I have been a Little Debbie devotee since I was a teenager. I talked all about it when I made the Hostess Choco-Bliss Chocolate Snack Cakes, but to make a long story short, high school pretty much made up for all of the junk food that my mom kept out of the house when we were kids. I fell especially in love with Little Debbie; I found it incredibly hard to turn down Zebra Cakes, Nutty Bars, Swiss Cake Rolls or Oatmeal Creme Pies. With the exception of the occasional Swiss Cake Roll, I don’t think that I’ve had any of those treats since high school or college.
I’ve been a bit obsessed with homemade versions of childhood favorites for some time now, and I was way overdue for tackling oatmeal cream pies. This isn’t what I would call a “copycat” recipe (check out Jaclyn’s version for a great one!), as this is simply a combination of super soft and chewy oatmeal cookies sandwiched with a fluffy cream cheese filling.
Normally, I love big, thick cookies. Go big or go home is my typical cookie motto. However, when we’re talking about sandwich cookies, then I want my cookies as thin as possible so I can maximize the amount of filling per bite. I know, I’m crazy. I’m the same way about cake. I prefer very thin cake layers so I get more frosting per bite. What can I say? I’m all about the filling and frostings!
The cookies will be very soft when you take them out of the oven. That’s okay, that’s how they’re supposed to be, and that’s what makes them super-soft to eat even days later.
These cream pies were one of the most sought-after desserts I’ve made in some time. Totally addicting! My Chief Culinary Consultant and I kept breaking cookies in half because we “didn’t want a whole cookie”.
Multiple times. In a short amount of time. You do the math.
If you’re over store-bought treats, you owe it to yourself to make these!
Make the Cookies: Preheat oven to 350 degrees F and place racks in upper-third and lower-third of oven. Line two baking sheets with parchment paper or silicone baking mats; set aside.
In a medium bowl, whisk together the flour, salt, baking powder, baking soda and cinnamon; set aside.
Using an electric mixer, beat the butter, brown sugar, granulated sugar and molasses on high speed until light and fluffy, scraping the sides of the bowl as necessary, about 4 minutes. Add the vanilla; beat until combined. Beat in the eggs, one at a time, scraping down the bowl after each addition.
Reduce the mixer speed to low, add the flour mixture and beat until just combined. With a rubber spatula, stir in the oats. Drop the dough in 2-tablespoonful mounds 2-inches apart onto the prepared baking sheets. Bake until the cookies are set at the edges and slightly soft in the middle, 12 to 14 minutes, rotating the baking sheets halfway through. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Make the Filling: Using an electric mixer, beat the cream cheese and powdered sugar on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
Assemble the Cream Pies: Spread the filling on the flat side of half of the cookies. Sandwich them with the remaining cookies. Store cookies in an airtight container with wax paper or parchment paper between layers, refrigerated for up to 5 days.