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Oatmeal Cream Pie Cookies

Makes 6 cookie sandwiches (12 cookies)



Little Debbie inspired Oatmeal Cream Pie Cookies

Oatmeal Cream Pie Cookie


1 stick butter, softened

1 cup dark brown sugar 

1 tablespoon molasses 


1 egg

1 teaspoon vanilla extract


1 cup flour

1 ½  cups rolled oats, blitzed in the blender or food processor

1 teaspoon baking soda 

¾ teaspoon salt


Heat oven to 350F.

In a large bowl, mix together butter and sugars until smooth. Mix in egg and vanilla and stir until smooth. Measure dry ingredients on top and slowly mix into wet ingredients, stirring just until combined.


Scoop ⅓ cup of dough onto lined or greased baking sheets, 2-inches apart. Bake at 350F for 7-9 mins until the cookie has spread, crackled and flattened, still a bit shiny and doughy in the center. Prep the filling while cookies cool completely. 





Cream Filling

Makes enough to sandwich 1 batch cookies


1 stick butter, softened

2 cups confectioner’s sugar


1 tablespoon corn syrup

2 teaspoons clear vanilla extract

Pinch salt


In a medium bowl, mix together butter and sugar until smooth. Mix in corn syrup, vanilla and salt stir until smooth. Dollop evenly across 6 the bottom of cookies and spread evenly just to the edges. Top each with another cookie bottom, making a sandwich. Squeeze slightly to ensure filling peeks just out of the edges. 


I like to store my oatmeal cream pie cookies in a Ziploc overnight or longer for maximum softness and flavor melding. Ie these cookies only get better with age…and they are EPICALLY delicious eaten right out of the fridge on a hot summer day!

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