Copy Cat Oatmeal Cream Pie
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 1 hour
- Yield 16 sandwich cookies
- Category dessert
- Method oven
- Cuisine american
Copy Cat Oatmeal Cream Pie
Take yourself back to your childhood with these homemade oatmeal creme pies! These soft and chewy oatmeal sandwich cookies taste just like the Little Debbie’s original!
- Prep Time 15 minutes
- Cook Time 10 minutes
- Total Time 1 hour
- Yield 16 sandwich cookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
Units
for the cookies
- 1/2 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 tablespoon molasses
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup old fashioned oats
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
For the vanilla cream filling
- 1/2 cup unsalted butter, at room temperature
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- First, make the cookies. Preheat the oven to 325°F. Line two baking sheets with parchment paper. Set aside.
- 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.
- 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.
- Add the flour, oats, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain.
- 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).
- 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.
- Once the cookies have cooled, make the filling. 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.
- 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.