Tiny Oatmeal Cream Pies Recipe

Name: Tiny Oatmeal Cream Pies
Prep time: 30 min
Cook time: 30 min
Total time: 50 min
Ingredients: 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; 4 ounces cream cheese, at room temperature; 1 (13-ounce) jar marshmallow cream; 1/2 teaspoon vanilla extract; Pinch or two fine sea salt

Cook Time: 30 minutes

Cooks Note: While the cookies are delicious immediately after assembly, theyre 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.

Ingredients:

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 350F (175C), placing the oven racks in the upper and lower thirds. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 4 to 5 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and mix on medium speed until well combined.
Gradually add the flour, oats, cinnamon, baking soda, and salt, mixing on low speed until fully incorporated. Scrape down the sides and bottom of the bowl, then mix again briefly to ensure everything is evenly combined.
Using a teaspoon, drop small balls of dough onto the prepared baking sheets, spacing them about 1 1/2 inches apart. Stagger the rows of cookies to allow for spreading during baking.
Bake for 8 to 10 minutes, or until the edges are lightly golden. Remove from the oven and tap the baking sheets on the counter a few times to slightly flatten the cookies. Let them cool for 5 minutes on the sheets before transferring them to a wire rack to cool completely.
Repeat the baking process with the remaining dough.
Once the cookies have cooled, turn half of them upside down so the bottoms are facing up.
For the filling: In a clean bowl of an electric mixer fitted with the whisk attachment (or a large bowl if using a hand mixer), beat the butter on medium-high speed until light and fluffy, about 3 to 4 minutes. Scrape the sides and bottom of the bowl as needed.
Add the cream cheese and continue beating on medium-high speed until the mixture is smooth and fluffy, about 3 more minutes.
Mix in the marshmallow cream, vanilla extract, and a pinch of sea salt on medium speed until fully combined.
Using a spoon, spread, or pipe about 1 teaspoon of filling onto the bottom of each upside-down cookie. I recommend using a disposable pastry bag with a 1/4-inch opening at the tip for easy filling.
Top each filled cookie with another cookie, pressing gently to adhere. Place the assembled cookies in an airtight or on a parchment-lined tray, wrapping it tightly.
Refrigerate the cookies for at least 4 hours (or preferably overnight) to allow the cookies to soften and the filling to set properly.
Store the cookies in an airtight at room temperature or in the refrigerator. They will stay fresh for up to 5 days.

Nutrition Facts (per serving):

Calories: 144
Total Fat: 7g (9% DV)
Saturated Fat: 4g (22% DV)
Cholesterol: 23mg (8% DV)
Sodium: 62mg (3% DV)
Total Carbohydrate: 19g (7% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 11g
Protein: 1g (3% DV)
Calcium: 11mg (1% DV)
Iron: 0mg (2% DV)
Potassium: 27mg (1% DV)

Servings per Recipe: 45

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs. If following a medically restrictive diet, please consult a doctor or registered dietitian before preparing this recipe.

Origin and History: Tiny oatmeal cream pies are a beloved treat in American dessert culture, often associated with nostalgic memories of childhood snacks. The combination of chewy oatmeal cookies and fluffy cream filling became popular in the early 20th century, particularly in the Southern United States, where both oats and marshmallow cream were readily available. Over the years, these mini pies have been embraced by bakeries and home bakers alike for their sweet and satisfying flavor. Originally inspired by the larger oatmeal cream pies, which were mass-produced by Little Debbie in the 1960s, these bite-sized versions offer the same comforting flavor but in a smaller, more portable form, making them a hit at parties, picnics, and family gatherings.

Regional Variations:

While the basic recipe for oatmeal cream pies is quite universal across the United States, there are some regional twists that may be found depending on local tastes. In the South, for example, bakers may use local honey or pecans in the cookie dough to add a distinct flavor. In other parts of the country, variations might include swapping the marshmallow cream with a buttercream or cream cheese-based filling for a richer texture. Additionally, some bakers like to add a pinch of ground ginger or nutmeg to the dough for a spiced kick, especially around the fall and winter months.

Differences from Similar Desserts:

Although similar to other sandwich cookies, like the classic whoopie pie or the famous Oreo, tiny oatmeal cream pies have distinct characteristics. The key difference lies in the texture of the cookie. Made with old-fashioned oats, these cookies offer a chewy, hearty bite, contrasting with the crisp, crunchy nature of traditional sandwich cookies. The addition of cinnamon and the use of marshmallow cream in the filling gives the oatmeal cream pies a unique flavor profile that is both comforting and indulgent. Unlike whoopie pies, which often have a cake-like texture, oatmeal cream pies feature a denser, cookie-based exterior.

Where They're Usually Served:

Tiny oatmeal cream pies are a versatile dessert that can be served at a variety of occasions. They are particularly popular at casual gatherings like birthday parties, picnics, and holiday celebrations. Their small size makes them perfect for snack tables or dessert platters, where guests can easily grab a bite without the mess of larger treats. Additionally, these pies are a hit in lunchboxes, offering a sweet and satisfying snack for both kids and adults. Many coffee shops and bakeries also serve them as a part of their dessert offerings, paired with a hot cup of coffee or tea.

Fun Facts:

Little Debbies version of the oatmeal cream pie, first introduced in 1960, is one of the best-selling packaged snacks in the United States, with over 200 million pies sold annually.
The oats used in the cookies are not just for flavorthey provide fiber and nutrients, making these treats a slightly healthier indulgence compared to other cookies.
The tiny size of these oatmeal cream pies allows them to be served as a fun and shareable snack, making them perfect for parties or as a delightful surprise in a gift box.
Some people enjoy adding different fillings to their oatmeal cream pies, such as peanut butter, chocolate ganache, or even caramel, creating a twist on the classic recipe.

Whether you're enjoying them as an afternoon snack or serving them at a festive gathering, tiny oatmeal cream pies are sure to bring joy with every bite.

FAQ about Tiny Oatmeal Cream Pies Recipe

Store the cookies in an airtight container. They will keep at room temperature for up to 5 days, or you can refrigerate them to keep them fresh longer. For the best texture, refrigerate them for at least 4 hours (preferably overnight) after assembling to allow the cookies to soften and the filling to set.

Yes, you can freeze the assembled oatmeal cream pies. Place them in an airtight container or wrap them in plastic wrap, and store them in the freezer for up to 2 months. When ready to eat, thaw them at room temperature for about 30 minutes before serving.

While the cookies are delicious immediately after assembly, they will be softer and chewier if you let them rest. Allow them to sit in an airtight container for at least 4 hours or overnight so the cookies absorb moisture from the frosting and the filling becomes the perfect consistency.

Yes, you can prepare the cookie dough in advance. Wrap it tightly in plastic wrap or place it in an airtight container and refrigerate for up to 24 hours. When ready to bake, allow the dough to come to room temperature before forming the cookie balls and baking.

Yes, if you prefer, you can substitute the marshmallow cream with an equal amount of homemade marshmallow fluff or a combination of powdered sugar, butter, and vanilla extract. However, the texture may vary slightly.

For the best texture, it is recommended to use old-fashioned rolled oats. Quick oats may create a softer cookie with a different texture. If you do decide to use quick oats, the cookies may bake a bit faster, so keep an eye on them.

If you prefer smaller or larger cookies, you can adjust the size of the dough balls. Just be sure to adjust the baking time accordingly. Smaller cookies will bake faster, while larger cookies will take a few more minutes in the oven.

After removing the cookies from the oven, gently tap the baking sheet on the countertop a few times. This will help the cookies flatten out and create a more even surface for the filling.

Comments

Amy Allen

11/23/2023 11:10:49 AM

Absolutely loved these cookies! I only made a half batch and substituted half an egg with 1 tablespoon of sour cream. Interestingly, the cookies baked on the bottom oven rack turned out similar to Florentines - thin and crispy, but still incredibly delicious. The ones baked on the top rack were slightly different, but both versions were a hit!