Little Debbie flashbacks in every bite.
You can now make your favorite after school treat at home!
Why does everyone love oatmeal cream pies
- Childhood memories in every bite
- They are chewy, creamy and little spicy
- They are a perfect snack or dessert
What you need
Oatmeal Cookies
- 1/2 cup butter, room temp
- 1/2 cup of shortening
- 1 cup of packed brown sugar
- 2 large eggs, room temp
- 2 tbsp of molasses
- 1 tsp of vanilla
- 1 1/2 cup of flour
- 1 tsp of baking soda
- 1 1/2 tsp of cinnamon
- 1/8 tsp of cloves
- 1/2 tsp of salt
- 3 cups of quick oats
Marshmallow Fluff Frosting
- 3.5 oz of marshmallow fluff
- 1/4 cup of vegetable shortening
- 1/4 cup of confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 1tsp of hot water
Cream Cheese Frosting
- 4oz of cream cheese, room temp
- 1/2 cup of powdered sugar
- 1 vanilla bean pod (or 1/2 tsp of vanilla extract)
What to do
1. For the oatmeal cookies, using a stand mixer, with a paddle attachment, beat butter and shortening until combined.
2. Add the sugar, beat until fluffy. Beat in molasses and vanilla.
3. Add eggs one at a time. Beat on low until just combined.
4. Sift in dry ingredient and mix until just combined.
5. I like to scoop my cookies with an ice cream onto parchment paper and refrigerate them for 24 hrs, but you can bake right away. Bake at 350 degrees for about 8-10 min. This recipe makes about 15-18 cookies depending on size.
6. For the marshmallow frosting, beat the marshmallow and the shortening til combined. Add sugar and vanilla then slowly drizzle in hot water to get that nice kind of thinner consistency.
7. For the cream cheese frosting, mix the cream cheese and powdered sugar, add the vanilla bean scrapings and beat until smooth.
8. Spread each frosting on one cooled cookie, shmooosh them together and STUFF YO FACE!
9. Cookies should be stored in the fridge before serving. (they taste great cold and will last up to 3-4 days in fridge)
2. Add the sugar, beat until fluffy. Beat in molasses and vanilla.
3. Add eggs one at a time. Beat on low until just combined.
4. Sift in dry ingredient and mix until just combined.
5. I like to scoop my cookies with an ice cream onto parchment paper and refrigerate them for 24 hrs, but you can bake right away. Bake at 350 degrees for about 8-10 min. This recipe makes about 15-18 cookies depending on size.
6. For the marshmallow frosting, beat the marshmallow and the shortening til combined. Add sugar and vanilla then slowly drizzle in hot water to get that nice kind of thinner consistency.
7. For the cream cheese frosting, mix the cream cheese and powdered sugar, add the vanilla bean scrapings and beat until smooth.
8. Spread each frosting on one cooled cookie, shmooosh them together and STUFF YO FACE!
9. Cookies should be stored in the fridge before serving. (they taste great cold and will last up to 3-4 days in fridge)
Helpful tips
Here are some important Pro tips by Maude
- Chilling the dough overnight is worth the wait. Cookies have time to absorb the flour, and mesh the flavors. Your result will be an extra chewy, flavorful and delicious cookie!
- Bake time can vary depending on your oven. When in doubt, under baked your cookies and you can also return them to the oven if needed.
- I love an all butter cookie, however, using shortening with butter will help these cookies maintain freshness over a couple of days. Especially in the fridge!
- Ingredients are best to work with when they are at room temp.