Growing up, it seems like Little Debbie snacks were something that was sometimes stuck in our lunches. My brother loved the Oatmeal Cream Pies. Recently, I came across the recipe on Pinterest and had to try! And yes, they were super delicious!
Preheat oven to 350 degrees.
1. In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
2. In the bowl, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
3. Stir in eggs, mixing until combine after each addition.
4. Mix in vanilla and coconut extract.
5. Slowly add in dry ingredients and mix until well combine.
6. Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping).
7. Bake in preheated oven 10 – 12 minutes (cookies should still be soft, not fully set – don’t over bake).
8. Allow to cool several minutes on baking sheet before transferring to wire rack to cool.
9. Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
10. Store cookies in an airtight container at room temperature.
For the marshmallow buttercream filling:
1. In the bowl, mix butter and shortening on medium-high speed, until pale and fluffy, about 3 – 4 minutes.
2. Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes.
3. Mix in marshmallow creme.
- 1 3/4 cups + 2 Tbsp all-purpose flour
- 1 cup quick oats (slightly ground in a food processor until half their original size).
- 2 tsp cocoa powder
- 1 1/2 tsp cornstarch
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 cup butter, softened
- 1/2 cup shortening (unflavored)
- 1 1/4 cups granulated sugar
- 2 1/2 Tbsp molasses
- 2 large eggs
- 1 tsp vanilla extract
- 1/8 tsp coconut extract (for a slightly more noticeable coconut flavor – increase to 1/4 tsp)
- Marshmallow Buttercream Filling
- 1/2 cup butter, nearly at room temperature
- 1/4 cup shortening (unflavored)
- 1 1/2 cups powdered sugar
- 7 oz. marshmallow creme
- Preheat oven to 350 degrees.
- In a mixing bowl, whisk together flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg and ginger, set aside.
- In the bowl, whip together butter, shortening, sugar and molasses on medium-high speed until pale and fluffy, about 2 minutes.
- Stir in eggs, mixing until combine after each addition.
- Mix in vanilla and coconut extract.
- Slowly add in dry ingredients and mix until well combine.
- Scoop dough out about 2 Tbsp at a time and shape into balls (or drop on cookie sheet without shaping).
- Bake in preheated oven 10 – 12 minutes (cookies should still be soft, not fully set – don’t over bake).
- Allow to cool several minutes on baking sheet before transferring to wire rack to cool.
- Cool completely then spread marshmallow buttercream filling along bottom side of one cookie and sandwich to the bottom side of another cookie.
- Store cookies in an airtight container at room temperature.
- For the marshmallow buttercream filling:
- In the bowl, mix butter and shortening on medium-high speed, until pale and fluffy, about 3 – 4 minutes.
- Add powdered sugar and blend on low speed until combine, then increase speed to medium-high and whip for 1 minutes.
- Mix in marshmallow creme.
