Sandwich this recipe into your weekend plan

It doesn’t matter how much I love freshly baked desserts, there’s just something about packaged snack cakes that I love.

I wasn’t one of those people who freaked out a few years ago when the world thought the Twinkie would be gone forever, but I can’t say I wouldn’t be more than a little upset if a few of my other favorites disappeared from store shelves.

Thank goodness, though, after this week I don’t have to worry if someone announces that the oatmeal cream pie is being discontinued, because I have that one covered.

If you want to make a good copycat of the famous snack cake at home, and you’d like to have a gigantic version (who wouldn’t?), I have just the recipe for you. It comes from the blog “Sally’s Baking Addiction.” You can find the original at http://sallysbakingaddiction.com/2014/02/03/1-giant-oatmeal-creme-pie/. I doubled the cinnamon and vanilla.

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Giant Oatmeal Creme Pie

Ingredients

Cookie:

1/4 cup butter, softened

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

1/2 tablespoon flour

1/2 cup quick oats

1/4 teaspoon plus 1/8 teaspoon baking soda

1/2 rounded teaspoon cinnamon

Creme:

3 tablespoons butter, softened

2/3 cup powdered sugar

1 tablespoon milk or cream

1/2 teaspoon vanilla

pinch of salt

Directions

Preheat the oven to 350 degrees.

Beat the butter and brown sugar for about two minutes. Add the egg and vanilla and beat for another two minutes.

Add in the flour, oats, soda and cinnamon and mix to fully combine.

Divide the dough into two parts and place in two, rounded mounds on opposite sides of a cookie sheet so they have room to spread.

Bake for about 20 minutes or until the cookies are browned on the edges.

While the cookies bake, beat together all of the ingredients for the creme filling until the mixture is smooth. If it’s too runny, add a little more powdered sugar. If it’s too thick, add a little more milk.

Once the cookies are cooled, spread the filling between them and sandwich them into one giant oatmeal creme pie.

This is a perfect dessert to share, and it makes you feel a little less guilty about eating a snack cake, since you know exactly what ingredients went into it.

It’s not a dead-ringer for the Little Debbie version, but it’s close enough that I’m willing to forgo the plastic-wrapped cake and make my own.

Now if I can just figure out how to make my own Ding-Dongs, I’ll be set.

Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at lindseyclarion@gmail.com.

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