Copy-Cat Little-Debbie’s Oatmeal Cream Pies

If you’re gluten-free like me, and miss (or have never even tried) Little-Debbie’s oatmeal cream pies then this is the perfect recipe for you. The people in my house who can have store-bought oatmeal cream pies even said these homemade ones tasted better…no surprise there.

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Ingredients:

For the Cookie:

• 10 Tbs butter, softened
• 2\3 c brown sugar
• 1\3 c white sugar
• 1 egg
• 2 Tbs vanilla
• 1 Tbs dark molasses
• 1 1\2 c GF flour + 1 tsp xantham gum (omit if your flour already includes it, or you aren’t making it gluten-free)
• pinch of salt
• 1 tsp baking soda
• 1 tsp cinnamon
• 3 c GF quick oats
• 1\4 tsp cloves

For The Cream:

• 6 Tbs butter
• 2 c powder sugar
• 3 Tbs heavy whipping cream
• 1 1\2 tsp vanilla
• pinch salt

Directions:

For The Cookie:

Cream together the butter and sugars. Add the egg, vanilla, and molasses. In a separate bowl, combine the flour, xantham gum, baking soda, salt, cinnamon, cloves, and quick oats. Slowly add the dry ingredients into the wet ingredients and mix until combined. Scoop the dough onto a lined cookie sheet. Make sure they are far enough apart, so they do not bake together. Bake at 375 Fahrenheit for 10 minutes. Let cool completely.

For The Cream:

Beat the butter for 2 minutes. Add the powder sugar and mix. Add the heavy cream, vanilla, and salt. Spoon 1 1\2 Tbs cream onto a cooled cookie and put a second cookie on the top. Enjoy!

Notes:

• If your cream is too runny, add more powder sugar one tablespoon at a time until the desired consistency.
• If you don’t have quick oats, pulse regular or GF oats in the blender, but don’t make them into powder.

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