Oatmeal Cream Pies – Recipe

Yum, yum, yummy yum.  Little Debbie’s Oatmeal Cream Pies are fabulous, but this recipe blows them away.  These are the essence of chewy goodness.  I can’t recommend them enough.  They’re best eaten at least a day after they’re made, if you can wait that long!

Oatmeal Cream Pies

Adapted from Beantown Baker

Cookie Ingredients:

  • 3/4 cup unsalted butter, softened
  • 2 cups packed brown sugar
  • 2 eggs
  • 1/2 tsp salt
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 2 cups quick-cooking rolled oats
  • 2 tsp baking soda
  • 3 Tbsp boiling water

Filling Ingredients:

  • 1 Tbsp plus 1 tsp unflavored gelatin (about 1 1/2 packets)
  • 1/3 cup plus 1/4 cup water (divided)
  • 3/4 cup sugar
  • 1/2 cup light corn syrup
  • 2 tsp vanilla
  • 1 cup powdered sugar
  • 8 ounces vegetable shortening


  1. Preheat the oven to 425 degrees . Lightly grease a baking sheet and set aside or use parchment paper.
  2. Cream the butter, sugar, and eggs in a large bowl. In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.
  3. In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.
  4. Drop by the tablespoon onto the baking sheets about 2 inches apart.  Bake until the cookies are golden brown, about 5 minutes. Leave on cookie sheet until set; then move to a wire rack to cool.

Filling Directions:

  1. In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.
  2. In a saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.
  3. Transfer the mixture to a large bowl. Add the vanilla.
  4. With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 7 minutes.
  5. Reduce the mixer speed to low and gradually add the powdered sugar.
  6. Add the shortening and beat until completely smooth.

Match similarly sized cookies.  Spread filling over one cookie and place a matching cookie on top.



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