Copycat Little Debbie Oatmeal Creme Pies
Ingredients
For the Cookies
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup old-fashioned oats
For the Filling
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Additional
- Nonstick cooking spray (if using a cookie press)
Optional
- Sprinkles for decoration
Substitutions
- Use quick oats instead of old-fashioned oats for a finer texture
Storage
- Store in an airtight container at room temperature for up to 5 days
Instructions
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- 3
In a large bowl, beat softened butter and brown sugar until creamy. Add egg and vanilla; mix well.
- 4
Gradually stir in the flour mixture until combined. Fold in oats.
- 5
Scoop about 1 tablespoon of dough and roll into balls. Place on prepared baking sheets, spacing about 2 inches apart.
- 6
Flatten each ball slightly with the bottom of a glass or a fork to create a cookie shape.
- 7
Bake for 10–12 minutes, or until edges are lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- 8
While cookies cool, make the filling: In a medium bowl, beat softened butter until smooth. Gradually add confectioners' sugar, milk, and vanilla. Beat until light and fluffy.
- 9
Once cookies are completely cooled, spread a generous amount of filling onto the flat side of half of the cookies. Top with remaining cookies to form sandwiches.
- 10
Optional: Decorate with sprinkles before the filling sets.
- 11
Store in an airtight container at room temperature.
Nutrition
Per serving (based on 12 servings)
