In 1935 baker O.D. McKee started altering his hard oatmeal cookie recipe to produce a softer cookie. Once the recipe was perfected, he topped the cookie with a fluffy cream filling sandwiched with another cookie. He called his creation oatmeal creme pies and began selling them in 1960 under the brand Little Debbie, which he named for his granddaughter. As is the case with so many store-bought treats, it most likely didn’t take long before someone came up with a homemade recipe for oatmeal creme pies.
Recipe Servings: 10
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Cookies:
- 1 cup all-purpose flour
- ½ tsp ground cinnamon
- 1½ tsp baking cocoa
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup brown sugar, packed
- ½ cup butter, melted
- 1 large egg
- 1 tsp vanilla extract
- 1 cup rolled oats
Filling:
- 1 cup shortening
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 1 jar (7.5 oz) Marshmallow Fluff
Directions
- Preheat oven to 350°F. Line baking sheets with parchment.
- Sift together the flour, cinnamon, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Cream together the brown sugar, butter, egg, and vanilla using an electric mixer until smooth.
- Add the dry mixture to the wet mixture slowly while mixing until well combined. Stir in the oats.
- Drop 20 tablespoon-size scoops of dough onto the baking sheets, leaving 2–3 inches between each cookie.
- Bake the cookies for about 10 minutes or until golden-brown.
- Remove the cookies from the oven and let them cool.
- Cream together the shortening, powdered sugar, and vanilla until smooth.
- Mix in the Marshmallow Fluff.
- Spread the bottom side of 10 cookies with filling, using all of it.
- Place cookies on top of the filling and press down.
For Cookies:
For Filling:
For Assembly:
Recipe introduction and directions © Copyright 2016-2025 World Trade Press. All rights reserved.