History
O.D. McKee was selling cakes from his 1928 Whippet before he and Ruth McKee built a family bakery, founded in Chattanooga in 1934. In 1960 they named a new snack line after their four-year-old granddaughter Debbie, launching it with the Oatmeal Creme Pie, a soft oat sandwich that became an American lunchbox fixture. McKee Foods remains privately held in Collegedale, and Debbie McKee-Fowler grew up to sit on its board.
Common allergens: Gluten, Egg, Soy
Make it at home
Ingredients
- 230g butter, softened
- 200g brown sugar
- 2 tbsp molasses or black treacle
- 1 egg
- 1 tsp vanilla extract
- 180g plain flour
- 160g rolled oats, briefly blitzed
- 1 tsp baking soda
- 1 tsp cinnamon
- Pinch of salt
- For the filling: 120g butter, 200g icing sugar, 100g marshmallow creme, 1 tsp vanilla
Method
- Cream the butter, brown sugar and molasses, then beat in the egg and vanilla until glossy.
- Fold in the flour, blitzed oats, baking soda, cinnamon and salt to a soft dough.
- Scoop 20 small mounds onto lined trays, well spaced, and bake at 180C for 8 to 9 minutes; they must stay soft and underdone-looking in the centre.
- Cool completely. Beat the filling ingredients together until fluffy and pipe or spread onto half the cookies.
- Sandwich with the remaining cookies, pressing gently until the filling reaches the edge.
Tip from the editors. Pull the cookies at first colour; an extra minute in the oven turns a creme pie into a crunch sandwich, which is not the assignment.
Where to eat little debbie oatmeal creme pie
Little Debbie Oatmeal Creme Pie in Chattanooga
Featured by TableJourney as a signature dish of Chattanooga. See where to eat Little Debbie Oatmeal Creme Pie in Chattanooga or the Chattanooga signature dishes guide.
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