When my children were small, I kept Little Debbie Snack Cakes in my pantry. I was a busy working mom and never considered the idea of making them. I am not saying my cookie cakes are similar to the famous Little Debby’s but maybe a likeness.
I would say making the cookie dough is the easy part. The more challenging is getting them on the cookie sheet and in and out of the oven and cooled. This recipe makes about 14-18 pies. Remember there are two cookies to a pie. I used my one one inch cookie scoop found on Amazon.
These really spread out so you need to place them about two inches apart. Let them cool on the sheet for a few minutes. They become thin, delicious cookies ready for a filling placed between them.
The filling is a sweet marshmallow cream base with a drizzle of salty caramel. You do not need this whole jar of Smuckers but I use for ice cream topping, cake recipes, icing recipes, and the list goes on. I just keep in the fridge and microwave a few seconds to get it to room temp.
Putting the cookies together is fun. When it is spread on the flat part of one cookie, I lay the second cookie on top and gently press and turn a bit and watch the filling ooze to the sides. What a pleasure!
Now I have several packed up to go to the neighbors. I love these containers from Amazon. My neighbors usually return them so I use them again and again. Of course, I keep my Cool Whip tubs, too! Doesn’t everyone?
EASY OATMEAL COOKIE PIES
Oatmeal cookies with marshmallow cream filling and a side of salted caramel.
Ingredients
COOKIES
- 1 cup all purpose flour
- pinch salt
- pinch soda
- 1 1/2 cups packed brown sugar
- 1 1/2 sticks ( 6 oz) butter, room temp
- 1 egg, room temp
- 1 oz. Karo syrup
- 3 cups quick cooking oats
CREAM FILLING
- 1 jar (12 oz) Kraft Marshmallow Cream
- 1/4 cup butter, room temp
- 1 oz. Philadelphia Cream Cheese
- 1 1/4 cups confectioners sugar
Additional Filling
- 1/2 cup Smucker's Salted Caramel Topping
Instructions
COOKIES
Preheat oven to 350 degrees. Prepare large cookies sheets with parchment paper.
In a small bowl, whisk flour, soda, and salt. Set aside.
Beat sugar and butter for about 3 minutes, stopping to scrape down the sides.
Add egg and syrup and mix well. Add oatmeal, one cup at a time, and mix thoroughly.
Use a small one-inch cookie scoop to place on the cookie sheet. They do spread out so place about 2 inches apart.
Bake 8-10 minutes. Remove and cool for 5 minutes before removing to a cooling rack.
CREAM FILLING
Beat butter, cream cheese, and marshmallow cream until combined.
Slowly add sugar and beat just until mixed. Chill about one hour.
ASSEMBLY
On the flat side of the cookie, spread about 1 1/2 tsp. cream. Drizzle with caramel
Top with another cookie. Press slightly and turn the cookie to the right and the filling will come to the sides.
Nutrition Information:
Yield:
14Serving Size:
1Amount Per Serving: Calories: 265Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 24mgSodium: 65mgCarbohydrates: 51gFiber: 2gSugar: 32gProtein: 4g
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.