Copycat Little Debbie Oatmeal Creme Pies

Editorial contributions by Annie Campbell

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 18 servings

OATMEAL COOKIES

• 1 cup (8 oz.) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups (about 8 1/2 oz.) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon table salt
• 3 cups uncooked quick-cooking oats

CRME FILLING

• 1/2 cup (4 oz.) unsalted butter, softened
• 1/4 cup vegetable shortening
• 1 1/2 cups powdered sugar
• 1 (7-oz.) jar marshmallow crme

Directions

Step 1: Preheat the oven to 375F (190C). Line your baking sheets with parchment paper.

Step 2: In a large mixing bowl, beat together the butter, granulated sugar, and dark brown sugar using an electric mixer on medium speed until fully combined and creamy.

Step 3: Add the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.

Step 5: Stir in the oats until the dough is well incorporated.

Step 6: Roll the dough into walnut-sized balls and place them on the prepared baking sheets, spacing them about 2 inches apart.

Step 7: Bake the cookies in the preheated oven for 8-9 minutes, or until the edges are golden brown. Remove from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Step 8: While the cookies cool, prepare the crme filling. In a medium bowl, beat together the softened butter and vegetable shortening on medium-high speed until the mixture is pale and fluffy, about 3 minutes.

Step 9: Add the powdered sugar to the butter mixture and beat on low speed until fully incorporated. Then, beat in the marshmallow crme until the filling is smooth and creamy.

Step 10: Once the cookies are completely cool, spread or pipe a generous amount of the crme filling onto the flat side of half of the cookies.

Step 11: Top with the remaining cookies to form sandwich-style cookies.

Nutrition Facts (per serving)

Each serving of these oatmeal cookies contains:

• Calories: 422
• Fat: 20g
• Saturated Fat: 11g
• Cholesterol: 63mg
• Sodium: 152mg
• Total Carbohydrate: 59g
• Dietary Fiber: 2g
• Total Sugars: 36g
• Protein: 4g
• Vitamin C: 0mg
• Calcium: 26mg
• Iron: 1mg
• Potassium: 90mg

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Copycat Little Debbie Oatmeal Creme Pies

The Little Debbie Oatmeal Creme Pie first appeared in the United States during the 1960s, quickly becoming a beloved treat for children and adults alike. Created by McKee Foods as part of the Little Debbie snack line, these pies combined soft oatmeal cookies with a sweet, marshmallow-like filling. The original concept was inspired by classic American sandwich cookies, but the use of hearty oatmeal gave it a distinctive texture and flavor, making it stand out from other commercially available snacks of the era. Over time, the Oatmeal Creme Pie became an iconic symbol of American convenience desserts, often associated with school lunches and roadside snack stops.

Regional Variations and Local Twists

Although the Little Debbie brand is widely distributed across the United States, regional variations in homemade or copycat versions have emerged. In the Southern United States, for instance, bakers often add a hint of cinnamon or nutmeg to the oatmeal cookies, enhancing their warmth and depth of flavor. In contrast, northern recipes sometimes emphasize a chewier texture by incorporating more oats or using brown sugar as the primary sweetener. While the classic snack is generally consistent nationwide, these subtle regional adjustments showcase how home cooks adapt nostalgic treats to local tastes.

How It Differs From Similar Desserts

At first glance, Oatmeal Creme Pies may resemble other sandwich cookies, such as Whoopie Pies or classic marshmallow-filled treats. However, the primary distinction lies in the composition and texture of the cookies and filling. The oatmeal base provides a denser, more rustic chew compared to the soft cake-like consistency of Whoopie Pies. The filling, a smooth blend of butter, shortening, powdered sugar, and marshmallow crme, is lighter and less sticky than traditional marshmallow sandwiches. This balance of textures makes Oatmeal Creme Pies uniquely satisfying and differentiates them from similar desserts.

Typical Serving Occasions

Traditionally, Oatmeal Creme Pies are served as snack items rather than formal desserts. They are frequently included in lunchboxes, offered at school cafeterias, and enjoyed as a quick treat during travel. At home, they are often paired with milk or hot chocolate for a comforting snack experience. In bakeries or homemade versions, these pies may be presented at casual gatherings, such as birthday parties, picnics, or community events, highlighting their versatility as a convenient yet indulgent treat.

Interesting Facts and Cultural Notes

Despite their simple appearance, Oatmeal Creme Pies have an enduring cultural significance. They were among the first commercially packaged snack cakes to be individually wrapped, making them portable and long-lasting. Fans of the snack often cite the nostalgic value as a key part of its appeal, associating the taste with childhood memories. Interestingly, the recipe has inspired countless copycat versions online, with bakers experimenting with gluten-free flours, chocolate-dipped cookies, and flavored fillings. The pie's lasting popularity demonstrates how a straightforward combination of oatmeal cookies and creamy filling can become a timeless American classic.

FAQ about Copycat Little Debbie Oatmeal Creme Pies

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