The spring/summer version of Little Debbies’ Oatmeal Creme Pies! Soft and chewy buttery lemon oatmeal cookies sandwiching creamy raspberry frosting. The reason for raspberries. And lemon. And summer!
The first time I made these addicting cookies was a bright summer morning right before we were off to the beach. I packed up my new addiction and bought them to share with our beach going friends. They were gone in minutes. My selfish self secretly wished I had stashed a few away. My altruistic self wished I had doubled the batch. My practical self made them again the next day.
I adapted these from my all time favorite Little Debbies Oatmeal Creme Pies which I did not think could be improved upon BUT both Patrick and I love this lemon raspberry version even more! The impossible made possible. You have the same chewy, buttery oatmeal cookie enriched with lemon juice, lemon extract and lemon zest – so they are bright and citrusy but not so overpowering that you don’t taste the hints of cinnamon and cloves and of course they are packed with brown sugar and white sugar, and butter and oatmeal so even the dough is to live for.
The raspberry creme filling is lick the bowl delish with its luscious velvety cream frosting goodness infused with fresh raspberries and a hint of lemon extract. There is nothing like fresh raspberry frosting!
So creamy, so waiting to be topped with another soft lemon oatmeal cookie…
And then that magic moment when two large, soft, delicate, chewy, buttery, lemon oatmeal cookies unite sandwiching raspberry creme frosting filling that oozes to delight with each melt-in-your-mouth bite.
I wish that moment upon you soon.
Tools Used in This Recipe
Lemon Raspberry Oatmeal Creme Pies
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- 1 ¼ ( 2.5 sticks) cups unsalted butter softened to room temperature
- 1 cup + 2 tablespoons granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tablespoon lemon juice
- 2 tablespoons lemon extract
- 2 teaspoons vanilla extract
- ¾ (1.5 sticks) cup unsalted butter softened to room temperature,
- 3 1/2 cups confectioners’ sugar
- 1/2 cup fresh raspberries, pureed and strained of seeds
- 1/2 teaspoons vanilla extract
- 1/4 teaspoon lemon extract
- 1/8 salt plus more to taste
- Wet Ingredients: With a stand or handheld mixer, cream the butter and sugars together at medium speed until light and creamy. Add egg, lemon juice, lemon extract and vanilla, scraping down the sides as needed. Set aside.
- Dry Ingredients: In a medium-sized bowl, add the flour, baking soda, salt, cinnamon, and cloves and whisk to combine. Add the quick oats and lemon zest and whisk to combine.
- With the mixer running on low, slowly add the Dry Ingredients to Wet Ingredients. The dough will be quite thick and you may have to mix it all by hand after a few seconds in the mixer.
- Preheat oven to 375F degrees. Line a large cookie sheet with parchment paper or nonstick baking mat. Drop dough with a large cookie scoop, or make sure each ball of dough is 3 tablespoons in measurement. Cookies will spread in the oven, so drop each ball of dough at least 2 inches apart.
- Bake for 10 minutes, until cookies are lightly golden around the edges. Allow cookies to cool on cookie sheet for 3 minutes before transferring to a wire rack to cool completely.
- Raspberry Filling: With a stand or handheld mixer, beat butter until smooth. Add 2 cups confectioners’ sugar, pureed raspberries, vanilla extract, lemon extract and salt. Beat on low just until combined. Add 1 ½ cups more confectioner’s sugar and beat on high for 3-4 minutes until fluffy. Add more powdered sugar if frosting is too thin, or add heavy cream or milk (a teaspoon at a time) if it is too thick. Taste and add a pinch or two of salt as desired.
- Spoon 1 ½ tablespoons of cream filling on the bottom side of half of cookies; top with remaining cookies right side up and push down to spread filling.
**Total time does not include the multiple batches of cookies as that will vary upon individual oven.
***Store cookies in an airtight container at room temperature for two days then store in the refrigerator.
****To freeze, wrap each cookie individually in plastic wrap and add to a freezer bag and seal. When ready to eat, remove desired amount of cookies from freezer bag and let thaw on the counter for 15-20 minutes.
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