Oatmeal cream pies are what started it all for the Little Debbie Brand name in the 1960s. This carrot-raisin version updates the classic flavor.

Source: Better Homes and Gardens

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Credit: Carson Downing

Recipe Summary test

prep:
45 mins
chill:
1 hr
bake:
10 mins
total:
1 hr 55 mins
Servings:
18
Yield:
18 sandwich cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine the first six ingredients (through ginger). In a large bowl beat 1/2 cup of the butter and the sugars with a mixer on medium until combined. Beat in egg and 1 tsp. of the vanilla. Beat in flour mixture. Stir in oats, carrot, and raisins. Cover and chill 1 hour or until dough is easy to handle.

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  • Preheat oven to 375°F. Line two cookie sheets with parchment paper. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheets. Flatten cookies slightly with the bottom of a glass dipped in additional sugar.

  • Bake 10 to 12 minutes or until edges are set. Cool on cookie sheets 5 minutes. Remove; cool completely on a wire rack.

  • For filling, in a bowl beat together cream cheese and the remaining 1/4 cup butter and 1 tsp. vanilla until light and fluffy. Gradually add 1 cup of the powdered sugar, beating well. Gradually beat in enough of the remaining powdered sugar to reach spreading consistency.

  • Spread bottoms of half of the cookies with cream cheese filling. Top with bottoms of remaining cookies. Store in an airtight container in the refrigerator up to 3 days or freeze up to 1 month.

Nutrition Facts

250 calories; fat 10g; cholesterol 37mg; saturated fat 6g; carbohydrates 38g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 28g; protein 2g; vitamin a 322IU; vitamin c 0.1mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.5mg; folate 16.5mcg; vitamin b12 0.1mcg; sodium 156mg; potassium 68mg; calcium 21mg; iron 0.7mg.
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