Ohhhh yes… homemade oatmeal cream pies! You may be thinking…
When was the last time I actually ate an oatmeal cream pie?!?
Why would I want to bake a homemade version of a pre-packed vending machine snack?!?
Just take one look at that ooey gooey oatmeal cream pie and trust me!
The past few years, I have helped with a retro bowling fundraiser for Guardian Angel Settlement Association (GASA), an amazing organization in Saint Louis that serves the poor by helping them improve the quality of their lives and achieve economic independence. In addition to raising money, this event is a wonderful opportunity to get together and celebrate such an incredible organization in the Saint Louis community. You know it’s a pretty fantastic fundraiser when it includes, all you can eat, drink, bowl, and shoot pool at an old school bowling alley that requires you to keep your own score! The event is held at Saratoga Bowling Lanes, in operation since 1916, and supposedly the oldest bowling alley west of the Mississippi.
I thought it would be fun to contribute a retro dessert buffet, and where better to start than with the original Little Debbie Snack Cake… the Oatmeal Cream Pie.
Confession of a *wannabe* foodie… these taste amazingly similar to the original Little Debbie Oatmeal Cream Pies, yet oh so delicious!
Oatmeal Cream Pies:
Adapted from The Craving Chronicles
1 cup butter (2 sticks) at room temperature
¾ cup dark brown sugar
½ cup sugar
1 Tablespoon molasses
1 teaspoon vanilla
1 ½ cups flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
1 ½ cup whole rolled oats
Cream Filling Ingredients:
1 teaspoons hot water
¼ teaspoon salt
7 oz marshmallow cream
½ cup shortening
1/3 cup powdered sugar
½ teaspoon vanilla
Preheat oven to 350°F.
Line 2 large cookie sheets with silicone baking mats.
In a medium bowl, sift together flour, salt, baking soda, and cinnamon and set aside.
In a large mixing bowl, beat butter, brown sugar, and sugar until fluffy. Add molasses, vanilla, and eggs and beat until well mixed.
On low speed, gradually add the flour mixture to the butter mixture and beat until just combined.
Stir in the oats.
Drop cookies by rounded Tablespoons onto a baking sheet, providing plenty of space between each cookie as they will spread. I use a small ice cream scoop or cookie scoop to assure that all cookies are the same size.
Bake cookies for 10-12 minutes until they begin to brown. Do not over bake, to keep your cookies soft and chewy for your oatmeal cream pies!
While the cookies are baking, prepare the cream filling. Dissolve the salt in the hot water and set aside.
In a large mixing bowl, beat together marshmallow cream, shortening, powdered sugar, and vanilla until light and fluffy. Once the mixture is light and fluffy, beat in the cooled salted water.
Spread the desired amount of cream filling on the flat side of one cookie and top with a second cookie.