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The other week my man and I bought a box of those Little Debbie Oatmeal Cream Pies. I hadn’t had one in years, and in my mind they were some magical taste experience. I was wrong. I don’t know if they changed the recipe, my memory is faulty, or my tastes have changed, but they seemed like overly-sweet, but somehow bland, piles of squishiness. And smaller than I recalled, but that’s probably a good thing since I didn’t enjoy them! I made my own oatmeal cream pies for a Tennessee history project in 7th grade, so I knew I could create a better cookie, myself. I don’t remember exactly how I made them all those years ago, but here is my new recipe for your very own oatmeal cream pies. The recipe makes about a dozen pies (or two dozen cookies), but you can freeze the fully-cooled cookies before adding the marshmallow cream and just refresh them in the oven when you’re ready to use them!
This recipe is a little different from what you may find elsewhere because it has less sugar than your typical molasses cookie recipe. I chose to reduce the sugar because the marshmallow cream is already very sweet and I didn’t want the sweetness to become overpowering. You can reduce the sugar content further by knocking the brown sugar down to 1/3 of a cup, or make the cookies sweeter by using 1/2 a cup of white sugar. Of course, you can just make the cookies and leave out the filling – they’re your creation! No matter which way you try it, I hope you enjoy this recipe as much as I do.
You may want to pop the batter in the fridge between batches. Cooling it slightly actually makes it easier to work with!
I know it will be tempting to slather on the marshmallow fluff once your cookies are ready, but I advise you to take it easy at first. It tends to ooze out once you add the top cookie and, if you need to transport the oatmeal cream pies, you’ll arrive with a whole bunch of cookies swamped with fluff and stuck to the container.
This recipe makes about a dozen cream pies.
If that’s too many for you to enjoy right now, don’t fill all of the cookies. Make as many pies as you’d like, and then freeze the remaining cookies. This works best if you place them back on a sheet of parchment paper and stick them in the freezer for an hour or so to freeze them individually.
Then you can store them in a freezer bag or container and remove as many (or few!) at a time as you’d like without thawing the whole batch. Just pop them back in the oven for a few minutes to refresh them!
Has this ever happened to you? Have you purchased a food you remember loving and being totally disappointed? What was it?