Little Debbie Little Debbie Oatmeal Lights copycat recipe by Todd Wilbur
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Little Debbie Little Debbie Oatmeal Lights

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These soft, creme-filled cookies are one of the most drooled-over snacks in the popular line of Little Debbie products. The secret to cloning the light version of these mouthwatering sandwich cookies is in re-creating the soft, chewy consistency of the oatmeal cookies. To duplicate the texture, the cookies are slightly underbaked. For the filling we'll use marshmallow creme straight out of the jar. Just be sure to eat these within a day or two of filling them, since the filling may begin to slowly creep out from between the cookies in warm weather. Also, keep these sandwich cookies wrapped in plastic or sealed in an airtight container so that they'll stay moist and chewy.

Nutrition Facts
Serving size–1 sandwich cookie
Total servings–20
Calories per serving–146
Fat per serving–2.5g

Source: Low-Fat Top Secret Recipes by Todd Wilbur.

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  • 3 1/2 tablespoons margarine, softened
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1/2 cup egg substitute
  • 1 1/2 cups all purpose flour
  • 1 1/4 cups 1-minute Quaker Oats
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • One 7-ouce jar marshmallow creme
  • Do This
    • Restaurant/Brand
      Little Debbie
    • Instructions

      1. Preheat oven to 350 degrees F.

      2. In a large bowl, cream together margarine, sugars, molasses, vanilla, and egg substitute with an electric mixer.

      3. In a separate bowl, combine the flour, oats, salt, baking soda, and cinnamon.

      4. Combine the dry ingredients with the wet ingredients and mix by hand.

      5. Drop the dough by tablespoonfuls onto a well-greased baking sheet. The dough will be very tacky, so you may wish to moisten your fingers so that the dough does not stick. With moistened fingers, press down on the dough and form it into circle about 1/8 inch thick. The circles should be about 2 inches in diameter before baking. Bake for 6 to 8 minutes or until a couple of the cookies start to darken around the edges. They will still be very soft in the center until cool. Be careful not to overcook. When cooled, the cookies should be about 1/4 inch thick and very soft and chewy.

      6. When the cookies have completely cooled, assemble each creme pie by spreading about 1 1/2 tablespoons of marshmallow creme over the flat side of a cookie and press another cookie on top, making a sandwich. Repeat for the remaining cookies and filling.

      Makes 20 sandwich cookies.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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