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LITTLE DEBBIE OATMEAL CREME PIES

Source of Recipe

Todd Wilbur's website "TopSecretRecipes.com"


Recipe Introduction

These soft, creme-filled cookies are one of the most drooled-over Little Debbie goodies in the popular line of snacks. The Little Debbie web site describes these as "Two moist, soft oatmeal cookies with a layer of creamy filling in-between. A traditional value and taste. One of the all time favorites of Little Debbie® consumers." And if you've never had the real thing, you're in for a treat. The secret to cloning these mouth-watering sandwich cookies is recreating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. Then you whip up some of the easy-to-make creme filling and spread it between two of the oatmeal cookies to make the sandwich. Next stop, yum city!

Recipe Link: topsecretrecipes.com/recipes/cremepie.htm

List of Ingredients

Cookies:
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cups 1-minute Quaker Oats

Creme Filling:
2 teaspoons very hot water
1/4 teaspoon salt
2 cups marshmallow creme (1 7-ounce jar)
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla


Recipe

1. Preheat oven to 350 degrees.

2. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.

3. In a separate bowl combine the flour, salt, baking soda and cinnamon.

4. Combine the dry ingredients with the wet ingredients. Mix in the oats.

5. Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.

6. While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

7. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

8. Assemble each creme pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

YIELD: 2 dozen creme pies.