Well, here goes.
I started watching Breaking Bad. And I. Cannot. Stop.
For the life of me, I cannot peel my eyeballs away from the TV for any extended period of time. I’m sure by the time it’s all said and done, I will be on one of those Extreme-People shows on TLC or whatever about how my skin has permanently fused itself to my couch cushions. I cannot stop.
Back when Breaking Bad was still on TV, I was blissfully unaware of its addictive qualities. Everyone around me raved over the suspense, the drama, the amazing writing and acting. But there I was, sitting on my butt watching crap TV like Degrassi and Pretty Little Liars, unaware of the television MAGIC happening on another channel. While people around me gasped and screeched and discussed possible plot twists and endings, all I really knew was it was a show about meth with Hal from Malcolm in the Middle as the star. And while I love drug dramas as much as the next person (for real — the Crank series by author Ellen Hopkins have to be my favorite books EVER — I LOVE novels about drugs since the culture is so vastly different than one I know and admittedly, I enjoy reading/living vicariously through these people), I had no idea what I would be getting into.
So when I decided once and for all last week to sit down and watch this highly-acclaimed show, I never, ever thought I would completely drop the ball on my own life. No, I didn’t go out and buy any blue ice from Skinny Pete or Combo (RIP, homie) — but I did neglect my housework, the gym, and blogging because, let’s face it, drugs are clearly more interesting than oatmeal creme pies.
Then one day I realized I needed to actually do something other than watch Hal manufacture illegal substances and drool over Aaron Paul’s impossible hotness, so I dragged my ass to the kitchen and made these Copycat Oatmeal Creme Pies. Oh my god, y’all — I am SO glad I did! They barely take any work to create and they taste almost IDENTICAL to the real deal in the cellophane packages. No chilling of the dough, no complicated ingredients or steps — just chewy, lightly spiced oatmeal cookies smooshed around a soft and pillowy marshmallow filling.
And can I say, they’re mighty fine to eat while binge-watching Breaking Bad. Juuuuust sayin’.
*oatmeal cookie recipe very slightly adapted from MyRecipes.com
- 1 & ¼ cups [2 & ½ sticks] butter, softened
- 1 cup dark brown sugar, packed
- ½ cup white sugar
- 1 egg
- 2 tsp vanilla extract
- 1 & ½ cups all-purpose flour
- 1 tsp baking soda
- Pinch salt
- ½ tsp cinnamon
- ⅛th tsp ground cloves
- 3 cups old-fashioned oats [do not use quick-cooking or instant oats]
- FOR MARSHMALLOW FILLING:
- 1 stick butter, softened
- 1 (7 oz) jar marshmallow creme/fluff
- 1 tsp vanilla extract
- About 4 cups powdered sugar
- Preheat oven to 375 degrees F. Line 2 baking sheets with silicone liners or mist lightly with cooking spray. Set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar & white sugar with the paddle attachment until combined, about 1 minute. Beat in the egg and vanilla extract. Add in the flour, baking soda, salt, cinnamon & cloves and beat until incorporated. Lastly, on the slow setting, beat in the oats just to combine.
- Drop rounded Tablespoonfuls of dough about 1" apart from one another onto the prepared cookie sheets and bake for approx. 10 minutes, rotating pans halfway through cooking time. Allow the cookies to sit on the pans for about 5 minutes to cool before carefully transferring to a wire rack to finish cooling.
- Once cookies have cooled, prepare your frosting. In the bowl of a stand mixer (cleaned out if using the same one!) cream together the butter, marshmallow fluff and vanilla extract until combined. Gradually begin adding powdered sugar, about a cup at a time, until frosting is light and fluffy. You may need to add more powdered sugar if it is too thin, or add in about a teaspoon of hot water if it is too thick.
- Spoon the filling into a piping bag attached with a large round tip (or simply snip off a corner of the bag) and pipe the filling onto the flattened side of a cookie. Press on another cookie to form a sandwich. Serve immediately, or store leftovers airtight at room temperature up to 5 days.
I find this copycat recipe to be a striking doppelganger to the Little Debbie classic! While they aren’t entirely identical, this version boasts roughly the same texture and flavor as the original snack cake. These cookies are on the thinner side, like Debbie’s, but they hold their own — they’re soft and chewy, studded with tons of hearty oats and sprinkling of cinnamon and cloves which gives it a great spiced flavor. And the filling inside is phenomenal — as close to Little Debbie as I think you’ll get! Most recipes on the web call for using shortening or even whipping egg whites, but I find this simple marshmallow filling does the trick just fine. Sweet, but not too cloying, and pairs beautifully with the warm & chewy oatmeal cookies, making this a perfect copycat sandwich!!
Stay tuned, I have one more amazing oatmeal creme pie recipe for #OatmealCremePieWeek! Enjoy!