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

Ingredient Substitutions

• Instead of Rolled oats, whole grain: Quick‑cooking oats
• Instead of All‑purpose flour: Bread flour, Gluten‑free flour blend (will change texture)
• Instead of Baking soda: Baking powder (use 3× amount)
• Instead of Baking powder: Additional baking soda + cream of tartar
• Instead of Kosher salt: Table salt (use ¾ amount)
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa
• Instead of Turmeric powder: Saffron (much more expensive)
• Instead of Ground cinnamon: Ground nutmeg
• Instead of Ground clove: All‑spice
• Instead of Golden raisins: Regular raisins, Dried cranberries (will change flavor)
• Instead of Whole milk: Almond milk, Water
• Instead of Unsalted butter: Margarine (slightly different flavor)
• Instead of Neutral oil (vegetable or canola): Melted coconut oil (will add coconut flavor)
• Instead of Light brown sugar, packed: Dark brown sugar, Granulated sugar + molasses
• Instead of Large egg: Egg substitute (1 tbsp flaxseed + 3 tbsp water)
• Instead of Pure vanilla extract: Vanilla bean paste
• Instead of Molasses (unsulphured): Dark corn syrup, Maple syrup (different flavor)
• Instead of Granulated sugar (for filling): Caster sugar
• Instead of Light corn syrup: Golden syrup, Honey (will affect flavor)
• Instead of Egg whites: Aquafaba (3 tbsp)
• Instead of Cream of tartar: Lemon juice (1 tsp)
• Instead of Unflavored gelatin: Agar‑agar (1/2 tsp, adjust liquid)
• Instead of Vanilla extract (for filling): Vanilla bean paste

Equipment Needed

• Food processor
• Medium saucepan (2‑qt)
• Large mixing bowl
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Candy thermometer
• Baking sheet
• Parchment paper
• Silicone baking mat (optional) (optional)
• Cooling rack
• Ice bath bowl
• Cookie scoop (small)
• Offset spatula (optional)
• Small saucepan for filling

Critical Steps — Do Not Skip

• Process dry ingredients until oats are fine
• Achieve proper dough consistency by adding flour gradually
• Do not over‑bake cookies; watch for cracks and color
• Heat sugar syrup to exactly 222°F before adding gelatin
• Incorporate hot syrup into whipped egg whites slowly to create stable marshmallow fluff

Chef Tips from the Video

• Chill the cookie dough for 15 minutes before scooping for cleaner edges.
• Use a silicone mat for extra spread; parchment gives a slightly thicker edge which mimics the original.
• A quick tap on the countertop right after removing from the oven helps flatten the tops for a classic cracked look.

Troubleshooting

Storage

Refrigerator: Store assembled cookies in an airtight container for up to 3 days.

Freezer: Separate layers with parchment and freeze for up to 1 month; thaw at room temperature before serving.

Room temperature: Do not leave out longer than 12 hours; filling can become sticky.

Make-Ahead Tips

• The cookie dough can be wrapped and refrigerated for up to 24 hours; bring to room temperature before scooping.
• Marshmallow filling can be made a day ahead and kept refrigerated; give it a quick whisk before assembling.