Am I the only one that didn’t eat Little Debbie cakes as a child? I mean, I guess I ate them on occasion, but I don’t think Mom ever bought them. So my exposure to Little Debbie cakes has been primarily through Jordan because Fudge Rounds and Star Crunch = the breakfast of champions software engineers ;). I have to admit that I haven’t really found a Little Debbie cake that I love. They just can’t hold a candle to homemade desserts (and what’s with the greasy film they leave in your mouth – yuck!), but when I saw a recipe for homemade oatmeal cream pies I was intrigued. I mean gooey marshmallow cream filling sandwiched between two homemade oatmeal cookies, how could that be bad?? =) These aren’t exactly like store-bought oatmeal cream pies – they’re better! The cookies stay slightly crisp and the filling is good enough to eat by itself – not that I’d ever do this though ;). You should definitely give this recipe a try. Who knows, maybe I’ll try to come up with a homemade version of fudge rounds and star crunch next. Enjoy!
Homemade Oatmeal Cream Pies
6 tbsp unsalted butter, softened
1 cup packed brown sugar
1 egg
1/4 tsp salt
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp ground cinnamon
1 cup quick-cooking rolled oats
1 tsp baking soda
1 1/2 tbsp hot water
1. Preheat oven to 425 degrees. Lightly grease a baking sheet and set aside.
2. Cream butter and sugar until light and fluffy. Add egg and mix to combine.
3. In a separate bowl, sift together the salt, flour, baking powder and cinnamon. Add to the creamed mixture. Add the oats and mix until combined.
4. In a small dish, add the baking soda to the hot water and stir into the rest of the batter. Refrigerate batter for at least an hour.
5. Drop by the tablespoon onto baking sheets, about 2-inches apart and bake until the cookies are just starting to turn golden around the edges, 8-11 minutes.
6. Cool the cookies on a wire rack. Once completely cooled, spread filling over flat side of one cookie and top with the flat side of another cookie. Repeat.
Yield: 16-18 sandwiches.
*from eat cake for dinner, originally adapted from: Bean Town Baker
Marshmallow Cream Filling
2 tbsp shortening
2 tbsp butter
1 cup powdered sugar
1 jar marshmallow cream
1 tbsp milk
1. Cream shortening, butter and powdered sugar together until light and fluffy.
2. Add marshmallow cream and milk, beat until fully combined.
These look amazing! I showed your post to Wesley and said maybe I'd have to try it out. He replied with "MAYBE!? There's no maybe about it! Make it happen!" So, I think I will.
I hope you both like them =).
You are not the only one that didnt eat them all the time as a kid. I didnt, and I HATE that greasy mouth feeling too! LOL<br />Looks like a great recipe!