Homeade Little Debbie Oatmeal Cream Pies


 You know exactly what I’m thinking. Oatmeal, cream, and pie isprobably the most delicious trio of words that have ever been clumped together. We all remember ripping open those cellophane wrappers and biting in to an oatmeal cream pie. For some of us, myself being a prime culprit, have trouble opening just one. I feel as if I remember those moments all to well. The white Little Debbie Box, the big count pack with 12 delicious heaven pies, and the saddness that resulted in the box being empty. I really need to stop myself, I’m kind of getting emotional.

So now that I have got my previously obese eating tendencies out of the way, I might as well bring them back again. You have got to make these, that’s all I really can say. Your life will never be the same…or your hips. I made 15 of these melty chunks of paradise on Sunday, 1 remained on Monday … and that’s only because I hid it. Oh, they taste better than the real thing. Yeah, I said it.

Homeade Oatmeal Cream Pies

Adapted from Craving Chronicles

Items Needed: Shell

  • 1 cup softened butter
  • 3/4 cup dark brown sugar
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1 1/2 cups quick oats


  • 2 teaspoons very hot water
  • 1/4 teaspoon salt
  • 1 (7 ounce) jar marshmallow cream
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 teaspoon vanilla


 1. In large bowl, cream softened butter, brown sugar, and white sugar.

2. Add molasses, vanilla, and eggs.

3.  Combine flour, salt, baking soda, and cinnamon, add to the creamed mixture.

 4. Measure out the oats.

5. Add the oats to the cookie dough mixture. 

 6. Using a small cookie scoop, dollop the dough onto parchment-lined cookie sheets and bake for 10-12 minutes,or until just starting to brown around the edges. DO NOT OVERBAKE! (The cookie goons will come after you if you do!)  Transfer to a cooling rack.

 7. Make filling while cookies are baking. Amen to multi-tasking!  Combine marshmallow cream, shortening, powdered sugar, and vanilla, mix on high until fluffy.

 8. Dissolve the salt in the hot water. Allow this to cool, then add it to the frosting. Whip well!

9. Dollop a nice heaping size of frosting on one cookie. Top with another cookie and squeeze the cookies together until the frosting looks perfectly distributed between the two cookies. 

 10. There are several options now. You can cover each one with cling wrap to seal in the flavor. (They are actually even more amazing after a few days) Or, you can hide them in various locations around the house to make sure that at least one will be left for you (if you can find it again). Or, you can be a gracious host and offer them to anyone who would like to try them. (I wouldn’t recommend the latter :) 

 Hey, can you blame me? I had to take my bite sometime…it was practically the only one left. P.S. right after this lucious picture, it ate another bite. Then, another. Then, it was….gone.

And, that’s what happened to all of them. You can thank Jared for eating yours. I was going to share :)