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Oatmeal Creme Pie Recipe ( Similar To Little Debbie's)


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17 replies to this topic

#1 Glutenfreefamily

 
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Posted 04 December 2007 - 01:58 PM

This was given to me by a friend and I cant wait to try them, I miss little debbie's so much! These are her kids favorite cookies. It was a regular oatmeal creme pie recipe and she replaced the oats with quinoa flakes.



Ingredients:
***Cookies***
1 cup margarine
3/4 cup dark brown sugar
1/2 cup sugar
1 tablespoon molasses
1 teaspoon vanilla
2 eggs
1 1/2 cup flour blend with xantham gum
1/2 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon cinnamon
1 1/2 cup quinoa flakes or gluten-free oats

***Crème Filling***
2 teaspoons very hot water
1/4 teaspoon salt
1 jar (7-ounce) marshmallow crème
1/2 cup shortening
1/3 cup powdered sugar
1/2 teaspoon vanilla

In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs.

In a separate bowl combine the flour, salt, baking soda and cinnamon.

Combine the dry ingredients with the wet ingredients. Mix in the quinoa flakes or gluten-free oats.

Drop dough by tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes, or until cookies are just starting to darken around the edges. They will still appear moist in the center. Be careful not to overcook -- when cooled, the cookies should be soft and chewy.

While the cookies bake, prepare the filling. Use a small bowl to dissolve the salt in 2 teaspoons of very hot water. Set this solution aside to cool.

Combine the marshmallow crème, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. Add the cooled salt solution to the filling mixture and combine with the mixer.

Assemble each crème pie by spreading the filling over one side of a cookie (the flat side) and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.
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#2 missy'smom

 
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Posted 04 December 2007 - 02:44 PM

Oh, my these sound good!
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Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11
Son: ADHD '06,
neg. CELIAC PANEL 5/07
ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08
ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08
Gluten-free-Feb. '09
other food allergies

#3 mamaw

 
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Posted 04 December 2007 - 04:39 PM

They are good but I used the gluten-free oats.....
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#4 buffettbride

 
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Posted 04 December 2007 - 05:29 PM

oh my! those sound terrific! the oatmeal creme cookies are something my daughter misses very much. she doesn't even like to walk by them in the grocery store because it bums her out.

i will have to give these a try. thanks so much!
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#5 Fiddle-Faddle

 
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Posted 04 December 2007 - 05:44 PM

Oh, they sound heavenly--but I don't like margarine. Would butter work? Or shortening? Or should I use coconut oil?
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#6 Glutenfreefamily

 
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Posted 05 December 2007 - 08:07 AM

Im so excited to try them, we are all sick right now so it will have to wait till we get better. buffettbride- I hope your daughter likes them.
mamaw- Im paranoid about using gluten-free oats, Im so sensitive it wouldnt shock me if it bothered me too. I bet it would taste good with them though.
fiddlefaddle- I would imagine butter would be fine to use.
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#7 blueeyedmanda

 
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Posted 05 December 2007 - 08:57 AM

mmm, these sounds good. Sounds like a weekend thing for me to try :) Thanks for posting.
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~~~~Gluten Free since 9/2004~~~~~~


Friends may come and go but Sillies are Forever!!!!!!!

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#8 bakingbarb

 
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Posted 05 December 2007 - 09:39 AM

Has anyone made these yet? I miss those cookies lots and lots! They were my once a day fix right before time to make dinner. I thought they were holding me over until dinner! :blink:
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~Barb
Gluten Free October 18, 2007
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#9 Glutenfreefamily

 
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Posted 05 December 2007 - 02:01 PM

Manda- your welcome :)

Barb- mamaw post #3 said she made them with gluten-free oats and they were good. I miss little debbies too!
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#10 Rosebud710

 
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Posted 05 December 2007 - 02:26 PM

Gosh! Little Debbie Oatmeal Cremes were my staple in high school!!! :P I can't wait to make these! I have a question about the flour mix - how much xanthum gum do I add? Most of my mixes don't come with it, so I add it to the recipe.
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Laura



Diagnosed with Hypothyroidism 1992
Diagnosed Adult ADD and Panic Disorder 2005
Diagnosed Gluten Intolerant 2006

#11 binky1246

 
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Posted 06 December 2007 - 08:26 PM

My wife made these for me and our kids tonight. They are awesome. I ate until I got a stomach ache. We used gluten-free oats and WOW. Anyone that says gluten-free doesn't taste good needs to try these.

Thank you for sharing the recipe with us.
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#12 Glutenfreefamily

 
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Posted 06 December 2007 - 11:03 PM

Laura- i will have to look it up for you tomorrow, I almost always use a blend with it in it.

binky- yeah! Im glad it taste so good, it makes me really excited to try them :D Hopefully next weekend as we are running on fumes around here. Your very welcome :) I was so excited when I read this recipe for the first time its nice to enjoy foods that make us feel normal again before going gluten free :D
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#13 Belinda

 
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Posted 07 December 2007 - 12:15 PM

Oh, my these sound good!

Hey Missy, those pecan thingy's u have on for ur pic look very tastey too wouldn't mind sharing the recp'?
Thanks! Bea
Gonna have to try these oatmeal ones as well but will have to stick to the no oatmeal :(
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#14 JNBunnie1

 
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Posted 07 December 2007 - 02:45 PM

Gosh! Little Debbie Oatmeal Cremes were my staple in high school!!! :P I can't wait to make these! I have a question about the flour mix - how much xanthum gum do I add? Most of my mixes don't come with it, so I add it to the recipe.


Standard addition of xanthan gum is one teaspoon for every 1- 1 1/2 cups of flour. (I think, I'm sure someone will correct me if I'm wrong.)
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If you're going through hell, keep going. ~Winston Churchill

#15 Rosebud710

 
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Posted 07 December 2007 - 03:10 PM

Standard addition of xanthan gum is one teaspoon for every 1- 1 1/2 cups of flour. (I think, I'm sure someone will correct me if I'm wrong.)


You are right, there was a recent post about about how much xanthum gum/cup of flour. It's 1 tsp/cup of gluten-free flour for cookies.
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Laura



Diagnosed with Hypothyroidism 1992
Diagnosed Adult ADD and Panic Disorder 2005
Diagnosed Gluten Intolerant 2006




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