Giant Little Debbie Oatmeal Cream Pie Cookie
The bigger the better right? An easy big treat to make and fun to take to a party or give as a gift.
Ingredients:
1/2 cup + 1 Tablespoon all-purpose flour
1/2 cup quick oats
1/4 teaspoon + 1/8 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup unsalted butter, softened to room temperature
1/2 cup packed light or dark brown sugar
1 large egg
1/2 teaspoon vanilla extract
Creme Filling
3 Tablespoons unsalted butter, softened to room temperature
2/3 cup confectioners' sugar
1 Tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch salt
Directions:
Preheat oven to 350°F. Line a large baking sheet with parchment paper.
Make the cookies: In a medium bowl, toss the flour, quick oats, baking soda, and cinnamon together. Set aside.
Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar until combined. Beat in the egg and vanilla extract, scraping down the sides and bottom of the bowl as needed. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. The dough will be sticky.
Divide dough in half and place in opposite corners on the baking sheet, making sure to leave enough room around the edges for spread. Form the dough into two round balls using a spoon or your fingers. Bake for 20-22 minutes or until lightly browned on the edges. Remove from the oven and allow to cool for 15 full minutes on the baking sheet. Then transfer to a wire rack to cool completely. At this point, I placed my two cookies in the refrigerator to speed up the cooling process.
Make the filling: Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to low and slowly add the confectioners' sugar. Beat for 1 minute. Add the cream and beat on high until creamy and combined. Add more cream to thin out or more sugar to thicken, as needed. Add a pinch of salt to cut the sweetness if desired.
Frost the underside of one cooled cookie and top with the second cookie. Make sure to keep covered/wrapped or put in fridge to maintain freshness.
