If you love store-bought Little Debbie oatmeal creme pies, you’re going to fall head-over-heels in love with this super-easy copycat version! They taste even better than store-bought!
It’s Thursday. Which means it’s almost Friday, which means that it’s almost indulge-with-no-guilt time. What I’m getting at is that you are definitely going to want to indulge in what I’m sharing with you today.
Calling all Little Debbie snack lovers: This recipe has your name written all over it. Homemade oatmeal creme pies. Ohhh yes, I did it. If you’ve never had a homemade oatmeal creme pie, you have no IDEA how much you’re missing out on…
I’m a little pumped about today’s recipe….I mean, c’mon can you blame me?—-Homemade oatmeal creme pies? Who wouldn’t be excited??
Marshmallows and oatmeal cookies are two of my favorite things in the world. So it’s only natural that I would be insanely in love with oatmeal creme pies. Obsessed is a more accurate description…
The homemade oatmeal cookies are super-thick and chewy and the marshmallow creme filling is soft and gooey. Pure heaven is what it is….Even more heavenly is a cold glass of milk alongside one of these oatmeal creme pies.
The base of these cookie pies is homemade, soft and thick oatmeal cookies. If you’re pressed for time, you can certainly use store-bought oatmeal cookies, but seriously, take the 15 minutes it takes to make the homemade oatmeal cookies if you want the best-tasting oatmeal creme pies.
The filling for these OCP’s is actually my homemade marshmallows—You guys went nuts when I shared my super-easy homemade marshmallow recipe with you about a month ago and it’s still one of most popular recipes on my blog. Surprise! Those same marshmallows are now a marshmallow creme filling for these oatmeal creme pies!
If you want a detailed description of how to make the marshmallow filling, go check out my original marshmallow recipe.
Once you have your cookies made and marshmallow filling ready, it’s time to fill! Grab one of your oatmeal cookies, plop some marshmallow filling on the bottom, top with an additional cookie, and smoosh ’em together.
Please note: It’s important that you have your cookies all ready to be filled immediately after your marshmallow filling is done—the filling hardens up within minutes and will become impossible to work with unless you fill your cookies immediately.
These cookie pies are a perfect lunch-box treat or after-school snack. Put a plate of these cookie pies out and watch your kids faces light up. Then try not to laugh at their marshmallow creme-mustaches as they’re eating them. (true story—my siblings all had adorable little marshmallow-creme mustaches after eating these pies)
Do you think it would be wrong to have one of these oatmeal creme pies for breakfast??
I mean, they have oatmeal in them so they’re obviously healthy, right? ‘Cause I’m sitting here eating a plain bowl of oatmeal and kind of wishing that I had one of these pies in front of my face right now….
Go ahead and indulge. It’s practically Friday, so these pies are perfectly acceptable. 😉
- 1-1/4 cups butter, softened
- 1 cup coconut sugar
- 1 tablespoon dark molasses
- 1 large egg
- 2 teaspoons vanilla extract
- 3 cups quick-cooking oats
- 1-1/4 cups white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- CREME FILLING:
- 1/4 cup water, divided
- 2 teaspoons unflavored gelatin
- 1/4 cup honey
- pinch salt
- 1/2 teaspoon vanilla extract
- Prepare the cookies: Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
- Place butter and coconut sugar in a stand mixer, fitted with a paddle attachment. Beat butter and sugar on medium speed until creamy. Beat in molasses, egg, and vanilla until combined. In a large bowl, combine oats, flour, baking soda, salt, and cinnamon. Add dry mixture to liquid mixture, beating on medium speed until a dough forms.
- Roll dough into 1-in balls and place on prepared baking sheet. Bake cookies at 350F 9-10 minutes or until cookies are just starting to brown. (cookies will appear very soft) Cool cookies on baking sheet 10 minutes, before transferring to a wire cooling rack to cool completely.
- Prepare the creme filling: Place 2 tablespoons water in a stand mixer, fitted with a whip attachment. Dissolve gelatin in water. Set aside. Whisk remaining water, honey, and salt together in a small saucepan. Stir over medium heat until liquid registers 245F degrees (do not go over 245F)
- Slowly drizzle hot liquid into water/gelatin mixture. Beat mixture on high speed 5-6 minutes, or until mixture is smooth and creamy. Beat in vanilla.
- Working quickly, place about 2 tablespoons filling on a cookie and top with another cookie. 'Smoosh cookies down to spread filling. Repeat with remaining cookies and filling.
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Recipe slightly adapted from Sally’s Baking Addiction.