So I made an agreement with myself: if I make the sweet myself, it's way better than buying pre-packaged, processed nonsense, right? Right.
I remember my Dad used to love Little Debbie oatmeal cookie sandwiches. And since I thought my dad was just the coolest, I loved them too.
The little sandwiches were a road trip staple. We'd always hit a corner store for a "munchie stop" and load up on things to snack on during the trip. I tried to recreate them the best I could here, with a little bit of a crunch on top.
Honestly, crunchy cookies are a bit more my style. However, I got a good balance of crunchy crust, and gooey middle in the oatmeal cookie itself. The filling is marshmallow creme frosting, because it best resembles that sugary sweetness in the middle.
I honestly don't do much baking, guys. This is kind of a fluke. I made them because I had a memory in my mind and needed to recreate the flavor. I promise I'll be making more savory than sweet as the blog goes on...
Whether you're embarking on a road trip or just need a sweet little Resolution breaker... these cookies will serve you well.
Oatmeal Cookie Sandwiches
- 2 sticks butter, softened
- 2 cups dark brown sugar
- 2 eggs
- 2 tbsp molasses
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- 2 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp pumpkin spice blend
- 1 cup quick oats
- 2 cups old fashioned oats
For the filling
1 stick butter, softened
1 jar marshmallow creme
2 cups confectioner's sugar
-In a stand or hand mixer, cream the butter and sugar. Add the eggs, molasses, syrup, and vanilla.
-In a separate bowl, mix together the dry ingredients. Slowly add the dry to the wet, keeping the mixer on low.
-Chill the dough for two hours, or overnight.
-Pre-heat the oven to 350 degrees F. On a parchment lined (or silpat-lined) cookie sheet, drop the dough by the rounded tablespoonful and flatten into a thick disk.
-Bake for 10 minutes, or until the cookies are just beginning to brown. Let rest on pan for five minutes before transferring to a wire cooling rack.