The incomparable Mr. Meadows turned 35 this weekend, so a good pick from my Yummies board was in order. Homemade versions of Little Debbie classics have been floating around for a while, so I thought I’d give this pin a whirl for the backyard birthday BBQ: Homemade Oatmeal Cream Pies.
With a strong tip of the hat to Little Debbie (or perhaps Lil’ D swiped this one from the blogger’s grandma), this recipe is a delicious, buttery trip down memory lane. Following the handwritten recipe is easy enough, but I do have a few recommendations:
- Make sure you have enough butter before you start- you’ll need almost 3 FULL sticks for the cookies & the filling (they didn’t shy away from butter when this recipe card was filled out).
- Once the dough is mixed and cookies scooped out, put the dough (cookie sheets & all) in the freezer for 20 minutes and bake them 2 – 4 minutes longer than written in the recipe. I noticed the blogger’s pics of the cookies looked a little flat – like they spread too much while baking. This happens a lot with butter-laden recipes. By popping the dough in the freezer before baking, the butter has a chance to firm back up, which means it won’t ooze so fast while it’s in the oven, giving you a plumper cookie.
- For the filling, reduce the powdered sugar to 1 or 1 1/4 cups. The original recipe calls for 2 full cups of powdered sugar, but that even made my sweet tooth wince, so I nearly halved it. I also used 2 full tablespoons of whipping cream to make the filling, set my Kitchen-Aid mixer to high and whipped the ever-living life out of the filling for several minutes until is was nice and fluffy.
- Alternatively, you might want to consider a cream cheese-based filling for a change of pace.
If you’re looking for a sweet treat that will get you great reviews, stock up on butter and give this pin a whirl!