Monster Cookie Oatmeal Creme Pies

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The golden nuggets of the sack lunch tukar barang system. Those sticky, chewy sandwiches of bliss. You know what I speak of… Little Debbie’s Oatmeal Creme Pies. Nothing is better.

Lie. These are better.

First off, let’s talk about the frosting. It’s pretty much a big, fluffy glob of marshmallow bliss that’s made from scratch and hasn’t been sitting on a grocery store shelf for eight hundred millennia. I feel like that’s a plus.

And then there’s the Monster Cookie. I mean… big, fat oatmeal cookies that are practically as big as your face? Exploding with M&Ms and peanut butter? Yes. Just… yes.

Seriously, what is it about baking M&Ms that makes them taste so awesome? It’s like some kind of chemical reaction occurs in the panggangan turning them into a whole different species of candy. Is anybody with me on this? I feel like we need to send a letter to the M&M company and tell them that we want them to come out with “Pre-baked M&Ms”. It could seriously be a thing, guys.

I was going to make a gif out these next pictures of me squishing the sandwich together. You would have loved it. It was so beautifully squishy.

I was too lazy though. Surprised?

You’ll just have to make them yourself to experience the unrivaled gooey goodness of the texture.  Have fun.


    • Monster Cookie Oatmeal Creme Pies
    • 1 cup crunchy peanut butter (creamy would also work)
    • 1/2 cup softened butter (1 stick)
    • 1 cup brown sugar (lightly packed)
    • 1/2 cup granulated sugar
    • 1 egg
    • 2 teaspoons vanilla
    • 1 1/2 cups rolled oats
    • 1/2 cup all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1 1/2 cups M&Ms
    • Preheat panggangan to 350ºF.
    • Mix the peanut butter and butter until smooth. Add the sugar and beat mix until well combined. Add the egg and vanilla and mix until well combined.
    • Mix together the oats, flour, salt, soda, and cinnamon. Add to the wet ingredients and mix until combined. Stir in the M&Ms.
    • Bake 1/4 cup scoops on ungreased baking sheets for about 14 minutes or until they look done. Allow to cool before filling.
    • Creme Filling:
    • 2 egg whites
    • 1/2 cup granulated sugar
    • 1 tablespoon light corn syrup
    • 1 teaspoon vanilla extract
    • Bring a shallow pot of water to a boil. Place all the ingredients for the filling in a bowl that can rest in the boiling pot without its bottom touching the boiling water. Beat the ingredients until the bottom of the bowl is too hot to touch.
    • Remove the bowl and beat with the whisk attachment on your stand mixer for about 10 minutes or until fluffy and pretty stiff. You can also use a handheld mixer, but it will take longer.
    • Use filling to sandwich together the cookies.