You might remember indulging in all kinds of Little Debbie snacks: Nutty Bars, Honey Buns, Swiss Cake Rolls, Cosmic Brownies and, of course, Oatmeal Creme Pies. The chewy oatmeal pies tucked away in your lunch box were joy in a cellophane wrapper. Two soft, spiced cookies stuffed with fluffy frosting? Nothing was better!
It’s true that cooking makes us feel nostalgic. To bring back the warm and fuzzy feelings, bake a homemade oatmeal cream pie that’s even better than the Little Debbie original.
Oatmeal Cream Pie Ingredients
- Butter
- Eggs
- Spice cake mix
- Quick-cooking oats
- Vanilla frosting
Directions
Step 1: Make the dough
In a large mixing bowl, beat the butter and eggs until blended. Beat in the cake mix and oats. Cover the bowl and refrigerate the dough for about two hours or until it’s firm enough to roll.
Step 2: Shape the cookies
Preheat the oven to 350°F. On a well-floured surface, roll out half of the dough to a 1/4-inch thickness. Cut the dough with a 2-1/2-inch round cookie cutter. Place the cookie discs 1 inch apart on parchment-lined baking sheets.
Editor’s Tip: Try rolling out your dough between two sheets of lightly floured waxed paper.
Step 3: Bake them up
Bake the cookies for 8 to 10 minutes, until crispy on the surface yet still slightly soft on the inside. Carefully transfer the cookies to wire racks and let them cool completely. Repeat with the remaining dough.
Step 4: Fill the cookies
Spread a generous dollop of vanilla frosting on the bottoms of half of the cookies. Cover with remaining cookies to form cookie sandwiches.
Oatmeal Cream Pie Recipe Tips
Can you freeze oatmeal cream pies?
Bake the cookies now and enjoy ’em later! Freeze the cookies in freezer containers, separating the layers with waxed paper. Thaw the cookies in the fridge before adding the frosting and serving.
Can you substitute the vanilla frosting?
Yes! If you have a go-to vanilla buttercream recipe, feel free to swap it for the premade variety.
