Oatmeal Creme Pies: Greggie Debbie Style

Serves 1
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Directions

  1. 1Start by creaming together 1 1/4 cups of unsalted butter and brown sugar until it is fluffy.
  2. 2Add 2 eggs to the mixture.
  3. 3Add 2 tablespoons of molasses.
  4. 4Add 1 tablespoon of vanilla.
  5. 5Mix for another minute.
  6. 6In a separate bowl, add 3 cups of flour.
  7. 7Add 1 cup of quick 1-minute oats from the Quaker farm.
  8. 8Add 2 teaspoons of baking soda.
  9. 9Add 1 teaspoon of salt.
  10. 10Mix the dry ingredients together with a spoon.
  11. 11Slowly add the dry ingredients to the wet mixture and mix until just combined.
  12. 12Scoop the dough onto baking sheets lined with parchment paper.
  13. 13Press down each cookie to flatten them slightly.
  14. 14Bake at 350°F (175°C) for 10-12 minutes, depending on your oven, to keep them chewy.
  15. 15For the filling, add 1 cup of butter and 2 cups of powdered sugar to a mixing bowl.
  16. 16Add 1 tablespoon of vanilla.
  17. 17Mix on speed 6 for about 5 minutes until fluffy.
  18. 18Add 2 cups of marshmallow fluff to the mixture.
  19. 19Fold in the marshmallow fluff until combined.
  20. 20Flip over half of the baked cookies.
  21. 21Pipe a dollop of filling onto the flat side of each flipped cookie.
  22. 22Place another cookie on top of the filling to create a sandwich.

Ingredients

  • 1.25 cup unsalted butter
  • brown sugar
  • 2 eggs
  • 2 tablespoons Grandma's Molasses
  • 1 tablespoon vanilla
  • 3 cups flour
  • 1 cup Quaker Oats (quick 1-minute oats)
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup butter
  • 2 cups powdered sugar
  • 1 tablespoon vanilla
  • 2 cups Marshmallow Fluff

Equipment

stand mixermeasuring cupsmeasuring spoonsbaking sheetsparchment paperspatulapiping bag

Tips

  • Use brown sugar for a chewier and more molasses-like cookie, similar to the original oatmeal creme pies.
  • Slightly underbake the cookies to ensure they remain chewy.
  • Use quick one-minute oats as they are ground thinner, avoiding a scratching sensation in the throat.
  • When mixing the filling, beat at speed 6 for about 5 minutes to achieve a fluffy texture.
  • Fold in the marshmallow fluff gently to maintain its fluffiness.

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