Do you remember the Little Debbie’s Oatmeal Cream Pies? They were always one of my favorites, and it was all too easy to eat an entire box in one sitting. Still could…The cookies were really moist and light with the best cream filling. I used to buy them as a treat for myself and hide them in my room at home so my parents wouldn’t see, but they never lasted long…
This time, I set out to make them myself! They came out perfect with really moist, soft oatmeal cookies and a light, creamy filling that you don’t need to refrigerate, which is great for keeping them soft. If you want to compare these to something, they’re basically whoopie pies. They have the exact same concept except that whoopie pies are usually made with more of a cake-like texture than with cookies.
- 1 cup butter, soft
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 2 cups old fashions, uncooked oats
First, whisk together the flour, baking soda, cinnamon, nutmeg and salt and set aside. Beat the butter until it’s free of jumps. Add the sugars and mix well. Beat in each egg and the vanilla. Slowly add the dry ingredients until barely combined, and then mix in the oats by hands. Place 1-inch balls of dough on a lined cookie sheet about 2 inches apart and bake on 350 degrees for 10-12 minutes until the edges are lightly browned. Let cool completely before sandwiching.
- 1/2 cup butter, soft
- 1/2 vegetable shortening (Crisco)
- 3 1/2 cups powdered sugar
- 2 tsp vanilla
To make the cream filling, beat together the butter and shortening until creamy. Add the powdered sugar and mix until combined, and then mix in the vanilla.
First, pair up similar sized and shaped cookies. Move the frosting to a piping bag with a round tip and pipe a thin layer in a swirled pattern on one cookie and sandwich the other cookie on top. Store your cookies in an airtight container and enjoy! They make for a really delicious breakfast with a glass of milk…