I think everyone has had an oatmeal cream pie at least once in their life right?? I haven’t had one in years to be honest, but I was tasked with making a bunch of treats for a friend of a friends play opening and I needed ideas. I wanted to do something a little simple because I took this job last minute and it was for over 100 people. I knew I wanted to make chocolate chip cookies (who doesn’t like those), a vegan option, and possibly macarons. Well I found out that one of the crew members was severely allergic to nuts so I had to shift gears. My husband Nolan is NOT a chocolate guy so he said, “oh you should make small oatmeal cream pies”. Um lightbulb! What a brilliant idea! So low and behold, mini cookie sandwiches. These are so yummy, nostalgic and fun that everyone will love them. Bring them to summer parties or make them for a fun treat at home. Don’t be scared by the amount of sandwiches this recipe makes, they are small! If you want bigger cookies, go ahead, you’ll just need to increase the bake time. Enjoy!
Mini Oatmeal Cream Pies
Equipment
- piping bag
Ingredients
Cookies
- 1 cup butter (softened) salted or unsalted
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla bean paste or vanilla extract
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 1/2 cups old fashioned oats
Filling
- 1 cup butter (softened) salted or unsalted
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp half and half
Instructions
Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.In a stand mixer, cream together the butter and both sugars until light and fluffy. Add in the eggs and vanilla and mix until combined.
- In separate bowl, mix together the flour, baking soda, cinnamon, and salt. Add this flour mixture to the wet ingredients and mix until just combined. Finally, add in the oats and mix to incorporate everything.
- Using a small cookie scoop (I used a 2 tsp scoop) scoop balls onto baking sheet leaving room between each one. Bake for 8-10 minutes. If you are using a larger scoop, increase the baking time by 2-4 minutes or until light golden brown.
- Once baked, remove from the oven and allow to sit on the baking sheet until cool.
Filling
- Cream the butter until light and fluffy. This may take around 5 minutes to get a nice creamy texture.
- On low speed, add in the powdered sugar, vanilla, and half and half until combined. Mix on high speed for a couple minutes to get a nice fluffy texture.
Filling the cookies
- Once the cookies are completely cool, match up pairs of cookies so their sizes match up. Pipe a layer of filling on the flat side of half the cookies and top with the remaining cookies to create sandwiches.
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