These Super Easy Oatmeal Cream Pies are soft oatmeal cookies with creamy centers. They are similar to the well-known “Little Debbie”, only better because they are homemade. These cookies are great for kids and adults! They make the perfect take-along snack for kids and will send adults into memories of childhood. These homemade cookies are so easy that you will be making them all the time.
Prep Time 25 minutesminutes
Cook Time 10 minutesminutes
Total Time 35 minutesminutes
Servings 15
Ingredients
For the cookies
½cup(113g)unsalted butter, softened to room temperature
½cup(92g)vegetable shortening, at room temperature
½cup(92g)vegetable shortening, at room temperature
½cup(60g)confectioners' sugar
1teaspoonvanilla extract
Instructions
Make the cookies
Preheat the oven to 375ºF. Line a baking sheet with a silicone mat or parchment paper. Set aside.
In a large mixing bowl, beat together the butter and shortening with an electric mixer until well blended. Add the sugar, beat until fluffy. Add the eggs one at a time, beat well after each addition. Beat in the molasses and vanilla.
In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Stir with a whisk. Add the flour mixture to the butter mixture, beat on low speed just until combined. With a silicone whisk, gently stir in the oats.
Roll the dough out into 1.5 tablespoon sized balls. Place the dough balls 2 inches apart on the prepared pan. Bake for 8 to 10 minutes. Allow the cookies to cool on the pan for 5 minutes; transfer to a wire rack to cool completely.
Make the cream filling
Combine all the ingredients in a bowl and beat with an electric mixer on medium speed until blended and fluffy. If the filling is too runny, add more confectioners' sugar, one tablespoon at a time until thick enough to pipe onto cookies.
Pipe or spread the cream over the bottom side of one cookie, top with a second cookie to form a sandwich.
Notes
Butter and shortening: Both are required for this recipe. Using only butter will cause the cookies to spread too thin.
Molasses: I love the warmth it offers but if you wish not to use it, simply omit it.
Quick-cooking oats: Don't try to substitute old-fashioned oats for quick oats. It won't work. However, if you only have old-fashioned oats on hand, you can pulse them in the food processor to break them down before using.
The filling: You may fill the cookies with basic vanilla buttercream instead of the marshmallow filling.
Make ahead tip
The cookies will keep for up to 2 days in an airtight container at room temperature.