Notes About Oatmeal Cream Pies
- Cookie Softness: The cookies will be very soft when you take them out of the oven. Thats okay, thats how theyre supposed to be, and thats what makes them super-soft to eat even days later.
- Cool Completely: I cannot stress to you the importance of allowing the cookies to cool completely. If they are too warm the frosting will melt and you will be left with a melted cream cheese mess.
- Proportions: Im all about the filling and frostings! So my coconut cream pies are filled with this cream cheese frosting. I use about 2 tablespoons of frosting per sandwich to get the maximum frosting to cookie ratio.
Homemade Oatmeal Cream Pies
Soft, chewy oatmeal cookies sandwich a cream cheese frosting filling in these Oatmeal Cream Pies. This upgraded Little Debbie oatmeal creme pie recipe makes a delicious lunch-box treat, afternoon snack, or indulgent dessert that will take you back to all the best parts of childhood. Made with spiced molasses oatmeal cookies and a tangy cream cheese filling these sandwich cookies are totally addicting!
I have been a Little Debbie devotee since I was a teenager. I talked all about it when I made the Hostess Choco-Bliss Chocolate Snack Cakes, but to make a long story short, high school pretty much made up for all of the junk food that my mom kept out of the house when we were kids. My love for Little Debbie ran deep I found it incredibly hard to turn down Zebra Cakes, Nutty Bars, Swiss Cake Rolls or Oatmeal Creme Pies. With the exception of the occasional Swiss Cake Roll, I dont think that Ive had any of those treats since high school or college.
Since I thoroughly enjoy making homemade versions of my childhood favorites, from Homemade Twinkies to Hostess Cupcakes, I knew homemade oatmeal cream pies had to be on my list!
Double Decker Oatmeal Creme Pie
Each Oatmeal Creme Pie is made with three soft oatmeal cookies and a layer of creme filling in between.
Fresh: 0002430089261 Case Ct. 54 Fresh Shelf Life: 60 DaysGross case weight : 17.56Net case weight : 13.33
Case Height : 8.88Pallet Weight lbs.: 790.20
Shelf Life FOA:
Corn Syrup, Enriched Bleached Flour , Palm and Soybean Oils with TBHQ and Citric Acid to protect flavor, Whole Grain Rolled Oats, Sugar, Dextrose, Water, Molasses, Raisin Paste. Contains 2% or less of each of the following: Soy Flour, Leavening , Whey, Salt, Soy Lecithin, Corn Starch, Caramel Color, Mono- and Diglycerides, Sorbitan Monostearate, Polysorbate 60, Eggs, Palm and Palm Kernel Oil, Egg Whites, Yellow 5, Red 40, Blue 1, Titanium Dioxide, Turmeric, Annatto Extract, Beta Carotene, Cocoa Processed with Alkali, High Fructose Corn Syrup, Rice Flour, Nonfat Dry Milk, Modified Corn Starch, DATEM, Modified Tapioca Starch, Carrageenan, Sorbic Acid , Spices, Natural and Artificial Flavors, Citric Acid, Malic Acid, Sodium Stearoyl Lactylate, Propylene Glycol Monostearate, Polysorbate 80, Pectin, Sodium Citrate, Modified Wheat Starch, Chocolate, Cocoa Butter.
ALLERGY INFORMATION: CONTAINS WHEAT, SOY, MILK, EGG. MAY CONTAIN PEANUTS, TREE NUTS.
Recommended Reading: Entenmann Coconut Custard Pie Recipe
How To Make Soft Oatmeal Cream Pies
- Preheat the Oven: Set the oven to 350°F and place racks in the upper-third and lower third of the oven. Line two baking sheets with parchment paper or silicone baking mats set aside.
- Mix dry ingredients: In a medium bowl, whisk together flour, salt, baking soda, and cinnamon set aside.
- Cream the wet ingredients: With an electric mixer, beat the butter, brown sugar, granulated sugar, and molasses on high until light and fluffy , scraping the sides of the bowl as needed.
- Vanilla + Eggs: Add the vanilla beat until combined. Then beat in the eggs, one at a time, scraping down the bowl after each addition.
- Make the Dough: Reduce the speed to low, add flour mixture and beat until just combined. With rubber spatula, stir in the oats.
- Bake the Cookies: Drop the dough in 2-tablespoonful mounds 2-inches apart on the prepared baking sheets. Bake 12-14 minutes, until the cookies are set at the edges and slightly soft in the middle, rotating the baking sheet halfway through.
- Cool the Cookies: Let the cookies cool on the baking sheets for about 5 minutes, then transfer to wire racks to cool completely.
- Make the Filling: With an electric mixer, beat the cream cheese and powdered sugar on medium-high until light and fluffy . Scrape down the sides of the bowl as needed.
- Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich the remaining cookies.
Ingredients For Oatmeal Cream Pies
- Flour These cream pies keep it simple with all-purpose flour.
- Dry Ingredients Salt, baking powder, baking soda, and cinnamon.
- Butter Unsalted butter at room temperature.
- Sugar A mixture of dark brown sugar and granulated sugar keeps these cookies ultra moist and sweet.
- Molasses Helps make and keep the cookies soft and tender.
- Vanilla Just for a little flavor.
- Eggs Binds the cookie dough together.
- Oats I suggest using old-fashioned rolled oats to make these oatmeal cookies.
- Cream Cheese Frosting Made from a mixture of cream cheese and powdered sugar gives these sandwich cookies a gooey, creamy filling.
Now that you have your ingredients, lets breakdown how to make these heavenly cookies into the two main parts- the soft oatmeal cookies and the creamy cream cheese filling.
Read Also: Campbells Easy Chicken Pot Pie
What Are Oatmeal Cream Pies
Oatmeal Cream Pies made their debut in 1960 as the first dessert snack in the Little Debbie brand. They featured two molasses oatmeal cookies with an addictive creme filling it truly was the lunch-box snack of dreams. Made with whole grain oats, molasses, and a creme filling these delicious sandwich cookies were pretty hard to beat.