Once upon a time there was a little girl who ate Little Debbie Nutty Bars every day for lunch. Yes, of course, she also ate turkey sandwiches and other less sugary things, but the Nutty Bars were the best part according to the girl. The girl had a brother who ate Little Debbie Oatmeal Cream Pies quite often, but the girl turned her nose up at those cookies and stuck with what she knew…the Nutty Bar. The girl grew up to be a fabulous, amazing, superb woman (What? It’s my story, I can write it how I want.) never having tried the humble Oatmeal Cream Pie.
That’s a (mostly) true story.
I’m a grown woman who has never had an oatmeal cream pie. Now you see why my husband calls me un-American?
I’ll be honest, the Little Debbie packages tempt me. I walk down that aisle at the grocery store and chant “Little Debbie is the debil, Little Debbie is the debil.” It helps. Usually. Sometimes. Okay, so once I bought a box of Ho-Ho’s (I don’t know what they are really called, but I like to call them Ho-Ho’s) and proceeded to eat the whole box in just a few days. I’m not proud of it, but it happened.
Those oatmeal cream pies have always been a mystery though. Surely they must be good, I would think. And, yet, I could never bring myself to taste one.
Today that changed. Today I made my own. I’m kinda depressed that I’ve lived my whole life without these. They are amazing, the delicious hint of cinnamon in the soft, chewy cookie and the sticky, sweet filling is just an awesome combination. I don’t personally know how they compare to the Little Debbie cookies, but my husband grew up eating those things for breakfast and he gave my version two sticky, gooey thumbs up. It’s safe to say that the other woman (Little Debbie) has been eliminated from our relationship for good. Well, for him anyway. I still haven’t made homemade Ho-Ho’s.
Oatmeal Cream Pies
recipe from Honey & Jam
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tbsp cocoa powder
- 1 1/2 cups quick oats
In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.
Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.
Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.
- 1/2 cup vegetable shortening (I imagine butter would work just fine)
- 1 1/2 cups marshmallow cream
- 2 cups powdered sugar
- 1 tsp vanilla
- 1-2 tbsp milk, as needed
Cream together the shortening and marshmallow cream. Add the powdered sugar and vanilla, beat well. Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.