Little Debbie Style Oatmeal Cream Pies

My littleĀ  sister does not have very exacting tastes. She likes spaghetti, and cheeseburgers, and Skittles, and Diet Coke. And she likes Little Debbie Oatmeal Cream Pies. Rather adorably, she pronounces them Oitmeal Cream Pies. (Oatmeal starts like Ointment in Liz’s world–no one knows why or how that started).

You might think from this story that Liz is about 7 years old. In reality, she’s 21. Though to be fair, her tastes haven’t changed too much since she was 7 years old. That’s just fine with me, for the most part. She likes what she likes, and she’s pretty straightforward about it.

Last weekend, my 21 year old sister took and passed the exam to become a Licensed Massage Therapist. Congratulations to her, right? Congratulations, indeed. To celebrate, I set about making her favorite treat. They turned out to be a delicious, delicious sucess.


Little Debbie Style Oatmeal Cream Pies
Adapted from


  • 1 cup butter
  • 3/4 cup light brown sugar
  • 1/2 cup sugar
  • 2 tbsp molasses
  • 1 tsp vanilla
  • 2 eggs
  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/8 tsp cinnamon
  • 1 1/2 cups rolled oats

Cream Filling

  • 2 tsp very hot water
  • 1/8 tsp salt
  • 1 (7.5 ounce) jar marshmallow cream
  • 1/2 cup shortening
  • 1/2 cup powdered sugar
  • 1 tsp vanilla

1. Preheat oven to 350 degrees. Combine flour, salt, baking soda, and cinnamon in a bowl.

2. In a stand mixer, fitted with the paddle attachment, cream butter and sugars. Add in eggs, one at a time. Finally beat in molasses and vanilla.

3. Slowly add the flour mixture to creamed mixture and beat until just blended; mix in the oats with a wooden spoon.

4. Drop dough by tablespoons. I used a tablespoon sized cookie scoop to make sure that my cookies were the same size–important when you’re going to sandwich them together! Bake on a cookie sheet lined with parchment paper, at 350 degrees (F) for 10-12 minutes, or until just starting to brown around the edges. They will look moist; do not overcook them. Let sit on cookie sheet for about 5 minutes and then transfer to wire racks to cool completely.

5. While the cookies bake, prepare the cream filling. In a small bowl, dissolve the salt in the hot water.

6. Combine marshmallow cream, shortening, powdered sugar, salt water, and vanilla in the bowl of a stand mixer fitted with the whisk attachment; mix on high until fluffy–about 3-4 minutes).

7. When cookies are completely cooled, spread filling on flat side of one cookie, press 2nd cookie on top.

8. Enjoy!

Note: I’d love to tell you how to store them, but I’ve made them twice now, and neither batch lasted longer than 24 hours. This recipe yields about 2 dozen sandwich cookies.

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3 Responses to “Little Debbie Style Oatmeal Cream Pies”

  1. Ysobel

    Absolutely superb!

  2. Mom

    To be fair, Teri made them BEFORE Liz passed. Yes everyone, Teri was that sure that Liz would be celebrating after her test. She is a great big sister. Congrats to Liz and BTW these were great for Sunday Morning breakfast too.

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