Tiny Oatmeal Cream Pies
Tiny Oatmeal Cream Pies are a delightful twist on the classic dessert, bringing a soft, chewy texture and sweet, creamy filling together in one tiny treat. Imagine biting into a mini sandwich cookie that combines the wholesome goodness of oats with the luxurious sweetness of cream cheese and marshmallow filling. These delightful morsels make for a perfect dessert at any gathering or just a sweet pick-me-up on a cozy afternoon. Personally, I love baking these for my family when we have movie night; they disappear almost as fast as I can take them out of the oven!
Why you’ll love this dish
These Tiny Oatmeal Cream Pies are not only adorable but also incredibly satisfying. They are quick to whip up, which makes them a perfect last-minute treat for unexpected guests. With budget-friendly ingredients you likely already have in your pantry, they won’t break the bank either. Kids adore them, making them an excellent choice for lunchboxes or any kid-centric event. Plus, they strike the perfect balance between chewy and creamy, making them a crowd-pleaser at birthday parties, potlucks, or simply for a weekday snack.
"These tiny treats are just the right amount of sweet! I made them for my son’s birthday, and everyone went crazy over them. They are now a staple in our house!"
Preparing Tiny Oatmeal Cream Pies
Making these delightful cookies involves a few simple steps: first, you’ll start by creaming together the butter and sugars, then mix in the egg and vanilla. Next, you’ll fold in your dry ingredients and oats, bake the cookies, and finally whip up the delicious filling. The process is straightforward and doesn’t require any fancy equipment. Just a good mixer and your favorite baking sheets!
What you’ll need
Gather these items for the recipe:
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/4 cup old-fashioned oats
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, at room temperature (for the filling)
- 4 ounces cream cheese, at room temperature
- 1 (13-ounce) jar marshmallow cream
- 1/2 teaspoon vanilla extract (for the filling)
- A pinch or two of fine sea salt
Feel free to swap out the butter for a dairy-free version or use gluten-free flour for a gluten-free treat!
Step-by-step instructions
Preheat your oven to 350 degrees F (175 degrees C) with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, brown sugar, and granulated sugar. Cream together on medium speed until light and fluffy, about 4-5 minutes.
Add the egg and vanilla extract, mixing to combine.
Carefully add the flour, oats, cinnamon, baking soda, and salt, mixing on low speed until everything is just combined. Scrape down the sides and bottom of the bowl, then mix again briefly.
Using a teaspoon, drop scant amounts of dough onto the prepared baking sheets, leaving at least 1 ½ inches between each cookie. Bake until lightly golden around the edges, about 8-10 minutes.
Once baked, remove the cookies from the oven and gently tap the baking sheets on the counter to flatten slightly. Let them cool for about 5 minutes before transferring them to a wire rack to cool completely.
For the filling, place the butter in a clean mixing bowl and beat on medium-high speed until fluffy, about 3-4 minutes.
Add the cream cheese and continue to whip until well combined. Scrape the sides of the bowl, adding the marshmallow cream, vanilla, and salt before mixing until smooth.
Spoon or pipe the filling onto the flat side of half the cooled cookies. Top with the remaining cookies, pressing gently to adhere.
Place the assembled cookies in an airtight container or on a parchment-lined tray, wrap it up tightly, and refrigerate for at least 4 hours (or preferably overnight) to allow the flavors to meld and the cookies to soften.
Store cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.
Best ways to enjoy it
These Tiny Oatmeal Cream Pies are delightful on their own, but they can also be paired with a cool glass of milk or a steaming cup of coffee for a rewarding afternoon break. Consider serving them on a festive platter for a special occasion or packing them up for a picnic. You could even personalize them by drizzling a bit of melted chocolate on top or dusting them with powdered sugar for a little extra flair.
How to store
To keep your Tiny Oatmeal Cream Pies fresh, always store them in an airtight container. They can be kept at room temperature for a few days, but for the best texture, refrigerate them. If you’ve made a big batch and want to save some for later, they freeze beautifully! Just place the cookies in a single layer on a baking sheet to freeze individually, and then transfer them to a freezer-safe container or bag. They’ll last for up to 3 months in the freezer.
Helpful cooking tips
- Ensure that your butter is at room temperature before mixing to achieve a creamy texture.
- Don’t skip tapping the baking sheets to flatten the cookies when they come out of the oven; this gives them a nice, even shape.
- For a fun twist, try adding various mix-ins like chocolate chips, chopped nuts, or coconut flakes to the cookie dough before baking!
Creative twists
Why not experiment with different flavors? Add a pinch of nutmeg or a dash of orange zest for an unexpected citrus note. You could swap traditional cream cheese for flavored varieties like strawberry or lemon for a novel taste. For a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend, ensuring that all your other ingredients are also compliant.
Your questions answered
How long do these cookies take to make?
From start to finish, including chilling time, you can expect the process to take a few hours. Baking takes less than 15 minutes, but chilling is crucial for the best texture.
Can I use a different sweetener?
Yes, you could use coconut sugar, maple syrup, or even a sugar substitute, but remember that it might alter the texture and taste slightly.
What should I do if my dough is too sticky?
If your dough feels too sticky, try chilling it in the fridge for about 30 minutes. This makes it easier to drop the cookies onto the baking sheet.
How do I get my cookies to stay soft?
Be sure not to overbake your cookies! They should be just golden around the edges to maintain their softness. Also, chilling them after assembly helps keep the filling and cookies nice and tender.
Tiny Oatmeal Cream Pies
Ingredients
Method
- Preheat your oven to 350 degrees F (175 degrees C) with the racks in the upper and lower thirds. Line two baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the butter, brown sugar, and granulated sugar. Cream together on medium speed until light and fluffy, about 4-5 minutes.
- Add the egg and vanilla extract, mixing to combine.
- Carefully add the flour, oats, cinnamon, baking soda, and salt, mixing on low speed until everything is just combined. Scrape down the sides and bottom of the bowl, then mix again briefly.
- Using a teaspoon, drop scant amounts of dough onto the prepared baking sheets, leaving at least 1 ½ inches between each cookie. Bake until lightly golden around the edges, about 8-10 minutes.
- Once baked, remove the cookies from the oven and gently tap the baking sheets on the counter to flatten slightly. Let them cool for about 5 minutes before transferring them to a wire rack to cool completely.
- For the filling, place the butter in a clean mixing bowl and beat on medium-high speed until fluffy, about 3-4 minutes.
- Add the cream cheese and continue to whip until well combined. Scrape the sides of the bowl, adding the marshmallow cream, vanilla, and salt before mixing until smooth.
- Spoon or pipe the filling onto the flat side of half the cooled cookies. Top with the remaining cookies, pressing gently to adhere.
- Place the assembled cookies in an airtight container or on a parchment-lined tray, wrap it up tightly, and refrigerate for at least 4 hours (or preferably overnight) to allow the flavors to meld and the cookies to soften.
- Store cookies in an airtight container at room temperature or in the refrigerator for up to 5 days.
