(Little Drunken Cookie’s) Oatmeal Cream Pies

Oatmeal Cream Pies (2)I’m sure you’re all familiar with Little Debbie Oatmeal Creme Pies. They were a favorite of mine growing up, so I thought I’d try my best to make a homemade version.

I have tried to make them in the past with just a standard oatmeal cookie recipe, but found it wasn’t quite the same.Then I read through the ingredients list on the genuine Creme Pie, and found molasses. Hmmm.

Maybe molasses is the “key” to making them a little more authentic…

I tweaked several recipes to come up with this one. It’s a Drunken Cookie Original. The creme, however, is from my tried and true binder of internet recipes. Look for Holland Cream on the Allrecipes website. Note: You only need half of the recipe to make the cream pies.

Ingredients

Oatmeal Cream Pies (7)Makes about 60 (2.5 inch) cookies, or 30 Little Drunken Cookie Oatmeal Cream Pies. Total time: about  15 minutes to prep, 3 hours total including cooling and assembly.

  • 2 ½ cups oats (traditional, not quick)
  • 1 ½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ½ cup butter (one stick)
  • ½ cup margarine (one stick)
  • ¼ cup granulated white sugar
  • 2 eggs
  • 2 tablespoons molasses
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  1. Preheat oven to 325°. Combine oats, flour, cinnamon, salt and baking soda in a medium bowl. Set a side.
  2. Beat the butter, margarine and sugars on medium/medium high speed with an electric mixer until well blended. Add molasses and mix well.
  3. Beat in eggs, one at a time, then vanilla, mixing thoroughly (medium speed) after each addition. Batter should be smooth and the color of peanut butter.
  4. Add the oat mixture, one cup at a time, on low speed until incorporated.
  5. Bake teaspoon-sized scoops of dough on a parchment-lined cookie sheet for 12-13 minutes, or until just browned on the edges. Don’t overbake. Leave the cookies to sit on the cookie sheet about a minute before removing. Transfer to a wire rack to cool.

Make the Holland Cream while the cookies are baking. Once the cream is ready and the cookies are cool, fill a piping bag with the cream filling. There’s no need to rush, the cream won’t go “flat”. Use the largest round tip you have, or no tip at all, to place a dollop of creme in the middle of the cookie. Hold the piping bag straight and just above the cookie, and steadily squeeze the filling until it’s about a ¼ inch from the sides of the cookie. If you overfill, it’ll ooze out the sides; if you under fill simply add more, to your liking. (You can use a plastic sandwich bag with the corner cut if you don’t have piping bags and tips!)

Hints/Special Tools

  • I recommend parchment paper to line the cookie sheet, a small cookie scoop to distribute the batter (to make sure your cookies are round and even-sized), and carefully removing them from the sheet with a thin spatula.
  • Cookies will be soft when you remove them from the sheet, but they set well. Scrape off any gooey cookie crumbs from your spatula after removing a cookie or two, and they will lift more easily.
  • If you have a cookie that isn’t as round as you like once they’re baked, gently take the edge of your spatula and push the errant edge of the cookie toward the center. No one will know your cookies were misshapen. 🙂
  • Match up cookies of even size and shape before you start to add the filling, so you have even little sandwiches in the end.

I hope you enjoy these as much as I do. I have to give them away or I’ll eat the whole batch!

 

 

 

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