little debbie

Homemade, soft and chewy, Copycat Little Debbie Oatmeal Cream Pie recipe. This classic childhood treat is chock full of flavor and filled with a delicious creamy center!

Oatmeal Cream Pie

margarine (NOT butter)

brown sugar

sugar

Tbsp molasses

tsp vanilla extract

eggs

flour

salt

tsp baking soda

cinnamon

oats

tsp water

1½ (7 ounces) jars of Marshmallow Fluff

butter flavor Crisco

vanilla

In large bowl, beat margarine, brown sugar, granulated...

In large bowl, beat margarine, brown sugar, granulated sugar, molasses, vanilla and eggs.

Add flour, salt, baking soda and cinnamon. Mix...

Add flour, salt, baking soda and cinnamon. Mix in the oats.

PRO TIP: Use a food processor to process...

PRO TIP: Use a food processor to process the oats into smaller pieces. I usually give it a few pulses (you don't want fine crumbs). 

Drop by ONE tablespoon onto a parchment lined...

Drop by ONE tablespoon onto a parchment lined cookie sheet.

Bake 8-10 minutes in a 350 degree oven,...

Bake 8-10 minutes in a 350 degree oven, until just starting to brown around the edges. DON’T OVERCOOK!

After cookies have cooled, combine hot water with...

After cookies have cooled, combine hot water with salt and mix until salt is dissolved.

In large bowl, beat marshmallow fluff with Crisco,...

In large bowl, beat marshmallow fluff with Crisco, powdered sugar and vanilla. Beat on high until fluffy. Add in salt water and mix until well combined.

Spread filling on one cookie and press second...

Spread filling on one cookie and press second cookie on top. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/qcbhr0vgp4xpojkvvhqz.mp4

These homemade oatmeal pies are even better than any childhood memories you may have of the Little Debbie oatmeal creme pies. 

Homemade Oatmeal Pies

quick cooking oats (divided)

all-purpose flour

baking soda

nutmeg

butter

Tablespoons molasses

marshmallow fluff

Preheat oven to 350° F.

In a food processor, pulse to grind 1/2 cup of quick-cook oats into a powder.

In a medium bowl, whisk together 1 1/2 cups of quick cook oats, the ground oats, flour, baking soda, salt, cinnamon, and nutmeg.

In a separate mixing bowl, beat together butter and sugars until well combined.

Add molasses and eggs and beat until fluffy.

Add dry ingredients to the butter mixture and mix together completely.

Spoon 2 tablespoon scoops of dough onto baking sheet, allowing plenty of room for cookies to spread. You can adjust the size of the dough ball according to how large you want your cookie pies. We made super size oatmeal pies.

Bake cookies for about 10 minutes or just until center of the cookie has spread flat and appears set. Remove from oven and allow to cool for 2-3 minutes or until cookies can be transferred to cooling rack.

Place cooling cookies into freezer for at least 30 minutes while preparing the filling. This will allow them to firm up so that the filling can be pressed between two cookies without squishing the cookie.

Cream together butter, vanilla, and marshmallow fluff. 2. Carefully beat in powdered sugar until combined.

Filling Instructions

Remove two cookies from the freezer.

Use a medium-large cookie dough scoop to scoop a large ball of filling onto the center bottom of one of the cookies.

Press the other cookie onto the filling until the filling squishes out almost to the edge of the cookies.

Continue with remaining cookies.

Assembly

These thick, fudgy homemade cosmic brownies are 10x better than storebought! Topped with a creamy homemade chocolate ganache (made without heavy cream!) and rainbow chip sprinkles, these brownies are truly out-of-this-world delicious.

Homemade Cosmic Brownies (TikTok Viral)

unsalted butter ((i.e 1.5 sticks; you will be melting this))

eggs egg yolk

vanilla extract

cornstarch

Hershey's cocoa powder (100% cacao natural unsweetened)

vegetable oil

chocolate chips

unsalted butter

milk

Rainbow chip sprinkles

Before you start, be sure to read through the tips &amp; tricks in the post above for ingredient notes, step-by-step photos, and FAQ&#39;s!

In a large microwave-safe bowl, add butter, granulated sugar, and brown sugar. Microwave for 2 minutes, stir, then micowave for 30 more seconds. Carefully remove bowl from microwave and stir until smooth. Let cool for 2-3 minutes.

To the butter and sugar mixture, stir in the eggs, egg yolk, vanilla extract, salt, baking soda, and cornstarch. Once combined, mix in cocoa powder and flour until just combined (I recommend mixing by hand to prevent from overmixing). Stir in vegetable oil.

Spray a light metal 9x13 pan with nonstick cooking spray, then press on a piece of parchment paper to cover the bottom and long sides to create a parchment sling (photo in post above!). This will help you lift the brownies out of the pan so that you can cut them nicely. Spread brownie batter into the prepared pan until smooth.Note: baking these in glass or dark metal pans may cause them to overbake and become bitter. If that&#39;s the only pan you have, lining with parchment on all sides becomes more crucial. You will also likely need to bake them for less time to prevent overbaking.

Bake at 350° F for 24-26 minutes or until center looks set and no longer jiggles when you gently shake the pan (do not overbake). Let cool completely in pan (once the pan is no longer hot to the touch, you can speed up cooling by placing pan in refrigerator.

To Make Brownies:

Before you begin: Note that the ganache will not completley &quot;harden&quot; as a traditional ganache with heavy cream would. See notes section below for tips &amp; tricks, as well as an alternate recipe using heavy cream.

In a medium-sized bowl, place chocolate chips and chopped butter.

In a separate medium-sized bowl or large liquid measuring cup, heat milk in the microwave for 1 ½ - 2 minutes, or until it begins to bubble (it’s important that your measuring cup or bowl is at least 3x taller than the milk line, as it will expand when it’s heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.

Use a hot pad to carefully remove milk from the microwave and pour over the chocolate chips and butter (do not stir yet!). Allow to sit for about 3 minutes, then use a whisk to stir until smooth and creamy. It may take a minute or two for it to come together; it often looks separated at first. Allow to cool for about 30 minutes before pouring over cooled brownies.

To Make Easy Chocolate Ganache

Once brownies are cooled, re-stir the ganache and spread over brownies. Immediately top with rainbow chip sprinkles (or any other sprinkles you have!). Place in refrigerator for 1-2 hours to help the frosting harden (you can speed this up by putting in the freezer!).Use a large knife to slice bars ( I highly recommend that your bars are chilled or frozen before slicing to ensure a clean cut).

Storage: Refrigerate the frosted bars. You can also keep at room temperature for up to 1 day (just note the frosting will soften). They get even better &amp; fudgier on Day 2!

To Decorate:

Turn my viral cosmic brownie recipe into these adorable &amp; easy Christmas tree brownies, inspired by the Little Debbie version! Bake in a 9x13 pan and cut in triangles to make the perfect bite-sized brownies that are perfect for holiday dessert platters.

Cosmic Christmas Tree Brownies

unsalted butter ((i.e 1 ½ sticks; you will be melting this))

white chocolate chips (i.e 11

heavy cream

green food coloring

Rainbow chip sprinkles (see tips

In a large microwave-safe bowl, add unsalted butter (¾ cup, i.e. 1 ½ sticks), granulated sugar (1 ½ cups), and light brown sugar (½ cup). Microwave for 2 minutes, stir, then micowave for 30 more seconds. Carefully remove bowl from microwave and stir until smooth. Let cool for 2-3 minutes.

To the butter and sugar mixture, stir in the 3 whole eggs, 1 extra egg yolk, vanilla extract (1 tablespoon), salt (1 teaspoon), baking soda (¼ teaspoon), and cornstarch (2 tablespoons). Once combined, mix in cocoa powder (1 ½ cups) and all-purpose flour (1 cup) until just combined (I recommend mixing by hand to prevent overmixing). Stir in vegetable oil (¼ cup).

Spray a light metal 9x13 pan with nonstick cooking spray, then press on a piece of parchment paper to cover the bottom and long sides to create a parchment sling (photo in faq section above!). This will help you lift the brownies out of the pan so that you can cut them nicely. Spread brownie batter into the prepared pan until smooth.Note: baking these in glass or dark metal pans may cause them to overbake and become bitter. If that&#39;s the only pan you have, lining with parchment on all sides becomes more crucial. You will also likely need to bake them for less time to prevent overbaking.

In a medium-sized, heat-safe bowl, place white chocolate chips (2 cups; i.e. 11 or 12oz bag).

In a separate medium-sized bowl or large liquid measuring cup, heat heavy cream (⅓ cup + 2 tablespoons) in the microwave for 1 ½ minutes, or until it begins to bubble (it’s important that your measuring cup or bowl is at least 4x taller than the milk line, as it will expand when it’s heating and can easily overflow). You can also heat this on the stove; remove it once it begins to steam.

Use a hot pad to carefully remove milk from the microwave and pour over the white chocolate chips (do not stir yet!). Use a fork to press down the chips so that they&#39;re fully covered with the cream.Allow to sit for about 1 minute, then use a fork to stir; it will be thick and will likely look like it&#39;s going to mix together but keep at it for at least 30 seconds. At this point, the mixture will likely be thick and look a little grainy. Microwave in 15-second increments on 50% power, stirring in between each until smooth and pourable (I did four rounds of this). Stir in green food coloring, then pour over cooled brownies and spread until smooth. Tap the pan on the counter to help smooth out any bumps.

Immediately top with rainbow chip sprinkles (or any other sprinkles you have!). Place in refrigerator for 1-2 hours to help the ganache harden (you can speed this up by putting in the freezer!).Use a large knife to slice bars into trees, as shown in the photo instructions in the blog post above. I highly recommend that your bars are chilled before slicing to ensure a clean cut.

Storage: I recommend refrigerate the frosted bars, as they get even better &amp; fudgier on Day 2! You can also keep them at room temperature for up to 2 days, if desired.

To Make White Chocolate Ganache:

With just a few ingredients, you can make these adorable Gingerbread Rice Krispie Treats! These chewy, chocolatey-caramel, no-bake bars are inspired by Little Debbie Star Crunch and are so easy to make!Don&#39;t want a whole pan? Make my small batch, Star Crunch Cookies!

Gingerbread Rice Krispie Treats

Kraft caramels (This

water

unsalted butter (unsalted

crispy rice cereal

In a small microwave-safe bowl, add caramel candies (1 cup) and water (1 tablespoon). Melt caramel according to package instructions. Set aside.

In a large microwave-safe bowl, add unsalted butter (¼ cup, i.e. ½ stick) and chocolate chips (½ cup). Microwave on 50% power (important!) for 1 minute. Stir, then microwave in 30 second increments at 50% power until melted. Mix until mostly smooth (it&#39;s okay to have a few lumps).

Once melted &amp; smooth, add mini marshmallows (4 cups) but do not stir them in yet. Microwave for 1 minute at full power, or until marshmallows begin to expand.

Pour in melted caramel and mix chocolate mixture until smooth (it&#39;s okay if a few of the marshmallows aren&#39;t fully melted), then stir in salt (¼ teaspoon). Add in rice cereal (4 cups) and stir until coated.

Press into a greased or parchment-lined 9x13 pan. Allow to cool and firm up before cutting into shapes (I put mine in the fridge for about 20 minutes).

If desired, press sprinkles on top to create details.

Microwave Method:

In a large saucepan, melt butter, chocolate chips, and caramel on medium-low heat, stirring constantly.

Once melted, stir in the marshmallows and continue stirring until completely melted. This will take 5-10 minutes for the marshmallows to fully melt; be patient and don&#39;t turn up the heat! ;)

Once smooth, add in salt.

Remove from heat and stir in rice cereal. Mix until fully coated, then press into a greased or parchment-lined 9×13 pan. Allow to cool and firm up before cutting into shapes, then enjoy!

Stovetop:

Mini-batch Cosmic Brownie

tbsp (plant) butter melted ((15 g) sub nut/seed butter

almond

maple syrup ((42 g))

tbsp flour ((21 g) gf all purpose if desired)

cocoa powder ((12 g))

tsp baking powder

tbsp chocolate chips ((15 g))

tbsp nut/seed butter ((16 g) sub more (plant) butter

tsp sprinkles ((8 g))

Preheat oven to 350F and grease a small ramekin or baking dish.

In a small bowl melt butter/oil, milk, syrup, vanilla (I used microwave 30 sec at a time) and stir to combine.

Add cocoa and stir until no clumps remain. Add flour, baking powder, salt and whisk until smooth. Do not overmix. The batter should be pourable like brownie butter, if too dry add 1 tsp water at a time and mix. If too wet, add a pinch flour at a time and mix.

Pour into sprayed skillet/ramekin, bake for 15 minutes and no more for fudgy bronwies.

While the brownie base is cooling, add your chocolate and nut butter in a small bowl and microwave 30 sec at a time to melt and blend the chocolate. This is your ganache layer. Spread it over the brownie and add the sprinkles.

Either enjoy warm with a spoon or let it cool completely (even overnight if you can wait) in the fridge, slice and eat like regular brownies. Enjoy!

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Top 6 little debbie recipes from across the web

The most viewed little debbie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed little debbie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine