Butterfly Fund

Monday, February 23, 2015

Make your own little Debbie Otameal Creme Pies!


Oatmeal Creme Pie Recipe

Yields 7-8 creme pies


  • 1 cup butter (softened)
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1¾ cups flour
  • ½ tsp. allspice
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 2 ¾ cups quick oats

Vanilla crème filling


  • ½ cup butter (softened)
  • ½ tsp. ground vanilla
  • ½ tsp. vanilla extract
  • 3 cups powdered sugar
  • ¼ cup milk


Place softened butter and both sugars into a mixing bowl on a stand mixer. Fit the mixer with a paddle attachment. Beat on medium-high until the mixture is light and creamy. Add the eggs one at a time and beat until well incorporated. In a separate small bowl whisk together the flour, ground allspice, salt and baking soda. Add the flour mixture to the stand mixer bowl. Beat on medium speed until a dough is formed. Add the oats and mix until just incorporated. Refrigerate for 1 hour.
Scoop the dough onto parchment or silpat lined baking sheets using a standard ice cream scoop. Bake at 350 degrees for 12 minutes until the cookie is lightly browned. Remove from oven and cool to room temperature.

Vanilla crème filling

Place the softened butter, ground vanilla, vanilla extract and powdered sugar into a stand mixer fitted with a whisk attachment. Turn the mixer on low and add the milk, increase speed to medium high and beat the ingredients until they are light and fluffy.


Invert one cooled cookie and spread a layer of vanilla crème onto the cookie. Sandwich a second cookie onto the cookie with the vanilla crème. Enjoy!