Oatmeal Creme Pies!


It was 1995. I was on a bus with my soccer team on the way down to Kenosha, Wis. for a soccer tournament.  The Varsity team was pushed to the back of the bus while JV occupied the front.  I was in the second to last row of seats. Two seniors sat behind me.

Given the age and personality disparity of our team, we were very close-knit. We had sleepovers and pool parties as if we had been friends for years instead of plucked onto a team after a week of tryouts only a few weeks ago.

For some reason the coolers full of water and Gatorade for both teams were in the back of us. We would be at the tournament all day long and the coolers needed to last the entire day. Someone, and I can’t remember who, suggested dumping snacks into the JV team’s water cooler. I can’t remember why we thought this was a good idea, but we proceeded to empty our athletic bags and sort through the various snacks, choosing which would go into the water cooler.

There were Twizzlers and Cadbury eggs. A Hostess cupcake. And a variety of other snacks. The chunkier, the better was our philosophy. One of two seniors on the team reached into her bag and pulled out some Little Debbie’s Oatmeal Creme Pies. It was then I lunged at her, yelling OATMEAL CREME PIES!! and snatched the snack from her hands before she could throw them in the water.

My fervor when I grabbed the Oatmeal Creme Pie from Lisa’s hand caused a ripple of laughter in the back of the bus and my team never forgot it. At the end of the year on award’s night, the seniors doled out awards to the rest of the team. Lisa handed me the OATMEAL CREME PIES!! award.

It was 2009. My friend Blair mentioned she found a recipe for Oatmeal Creme Pies. My first thought was, OATMEAL CREME PIES!! My second thought was, I need to try that recipe.

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Oatmeal Creme Pies!

Ingredients:

  • 1 c. butter, softened
  • 3/4 c. brown sugar
  • 1/2 c. sugar
  • 1 tsp. vanilla
  • 2 eggs
  • 1 1/2 c. flour
  • 1/2 tsp. salt
  • 1 tsp baking soda
  • 1/4 tsp. cinnamon
  • 1 1/2 T. cocoa powder
  • 2 c. quick oats

Directions:

  1. In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.
  2. Drop about 1 tablespoon of dough onto an un-greased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.
  3. Spread about 1 tablespoon of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.

Creme Filling

Ingredients:

  • 1/2 c. vegetable shortening
  • 2 7 oz. jars of marshmallow cream
  • 2 c. powdered sugar
  • 1 tsp. vanilla
  • 1-2 tbsp milk, as needed

Directions:

  1. Cream together the shortening and marshmallow cream.
  2. Add the powdered sugar and vanilla, beat well.
  3. Thin with milk until you get the right consistency. The mixture should be thick and creamy, but easily spreadable.

When Blair first made these, I asked her how they turned out. She said they tasted just like Little Debbie Oatmeal Creme Pies. I’ll admit, I was a little skeptical. How could a recipe replicate such a delicious processed dessert?

Blair was almost right. They taste pretty darn close to the real thing only I would say this recipe is even better.

The recipe yielded nine pies with plenty of extra filling. I wouldn’t recommend over stuffing the pie with filling because it’s just going to squirt out and make a huge mess anyway. Mine did!

Recipe rating:

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