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.
- 3/4 cup room temperature butter
- 1 packed cup brown sugar
- 1/2 cup cane or white sugar
- 2 eggs
- 1 tbsp pure vanilla extract
- 1 cup unbleached all purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 3 cups rolled oats
- Preheat oven to 350. Line two baking sheets with parchment paper.
- 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.
- 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.
- Spoon evenly sized balls of the dough onto the parchment lined baking sheets. For consistency, I like to use a small cookie scoop.
- 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