Homemade Oatmeal Raisin Creme Pies, two soft, chewy oatmeal cookies sandwiched with homemade marshmallow creme frosting. A copycat of the beloved Little Debbie Cookies in lunchboxes across the country.
A box of these classic cookies never stayed long around our house much less for lunches. Everyone in the house also loved them for an after school snack.
Besides lunch at the school, they are also easy to carry in sack lunches on field trips or picnics. They will not melt or spoil if the days are unseasonably warm. The perfect snack.
These large, soft, chewy, homemade oatmeal cookies made with molasses brown sugar, butter and oatmeal will rock your world. But add a big plop of homemade fluffy marshmallow frosting in between two of them and you have an exact copycat of the classic.
Homemade Oatmeal Raisin Creme Pies
Ingredients: Cookies
- 1 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 large egg
- 2 tablespoons molasses
- 1 teaspoon vanilla
- 1 and 1/2 cup flour
- 1/2 teaspoon soda
- 1/2 teaspoon cinnamon
- 3 cups quick cook oatmeal
- 1/2 to 1 cup raisins (optional)
Ingredients: Cookies
- 2 (7 oz.) jar marshmallow fluff
- 1 cup butter, softened
- 3 to 4 cups powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla
Directions: Cookies
Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside.
In the bowl of an electric mixer using the paddle attachment, cream butter, brown sugar and sugar together until creamy smooth, scraping down the sides of the bowl occasionally.
Add egg, molasses and vanilla, cream until well incorporated.
In a medium bowl, sift together flour, soda and cinnamon. Add flour mixture to the creamy mixture and mix until well incorporated.
Add oatmeal 1 cup at a time and mix until all the oatmeal is well incorporated. Fold in raisins.
Using a 3 tablespoon cookie scoop, drop cookie dough onto the prepared cookie sheets far enough apart, so the cookies do not touch when baked.
Bake for 10 minutes or until cookies are still soft to the touch. They will be barely brown on the edges. Remove the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper until they are completely cooled, or they will break.
Scoop 3 tablespoons frosting and place on the bottom of a cookie. Place the bottom of another cookie on top of the frosting. Slightly press down; set aside. Continue with remaining cookies.
In the bowl of an electric mixer using the wire whisk, cream the marshmallow fluff and butter until creamy smooth, scraping down edges.
Add 2 cups powdered sugar. Beat until creamy smooth. Add milk and additional powdered sugar (a 1/2 cup at a time) until mixture is thick and will hold together after scooping. Use the cream as needed to keep creamy and not too stiff.
Cook's Note: The marshmallow mixture needs to be very thick but not too stiff to keep the cookies from breaking when they are pressed together with the filling inside them.
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