Little Debbie Oatmeal Creme Pies
2016-06-04 12:58:57
Yields 12
Prep Time
25 min
Cook Time
10 min
Total Time
35 min
Cookies
- 2 1/2 sticks butter, softened
- 1 cup dark brown sugar
- 1/2 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 tablespoon dark molasses
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon cloves
- 3 cups quick-cooking oats
Creme Filling
- 1 1/2 sticks butter, softened
- 3 cups powdered sugar
- 3 tablespoons heavy creme
- 1 1/2 teaspoons vanilla extract
Instructions
- Preheat oven to 375 degrees and spray two cookie sheets with pam. In a large bowl, cream together the butter and sugars until creamy, 5 minutes. Add the egg, vanilla and molasses. In a medium bowl, combine the flour, baking soda, salt, cinnamon, cloves and oats. Add the dry ingredients to the wet, half at a time and mix until combined. Roll two tablespoons of dough into balls and spread 2 inches apart on the baking sheets. Bake for 10 minutes or until lightly golden. While baking, make the creme filling. In a large bowl, beat the butter together until creamy. Add the powdered sugar, 1 cup at a time. Add in the heavy creme and vanilla extract and continue beating until fluffy, 4 minutes. Add a pinch of salt. If filling is too thick, add another teaspoon of heavy creme. If too thin, add more powdered sugar. Spread a few heaping tablespoons of creme onto a cooled cookie and top with another cookie. Repeat.
Notes
- Store at room temperature for up to two days.
Adapted from Sally's Baking Addiction
Adapted from Sally's Baking Addiction
SALT & PREPPY https://www.saltandpreppy.com/
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