I was always a fan of the gooey goodness that is known as a Little Debbie Oatmeal Creme Pie. As I’ve become more health-conscious, however, the ingredients therein have become really unappealing to me, especially the presence of egg white in the filling. Ew.
The following recipe is a wonderful homemade version of a very comparable cookie, with a filling that does not involve egg whites.
One thing you can do to make this a little fancier is to snip up the raisins before mixing them in. You could probably do this in a food processor, although I haven’t tried it myself. I’ve just used kitchen scissors or a sharp knife. Another fun thing you can do is wrap the individual pies in plastic wrap and pop them in the freezer for a summer treat. Yum.
1 1/2 c shortening
1 c brown sugar
2 flax eggs (6 Tbsp hot water + 2 Tbsp ground flaxseed. Let sit until gel-y.)
2/3 c molasses
2 1/2 C flour
2 tsp soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
3 c oats
1 c whole wheat flour
1 c raisins
Cream shortening and sugar. Add flax and molasses. Beat until fluffy. Add flour, soda, salt, cloves, ginger, and cinnamon. Stir in whole wheat flour, oats, and raisins. Form into balls. (If you have a cookie scoop, this is a great recipe to use it on so all your cookies will be perfectly uniform.) Roll in white sugar and flatten with a glass likewise dipped in white sugar. You can use the glass bottom as a gauge to make sure your cookies are all the same diameter. These will spread a little, not a lot, but you’ll want to leave enough room so you don’t end up with square-looking pies.
Unless you like square, in which case, go for it.
Bake at 350 for 7-10 minutes.
Tip: If you take them out of the oven when they are still a tiny bit raw inside and let them cool on the cookie sheet for a minute before putting them on a rack, you’ll have a softer cookie.
If you make these just as individual cookies, with a tablespoon cookie scoop, it makes 76 cookies. If you do a sandwich cookie with filling, it will make half that amount. Obviously.
1 stick butter sub (I used Nucoa) at room temperature-ish
1/2 cup vegetable shortening
4 cups confectioners’ sugar
4 tsp vanilla extract
With a mixer, mix the butter, shortening, and sugar until it is combined. It will look crumby. Then add the vanilla to get a nice creamy thick frosting.
This should fill all the cookies as long as you don’t go overboard. You can see approximately how much I put in each sandwich. If you want thicker filling, just double the recipe.