Little Debbie(™) Oatmeal Raisin Cream Pies

Today I have a secret recipe that will show you how to make a classic treat from Little Debbie.  Two soft and chewy oatmeal raisin cookies are baked and then layered with cream.  These cookie-cream pies have been enjoyed since 1960 and now you can make them in your own kitchen.

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New Secret Recipe

Little Debbie(™) Oatmeal Raisin Cream Pies
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1 cup butter, softened
1 ½ cups light brown sugar, packed
½ cup granulated sugar
2 eggs
1 tsp. vanilla extract
1 ¾ cups flour
1 tsp. baking soda
½ tsp. salt
1 ½ tsp. cinnamon
¼ tsp. nutmeg
3 cups rolled oats
1 cup raisins

For the filling:
12 oz. cream cheese, at room temperature
1/2 cup honey
1/2 tsp. vanilla extract

Preheat oven to 375°.

In a large bowl beat butter, brown sugar, granulated sugar, eggs and vanilla with a hand held mixer until well blended.

In a medium bowl combine flour, baking soda, salt, cinnamon and nutmeg.

Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, raisin and walnuts (if desired).

Drop dough by rounded tablespoons about 2 inches apart onto a cookie sheet.

Bake for 8-10 minutes or until edges are lightly browned.

Cool 2 minutes and remove to wire rack to cool completely.

To make the filling, combine the cream cheese, honey and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-high speed until completely smooth.

Once cookies are completely cooled, match them up in pairs according to size.

Lay one cookie of each pair face down, so that the flat side is up.

Using a pastry bag fitted with a large round tip, pipe a swirl of cream cheese filling onto the the flat side of each cookie.

Alternatively, just spread a layer of filling on each cookie with a knife.

The edges won’t look quite as nice, but they will still taste great.

Top with the other cookie from each pair so that the flat side is on the filling and press down slightly so that the filling is pushed to the edges.

Chill in the refrigerator at least 30 minutes before serving.

Store in an airtight container in the refrigerator.

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Until Next Time… Be Well!

Kind Regards,


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Copycat Little Debbie Bars

Little Debbie Bars

1 box devil’s food cake mix with pudding

5 tablespoons flour
1 cup milk
1/2 teaspoon salt
1 cup sugar
1/2 cup shortening
1/2 cup butter
1 teaspoon vanilla

1/2 cup sugar
6 tablespoons milk
6 tablespoons butter/margarine

1. Open 1 box devil’s food cake mix with pudding in mix. Mix as directed.
2. Grease two jellyroll pans. Divide batter, half in each pan. Bake 12 minutes.
3. For filling, blend flour, salt and milk.
4. Heat until thickened, then cool.
5. Cream sugar, shortening and butter at high speed, gradually adding cooled mixture. Beat at high speed 7-8 minutes.
6. Spread on one pan of cooled cake. Invert other jellyroll pan with cake on top.
7. For the frosting, boil 3 minutes and then add 1/2 cup chocolate chips. Beat until chips melt. Spread on bars.

Serves 6-8