Homemade Oatmeal Cream Pies (Little Debbie Knock-offs)

From the Recipe Shoebox.

The ingredients:


Soft Chewy Oatmeal Cookies
1/2 cup butter, softened
1/2 cup shortening
1-1/4 cups sugar
3 Tbs. molasses
2 large eggs
1 tsp. vanilla extract
3/4 tsp. coconut extract (can use less if you don't care for coconut flavor)
1-3/4 cups + 2 Tbs. all purpose flour (I used half white whole wheat flour and half all purpose flour)
1 cup oats, ground slightly in blender  (don't skip the blending--it really makes the texture)
2 tsp. cocoa powder
1-1/2 tsp. cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
3/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger


Marshmallow Buttercream Frosting
1/2 cup butter, softened
1/2 cup  shortening
1-1/2 cups powdered sugar
1 jar (7-ounces) marshmallow creme


Directions: 
COOKIES: 
In a medium bowl, whip together butter, shortening, sugar,  and molasses on medium-high speed  for 1-2 minutes.  Add eggs, vanilla, and coconut extract.  Beat together.  Add flour, blended oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.  Beat together until just mixed. 

 Form about 2-tablespoons of dough into balls (I didn't make them quite this big) and place on a parchment paper lined cookie sheet.  Bake at 350 for 10-12 minutes or until they looking slightly underdone.  Take care not to overbake, as they will lose their fabulous chewy texture.  Allow to cool in the pan for about 10-minutes before transferring to a wire cooling rack. 

When cookies are completely cooled, place a large spoonful of marshmallow frosting on the flat side of a cookie and sandwich together with another cookie.  VOILA!  A beautiful oatmeal cream pie cookie that taste similar, but better than the storebought version! 

FROSTING:
 
Whip together butter, shortening, and powdered sugar.  When smooth and fluffy, add the jar of marshmallow creme and whip together until well combined. 

Enjoy! 
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