Remember Little Debbie Snacks? Zebra Cakes…Swiss Rolls…Nutty Bars…Oh man, those treats were the greatest part of any packed lunch back when we were kids, right? Especially the Oatmeal Creme Pies. Oh god. Those were amazing.
When I was in high school, my French teacher used to bring boxes of Oatmeal Creme Pies to class and sell them to us for 20 cents each to earn some extra cash. Looking back, I feel like that probably wasn’t really allowed, but…it was the greatest thing ever. I sucked at French, but I looked forward to 6th period everyday because I could buy two or three of those pies and savor them all through class.
It’s been a couple years since I ate any Debbie Snacks, but I’ve had a real craving for Oatmeal Cream Pies lately. Probably because I just bought a big thing of rolled oats and I feel the need to use them all ASAP. And once you get Oatmeal Cream Pies on the brain, you can’t get them out until you’ve eaten half a dozen of the things. They’re like crack, I swear.
Since I had just bought a big canister of rolled oats, I decided to make a batch of Oatmeal Cream Pies from scratch. Homemade is always better than store-bought, right? Right. These tasted exactly like the cookies from our childhood, but less cloyingly sweet. 10 year old me would probably prefer the processed stuff, but 25 year old me loved this version. This recipe is definitely a keeper.
Oatmeal Cream Pies (Adapted from Delish Blog’s recipe)
- 1-3/4 cup all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tsp salt
- 2 sticks butter, softened
- 3/4 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp honey
- 1-1/2 cups quick cooking oats
- 2 egg whites
- 1/2 cup sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/3 cup Marshmallow fluff
- Preheat oven to 350° F. Line baking sheets with parchment paper.
- In large bowl, beat butter and sugars until light and fluffy.
- Add eggs, honey and vanilla and beat until incorporated.
- Slowly add dry ingredients, and mix just until incorporated.
- Stir in oats, then stick dough in the fridge for 15 minutes.
- Drop tablespoon sized dough onto prepared baking sheets.
- Bake 8-10 minutes just until the edges start to brown. Cookies will be soft and puffy when they come out of the oven. Let them cool on baking sheet until firm and then transfer to a cooling rack to cool completely.
** Cookies will fall and flatten out when cool. That’s fine — they look better that way.
- While your cookies are cooling, make your cream filling. Using an electric mixer, beat egg whites, sugar, and cream until mixture holds stiff peaks and is light in texture. Carefully fold in vanilla and marshmallow fluff until completely smooth and incorporated.
- Spoon filling onto the bottom of one cookie, and top with the flat side of a second cookie. Press gently to push filling to the edges of your cookie sandwich. Repeat until all cookies/filling are gone.
- Enjoy with a sandwich or a big glass of milk.