I was doing some quick grocery shopping the other day and like always, rounding the outsides of the store to pick up some things that I needed. An easy and well-known piece of advice when hitting the grocery store is to avoid shopping in the middle aisles, where most of the overly-processed, “junk” food is usually found.
However, with all of the hype and social media buzz about perhaps the most beloved brand of childhood treats, Hostess, I got a little curious about what types of snacks food are grocery stores are still stocking.
As I tiptoed down the aisle, I noticed a strategically placed array of snacks and foods that I once used to call my friends. Twinkies, Keebler Elve’s Cookies, Oreos, Swiss Cake Rolls, and last but not least, Oatmeal Cream Pies, my own personal childhood fave.
Being a critical shopper, and an overly-inquisitive person, I couldn’t help but turn the package around and read the ingredients, just to see how much Little Debbie actually cared about my health.
Let’s just say that she is not as sweet and innocent as she appears to be. While Little Debbie continues to smile with each pie unwrapped from the box, we get tricked into eating 400 empty calories and nearly 3 tablespoons of pure sugar!! In just one cream pie!
The farther down the label that I read, the more infuriated I became. I put the box back down on the shelf and left.
In frustration as to why our food industry ever decided that it was okay to add this junk into our food, I decided to make my own rendition of the Oatmeal Cream Pie, that was JUST AS DELICIOUS and didn’t contain all of the added junk and excess sugar.
I scavenged the web to see if any super healthy Oatmeal Cream Pie recipes existed that I could work off of, but unfortunately, there was nothing, and so my own unique version of the Oatmeal Cream Pie was invented.
These cookies were definitely in the running for one of the best desserts I’ve made this year, up in close comparison with my Kentucky Derby Pie or my Healthified Samoas. Please check out the recipe below. These are honestly too good to pass up.
Makes 7 Large Pies
For the Cookie:
- 1 1/4 cups rolled oats
- 3/4 cup whole-wheat flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 stick unsalted butter, softened
- 1/8 cup grapeseed oil
- 3/4 cup brown sugar
- 1 large egg (whites only)
- Preheat the oven to 350 degrees F and spray a large cookie sheet with cooking spray
- Combine the oats, flour, cinnamon, baking powder, baking soda and salt in a large bowl
- In a separate small bowl, beat the butter and sugar
- Once well mixed, add in the egg-white and beat until fluffy. Combine the wet ingredients into the dry and stir until a soft, yet sticky dough forms
- Shape into 14 or so evenly-sized balls. Press down with a fork to flatten the cookies until they are 2-3 inch in diameter
- Bake about 17-20 minutes until the cookies are golden. Let cool for 5-10 minutes on the baking sheet and then lightly use a spatula to lift them off of the baking sheet
For the Cream Filling
- 8 ounces reduced-fat plain cream cheese (softened)
- 1/2 stick butter (softened at room temperature)
- 1/2 cup powdered sugar
- Using a handheld beater, beat the cream cheese, butter, and powdered sugar until a creamy, thicker filling forms (about 2-3 minutes).
- Place in the fridge for 5 minutes to cool
Putting it All Together
- Match up the cookies by size and shape
- Lavishly spread the cream cheese filling onto one side of each cookie, making sure to spread evenly to all edges. Top with the other cookie half.
- Bite in and experience a small glimpse of heaven. Then smirk at Little Debbie!