Active Time: 15 Mins
Total Time: 25 Mins
Yield: Makes 18 oatmeal crème pies
Is this recipe an exact replica of Little Debbie Oatmeal Crème Pies? No. These are better. Rather than thin cakes, we went for oatmeal cookies that pack an almost peanut-butter-like flavor without any nuts. The crème filling completely nails what we love about the prepackaged pies, but takes things further with an almost airy, marshmallow-based consistency. If that doesn’t convince you, preparing these at home is just as quick (if not faster) than a grocery run.
- 1 cup (8 oz.) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 2large eggs
- 1 teaspoon vanilla extract
- 2 cups (about 8 1/2 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 3 cups uncooked quick-cooking oats
- 1/2 cup (4 oz.) unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 1/2 cups powdered sugar
- 1(7-oz.) jar marshmallow crème
How to Make It
Prepare the Oatmeal Cookies: Preheat oven to 375°F. Beat together butter and sugars with an electric mixer on medium speed until combined. Beat in eggs, 1 at a time, until incorporated; stir in vanilla. Stir together flour, baking soda, and salt in a bowl; gradually add to the butter mixture, stirring until combined. Stir in oats until incorporated.
Roll the dough into walnut sized balls, and place on baking sheets lined with parchment paper. Bake in preheated oven until browned, 8 to 9 minutes. Let cool on baking sheets 5 minutes before transferring to a wire rack. Cool completely.
Prepare the Crème Filling: Beat together butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes. Add powdered sugar, and beat on low speed until combined. Beat in marshmallow crème until smooth.
Pipe or spread desired amount of crème onto half of cookies, and top with remaining half of cookies.
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