Oatmeal Creme Pies (Little Debbie Copycat)

Oatmeal Creme Pies (Little Debbie Copycat)

Source: Cooking with K.

Ingredients: Cookies

1 cup butter, softened
1 cup light brown sugar
1/2 cup sugar
1 large egg
2 tablespoons molasses
1 teaspoon vanilla
1 and 1/2 cup flour
1/2 teaspoon soda
1/2 teaspoon cinnamon
3 cups quick cook oatmeal
1/2 to 1 cup raisins (optional)

Ingredients: Marshmallow Creme

2 (7 oz.) jar marshmallow fluff
1 cup butter, softened
3 to 4 cups powdered sugar
1/3 cup heavy cream
1 teaspoon vanilla

Directions: Cookies

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside.

In the bowl of an electric mixer using the paddle attachment, cream butter, brown sugar and sugar together until creamy smooth, scraping down the sides of the bowl occasionally.

Add egg, molasses and vanilla, cream until well incorporated.

In a medium bowl, sift together flour, soda and cinnamon. Add flour mixture to the creamy mixture and mix until well incorporated.

Add oatmeal 1 cup at a time and mix until all the oatmeal is well incorporated. Fold in raisins.

Using a 3 tablespoon cookie scoop, drop cookie dough onto the prepared cookie sheets far enough apart, so the cookies do not touch when baked.

Bake for 10 minutes or until cookies are still soft to the touch. They will be barely brown on the edges. Remove the parchment paper with the cookies onto a cooling rack. Do not remove the cookies from the parchment paper until they are completely cooled, or they will break.

Scoop 3 tablespoons frosting and place on the bottom of a cookie. Place the bottom of another cookie on top of the frosting. Slightly press down; set aside. Continue with remaining cookies.

Directions: Marshmallow Creme

In the bowl of an electric mixer using the wire whisk, cream the marshmallow fluff and butter until creamy smooth, scraping down edges.

Add 2 cups powdered sugar. Beat until creamy smooth. Add milk and additional powdered sugar (a 1/2 cup at a time) until mixture is thick and will hold together after scooping. Use the cream as needed to keep creamy and not too stiff.

Cook's Note: The marshmallow mixture needs to be very thick but not too stiff to keep the cookies from breaking when they are pressed together with the filling inside them.

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Paige's IHOP Pumpkin Pancakes Copycat Recipe (CopyKat Recipes)

IHOP Pumpkin Pancakes

Source:  CopyKat Recipes.

Paige’s Recipe Notes: Paige's healthy version - sub oil for applesauce, sub flour for oat flour, use skim milk or water, no sugar or a little —very yummy!

Prep time: 10 minutes
Cook time: 10 minutes

Serves: 4

You can re-create this IHOP inspired fall pancake.

Ingredients

• 1 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/8 cup vegetable oil
• 1 egg (slightly beaten)
• 1 1/2 cups buttermilk ( 1/8 - 1/4 cup more if needed to keep batter thinner )
• 1/3 cup pureed pumpkin (pumpkin from a can will work)
• 1 1/2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla

Instructions

1. In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients. Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended. Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
2. Heat a frying pan to a medium heat or use a griddle and heat to 350 degrees. Oil the cooking area slightly with vegetable oil, and then pour batter onto surface. I find about 1/2 cup of batter creates a pancake that is easy to handle. Flip your pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side. After pancakes are flipped cook for another minute or two.
3. Turning pancakes is made much easier if you spray your pancake turner with a non stick spray.

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