My husband loves Little Debbie’s Oatmeal Cream Pies. For the record, he really loves almost any cookie (my kinda man), but lately he’s been on a Little Debbie food kick. Thankfully I’m not easily tempted by her cookies and brownies. I’m more of an Entenmann’s kind of girl and I have no will power when it comes to “E’s” cookies and doughnuts.
My husband pulled some extra long hours at work last week so I thought that I’d bake him something special. Maybe something like a Little Debbie treat? Insert evil laughter here…
Sandwich cookies are cool. It’s like getting two cookies for the price of one. Unfortunately, that also means consuming twice as much calories in one serving… dang it. Actually probably more than twice as many since they are typically stuck together with something that is packed full of fat and sugar.
Let’s pause a moment and admire the oatmeal cookie itself. They are chewy on the inside and crispy on the outside and probably the my favorite oatmeal cookie that I’ve made so far. In fact, feel free to skip the cream filling and stuff your faces with just the oatmeal cookies if you are so inclined.
Skip the filling?! Well, I’m just saying that you could because the cookies are a delicious oatmeal cookie base. Add raisins or chocolate chips if you want, or eat them as is, preferably by the dozen. Obviously if you’re going for a cream pie, then the cream filling is a must.
The cream filling is… super duper dreamy. We kept licking the bowl. Hello sugar high. Load up those oatmeal cookies with some of this dreamy sugar filling and you’ve got one heck of an impressive cookie. Scrum diddly umptious.
Side note, this OXO good grips medium cookie scoop is UH-mazing. It’s been one of my favorite things for over 10 years and I absolutely recommend it. This recipe uses the heck out of it. It’s perfect for both the cookies (so they are the right size) and for the filling (so you get exactly the right amount on each sandwich).
So the big question is… do these taste like the Little Debbie ones? Uhm, sadly no (and my husband agrees). I say “sadly” because that was sort of my goal when I found this recipe. My husband and I did a side by side taste test with the two cookies. (Tough job, I know. 😉 ) The real deals are more molasses-y, while these oatmeal cookies are more like a traditional oatmeal cookie.
At the end of the day, these cookies are still freaking delicious and that’s all that really matters. We couldn’t stop eating them. In fact these may or may not have been our lunch. What… it’s a sandwich. 🙂
Oatmeal Cream Pies Recipe
(Makes about 15 sandwiches)
Ingredients for Cookies:
- 1 cup butter, room temperature (equivalent to 2 sticks)
- 3/4 cup packed light brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 and 1/2 cups all-purpose flour (equivalent to 6.7 ounces)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups quick or old fashioned oats (I used quick.)
Ingredients for Cream Filling:
- 3/4 cup butter, softened (equivalent to 1 and 1/2 sticks)
- 2 and 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Directions for Cookies:
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone mat and set it aside.
- In a large bowl, cream together the butter, light brown sugar, and white sugar.
- Add in the eggs and vanilla extract and mix until combined. Set the wet ingredients aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Add in the oats and mix until combined.
- Drop about 1 and 1/2 tablespoons of cookie dough onto the prepared cookie sheet. I used the OXO good grips medium cookie scoop.
- Bake the cookies for 10 to 12 minutes.
- Allow the cookies to cool for at least 5 minutes on the cookie sheet before transferring to a wire rack. They are way too soft to move early, so be patient.
Directions for the Cream Filling:
- In a large bowl, beat the butter for about 5 minutes.
- Gradually add in the powdered sugar and mix until it’s completely incorporated.
- Mix in the vanilla extract and milk.
- Beat the mixture for an additional 3 to 5 minutes. The goal is to get a thick frosting-like consistency.
Assemble the Cookies:
- Lay a cookie flat side facing up on your working surface.
- I used Oxo’s medium size cookie scoop to measure roughly 1 and 1/2 tablespoons into the middle of the flat side of a cookie. (Using other measuring spoons or eyeballing it is okay too.)
- Place a second cookie on top of the cream filling (flat side down) and gently press down until the it spreads out and gets to the edge of the cookies.
Source: My Baking Addiction (The cream filling is slightly adapted.)
Here are some of my husband’s favorite cookies that I’ve made over the years.