Little Debbie Cream Pie Impersonators



Oh my goodness, you guys, when I ran across this recipe I was taken back many years to when I walked to 5th grade at R.E. Thompson Elementary School, in my little home town of Tuscumbia, Alabama. Those were still my mud pie baking days, as I was too dangerous for Momma's kitchen.  For a cream pie all I had to do was break open that thin plastic wrapper and munch.  There was a market on my walk to school that had Little Debbie products for a quarter.  I made sure I kept all my quarters for the Zippy Market.  Mom didn't know it, but more days than not on my walk to school I dipped into that little market and grabbed a healthy breakfast of oatmeal cream. Ok, not healthy, but soooo yummy!

I smile as these Litte Debbie Cream Pie Impersonators touch me a little deeper than just on the taste buds.  But trust me, these are as close to the cream pie right off the conveyor belt as you can get.   How do I know?  Because when these cream pies are presented to a room full of  baby boomers, the chatter falls silent as these pies are scarfed up and munched down quicker than a 5th grader can find a quarter!

Next time I bake these cookies I think I will wrap them individually for more throw back effect.  In my opinion, the Little Debbie's of today just aren't as good as when I walked to elementary school.

So, here's how you make your little kiddo's and big ones too very happy!

To make the cookies:
Preheat oven to 350° and line a baking sheet with parchment paper.
Mix together the sugars and the butter until it is nice and fluffy.
Add the eggs one at a time, then add honey and vanilla.

In another bowl toss together the flour, the baking soda and the salt and cinnamon. Slowly incorporate this into the butter and sugar mixture. Now slowly stir in the oatmeal. Put the whole thing in the fridge for about 8-10 minutes or so to get good and cold.

Take dough out of fridge after it is nice and chilled and drop medium size dough balls about  two inches apart on the cookie sheet. Bake for about 10 minutes until the edges are nice and toasty colored.  The middle may seem to need a bit more baking, but don't fall for it!  They are better a little under cooked so they are nice and soft.

Take out of oven and let rest on cookie sheet for about 5 minutes, then transfer them to a cooling rack until the cream is ready to assemble the pies.

*TIP: if you do not have a dough baller/mellon baller, Pampered Chef has really good ones!  I highly recommend this little utensil to be in your kitchen!  If you don't have one I'm sure +Nancy McMahan, my PC consultant can help you obtain one for your utensil stash.

Now for the cream part:

I hope your family enjoy's the Little Debbie Cream Pie Impersonator as much as my hubs and son did! I was able to make about 15 cookies out of this recipe.  They were very pretty on the plate.  I will take more pics next time I make them and update this post.  But really...this doesn't need illustrating. It's quite easy. Sorry Little Debbie, we gotcha on this one!  

Enjoy your time in the kitchen!  Keep on flippin', Y'all! 

~Pj



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