Tiny Oatmeal Cream Pies

Sandwich Cookie Recipes

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Prep Time:
30 mins

Cook Time:
30 mins

Total Time:
50 mins

Yield:
45 bite-sized sandwich cookies

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Cook’s Note

While the cookies are delicious immediately after assembly, they’re a bit messier to eat—they achieve their perfect texture if allowed to rest. The cookies absorb moisture from the frosting and become softer and chewier, and the filling becomes the perfect consistency.

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Tiny Oatmeal Cookies

  • 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 cups old fashioned oats

  • 1/2 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon fine sea salt

Fluffy Cream Filling

  • 1/2 cup unsalted butter, at room temperature

  • 4 ounces cream cheese, at room temperature

  • 1 (13-ounce) jar marshmallow cream

  • 1/2 teaspoon vanilla extract

  • Pinch or two fine sea salt

Directions

  • Preheat the oven to 350 degrees F (175 degrees C) with oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.


  • Combine butter, brown sugar, and sugar in the bowl of an electric mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer). Cream on medium speed until light and fluffy, 4 to 5 minutes. Add egg and vanilla extract, and mix on medium speed to combine.


  • Add flour, oats, cinnamon, baking soda, and salt and mix on low speed until batter is evenly combined. Scrape the base and side of the bowl, then mix again on low speed just to make sure it’s evenly combined.


  • Drop scant teaspoon-sized balls of dough onto the prepared baking sheet, staggering the rows of cookies, and leaving at least 1 1/2 inches of space between each ball. Transfer to the preheated oven and bake until lightly golden around the outside edge, 8 to 10 minutes.


  • Remove cookies from the oven and tap baking sheets on your work surface a few times to help flatten the cookies. Allow cookies to cool for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.


  • Once cookies have cooled, turn half of the cookies onto a baking sheet so the bottoms of the cookies are facing up.


  • Add butter to the bowl of an electric mixer fitted with the whip attachment (or in a large bowl if using a hand mixer) and beat on medium-high speed until light and fluffy, 3 to 4 minutes. Scrape the base and sides of the bowl well, then add the cream cheese and whip on medium-high speed until fluffy, 3 minutes more. Scrape the base and sides of the bowl well.


  • Add marshmallow cream, vanilla, and salt and mix on medium speed until well incorporated.


  • Spoon, spread, or pipe filling onto the inverted cookies. I like to use a disposable pastry bag with a 1/4 inch opening cut from the tip, aiming for about 1 teaspoon of filling on each cookie.


  • Place the other cookies on top of the filling, pressing down gently to adhere. Gently transfer cookies to an airtight container or parchment lined tray, and tightly wrap the tray. Refrigerate cookies for at least 4 hours (and preferably overnight) – this allows the cookies to soften and the filling to become more set.


  • Store cookies in an airtight container until ready to serve, they’ll keep at room temperature or refrigerator for up to 5 days.

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    Nutrition Facts (per serving)

    6479
    Calories

    330g
    Fat

    847g
    Carbs

    62g
    Protein

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    Nutrition Facts

    Calories
    6479

    % Daily Value *

    Total Fat
    330g

    423%

    Saturated Fat
    198g

    991%

    Cholesterol
    1033mg

    344%

    Sodium
    2774mg

    121%

    Total Carbohydrate
    847g

    308%

    Dietary Fiber
    18g

    65%

    Total Sugars
    496g

    Protein
    62g

    124%

    Vitamin C
    0mg

    0%

    Calcium
    488mg

    38%

    Iron
    19mg

    107%

    Potassium
    1214mg

    26%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

    (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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