Every now and then, I go through phases where I like to try to recreate my favorite childhood sweets i.e., Samoa and Ding Dongs. This time I wanted to try to make my own Little Debbie Oatmeal Crème Pie. I recently went to a bakery in the city that sold them. They were really, really good. Instead of marshmallow crème filling, they used a cream cheese-like frosting that was delicious. However, it had me yearning for the classic marshmallow crème, so I knew I wouldn’t be satisfied until I tried it myself.
I tweaked my own oatmeal golden raisin recipe by adding a little molasses to make them extra soft and chewy, and added nutmeg to the marshmallow filling. Overall I was pretty happy with the way they turned out. But….. I could taste the molasses, so next time I would cut back on the amount. I was only going for a “hint” of flavor. I didn’t really want to be able to identify molasses in the recipe. I might also use quick oats instead of old-fashioned. Quick oats are smaller and I think the texture might be a little better, or I could always pulse old-fashioned oats in a food processor a couple of times (thinking out loud).
Also, if you decided to add nutmeg to the filling, remember that the flavor intensifies as it sits. This is something that I totally forgot about! I’m tasting and adding, and tasting and adding until I get the crème just the way I want it. By the time I finished frosting the cookies, the filling was like a nutmeg festival! It was pretty overwhelming, but still very edible. If you love intense nutmeg flavor, you’d like it, but for me, I’ll only use a dash next time.
Oatmeal Sandwich Cookies
- ½ cup (1 stick) plus 6 tablespoons butter, softened
- 1 cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1 ½ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- pinch of ground cloves
- 3 cups oats , quick or old fashioned
- ½ cup (1 stick) unsalted butter, softened
- 1 jar (7 oz.) marshmallow crème or fluff
- 1 teaspoon vanilla
- 3 to 4 cups confectioners' sugar (plus more if necessary)
- 1 to 2 tablespoons heavy cream (milk or half and half is fine)
- dash of salt
- Nutmeg , to taste
Make the cookies
Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, cloves and salt; mix well. Slowly add oats and mix well. Drop dough by 1-½ tablespoons onto a parchment lined sheet pan. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets, then remove to wire rack. Cool completely. Do your best to match cookies so they are similar in size and shape. Set pairs aside. Spread the frosting on the flat side of half of the cookies and put the remaining cookies on top.
Make the crème filling
Beat margarine, marshmallow crème and vanilla on medium speed in the bowl of an electric mixer until well blended. Gradually add sugar, beating after each addition until well blended. Add salt and nutmeg. Blend in heavy cream one tablespoon at a time until desired consistency is reached.