These oatmeal cookies are a copycat and nod to the Little Debbie oatmeal cream pie cookies (sans the cream filling) I grew up loving as a child. They’re chewy, full of flavor and incredibly delicious.

This recipe for oatmeal cookies is the chewiest, perfectly flavored melt-in-your-mouth good! They’re the closest thing to those Little Debbie oatmeal cream pie cookies in flavor that I’ve ever found + sure to please any cookie lover.

Like with any recipe, customize as you prefer; they’re going to be just as perfect if you add raisins, dried cranberries, white or chocolate chips – the sky is the limit. My grandma taught me that all recipes are best when shared with friends or family, so make a batch of these today, then share them over coffee (or milk) with those you love.

One thing to note: I always believe recipes are best when made with the highest quality ingredients. I buy organic + make sure all ingredients are without any “natural flavors” or additives.

Recipe yields just under 3 dozen cookies.

Ingredients:

1. 3/4 cup room temperature butter
2. 1 packed cup brown sugar
3. 1/2 cup cane or white sugar
4. 2 eggs
5. 1 tbsp pure vanilla extract
6. 1 cup unbleached all purpose flour
7. 1 tsp salt
8. 1/2 tsp baking soda
9. 3 cups rolled oats

Method:

1. Preheat oven to 350. Line two baking sheets with parchment paper.
2. Cream the butter and sugars together for 2 minutes in your mixer, set to medium speed. Mix in the eggs and vanilla, scraping down the sides of the bowl as needed.
3. Add in the flour, salt and baking soda and mix for an additional 1-2 minutes on medium speed. Add in the oats and mix to incorporate fully.
4. Spoon evenly sized balls of the dough onto the parchment lined baking sheets. For consistency, I like to use a small cookie scoop.
5. Bake 11-13 minutes. Cool on a wire rack. Store in airtight container for up to 4 days.

Be sure to tag me on Instagram if you make this recipe
@girlmeetskitchen and use #girlmeetskitchen