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Homemade Oatmeal Creme Pies

Hello. My name is Meriem and I oatmeal-creme-pie-a-holic.

I've been obsessed with the Little Debbie treats for as long as I can remember. I think I ate a whole box of them by myself once. Or twice. Unfortunately, I recently discovered that the ingredients in these addictive treats are terribly bad for you. And add that to the fact that they've gotten way more expensive than they used to be and that the actual creme pies keep shrinking every year, there was only one thing left for me to do.

Make them myself.

Apparently, a lot of people aren't down with all the artificial flavors and dyes in Little Debbie oatmeal creme pies because I found about a million and one copycat recipes online.

Also apparently, love at first sight is a real thing. Because even though I am literally the most indecisive person in the universe, the moment I saw these particular oatmeal creme pies on Stephanie's site, I just knew they were the one. Something in my gut told me, this is it. You don't have to look any further. These are going to make your life complete.

And that they did.

What I presumed was going to be a very lonely, single awareness day yesterday turned out to be a wonderful, joy-filled day with my beloved creme pies. They were everything that I wanted and more. Incredibly soft, incredibly chewy, with a sticky, sweet marshmallow creme filling nothing short of sheer perfection.

And guess what? Everyone in my family highly approved. It looks like I've found myself a keeper. ;)

Homemade Oatmeal Creme Pies

Yield: 48 individual cookies, 24 creme pies
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1 cup (2 sticks) unsalted butter, room temperature
3/4 cup light brown sugar (or dark brown sugar)
1/2 cup granulated sugar
2 eggs

1 tablespoon honey
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/4 teaspoon salt
1 and 1/2 cups quick cooking oats

For the marshmallow creme filling:
2 egg whites
1/2 cup sugar
1/4 teaspoon cream of tartar

pinch of vanilla powder (or 1/2 teaspoon vanilla extract)


Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.

In another medium sized bowl, whisk together flour, baking soda, cinnamon, and salt. With the mixer on low speed, slowly add in the flour mixture and mix until just incorporated. Stir in oats until evenly distributed. Chill dough in refrigerator for 15 minutes.
Remove dough from refrigerator and drop by rounded tablespoons onto baking sheet. Try to make the balls of dough as uniform as possible so that they'll fit perfectly when you sandwich them together. Also, give them a good amount of space between each other on the cookie sheet as they will spread.

Bake for 8 to 10 minutes, or just until their edges are lightly browned. Let stand on baking sheet until set and then transfer to a wire rack to cool completely. 

Meanwhile, prepare the marshmallow creme filling. In the bowl of a stand mixer, add egg whites, sugar, and cream of tartar. Set the bowl over a pan of simmering water and whisk constantly, until the sugar is dissolved and the mixture is warm to the touch. Attach the bowl to the stand mixer and fit the mixer with a whisk attachment. Whisk on high speed for 5-7 minutes, until mixture holds stiff, glossy peaks. Mix in vanilla.

Match up two cookies that are of equal size and shape. Transfer the filling to a piping bag and pipe about one tablespoon of filling onto the underside of one cookie. Top with the second cookie and press down gently to push the marshmallow creme to the outer edges of the sandwich. Repeat with remaining cookies.

Adapted from Macaroni and Cheesecake

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