Friday, February 18, 2011

Homemade Oatmeal Cream Pies

The mind is a funny thing.

I can't remember what I did two weeks ago, but I remember being eight years old like it only happened yesterday.

Growing up, Mom never let us have too much sugar. Sugar cereal in the cupboard was unheard of and soda was definitely out of the question. She loved to bake, so we always had homemade treats on hand. However, Mom's idea of a treat were rhubarb teacakes or cheddar muffins. Not very appetizing to a child.

My best childhood friend, Charlene, invited me over to her house to play after school quite often. I loved going there because her Mom bought every sugar laden treats the supermarket had offered. To a kid, it was literally like being in a candy store. Little Debbie Oatmeal Creme Pies - those beautiful little processed snack cakes wrapped in all its cellophane splendor were a staple in her home.

As I got older, I was thankful for Mom's diligence when it came to healthy eating habits and making us eat pounds of fruit and vegetables, because as an adult, I lost all willpower and discovered the love of baking.

When I saw there was a copycat version of these beauties I could make at home, I was super happy!

It's a good thing when one finds a recipe that claims to deliver the likeness of a much loved snack food; it's a bad thing when it actually delivers on its promise and one eats the entire batch. Seriously folks, they are amazing, if not better than the real deal.

Don't say you haven't been warned, but you WILL thank me.


1 cup butter
¾ cup brown sugar
½ cup sugar
1 teaspoon vanilla
2 eggs
1½ cups flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon cinnamon
1½ cups quick oats


½ cup shortening
1½ cups marshmallow cream
2 cups powdered sugar
1 teaspoon vanilla
2-3 tablespoons milk

In the large bowl, cream together butter, sugar, and brown sugar. Add eggs one at a time and beat until well combined; add vanilla.

Whisk together flour, salt, baking soda, cinnamon and oats. Add to the creamed mixture. Refrigerate for 15 minutes.

Drop by tablespoons of dough on cookie sheet, 1 inch apart.

Bake at 350ºF for about 9 minutes, or until they are just starting to brown around the edges.

Place cookie sheet on wire rack to cool for 2 minutes, transfer to wire rack.

To fill cookies:

Drop a generous tablespoon of filling onto the flat side of the cookie. Sandwich with another cookie, pressing down slightly so that the filling spreads to the edges of the cookie.

Place oatmeal creme pies into the refrigerator for 30 minutes to firm up before serving.

Yield: About 12-18 good sized cookies.

Happy Baking!

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