These homemade oatmeal cream pies will bring you right back to your childhood!
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
For the cookies:
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1 1/2 cups quick oats
- 1 tablespoon cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
For the filling:
- 1 1/2 cups marshmallow cream
- 1/2 cup butter
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1-2 tablespoons milk as needed
To make the cookies:
- In the bowl of a mixer, cream together the butter and sugars until light and fluffy, 3-4 minutes.
- Beat in the eggs and vanilla until combined.
- Whisk together the flour, oats, cocoa powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet and beat until well combined. Refrigerate cookie dough for 15 minutes.
- Use a medium cookie scoop to drop 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 on the pan for 10 minutes and then remove to a wire rack to finish cooling.
To make the filling:
- Cream together the marshmallow cream and butter.
- Add the powdered sugar and vanilla and mix until well combined.
- Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.
- Spread the filling evenly between half of the cookies and top with the remaining half of the cookies.
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