Copy Cat Oatmeal Cream Pie
Ingredients
- ½ cunsalted butter
at room temperature
- 1 cpacked light brown sugar
- 1 tbspmolasses
- 1 largeegg
at room temperature
- 1 tspvanilla extract
- 1 ¼ call-purpose flour
- ½ cold fashioned oats
- ¾ tspbaking soda
- ½ tspsalt
- ½ cunsalted butter
at room temperature
- 3 cpowdered sugar
- 2 tbspheavy cream
- 2 tspvanilla extract
- salt
Directions
- 1
Preheat the oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- 2
In a stand mixer fitted with the whisk attachment, beat together the butter, brown sugar and molasses on low speed until combined. Gradually increase the speed to medium-high and beat until smooth and homogenous, about 2 minutes.
- 3
Use a silicone spatula to scrape down the sides and bottom of the bowl, then add in the egg and vanilla. Beat on medium high speed until combined.
- 4
Add the flour, oats, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
- 5
Use a ½ ounce cookie scoop to portion out equal amounts of dough (a tablespoon measurer also works). Place on the prepared baking sheets, spacing the dough 2 inches apart (you may need to bake in batches).
- 6
Bake until the cookies have puffed up in the center and are set and firm around the edges but still somewhat soft in the middle, 9 to 11 minutes. Remove the baking sheets from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then use a metal spatula to transfer the cookies to a cooling rack to cool completely, about 30 minutes more.
- 7
In a stand mixer fitted with the paddle attachment, combine the butter, confectioners’ sugar, heavy cream, vanilla, and salt. Beat on low speed, gradually increasing to high until creamy and fully incorporated, about 45 seconds. If the frosting is too dry, add another tablespoon of heavy cream. Transfer to a piping bag fitted with a small round tip.
- 8
Once the cookies are completely cool, it’s time to assemble. Pipe about 2 tablespoons of frosting onto the bottom side of one cookie and place a second cookie on top to sandwich. Repeat with the remaining cookies, then serve.
Copy Cat Oatmeal Cream Pie
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About this Recipe
Craving a trip down memory lane? These homemade oatmeal creme pies capture the exact soft, chewy essence of the beloved childhood treat, all from your own kitchen. You'll love recreating that nostalgic flavor with this copycat recipe.
This recipe is meticulously crafted to replicate the iconic texture and taste, ensuring each sandwich cookie is perfectly soft and chewy, just like the original Little Debbie's. The balance of oats and spices, combined with a rich, creamy filling, delivers an authentic experience that store-bought versions can't match. It’s a delightful project that yields incredibly satisfying results.
Prepare for a wave of comforting sweetness that will transport you straight back to your school days. The cookies are wonderfully tender, with a pleasant chew from the old-fashioned oats and a warm, spiced undertone. Sandwiched between them is a luscious, airy creme filling that provides the perfect sweet counterpoint. This dessert is designed to evoke pure joy, offering a taste that's both familiar and wonderfully fresh when made from scratch. It’s a relatively straightforward baking project that promises a big reward in flavor and happiness.
This Copy Cat Oatmeal Cream Pie recipe is designed to perfectly replicate a classic, ensuring that authentic taste and texture you remember. Because the goal is a precise copycat, specific ingredient substitutions or major variations are not suggested to maintain the integrity of the original flavor profile. Each ingredient plays a crucial role in achieving that nostalgic, comforting taste.
These delightful oatmeal creme pies are perfect for an afternoon pick-me-up, a comforting dessert after dinner, or sharing at any casual gathering. They bring a smile to everyone's face, making them ideal for school bake sales, potlucks, or simply as a special treat for your family.