoon vanilla extract

Filling

1 ¼ cups (5 ounces, 142 grams) Marshmallow Fluff (See Tip 2)
¾ cup (3 ounces, 85 grams) confectioners' sugar
6 Tablespoons (3 ounces, 85 grams) unsalted butter, softened
½ teaspoon vanilla extract
¼ teaspoon fine sea salt (See Tip 1)

Instructions

Cookies

Preheat oven to 400°F. Line two rimmed half-sheet pans with parchment paper. Set aside.
Whisk together flour, salt, and baking powder in a medium bowl. Set aside.
Add the oats and raisins to a food processor with a steel blade. Process until very finely ground, about one minute. Set aside.
Whisk together dark brown sugar, granulated sugar, vegetable oil, melted butter, molasses, and cinnamon in a large bowl until smooth. Add egg, egg yolk, and vanilla. Whisk until smooth.
Add the flour mixture to the sugar mixture. Stir with a wooden spoon or spatula until evenly combined and no dry flour remains. Add the oat/raisin mixture; stir until combined - the mixture will be stiff. (See Tip 3)
Using a 1 ½ tablespoon cookie scoop, portion 12 pieces of the dough into 1.16 ounces or 33-gram balls. Roll the dough between the palms of your hands and flatten to 2 ½ inches. Place on the parchment-lined baking sheet. Repeat with the remaining dough and a second parchment-lined baking sheet. (See Tip 4)
Bake the cookies, one sheet at a time, in the preheated 400°F oven until the tops begin to crack around the edges for 6 to 7 minutes. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely for about 30 minutes. Repeat with the second sheet of cookies.

Filling

Add the marshmallow Fluff, confectioners' sugar, butter, vanilla extract, and salt to the food processor with a steel blade. Process until smooth and fluffy, scraping down the sides of the bowl if necessary, about 30 seconds.
Using a one tablespoon cookie scoop add the filling to the middle of the flat side of 12 cookies. Top with the remaining cookies, flat side down. Press lightly to distribute the filling.
Store in an airtight container for up to three days.
Yield: 12 Oatmeal Creme Pies. (See Tip 4)

Video

Notes

Table salt may be substituted for fine sea salt.
Marshmallow Fluff and jet-puffed marshmallow crème are not interchangeable in this recipe. Fluff marshmallow crème is characterized by its fluffier, airier texture and resistance when scooped. In contrast, jet-puffed marshmallow crème is smoother, goopier, and slightly more watery in consistency.
If the cookie dough is too stiff for the wooden spoon, use your hands to combine the ingredients.
With the dough portioned into 33-gram pieces, you will likely have enough dough to make two to three more cookies. I refer to these as "factory seconds" for the Master Taste Tester!

Nutrition