My brother and cousins on the Mac side can attest to this, if we ever had a hankerin’ for one of those Little Debbie cakes, we’d ask Grandma. She kept them thangs on deck! All. The. Kinds. That’s why I love this recipe! It takes me back to Grandma Mac’s house; it takes me back to those wonderful times with that awesomely wonderful lady!
These homemade oatmeal cream pies though! They are the truth and without all the ingredients you can’t pronounce. 🙂 The oatmeal cookies are soft, chewy, and with just the right amount of sweetness. All of that is enhanced by the fluffy cream in the middle.
Speaking of cream, what’s in it?
Good question, as always. The cream in the homemade oatmeal cream pies is a 7-minute frosting. I did things a little differently here. In the past when I’ve made or ate anything with 7-minute frosting it was really sweet. Not this time! I toned down the sweetness to let those oatmeal cookies SHINE! They complement each other. You can add food coloring to the cream like I did and make it festive and fancy! One thing I want you to remember is that 7-minute frosting doesn’t last forever, so make sure you enjoy your oatmeal cream pies within 3 to 4 days.
This recipe uses the oatmeal cookie recipe from the pecan oatmeal raisin cookie recipe. However, I’ve omitted the pecans and the raisins, but hey, you can keep them! Both definitely add texture. Speaking of texture, if you like an oatmeal cookie or an oatmeal cream pie that isn’t as traditional or “rustic,” then you may want to pulse your oats in food processor. If you don’t have a food processor, this is a really good one for a great buy!
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Homemade Oatmeal Cream Pies
- 3 C Oatmeal Quick or old fashioned.
- 1½ C All purpose flour
- 1 tsp Baking soda
- ½ tsp Sea salt
- 1 tsp Ground cinnamon
- 1 C Unsalted Butter Softened at room temp.
- ¾ C Dark brown sugar Tightly packed.
- 2 Large eggs Room temp.
- 1 tsp Vanilla extract
- 1 Tbsp Molasses
- ½ C Sugar (Granulated)
- 2 Egg whites From large eggs – room temp.
- 3 Tbsp Water
- ¼ tsp Cream of tartar
- ⅛ tsp Sea salt
- 1 tsp Vanilla extract
- Preheat the oven to 350°F and prepare cookie sheets with parchment paper.
- In a stand mixer or using a hand held mixer, cream the butter and sugars together at medium to medium high speed until light and fluffy. About 3 minutes.
- While creaming butter and sugar, in a separate bowl add flour, cinnamon, salt, and baking soda. Mix together until well incorporated.
- In a food processor, pulse the oatmeal for about 10 sec. to get a nice mixture of full oats to pulsed oats.
- To the butter/sugar mixture, add eggs 1 at a time, ensuring each has been well incorporated after each addition. Then add molasses and vanilla extract; mix until well incorporated.
- Gradually add the flour mixture to the wet ingredients, mixing after each addition.
- Add the pulsed oatmeal and mix until well incorporated.
- Take about 3 Tbsp of cookie dough and roll into a ball to place on the prepared cookie sheet. The dough should be sticky. Place dough balls 1½ to 2 inches apart.
- Bake for 12 – to 15- min. The cookies should still be a little uncooked in the center. They will continue to bake after you remove them from the oven. Once the cookies have been removed from the oven, let them stay on the cookie sheet for an add'l 5 min or so before transferring them to a cooling rack.
- To a bowl that is heat resistant, add all the ingredients except the vanilla extract.
- Hold the heat resistant bowl over a boiling pot of water and whisk vigorously. You want to whisk until the granulated sugar is completely dissolved. This can be checked by dropping a little bit of the egg mixture on your index finger tip and rubbing the mixture between your index finger and thumb. If it feels grainy, then you need to keep whisking over the boiling water. If it feels smooth, go to the next step.
- Add the mixture to a stand mixer and mix on high. Add vanilla extract while it mixes. Continue to mix for about 5- to 7-minutes or until stiff peaks form.
- You can pipe your frosting on to your cookies or spread them.
- The 7-minute frosting makes about 4 cups.
- 7-minute frosting isn’t one of those frostings that last for days on end, so try to enjoy your oatmeal cream pies within 3 to 4 days.