Little Debbie products are a favorite from almost everyone’s childhood. My personal favorite Little Debbie product is the Oatmeal Cookie Cream Pie, although the fabulous Little Debbie Swiss Roll is up there in the neck and neck category, I can eat Little Debbie’s treats until the cows come home, literally, I’ve made myself sick on them a few times, lol! When I saw this fabulous copy cat recipe on Youtube, I was so excited, I had to make some Little Debbie Dups and I had to make them now! I started my Little Debbie Recipe by, cooking my chewy oatmeal cookies first by mixing together my dry ingredients and set aside.
Then I mixed up my wet ingredients, then mixed the two, then added oats.
I baked the cookies and made the cream filling the iced my cookies on the bottom side and sandwiched them together.
I have to tell y’all, these are better than the real Little Debbie Oatmeal Pies. Serve these at your next party or gathering or give in cute little gift bags as Christmas gifts. They are delicious!
1/2cupbuttersoftened (do not melt)
1/2cupshorteningI use butter flavored
1 1/2cupsbrown sugarpacked
1cupraisin puree1 cup of raisins pureed with 1/2 cup water
1/4cupunsweetened coconut flakesfinely shredded
2cupsinstant oatsprocessed in a food processor to make oats smaller
FROSTING RECIPEdouble this recipe if you like things double stuffed!
1/2cupshorteningdo not use butter-flavored
Preheat oven to 350 F.
Line baking sheets with parchment paper and set aside.
In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream together butter, shortening, and brown sugar.
Mix in eggs.
Stir in vanilla extract and molasses.
Fold in raisin puree, coconut flakes, and oats.
Add dry ingredients into wet ingredients.
Using a mini ice cream scoop, place about two tablespoons (2 scoops) worth of cookie dough on prepared pan about 2 inches apart.
Bake for 9-10 minutes.
Remove cookies from the oven. (They will not be done all the way)
Let cookies rest on the pan until they are finished baking (about 2-3 minutes. This will ensure a chewy cookie)
Place cookies on a cooling rack to finish cooling.
To make the filling, cream together shortening and heavy cream.
Mix in vanilla and powdered sugar until creamy.
Mix in marshmallow creme.
Prepare cookies by spreading on a layer of filling and topping it with another cookie.
Wrap individually in plastic wrap and store in an airtight container.