Copycat Little Debbie Oatmeal Cream Pies - Copycat Recipe

Little Debbie Oatmeal Cream Pies are my favorite Little Debbie snacks followed closely by Swiss Cake Rolls. It can be said that I like very sweet goodies on occasion, however, I do not like all the unrecognizable ingredients in them, so I stopped buying them a long time ago. This recipe is a great alternative to the store-bought treat without all the added gunk.

These are delicious!

Prepare all ingredients in advance. These come together fast.

Secret Ingredient - Sorghum Molasses

Cream butter and sugar together.

Add egg, molasses and vanilla.

Add flour mixture.

Add in the oats.

The cookie dough should look something like this.

Prepare pans for baking. I used re-usable parchment paper and a silicone pad. They both turned out the same. Regular parchment paper can be used also.

Drop cookie dough using a spoon or a scoop. Make sure that they are all uniform in size and shape.

Slightly flatten dough balls. Bake in a pre-heated oven for 8-10 minutes. 

I filled mine with butter cream, but I included the original filling in the recipe below.

Let cookies cool completely before filling. 

To store, individually wrap in plastic and place in a sealed container. This is an easy treat to pack in lunches. They can also be frozen when stored in this manner.

Oatmeal Cream Pies

Cookie Dough Ingredients:

3/4 C All-Purpose Flour

1 1/2 tsp Cinnamon

1/2 tsp Baking Soda

1/4 tsp Salt

1 1/4 C Oats

1 Stick Butter

4 tbsp Brown Sugar

1/4 C Sugar

1 Egg

1 tsp Vanilla

1 tbsp Molasses

Mix flour, cinnamon, baking soda and salt in a small bowl until well combined. Set aside. Cream sugar and butter together. Add egg and mix. Add vanilla and molasses and mix. Add flour mixture and mix well. Add oats and mix until dough forms. 

Drop by spoonful or use a scoop on a parchment lined baking sheet. Make sure the dough balls are uniform and are the same size. Press dough balls down slightly. Bake in a 350* oven for 8-10 minutes. Do not overbake. Let cool completely before stuffing with cream filling.

Cream Filling Ingredients:

1 C Marshmallow Fluff

1 Stick Butter

1/4 C Powdered Sugar

1 tsp Vanilla

Cream powdered sugar and butter together. Add marshmallow fluff and vanilla. Whip until fluffy. Spoon cream filling on the bottom side of a cookie and place another cookie, bottom side down, on top of the cream filling. Press together until cream filling reaches the outer edge of the cookies. Wrap in plastic wrap and store in a container with a lid. This recipe can easily be doubled or tripled. This recipe made nine regular sized oatmeal cream pies. 

Enjoy,

Mrs. Smith