• Barth Bakery

Homemade Little Debbie Oatmeal Cream Pies

Updated: Apr 18

Forget Little Debbie! These fresh, homemade oatmeal cream pies are melt-in-your-mouth addicting. Soft-baked, chewy oatmeal cookies are sandwiched together with a fluffy vanilla marshmallow buttercream filling for a perfectly sweet treat to satisfy nostalgic cravings. They’ll leave you feeling so happy you’ll want to make them again and again.





Makes about 1½ dozen


Ingredients

Oatmeal Cookies

  • ½ cup unsalted butter, softened

  • ½ cup vegetable shortening

  • 1 cup light brown sugar, packed

  • ¼ cup granulated sugar

  • 2 large eggs

  • 1 tsp pure vanilla extract

  • 1 Tbsp molasses

  • 1½ cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp baking powder

  • ½ teaspoon ground cinnamon

  • 1 tsp cocoa powder

  • ½ tsp salt

  • 2 cups old-fashioned oats (slightly ground in food processor)

Marshmallow Buttercream Filling

  • ½ cup unsalted butter, softened

  • ¼ cup vegetable shortening

  • 1¼ cups confectioners’ sugar, sifted

  • 1 tsp pure vanilla extract

  • 1½ cups marshmallow crème


Directions

Oatmeal Cookies

  1. Preheat oven to 350°F. Line baking sheets with parchment paper or silicon baking mats.

  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and both sugars until light and fluffy, about 2-3 minutes.

  3. Add in the eggs, vanilla, and molasses and mix until combined.

  4. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cocoa powder, and salt.

  5. Slowly add the dry ingredients to the wet ingredients and mix just until combined. Then fold in the oats.

  6. Drop by large rounded 1½ tablespoon sized cookies onto the prepared baking sheets. Bake for 12-15 minutes or until golden brown. Let the cookies cool for about 3 minutes on the baking sheets, and then transfer to a wire rack to cool completely.

Marshmallow Buttercream Filling

  1. In the bowl of a stand mixer fitted with the paddle attachment, whip the butter and shortening together on medium-high speed until pale and fluffy, about 3-4 minutes.

  2. Add in the confectioners’ sugar and blend on low speed until combined, then increase the speed to medium-high and whip for 1 more minute. Mix in the vanilla and marshmallow crème until incorporated and smooth.

Assembly

  1. To assemble the oatmeal cream pies, pipe or spread about 1-2 tablespoons of the crème filling onto the bottom side of half of the cookies. Top with the remaining cookies and enjoy!


Satisfy your nostalgic cravings with these other iconic sweet treats:

Homemade Twinkies

Homemade Hostess Sno Balls

Homemade Moon Pies