Little Debbie's Got Nuthin' on ME!

You know those Little Debbie Oatmeal Cream Pies...the ones that you got in your lunch box when you were a kid. The ones that were all chewy and gooey and full of white, fluffy, sweet-creamy goodness.


Yeah! That's the ones.
I effin' love those things. I mean I could probably eat the whole damned box of them if I was left alone with them and a carton of milk. But the thing is, Little Debbie also makes all sorts of peanut butter yummies, which means with the Wifester's peanut/tree nut allergy it's just too dangerous to try to eat these and hope they didn't come into contact with the equipment that also processed the peanut butter bars, or fudge brownies, or any other potentially life threatening delectable.
For a couple of years I have simply reminisced about the good old days of lapping the cream from between those two soft, chewy cookies. Smushing the middle to get even distribution of the white, fluffy heaven throughout each and every last bite...

And then something amazing happened:
My sister in law gave me a Kitchen Aid mixer!
Best. Present. Ever!
Armed with that I've been experimenting with all sorts of goodies.
I have finally mastered a superb pizza dough and have vowed never again to order from any of these lame-ass "pizza" places around here. Sorry Pizza Hut, Papa John's, and Domino's, but that is NOT pizza.
I even made a few loaves of bread, and one of them actually turned out pretty darned good!
But the best, the most amazing thing... The thing that has me blogging instead of studying has been the Oatmeal Cream Pies, Little Debbie style that I whipped up the other day.
I can't keep my hands out of them!

If you have fond memories of Oatmeal Cream Pies, try this recipe, you won't be sorry! I think these are even better, and they don't have that preservative-filled, chemical taste. Oh, there's a few recipes floating around out there, but I did my usual thing and found a few that were good, combined them, tested and tried and here we go:

For the Cookies:

2 sticks butter, softened
3/4 cup brown sugar ( I used light, but I think dark would be good too)
1/2 cup sugar
1/3 cup molasses ( I didn't have molasses, so I used maple syrup)
1 tsp. Vanilla
2 large eggs
1 1/2 cups flour (I even used whole wheat, and they were FABULOUS)
1/2 tsp. salt
1 tsp baking soda
1 tsp cinnamon
1 1/2 cups quick oats

For the Cream Filling:

2 tsp. hot water
1/4 tsp. salt
7 oz. marshmallow cream
1/2 cup shortening (hey, I said they were good, not good for you)
1/3 cup powdered sugar
1/2 tsp. vanilla


First, heat your oven to 350 degrees. Then, in a large bowl you want to cream your butter, sugars and molasses. Add the vanilla and eggs. Next, add flour, salt, baking soda, and cinnamon mixing well. Add the oats to the mixture. Now you drop the batter by tablespoon fulls onto ungreased cookie sheets. Be sure to give them each plenty of room to expand, otherwise you'll end up with misshapen cookies. They're still good, but not so pretty. Bake these puppies at 350 for about 10 -12 minutes. You want them to still look moist, and be just starting to brown around the edges. Be sure you don't over cook them, or you'll end up with little crispy wafers.
While those cook, dissolve your salt for the cream filling in a bowl with the hot water. Add the rest of the ingredients for the filling and mix until very fluffy.

When your cookies are cool enough to lift from the sheet without breaking, assemble by adding a dab of cream filling on the bottom of one cookie then placing another cookie on top.

Go ahead...go make em right now!