Homemade Little Debbie Oatmeal Creme Pie Cookies

Ingredients

• 2 cups Rolled oats, whole grain (1 cup for dry mix, 1 cup for oat‑raisin porridge)
• 2 cups All‑purpose flour (Divided – 1 cup in dry mix, extra added to achieve dough consistency)
• 1.5 teaspoons Baking soda (Helps spread and reacts with molasses)
• 0.5 teaspoons Baking powder (Adds a little lift; optional in final batch)
• 0.5 teaspoons Kosher salt (Seasoning)
• 1 tablespoon Unsweetened cocoa powder (Just enough for color; flavor is subtle)
• 1 teaspoon Turmeric powder (Provides the golden hue)
• 0.25 teaspoon Ground cinnamon (Adds warm spice; optional)
• 0.125 teaspoon Ground clove (Pinch; adds depth)
• 0.25 cup Golden raisins (Cooked into the oat mixture; adds natural sweetness and moisture)
• 0.5 cup Whole milk (Used to simmer oats and raisins; can substitute water if desired)
• 10 tablespoons Unsalted butter (Softened; provides richness and softness)
• 0.25 cup Neutral oil (vegetable or canola) (Helps keep dough soft and easy to handle)
• 1 cup Light brown sugar, packed (Provides sweetness and moisture)
• 1 Large egg (Adds structure and emulsifies)
• 2 teaspoons Pure vanilla extract (Flavor)
• 4 tablespoons Molasses (unsulphured) (Provides invert sugar, color, and chewiness)
• 1 cup Granulated sugar (for filling) (Base of marshmallow fluff)
• 0.5 cup Light corn syrup (Prevents crystallization in marshmallow filling)
• 0.25 cup Water (for filling syrup) (Combined with sugar and corn syrup)
• 2 large Egg whites (Creates the fluffy marshmallow texture)
• 0.25 teaspoon Cream of tartar (Stabilizes egg whites)
• a pinch Salt (for filling) (Enhances flavor)
• 0.25 teaspoon Unflavored gelatin (Stabilizes marshmallow fluff; dissolve in cold water first)
• 1 teaspoon Vanilla extract (for filling) (Flavor)

Instructions

1. Cook oat‑raisin mixture

   Combine 1 cup rolled oats, 0.25 cup golden raisins, and 0.5 cup milk in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally, until the liquid is absorbed and the mixture resembles a thick porridge (about 5 minutes).

   Time: PT5M

   Temperature: Medium heat

2. Cool oat mixture quickly

   Transfer the hot oat‑raisin porridge to a bowl set in an ice‑water bath. Stir until the mixture is cool to the touch (about 5 minutes).

   Time: PT5M

3. Process dry ingredients

   In the food processor, add the remaining 1 cup rolled oats, 1 cup all‑purpose flour, 1.5 tsp baking soda, 0.5 tsp baking powder, 0.5 tsp kosher salt, 1 tbsp cocoa powder, 1 tsp turmeric, 0.25 tsp cinnamon, and a pinch of ground clove. Pulse until the oats are finely ground and the mixture is uniform (about 5 minutes).

   Time: PT5M

4. Cream butter, oil, and sugar

   In the large mixing bowl, combine 10 tbsp softened unsalted butter, 0.25 cup neutral oil, and 1 cup packed light brown sugar. Beat on medium speed until light and fluffy (about 3 minutes).

   Time: PT3M

5. Add egg, vanilla, and molasses

   Add 1 large egg, 2 tsp vanilla extract, and 4 tbsp molasses to the butter mixture. Beat until fully incorporated (about 2 minutes).

   Time: PT2M

6. Incorporate cooled oat mixture

   Stir the cooled oat‑raisin mixture into the butter‑egg mixture until evenly distributed (about 1 minute).

   Time: PT1M

7. Combine wet and dry mixes

   Add the processed dry ingredient blend to the bowl. Pulse with the food processor or mix with a spatula, adding extra flour a tablespoon at a time until the dough holds its shape but remains soft (approximately 10 minutes total).

   Time: PT10M

8. Rest dough

   Cover the dough with plastic wrap and let it rest at room temperature for 10 minutes to allow the oats to hydrate fully.

   Time: PT10M

   Temperature: Room temperature

9. Preheat oven

   Preheat the oven to 350°F (180°C).

   Time: PT5M

   Temperature: 350°F

10. Portion cookies

    Line a baking sheet with parchment. Using a small cookie scoop (about 1‑tablespoon), drop dough onto the sheet, spacing 2 inches apart. Flatten lightly with the back of a spoon if desired (about 5 minutes).

    Time: PT5M

11. Test bake

    Bake a single test cookie for 8 minutes. Check for cracks and color; adjust if needed (more molasses or baking soda for spread). Remove and let cool on a rack (2 minutes).

    Time: PT8M

    Temperature: 350°F

12. Bake final batches

    Bake the remaining cookies in batches of 6‑8 for 7 minutes each, or until the tops are lightly cracked and the edges are golden. Rotate the sheet halfway through baking.

    Time: PT14M

    Temperature: 350°F

13. Cool cookies

    Transfer baked cookies to a cooling rack and let them cool completely (about 10 minutes).

    Time: PT10M

14. Soften gelatin for filling

    Place 0.25 tsp unflavored gelatin in 0.25 cup cold water. Let sit for 5 minutes to bloom.

    Time: PT5M

15. Make sugar syrup

    In a small saucepan, combine 1 cup granulated sugar, 0.5 cup light corn syrup, and 0.25 cup water. Heat over medium‑high, without stirring, until the mixture reaches 222°F (106°C) on a candy thermometer (about 5 minutes).

    Time: PT5M

    Temperature: 222°F

16. Whip egg whites

    While the syrup is heating, beat 2 egg whites with 0.25 tsp cream of tartar, a pinch of salt, and 1 tsp vanilla in a clean bowl until soft peaks form (about 5 minutes).

    Time: PT5M

17. Combine syrup and egg whites

    When the syrup reaches temperature, remove from heat and stir in the bloomed gelatin until dissolved. With the mixer on high, slowly stream the hot syrup into the whipped egg whites, allowing the mixture to thicken (about 10 minutes).

    Time: PT10M

18. Finish marshmallow filling

    Continue beating until the mixture is thick, glossy, and holds stiff peaks (another 5 minutes). It should be cool enough to handle but still spreadable.

    Time: PT5M

19. Assemble sandwich cookies

    Place a dollop (about the size of a marble) of marshmallow filling on the flat side of a bottom cookie. Top with a matching cookie, pressing gently to spread the filling to the edges. Repeat for all cookies (about 10 minutes).

    Time: PT10M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

45 g

Fat

8 g

Fiber

2 g