Appeale

Growing up I was a huge fan of Little Debbie snacks. You know, the super sugary, always chewy, filled with some sort of sugary creme/frosting treats? My favorite back then were the Star Crunch snacks, but today I was craving another classic treat: Oatmeal Creme Pies.

All-in-all these were easy to make, and what isn’t fun about assembling a bunch of little cookie sandwiches? For your first round be sure to watch the timing – so that you can adjust for your oven’s temperature.

Homemade Oatmeal Creme Pies

Makes about 20-25 pies

Cookie Ingredients
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 1/2 cups quick oats

Creme Filling Ingredients
2 teaspoons very hot water
1/4 teaspoon salt
1 (7 ounce) jar marshmallow fluff
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

Directions
Pre-heat the oven to 350 degrees F. In large bowl cream the margarine, sugars, molasses, and vanilla. After it’s combined, add the egg and scrape in-between. In a separate bowl combine the flour, salt, baking soda, oats and cinnamon. Add the dry ingredients to the margarine mixture. Drop dough by TBS on a parchment lined baking sheet, and bake for 10-12 minutes. The cookies will look moist/maybe a little undercooked in the middle, but take them out when the edges are brown (They’ll firm up a bit after cooling).

Creme Directions
In small bowl, dissolve the salt in the hot water. In a mixer, combine the marshmallow fluff and shortening until well combined. Next add the powdered sugar, and vanilla until light a fluffy. Finally add in the water/salt mixture (after it has cooled) and combine thoroughly.

Assemble the cookies by spreading creme filling on the flat side of one cookie, and pressing a second, similar sized, cookie on top.

Photo by Neil Conway