I used to go nuts for the original Little Debbie Oatmeal Creme Pies. I think I went through a box a week while I was breast feeding. It was out of control!
I couldn't get enough. Then one day I looked at the ingredients and thought about coming up with a version without partially hydrogenated oils or preservatives.
Jocelyn at BruCrewLife made her own creme pies and raved about how good they were. I finally had the time (and all of the ingredients) to make some.
I tweaked the recipe a bit. Here is Jocelyn's recipe. It sounds great. I just happen to like a bit more spice so I added a few extras.
They turned out fantastic! Mmmm, they're so dense, chewy, sweet, salty, and taste EVEN better than the stuff in the box.
For the filling, I used a buttercream with a surprise ingredient. See the recipe below...
Oatmeal Creme Pies
1 c butter
3/4 c brown sugar
1/2 c sugar
2 T molasses
1 tsp vanilla
1 1/2 c flour
1 1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 c quick oats
Preheat oven to 350.
Combine dry ingredients. Set aside.
Cream butter and sugars.
Add eggs one at a time, mixing completely after each addition.
Add molasses and vanilla; mix.
Add dry ingredients and mix lightly until combined.
Fold in oats.
Drop tsp - full rounds onto cookie sheet.
Bake 10-12 min and let cool for 5 min before transferring to a cooling rack. Let cookies cool completely before assembling sandwiches.
Sandwich cookies together with creme filling. Store in individual baggies.
1 stick butter
1/2 tsp salt
Up to 3 cups 10x sugar
1 tsp vanilla
1 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
2 T milk
3 T malted milk powder
Whip butter, salt, and spices. With mixer running, add milk, milk powder, and vanilla. Add enough sugar to create your desired consistency.
FYI, here are the ingredients in the
Little Debbie Oatmeal Creme Pies...