I’m a lover of snack food but my favorite kind, Little Debbie cakes. My mom challenged me to try making a homemade version of the oatmeal creme pie, which is one of my favorites. They came out amazingly! Not an exact replica but that’s not what I was going for I just wanted to try and make something that tasted like the store bought version. The recipe is from a website called Sugar Spun Run, I’ll post the link if you want to check it out. https://sugarspunrun.com/oatmeal-cream-pies/ Without further ado, Onto the recipe!

Ingredients

Cookies

• 226g butter, melted and cooled
• 200g brown sugar, firmly packed
• 100g granulated sugar
• 2 tbsp unsulphured molasses*
• 2 eggs, room temperature
• 1 1/2 tsp vanilla
• 250g All purpose flour
• 2 tsp cornstarch
• 1 1/4 tsp baking powder
• 3/4 tsp ground cinnamon
• 3/4 tsp salt
• 180g Oats

*Be sure to grease your measuring cup/spoon to ensure the molasses comes out, it’s sticky stuff so I sprayed my little measuring cup with some baking spray before measuring out mine.

Start by preheating the oven to 350F (175C) and line a baking sheet with parchment paper, set aside.

In a large bowl, combine both sugars, melted butter, and molasses until combined. You can use an electric mixer but I chose to do this by hand.

Add the eggs and vanilla, stir until there are no streaks of egg left.

In another bowl, whisk together the flour, baking powder, salt, cornstarch, cinnamon, and salt until combined.

Stir the flour mix into the butter mix until throughly combined.

Stir in the oats until well mixed.

Scoop the batter by 1 tbsp sized scoops onto the prepared tray, now this is where I made a slight mistake, I made mine a little bigger than I thought and they do spread quite a bit so make sure there’s space between each one. I used 2 trays just so I could more evenly space the cookies out.

Bake for 10 minutes or until the edges start to turn a nice golden brown color.

These smelled amazing while baking, they might look under baked in the middle but if the edges are starting to turn golden brown take them out. Let the cookies cool completely on the baking sheets before filling.

Onto the Marshmallow Creme Filling!

Marshmallow Filling

• 6 egg whites
• 300g granulated sugar
• 1/2 tsp cream of tartar
• 1/4 tsp salt
• 1 1/2 tsp vanilla

This part of the recipe requires the double boiler method. I’m just doing this the simple way, take a small saucepan, fill it with 1 1/2 inches of water and bring it to a simmer over medium heat. Meanwhile in a dry grease free* preferably metal bowl, combine egg whites, sugar, cream of tartar, and salt. Whisk until combined, then place the bowl onto the pan of simmering water but make sure the bottom of the bowl doesn’t touch the water.

From this point on, do not stop whisking or you might scramble the egg whites. Cook the egg white mixture until all the sugar has dissolved. The easiest way to tell is to rub a small amount of the mix between your thumb and finger, if it feels gritty keep whisking but if you don’t feel any bits of sugar its good to go. Keep a towel near by to lay the bowl on after taking it off the heat, it’s going to be hot. Transfer to the bowl of a stand mixer fitted with the whisk attachment (you can use a handheld mixer but it’s going to be quite an arm workout and take twice as long.)

Beat the mixture on medium-high speed, until it becomes thick, glossy, and the marshmallow forms stiff peaks. This takes between 5-10 minutes, it will double in volume. Add the vanilla and mix until combined.

This stuff is amazing, I could eat the entire bowl with a spoon. It’s so much better than the store bought stuff. Now onto the assembly of these delicious little snacks. Flip over half of the cookies and fill them with 2 tbsp of filling per cookie. Top with the other half of the cookies and you’re done.

I made mine a little bigger than I thought when I originally scooped them out and didn’t take the spread during baking into account but they came out amazing! Store them in an airtight container at room temperature for up to 3 days if they last that long. These are so much better than the store bought ones. If you try this, post your results in te comments so we can all see your creations.

Until next time,

Peace, Love, & Sugar,

Brooke