I found this recipe over at sallysbakingaddiction.com and thought I would give it a shot. I grew up on Little Debbie oatmeal creme pies being in the house, and although I don't often indulge in cookies now a days, it's always nice to have that one treat that brings you back.
I'm not as confident at baking as I am at cooking, but I thought hey, why not, and the end result was DELICIOUS!
The cookie is soft and chewy and the creme issweet and fluffy. Although not exactly like Little Debbie, it is still a very close second!
Here is the group of ingredients needed for this recipe.
1 and 1/4 cups unsalted butter (2.5 sticks), softened to room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 Tablespoon dark molasses
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
3 cups uncooked quick-cooking oats (NOT whole-rolled oats)
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3 cups powdered sugar
3 Tablespoons heavy cream (using anything with less fat will result in a much less creamy consistency)
1 and 1/2 teaspoons vanilla extract
pinch of salt, as needed
First Preheat your oven to 375 degrees.
In a large bowl or stand mixer, cream together the butter & sugars at medium speed until light and creamy.
Then add the egg, vanilla, and molasses. Make sure to stop and scrape the sides down as needed.
beat on medium until well blended. Set aside
In a separate bowl combine the flour, baking soda, salt, cinnamon, and cloves
Add the oats and mix well
With the mixer running on low, slowly add the dry ingredients to wet ingredients.
The dough will be quite thick and you may need to mix some of it by hand.
Next drop balls of dough on a lined cookie sheet. Dough will spread out during cooking, so make sure balls are far enough away from each other.
Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
careful when transferring them because they will be very soft.
For the filling: With a stand or handheld mixer, beat butter for about 1 minute until creamy. Add the powdered sugar and mix on medium speed for 1-2 minutes. Pour in heavy cream and vanilla extract. Mix on high for 3-4 minutes until fluffy. Taste and add a pinch or two of salt, as needed. If filling is way too thick, add a couple more teaspoons of heavy cream.
After cookies have cooled, spread one side with enough creme for your liking and sandwich together with another cookie.
Overall, I loved these cookies, and so did my husband and co-workers, but next time I would make them a bit smaller only because they are so sweet it's hard to finish a whole one. I also am using this recipe to replace my oatmeal cookie recipe because these are so very moist and chewy.