A throwback to one of my favorite lunchbox snacks from childhood, these Oatmeal Creme Pies will make you forget about the box version!
I think we all probably have a favorite junk food item that was occasionally placed in our lunchbox when we were kids. The sheer excitement of seeing it nearly was as good as actually consuming it. For me, one of those was an Oatmeal Creme Pie.
I can’t remember the last time I bought a box of them… but I do recall that about a year ago I was visiting my sisters and went to a pie shop that had homemade oatmeal creme pies. I knew I had to have one. The thing was as big as my hand, and incredibly delicious, and since then I have had it in the back of my mind that I would figure out a recipe to make these myself.
Well. I did it. And oh my. Y’all… for real. These are sinfully delicious.
I’m no baker, so I went off in search of a oatmeal cookie recipe that would work for this. I came across a post for Homemade Little Debbie Oatmeal Creme Pies at Sally’s Baking Addiction and decided to use that cookie, but used an old creme frosting recipe that I found in my grandmother’s recipe book.
Once you’ve creamed the butter and sugar together, you get to add molasses. I love the depth of flavor that molasses brings to baked goods and sauces, and I think this comes through nicely in the finished cookie.
Mixing your dry ingredients in is one heck of an arm workout, let me tell you. This dough is THICK.
Y’all know I’m not much of a baker, and precise measurements are my downfall… but measuring the cookies out evenly is very important here since you’re going to be making sandwiches. I used a 2 tbsp cookie scoop for each of these. Also, don’t try to squeeze more cookies on to the pan. Bake two batches. Again, you want even cookies – and that’s not going to happen if they all run together.
The creme is super easy to make – you just beat everything together with a mixer until it’s fluffy. Ta-da!
Spread the creme on one cookie and make delicious Oatmeal Creme Pies.
Resist the urge to eat all of these right away – in my personal opinion, they are better after they have sat for a few hours. All the flavors have melded together and it is a trip down memory lane plus a thousand. These were a huge hit in my house – and with everyone I fed them too. You won’t be disappointed!
- 1 and 1/4 cups unsalted butter, softened
- 1 cup packed dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 Tablespoon dark molasses
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 3 cups uncooked quick-cooking oats
- 1 jar of marshmallow fluff (7 ounces)
- 1/2 cup shortening
- 1/2 cup confectioner's sugar
- 1 tsp vanilla extract
- 1 tsp lemon extract
- Preheat oven to 375.
- Cream together butter and sugars until smooth then add in your egg, vanilla, and molasses.
- In a separate bowl, mix together your flour, baking soda, salt, cinnamon, nutmeg, and oatmeal.
- Slowly incorporate the dry ingredients into the mixer. Your dough will be VERY thick. You may need to mix this by hand.
- Using a cookie scoop (2 tbsp), spoon cookies onto a baking sheet lined with parchment or a silicone mat.
- Be sure you leave plenty of space for the cookies to spread out.
- Bake at 375 for 12 minutes - or until the cookie appears to have a solid edge and is starting to firm. (This will depend on your oven - I would say no more than 15 minutes, you want them soft)
- Remove from the oven and allow to cool completely.
- In a stand mixer or with a handheld mixer, combine all ingredients and mix until fluffy.
- Smooth filling on to one cookie, and then sandwich with another. Be certain the cookies are completely cool or your filling will melt right off.
- Store in an airtight container (if they make it to one).