Mini Oatmeal Cream Pies

Soft, chewy homemade mini oatmeal cream pies – just like the classic, but even better! Get the recipe for these nostalgic, bite-sized treats perfect for lunchboxes or a sweet craving.

Prep Time15

Cook Time9

Total Time24

Course: Cookie

Cuisine: American

Keyword: Cookie, oatmeal

Servings: Sandwiches

Calories: 227kcal

Equipment

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.

Notes

The amount of cookies made will vary depending on the size of scoop you decide to use. You can use any size, you just have to increase the baking time.

I used salted butter in this recipe, but you can use unsalted. If you are worried about too much sodium just lower the amount of salt the recipe calls for.

Nutritional data is an estimate only.

Nutrition