Apple Oatmeal Cream Pies

Makes 20-22 pies

I recently went on vacation with two other families and one of the great things about this was everyone shopped for their own families but we all shared one pantry. I was finding all sorts of things that I don’t usually buy! One of the guilty treasures I found was Little Debbie Oatmeal Cream Pies. This brought me back to after school program in elementary school. And I forgot how good they are! This is my homemade version with a hint of apple for that ‘fresh from mom’s kitchen’ taste. These cookies are delicious on their own but even better filled. The baking soda/powder combo makes them light and fluffy, almost cake like, so naturally we must add frosting.

COOKIES

2 sticks + ½ tbsp softened Butter

¾ cup brown sugar (lightly packed)

¾ cup granulated sugar

1 tsp vanilla

2 large eggs

1 ½ cups AP flour

2.5 cups Old Fashioned Oats

½ tsp Baking soda

½ tsp Baking powder

1 + ½ tsp cinnamon

1/8 tsp nutmeg

OPTIONAL- 1 tsp of salt if using unsalted butter

4 cups small diced Apples (I used honey crisp from our tree)

1.     Add the ½ tbsp of butter to a sauté pan over medium heat. Add apples and ½ tsp of cinnamon. Cook until softened. Set aside and let cool. You might even want to pop them in the fridge to cool down quickly as you make the cookie dough.

2.     Preheat oven to 350 degrees. In a medium bowl whisk together flour baking soda & powder, cinnamon, nutmeg & salt (if using). Set aside. TIP** when measuring flour- add spoonful’s into measuring cups and level instead of scooping the entire measuring cup into the flour.

3.     Using a stand mixer with the paddle attachment- mix together butter and both sugars until well blended on medium speed.  

4.     Add one egg in at a time and vanilla.

5.     Set speed to low and add flour mixture in, about 1/3 of it at a time. (Add the next 3rd in when what you just added is about ½ way mixed in)   

6.     Set speed to the lowest setting or “stir”- add in oats first and finally the cooled apples just until incorporated .  

7.     Drop spoonful’s of dough on cookie sheets lined with parchment. I used a 1-in dia. Ice cream scoop for uniform cookies.

8.     Bake at 350 degrees for about 15-16 minutes.

9.     Let cool completely before frosting.

MARSHMALLOW BUTTERCREAM FILLING

2 sticks softened Butter

2 (7 oz) containers of Marshmallow Crème

2 cups powdered sugar

½ tsp vanilla

1.     Using a stand mixer with the whisk attachment- add butter and marshmallow Creme. Mix on med-high until well blended and light.

2.     Reduce speed to low, add in powdered sugar. Mix for a few more minutes.

3.     Add in vanilla until blended.

4.     Generously frost the flat side of a cookie and pop another one right on top.