These soft and chewy Debbie oatmeal creme pies are like a blast from my childhood because I used to love them so I had to get my homemade fixed and I hope you too will. You are going to stat wit your dry ingredienst, all-purpose flour in a big bowl then add some salt, next you are going to add baking soda then you are going to add a little bit of baking powder. Next comes the cinnamon and you can also add in some nutmeg ginger if you wanted. gIve the dry ingredients a nice little whisking to get everything combined then move on to the wet ingredients. Have some softened butter in a large bowl then add some butter flavored shortening and then some brown sugar, lots of brown sugar. The brown sugar is what is going to make these Debbie oatmeal creme pies soul, so chewy and nice. Add in the eggs in the bowl then start to whisk until the batter is smooth nice and mixed then add some vanilla extract and some molasses.
Next is one of my favorite cookies ingredients ever, the raisin puree, you cannot make oatmeal cookies without pureed raisins. It takes it to like a whole different level of chewiness. Add some coconut flakes because coconut raisins are just played so well together. Mix in the dry ingredients into the wet ingredients, you are going to stir it up well get everything combined until it looks great. Next, you are going to add in the oatmeal, you can put the oatmeal in the food processor to break them a little bit because you don’t want to have big flakes of oatmeal. After mixing, you are ready to roll, go ahead and scoop out. To scoop out the dough and place it on your pan if you want large cookies you can use two scoops and be sure to space them out because they will kind of spread out.
Bake them at 375 degrees oven for nine to ten minutes and when they come out of the oven, let them sit in the pan for about three minutes then go ahead and place them on a cooling rack. That way, you have made your perfect Debbie oatmeal creme pies. For the filling, make your marshmallow cream filling stating with some shortening, heavy cream and some vanilla extract into a bowl, mix that u with a whisk then throw in some powdered sugar and continue mixing on until its all creamy. Take your cookies, spread on the cream and then sandwich it together, wrap them up in a plastic container
- 1 cup (8 oz.) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (about 8 1/2 oz.) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon table salt
- 3 cups uncooked quick-cooking oats
- 1/2 cup (4 oz.) unsalted butter, softened
- 1/4 cup vegetable shortening
- 1 1/2 cups powdered sugar 1 (7-oz.) jar marshmallow crème
- Prepare the Oatmeal Cookies: Preheat oven to 375°F.
- Beat together butter and sugars with an electric mixer on medium speed until combined.
- Beat in eggs, 1 at a time, until incorporated; stir in vanilla.
- Stir together flour, baking soda, and salt in a bowl; gradually add to the butter mixture, stirring until combined. Stir in oats until incorporated.
- Roll the dough into walnut sized balls, and place on baking sheets lined with parchment paper.
- Bake in preheated oven until browned, 8 to 9 minutes. Let cool on baking sheets 5 minutes before transferring to a wire rack. Cool completely.
Prepare the Crème Filling:
- Beat together butter and shortening on medium-high speed, until pale and fluffy, about 3 minutes.
- Add powdered sugar, and beat on low speed until combined. Beat in marshmallow crème until smooth.
- Pipe or spread the desired amount of crème onto half of the cookies, and top with remaining half of cookies.