Oatmeal Creme Pies: Greggie Debbie Style

Serves 1
instagram.com

Directions

  1. 1Start by creaming together 1 1/4 cups of unsalted butter and brown sugar until it is fluffy.
  2. 2Start by creaming together 1 1/4 cups of unsalted butter and brown sugar until it is fluffy.
  3. 3Start by creaming together 1 1/4 cups of unsalted butter and brown sugar until it is fluffy.
  4. 4Add 2 eggs to the mixture.
  5. 5Add 2 eggs to the mixture.
  6. 6Add 2 eggs to the mixture.
  7. 7Add 2 tablespoons of molasses.
  8. 8Add 2 tablespoons of molasses.
  9. 9Add 2 tablespoons of molasses.
  10. 10Add 1 tablespoon of vanilla.
  11. 11Add 1 tablespoon of vanilla.
  12. 12Add 1 tablespoon of vanilla.
  13. 13Mix for another minute.
  14. 14Mix for another minute.
  15. 15Mix for another minute.
  16. 16In a separate bowl, add 3 cups of flour.
  17. 17In a separate bowl, add 3 cups of flour.
  18. 18In a separate bowl, add 3 cups of flour.
  19. 19Add 1 cup of quick 1-minute oats from the Quaker farm.
  20. 20Add 1 cup of quick 1-minute oats from the Quaker farm.
  21. 21Add 1 cup of quick 1-minute oats from the Quaker farm.
  22. 22Add 2 teaspoons of baking soda.
  23. 23Add 2 teaspoons of baking soda.
  24. 24Add 2 teaspoons of baking soda.
  25. 25Add 1 teaspoon of salt.
  26. 26Add 1 teaspoon of salt.
  27. 27Add 1 teaspoon of salt.
  28. 28Mix the dry ingredients together with a spoon.
  29. 29Mix the dry ingredients together with a spoon.
  30. 30Mix the dry ingredients together with a spoon.
  31. 31Slowly add the dry ingredients to the wet mixture and mix until just combined.
  32. 32Slowly add the dry ingredients to the wet mixture and mix until just combined.
  33. 33Slowly add the dry ingredients to the wet mixture and mix until just combined.
  34. 34Scoop the dough onto baking sheets lined with parchment paper.
  35. 35Scoop the dough onto baking sheets lined with parchment paper.
  36. 36Scoop the dough onto baking sheets lined with parchment paper.
  37. 37Press down each cookie to flatten them slightly.
  38. 38Press down each cookie to flatten them slightly.
  39. 39Press down each cookie to flatten them slightly.
  40. 40Bake at 350°F (175°C) for 10-12 minutes, depending on your oven, to keep them chewy.
  41. 41Bake at 350°F (175°C) for 10-12 minutes, depending on your oven, to keep them chewy.
  42. 42Bake at 350°F (175°C) for 10-12 minutes, depending on your oven, to keep them chewy.
  43. 43For the filling, add 1 cup of butter and 2 cups of powdered sugar to a mixing bowl.
  44. 44For the filling, add 1 cup of butter and 2 cups of powdered sugar to a mixing bowl.
  45. 45For the filling, add 1 cup of butter and 2 cups of powdered sugar to a mixing bowl.
  46. 46Add 1 tablespoon of vanilla.
  47. 47Add 1 tablespoon of vanilla.
  48. 48Add 1 tablespoon of vanilla.
  49. 49Mix on speed 6 for about 5 minutes until fluffy.
  50. 50Mix on speed 6 for about 5 minutes until fluffy.
  51. 51Mix on speed 6 for about 5 minutes until fluffy.
  52. 52Add 2 cups of marshmallow fluff to the mixture.
  53. 53Add 2 cups of marshmallow fluff to the mixture.
  54. 54Add 2 cups of marshmallow fluff to the mixture.
  55. 55Fold in the marshmallow fluff until combined.
  56. 56Fold in the marshmallow fluff until combined.
  57. 57Fold in the marshmallow fluff until combined.
  58. 58Flip over half of the baked cookies.
  59. 59Flip over half of the baked cookies.
  60. 60Flip over half of the baked cookies.
  61. 61Pipe a dollop of filling onto the flat side of each flipped cookie.
  62. 62Pipe a dollop of filling onto the flat side of each flipped cookie.
  63. 63Pipe a dollop of filling onto the flat side of each flipped cookie.
  64. 64Place another cookie on top of the filling to create a sandwich.
  65. 65Place another cookie on top of the filling to create a sandwich.
  66. 66Place another cookie on top of the filling to create a sandwich.

Ingredients

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