These oatmeal creme pie cookies are better than the original cookie! You will never want to buy them again when you can make these at home!
Hey guys, it’s Adell from Baked in Arizona! How was everyones summer?! My kids already started school and it has been an adjustment for sure! But we (well, me anyways) like having a little more structure and schedule around here for sure. I am so happy to be back sharing a favorite recipe with you all! It’s been a while. I took some time off this summer but am ready to get back in the kitchen. Fall is the best time to bake anyways, am I right?! Bring on the pumpkin, mmmm. After you make these AMAZING cookies of course ;)!
Who grew up having Little Debbie treats in their school lunches? My Mother would make homemade cookies but she also would give us a variety of Little Debbie cookies too. I remember the star cookie, the nutter butter bars but her favorite was always the oatmeal cream pies. I think because they had oatmeal. They just seem healthier right?! In high school I even ate the cosmic brownie everyday with my lunch. I would usually get the sub sandwich and it always came with that good old brownie. Now I don’t really care for the store bought treats. Every once in a while they are great but over the years they just don’t seem to taste as good as they did to my younger taste buds, ya know?
The oatmeal cream pies are my husbands favorite out of all the varieties. I had these cookies at baby shower a few months back and just loved them. Of course I had to try them myself. I made a batch with a few minor changes and wrapped them up in plastic and froze them. We took a bunch up to the cabin for a weekend trip. So if you aren’t gonna eat them or share them right away, go a head and freeze them. They would be great made smaller for a kids lunchbox treat or after school snack!
Something I really like about the cookie is that it has plenty of flavor and spice! Then add the creamy center and you have yourself an amazing cookie. Seriously, my brother said these were in his top 5. If you like oatmeal cream pies, you have got to try making them at home. You will never go back!
I hope you make these cookies. When you do, let us know how you liked them!
- For the cookies:
- 1¼ cups butter (2½ sticks), softened
- 1 cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1 tablespoon dark molasses
- 1½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 3 cups uncooked quick-cooking oats
- For the cream filling:
- ¾ cup butter, softened
- 3 cups powdered sugar
- 2 Tablespoons heavy cream
- 1½ teaspoons clear vanilla
- ¼ teaspoon salt
- FOR THE COOKIES: With a stand or hand mixer, cream the butter & sugars together on medium speed until light and fluffy. Add the egg, vanilla, and molasses, scraping down the sides as needed. Set aside.
- In a medium-sized bowl, combine the flour, baking soda, salt, cinnamon, and cloves. Whisk it all together. Stir in the quick oats
- With the mixer running on low, slowly add the dry ingredients to wet ingredients. The dough will be thick and you may have to mix it all by hand after after adding all the dry ingredients.
- Preheat oven to 350 degrees. Line a large cookie sheet with parchment paper or a silpat mat. Drop dough onto cookie sheet. To make large cookies, use 3 tablespoons of dough. To make smaller, use 1½ tablespoons of dough. Cookies will spread in the oven, so drop each ball of dough 2 inches apart.
- Bake for 7-8 minutes if making small cookies or 9-10 minutes for larger cookies. Bake until cookies are just lightly golden around the edges. You don't want to over bake these. You want them nice and soft. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- FOR THE FILLING: With a stand or hand mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for a couple minutes. Add the heavy cream, vanilla & salt. Mix on high for 3-4 minutes until fluffy. If filling is way too thick, add a couple more teaspoons of heavy cream. Spread cream filling on the bottom side of half of cookies; top with remaining cookies, right side up.
-These cookies freeze well. Just wrap each cookie individually in plastic wrap and place in a freezer bag. When ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter.
Recipe Source: adapted from Carlsbad Cravings
Check out a few of my other recipes on bakedinaz.com!
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xo, Mallory & Savannah