Little Debbie Oatmeal Creme Pie was a childhood favorite. Reading the ingredients on side of the package was not enjoyable. Way to many artificial ingredients. Ta Da! A homemade oatmeal creme pie. I enjoy these just as much if not more.
Cookie: 2 1/2 sticks unsalted, softened butter, 1 cup packed brown sugar, 1/2 cup sugar, 1 egg, 2 teaspoon vanilla, 1 Tablespoon molasses, 1 1/2 cup flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 3/4 teaspoon cinnamon, 3 cups quick oats.
If you don’t have quick oats don’t worry. I never have quick oats, only rolled oats. Take the 3 cups of rolled oats and pulse in blender/food processor 4 or 5 times. TaDa! Quick oats.
Heat oven to 375 degrees. Creme butter and sugars until light and fluffy. Add egg, vanilla and molasses. In separate bowl add flour, baking soda, salt, cinnamon. Add oats. Mix. Now add the wet ingredients to dry ingredients. Dough will be thick.
Chill dough for 10 minutes.
Form a ball of dough 3/4 inch thick. Place on cookie sheet. Take palm of your hand and flatten. Continue making balls and flattening. Bake 10 minutes. Cool completely.
Creme Filling: 1 1/2 sticks butter, 3 cups powdered sugar, 3 Tablespoons heavy creme, 1 1/2 teaspoons vanilla, pinch salt.
Beat butter for 1 minute until creamy. Add powdered sugar. Pour in heavy creme and vanilla. Mix until fluffy. Add pinch salt. Mix for 1 minute.
Put creme filling on one cookie, place second cooking on top of creme filling and push down gently, squishing filling between both cookies. Continue until all filling is used.
Cookies stay fresh 2 days in airtight container. I keep mine in the refrigerator. They will stay fresh for 1 week (if they last that long).