Oatmeal Cream Pies

If you haven't tried a Little Debbie Oatmeal Creme Pie in your childhood or adult life, you haven't lived. Two soft oatmeal cookies surround a sweet, gooey filling that begs to be eaten in two or less bites.  Not to be a Debby Downer, but...Lil Deb isn't fooling anyone by putting the word 'oatmeal' in the name.  These aren't exactly carrot sticks when it comes to nutrition, and she knows it.

One way to avoid all the processed additives that most packaged snacks contain is to get in the kitchen and bake them yourself! Check out this recipe for homemade oatmeal creme pies from Honey & Jam for an authentic, sinfully sweet treat. No, it shouldn't replace your morning bowl of oats, but it sure as heck beats hitting up the vending machine or other such places inhabited by the Debmonster.

Oatmeal Cream Pies (from Honey & Jam)
1 cup butter
3/4 cup brown sugar
1/2 cup sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon cinnamon
1 tablespoon cocoa powder
1 1/2 cups quick oats

In the bowl of an electric mixer, cream together the butter and sugars.
Add eggs one at a time, until well combined, then add vanilla.
Whisk together flour, salt, baking soda, cocoa powder, cinnamon and oats. Add to the creamed mixture. Refrigerate for about 15 minutes.

Drop about a tbsp of dough on cookie sheet.
Bake at 350 degrees F for about 10-12 minutes, or until they are just starting to brown around the edges, they will look moist in the center, so don’t overcook.
Put them on a wire rack to cool.

Filling:
1/2 cup vegetable shortening
1 1/2 cups marshmallow cream
2 cups powdered sugar
1 tsp vanilla
1-2 tablespoons milk

Cream the shortening with the marshmallow cream, then add the powdered sugar and vanilla, beat on low for about a minute. If it’s too thick, add a little water. You want it to be spreadable but not runny.