Relive a childhood favorite snack and make these Homemade Oatmeal Cream Pies that are complete with soft oatmeal cookies with a delicious creamy filling.
My favorite snack cake growing up was Little Debbie Oatmeal Cream Pies. Oh my goodness, I loved them! I remember (this is not a lie) I ate an entire box of them during a road trip when I was younger going to Georgia. I felt sick to my stomach, but I was very happy and satisfied. I always thought about how I could make them at home and thanks to Taste of Home Holiday Exclusive magazine, I now know how to make them.
- The cookies will spread quite a bit. Therefore, make sure you separate the cookie dough about an inch and a half in diameter on the baking sheet. I baked about 6 cookies per sheet.
- For the cream filling, if you have to use some portion of butter that will be okay.
- Be sure to let the cookies cool completely before applying the cream filling.
What makes these Homemade Oatmeal Cream Pies perfect now is the Fall season that is upon us. These cream pies are great treats for your “Friendsgiving” or other holiday festivities. Your kids will love them just as much as mine did!
- 1 ½ c. shortening
- 1 ⅔ c. light brown sugar, packed
- 4 eggs
- 2 tsp. Vanilla extract
- 2 ¼ c. flour
- 2 tsp. Cinnamon
- 1 ½ tsp. Baking soda
- 1 tsp. Salt
- ½ tsp nutmeg
- 4 c. old fashioned oats
- For filling
- ¾ c. shortening
- 3 c. powdered sugar
- 7 oz. marshmallow cream
- 1-3 tbsp. Milk
- 1 tsp. Vanilla extract
- Pinch of salt
- Preheat oven to 350 Degrees, Line a baking sheet with parchment paper. And spray with baking spray.
- In a large mixing bowl, combine the shortening and brown sugar. Mix until well mixed. Add the eggs one at a time. Add the vanilla extract and mix. In a separate bowl, combine the flour baking soda, cinnamon, nutmeg, and salt. Combine with the wet ingredients.
- Once combined, fold in the old fashioned oats. Use a cookie scooper and scoop the dough and place it on a baking sheet. Spread the cookie dough about 1 ½ inches apart. Bake in oven for 8-10 minutes. Allow to cool for 5-10 minutes and transfer them to a cooling rack. Continue baking.
- In a separate mixing bowl, cream together the shortening, powdered sugar, marshmallow cream, pinch of salt, and vanilla extract. Mix together. Once combined add the milk one tablespoon at a time until the filling becomes the consistency of frosting and creamy.
- Place the filling in a piping bag with a rounded tip or simply cut the tip-off of the bag with no tip insert. Pipe the filling onto one of the sandwich cookies and place the twin cookie on top. Serve as desired.