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Little Debbie® Oatmeal Cream Pies

Source of Recipe

internet


Recipe Introduction

“These are soft, undercooked oatmeal cookies filled with a gooey cream sauce. The cookies were the first snacks produced by McKee Foods back in 1960. They were actually named after the founder’s 4-year old granddaughter, Debbie, and were inspired by a picture of the little girl in play clothes and a straw hat. Today, that picture sill remains on every package.”

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

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


Recipe

1. Preheat the oven to 350 degrees. In a large mixing bowl, cream together the margarine, sugars, molasses, vanilla, and eggs. Beat until smooth.

2. In a separate medium sized bowl, combine the flour, salt, baking soda, and cinnamon. Stir until the ingredients create a smooth, even mixture.

3. Slowly pour the dry ingredients into the wet ingredients, while stirring. Mix well, and then mix in the oats. Stir until well blended.

4. Drop the dough, by tablespoonfuls, onto an ungreased baking sheet. Place in the oven and bake for 10 to 12 minutes, or until the cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook.

5. 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.

6. In a separate medium mixing bowl, combine the marshmallow cream, shortening, powdered sugar, and vanilla. 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 until everything is smooth.

7. When the cookies are done cooking, remove them from the oven and allow the cookies to cool. When cooled they should appear soft and chewy, and even a bit undercooked. Assemble each cream 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. Makes 2 dozen cream pies.