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Oh my goodness, you guys, when I ran across this recipe I was taken back many years to when I walked to R.E. Thompson Elementary School, in my little home town of Tuscumbia, Alabama. Those were still my mud pie baking days!

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. 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 pie with one of my three quarters left on the table for me. Daddy called those quarters my walking around money. I figured since I walked to school it was the perfect way to spend it.

I smile as these Little 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 kid 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!







1 cup unsalted butter

3/4 cup dark brown sugar

1/2 cup white sugar

2 eggs

1 tsp vanilla

1 Tb honey

1+3/4 c all purpose flour

1 tsp baking soda

1/8 tsp cinnamon

1/2 tsp salt

1 + 1/2 cup quick oats


  1. Preheat oven to 350° and line a baking sheet with parchment paper.

  2. Mix together the sugars and the butter until it is nice and fluffy.

  3. Add the eggs one at a time, then add the honey and vanilla.

  4. In another bowl toss together the flour, the baking soda and the salt and cinnamon. Slowly incorporate this into the butter and sugar mixture.

  5. Stir in the oatmeal with large spoon. Put mixture in the fridge for about 8-10 minutes just to get it good and cold.

  6. 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.

  7. 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.

  8. Rest on cookie sheet for about 5 minutes, then transfer them to a cooling rack until the cream is ready to assemble the pies.


1/2 cup softened butter

1/2 cup shortening

1 + 1/2cup powdered sugar

7 oz jar marshmallow cream


Once cookies are cool and cream is fluffy, plop a good sized dollop of cream on a cookie and top it with another.

Viola! Little Debbie's Cream Pies are born! Yay!


These cookies bring back such sweet memories of my childhood. Not to be a downer after such sweetness in the recipe but just to mention something... My mother suffers from Alzheimer's Disease. She no longer remembers my love for Little Debbie Cream Pies. If you happen to have a chance to learn more about this disease I would definitely recommend it. And if you need a good charity to contribute to, could always use the love as they relentlessly search for a cure!

Thanks guys!


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