I made that!

Oatmeal Creme Pies!

Posted in All Sugar All The Time, Don't BUY it, MAKE it! by brandi on January 10, 2011

First, let me apologize for my absence. December was rough. Fun, but rough. But January is here and I am finally back in the kitchen.

Now, to business.

When I was itty bitty and carried a lunchbox to school, my mom used to pack it full of yumminess. Well, at the time I thought it was yummy. Though I remember being jealous of my friend Leia’s lunch, because she always had more homemade-type things. Years later she told me she was always jealous of my lunch because I had Little Debbie snacks. Today we both win! I’ve been wanting to recreate these cookies for years, but have been lacking what I thought was a great oatmeal cookie recipe. I wanted a thin cookie, one that was chewy enough to hold a soft fluffy filling. After some tweaking, I feel confident in saying that I’ve got it. In this batch I chopped up dates into my dough, but next time I’m thinking currants, because those dates are just too sweet for me!

I scooped the dough into little balls.

And smashed them down with the back of a wet spoon (wet is important if you don’t want them to stick). This might seem like a meaningless step, but it makes the cookies spread nice and thin.

While they were baking, I got to work on the filling. I first tried making a simple vanilla fluff, much like the original. My friend Olaiya happened to swing by at the exact moment I finished and confirmed for me that to make these little guys palatable to adults, I needed some acid. So I decided to go with a lemony filling, to balance out the sweetness of the cookie. I ground lemon zest and half of a vanilla bean into sugar in the food processor until it was nice and crumbly.

I mixed the lemon sugar with egg whites and heated the whole thing up before whipping it into a swiss meringue. Into the meringue I folded in some lemon juice. And then I hid it until the cookies were all ready for sandwiching, because nobody needs a giant batch of fluff within reach.

Once my cookies were cooled, I started stacking. It took me a few hours before I was ready to munch on them, because all the snacking during the testing phase kind of blew me out. When it was time though, oh boy was I happy. Little Debbie, you have been one-upped.


8 oz butter, RT

1 cup brown sugar

3/4 cup sugar

2 eggs, RT

1 egg white, RT

1 tsp vanilla extract

1 1/4 cup AP flour

3/4 tsp salt

1/2 tsp baking soda

1/4 tsp cinnamon

3 cups oats

6 oz chopped dates

– Preheat oven to 350 degrees.

– Whisk together flour, salt, baking soda and cinnamon. Add the chopped dates and rub to break up clumps. Add the oats. Set aside.

– Cream butter for 1 minute.

– Add the sugars and cream for 3 minutes.

– Add the egg and vanilla and cream for 2 minutes.

– Add the dry ingredients.

– Scoop onto a parchment lined sheet pan. Press flat with a wet spoon.

– Bake for 11 minutes.


6 oz egg whites

12 oz sugar

zest of 1 lemon

2 tsp lemon juice

– Combine sugar and lemon zest in food processor. Process for 1 minute.

– Combine with egg whites in a kitchen aid bowl. Whisk well.

– Heat over a water bath, whisking constantly until the egg whites reach 160 degrees.

– Remove from water bath and whip for several minutes, until cool and fluffy.

– Whisk in lemon juice.