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Oatmeal Cream Pie Recipe

Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 15
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookies
  • 1 cup Butter Flavored Crisco
  • 0.75 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 0.25 teaspoon cinnamon
  • 1.5 cups quick cook oats
Filling
  • 2 teaspoons very hot water
  • 0.25 teaspoon kosher salt
  • 1.5 jars Marshmallow Fluff 10 ounce total
  • 0.75 cup Butter Flavored Crisco
  • 0.66 cup powdered sugar
  • 1 teaspoon vanilla

Method
 

Preparation Steps
  1. In large bowl, beat Crisco, brown sugar, granulated sugar, molasses, vanilla, and eggs.
  2. Add in the flour, salt, baking soda, and cinnamon. Mix in the oats.
  3. PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs).
  4. Drop by ONE tablespoon onto a parchment lined cookie sheet.
  5. Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!
  6. After cookies have cooled, combine hot water with salt and mix until salt is dissolved.
  7. In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.
  8. Spread filling on one cookie and press second cookie on top. Enjoy!

Notes

These cookies are best stored in an airtight container at room temperature for up to 3 days.