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Tiny Oatmeal Cream Pies Recipe

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These Tiny Oatmeal Cream Pies are delightful bite-sized treats featuring soft, chewy oatmeal cookies sandwiched together with a luscious creamy filling. Perfect for snack time or sharing at gatherings, these pies combine the wholesome texture of oats with a sweet, flavorful cream center.

Ingredients

Scale

Cookies

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups old-fashioned oats

Cream Filling

  • 1/4 cup unsalted butter, softened
  • 1 cup powdered sugar, sifted
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined, setting this mixture aside.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes on medium speed.
  4. Add Egg and Vanilla: Add the egg and vanilla extract to the butter mixture and beat until fully incorporated and smooth.
  5. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
  6. Stir in Oats: Fold in the old-fashioned oats evenly throughout the dough to add texture and heartiness.
  7. Shape Cookies: Using a teaspoon or small cookie scoop, drop small rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look set but soft.
  9. Cool Completely: Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
  10. Prepare Cream Filling: In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar, then the heavy cream and vanilla extract. Beat until the filling is light, fluffy, and spreadable.
  11. Assemble Oatmeal Cream Pies: Pair cookies of similar size. Spread a dollop of the cream filling onto the flat side of one cookie and gently press another cookie on top to form a sandwich.
  12. Serve and Store: Enjoy immediately or store the cream pies in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Notes

  • Make sure the cookies are completely cool before assembling to prevent the filling from melting.
  • You can customize the cream filling by adding a pinch of cinnamon or a small amount of cream cheese for a tangy twist.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
  • These mini pies can be frozen after assembly; let them thaw at room temperature before serving.

Keywords: oatmeal cream pies, mini cookies, sandwich cookies, homemade dessert, chewy oatmeal cookies, creamy filling

Find it online: https://dylangranv.com/tiny-oatmeal-cream-pies-recipe/