Growing up, everyone had their favorite Little Debby dessert.
My favorite was the Nutty Bar, followed by the Cosmic Brownie and the seasonal Be My Valentine Cakes (vanilla flavor). You know, those pink heart shaped cake’s similar to the Zebra Cake? …I’m embarrassed by the fact that I sound like a Little Debby connoisseur. I think I have tried nearly all of them. Yikes…
I was never big on the Oatmeal Cream Pie’s as a kid, and I haven’t had a Little Debby in YEARS, but I have a feeling that if I were to try them again or for the first time now, the Oatmeal Cream Pie would be one of my favorites.
(Side note: Little Debbie spells it Oatmeal Creme Pie. I am sticking with Cream. Spell it how you like)
Mikey’s favorite Little Debby was the Oatmeal Cream Pie…I am pretty sure we have had extensive conversations about all the different Little Debbie snacks and which is our favorite and why…Is that normal? Tell me you have had this conversation with someone as well…
All this being said, when I stumbled upon a recipe for Oatmeal “Cream” Pie’s I decided I had to give them a try.
I must say that these are now at the top of my “favorite cookie of all time” list. The cookie itself is soft, chewy and flavor packed. It could easily hold its ground and be served without the filling, as a plain cookie, BUT, when you add the marshmallow cream in the center they’re taken to another level. They are out of this world.
I highly recommend you move this recipe to the top of your queue and try them immediately!
Oh, and just for curiosity sake, what is/was your favorite Little Debbie treat?
Recipe: Oatmeal Cream Pie’s
recipe adapted from Annies Eats
For the Cookie:
1 1/2 Cups plus 2 Tablespoons All Purpose Flour
1 1/4 Cups Old-Fashioned Oats
2 Tablespoons Unsweetened Cocoa Powder
1 Cup (packed) Dried Apple Rings (I found mine at Trader Joe’s)
6 Tablespoons Unsalted Butter, softened
1/4 Cup plus 1 1/2 Teaspoons Canola Oil
1 3/4 Cup Plus 2 Tablespoons Sugar
3 Tablespoons Molasses
6 Tablespoons Corn Syrup
1 1/2 Teaspoons Baking Soda
1/2 Teaspoon Baking powder
1/2 Teaspoon Salt
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cinnamon
1/4 Cup Milk
For the Marshmallow Cream:
2 Cups Marshmallow Cream
1 Stick Butter, softened
1 1/2-2 Cups Confectioners Sugar
Pinch of salt
1/2- 1 Teaspoon Milk
Preheat oven to 350 degrees.
In the bowl of a food processor, pulse together flour, oats, cocoa powder and apple rings until there are no large apple chunks left.
In the bowl of an electric mixer, combine butter, oil, sugar, molasses, corn syrup, baking soda, baking powder, salt and spices. Beat on medium until well combined and smooth.
Add egg and beat about 1 more minute. Gently blend in dry apple mixture and mix until well combined. Make sure to scrape down sides and bottom of the bowl, the molasses tends to stick to the sides and bottoms until well incorporated.
Once mixed, line baking sheets with parchment paper and spoon a small portion of dough onto pan. Dough will spread during baking, so leave a couple inches between cookies, or at least with the first batch to get a feel for how much they spread.
Let bake for about 8-10 minutes, and remove when they begin to darken around the edges. Let cool on pan for a couple minutes before moving to a cooling rack.
While cookies bake and cool, make the filling.
In the bowl of an electric mixer, beat together the butter and marshmallow. Once well combined, add powdered sugar and salt and mix until combined, adding milk and sugar alternately until a desired consistency is reached.
When cookies have completely cooled, frost the bottom side of one cookie and place a cookie of similar size, bottom side down onto frosting.
Serve and enjoy! (Cookies will have a soft/chewy texture and get even better after they have had time to sit a couple hours.)