Maple Oatmeal Creme Pies

I have fond memories of Little Debbie Creme Pies from my childhood. When I see them now at the grocery store, I can’t help but think of school lunches. Those filled cookie sandwiches wrapped in plastic were amazing during and after school.

I grew up in the seventies and eighties in Texas and we didn’t have as many choices for school lunches. There weren’t any juice boxes; I had a metal lunch box with a thermos that had to be cleaned and refilled each day. Heaven help you if you left milk in yours. Whew! What a smell!

My lunch usually consisted of a sandwich (peanut butter and jelly was a favorite), chips, fruit, and a drink. On special days, I would get an oatmeal creme pie. I loved them so much and so today, I want to share my recipe that includes maple syrup in the list of ingredients. For me, this recipe still brings back that feeling of nostalgia but it also adds a new twist that is so yummy!

What about you? What do you remember about school lunches?

Ingredients:

1 cup sugar

1/2 cup maple syrup

3/4 cup unsalted butter room temperature

2 large eggs

2 teaspoons vanilla extract

1 tablespoon molasses

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon Kosher salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

2 cups rolled oats

Creme Pie Filling:

1/2 cup unsalted butter room temperature

2 1/2 cups powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Line baking sheets with parchment paper or oven safe silicon baking mats.

3. In a stand mixer, cream sugar, maple syrup, and butter together.

4. Add eggs, vanilla, and molasses and run on low until incorporated.

5. In a medium bowl, stir together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and oats. Pour into the bowl of the stand mixer to combine with butter and sugar mixture.

6. Run mixer on low until combined.

7. Add 2 tablespoons of batter at a time to baking sheet. Allow two inches between each to allow for spreading.

8. Bake for 10 minutes. Edges of cookies should be golden. Cool.

9. To make creme pie filling, combine butter, powdered sugar, heavy cream and vanilla extract in a stand mixer. Mix until smooth.

10. Spread filling between two cookies and close like a sandwich. Enjoy!

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