Happy Friday sweet friends!
Do you have any fun plans for the weekend? I am really looking forward to this weekend because my sister Brittany and her cute family are coming for a visit! I am so excited! I have been cleaning the house and making some fun treats like these Homemade Oatmeal Cream Pies in preparation of their arrival. We actually live very close to the Little Debbie headquarters and the actual birthplace of the original ‘Oatmeal Cream Pie’. Sometimes when I drive by the air smells SO good–you can inhale the most delicious baking fumes! Even though Little Debbie’s factory may smell amazing, I prefer homemade goodies that are created with ingredients that are whole and I can pronounce. I am not saying that homemade cookies are healthy, but I KNOW they are a lot better than the processed foods that you buy with a very long shelf life. My boys favorite Little Debbie treat is ‘Oatmeal Pies’ so I was excited to create a homemade version. AND to make a gluten free version! You can make these gluten free by using a gluten free blend of flour to replace the regular flour in the recipe. My favorite gluten free blend is this one here.
We had fun making these and everyone in my family agreed that they were FANTASTIC! In fact they were so good that we decided to freeze the extras so we wouldn’t be tempted to devour them all before our guests arrived! You may not be familiar with the cinnamon chips called for in this recipe. They are found in most grocery stores next to the chocolate chips on the baking aisle. You could leave them out, but I wouldn’t, if I were you! They are excellent in this recipe and really add such great flavor to the cookie.
The batter is thin and the cookies do spread a lot, so don’t be alarmed by that. That thin batter is what keeps the Oatmeal pies soft and chewy! Also, I prefer the cream cheese icing for the filling, but I don’t think the Little Debbie Oatmeal Pies have a cream cheese filling so I shared a regular buttercream recipe too! Either filling really is delicious! This Homemade Oatmeal Cream Pie recipe is the perfect treat for fall! Enjoy!!
Did you see the new spotlighted recipes for Fall on the Sidebar (right side)?
A couple more fun ‘Copy Cat’ Recipes:
Cutler’s Pumpkin Chocolate Chip Cookies
Quaker Chewy Peanut Butter and Chocolate Chip Granola Bars
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Homemade Oatmeal Cream Pies
Ingredients
- 1 cup butter
- ¾ cup light brown sugar
- ½ cup sugar
- 1 TBS molasses
- 1 tsp vanilla
- 2 eggs
- 1 ½ cups all-purpose flour (use Gluten free flour blend to make GF)
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 ½ cups old-fashioned oats
- 1 cup cinnamon chips
Cream Cheese Filling (This is my favorite filling–but see Buttercream recipe below if you prefer):
- 1/2 cup of butter , room temperature
- 8 oz package of cream cheese, room temperature
- 3 cups powdered sugar
- 1 teaspoon of vanilla extract
Buttercream Filling:
- ½ cup butter softened
- 2 cups powdered sugar
- 2 TBS whipping cream
- 1 tsp vanilla extract
Instructions
For the Cookies:
- Preheat oven to 350 degrees F. Line three baking sheets with parchment paper, set aside.
- In a small bowl, combine flour, salt, baking soda, and cinnamon, set aside
- In the bowl of your standing mixer, cream together butter & sugars.
- Add molasses, vanilla, and eggs and beat until well combined.
- Add flour mixture and beat until completely combined.
- Add in the oats and cinnamon chips and mix on low speed until just combined.
- Drop 1 TBS portions of dough onto your prepared baking sheets. It’s important to make sure they’re all the same size and shape to make it easier to form sandwiches!
- Bake at 350°F for 10-12 minutes, or until the center is just set.
- Remove from the oven. You will notice that the cookies flatten out a LOT and usually run into each other. Immediately use a spatula to gently separate & create space between the cookies if they baked together.
- Let your cookies cool on the pan for 5-10 minutes.
- When your cookies are mostly cooled, move onto a wire rack to cool completely.
While cookies are baking, make filling:
- Beat together ½ cup butter, package of cream cheese and powdered sugar slowly until combined
- Add vanilla, beat until combined.
- After cookies have cooled spread 1 TBS filling between two cookies, putting the bottom sides together.
Recipe Notes
- The cookies flatten a LOT while baking.
- Bake only until they just look set. Be careful not to overbake or they will lose their chewy soft texture!
- If you want perfectly round cookies I recommend baking less on each cookie sheet.
- These freeze exceptionally well! Store in an airtight container separated by wax paper in the freezer!
Recipe Source: Slightly adapted from Joy Food Sunshine
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