FTC Disclosure: This post may include affiliate links. If you make a purchase using one of these links, The Artisan Life may receive a commission at no additional cost to you. Thank you for your support - it means so much to me and my family!
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.
- 1½ cups of flour
- 1 teaspoon of baking soda
- ½ a teaspoon of ground cinnamon
- A pinch of salt
- ⅛ of a teaspoon of ground ginger
- 1 stick of butter, room temperature
- ½ a cup of packed light brown sugar
- ⅓ a cup of white sugar
- 1 egg
- ½ a teaspoon of vanilla
- ½ a cup of molasses
- 1 cup of old fashioned oats
- 1 jar of marshmallow fluff (you won't need a full jar, so you don't need a new container)
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk the flour, baking soda, cinnamon, salt, and ginger together in a medium bowl.
- Cream the butter and sugars in a medium/large bowl using an electric mixer (or very determined arm with a fork. It can be done, but it takes a while).
- Beat the egg and vanilla into the creamed butter, then beat in the molasses. Mix until throughly combined.
- Making two or three additions, slowly mix the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the cup of oats. This is exactly the kind of job I love using my Tovolo silicone spatula for!
- Prepare your baking tray by covering it with a sheet of parchment paper or by coating it with butter/cooking spray. Parchment paper is the best because it helps absorb grease, but if you don't have any it isn't mandatory.
- Using the same amount of batter for each cookie is important because it helps them come out basically the same size. I find that rounded (but not mounded!) tablespoons of batter make the perfect size cookie, so it is what I recommend. When placing the tablespoons of batter on the tray, make sure to leave plenty of room for them to spread out. I only bake 6 on a tray at a time, but your cookie sheet may hold more or less.
- Cook for 8-10 minutes, or until the edges are just firming up but the center still looks slightly under cooked.
- Remove from the oven and either individually place the cookies on a wire rack to cool, or simply lift the entire sheet of parchment off the pan to move all the cookies simultaneously.
- Repeat the baking process with the remaining batter.
- Allow the cookies to cool completely before adding marshmallow fluff. To make your oatmeal cream pies, simply pair off the cookies to create sets that are roughly the same size, put cream on one cookie, and then finish off the sandwich with the un-fluffed cookie.
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?