Mini Oatmeal Cream Pies Recipe – Easy Homemade Treats

If you love soft, chewy cookies with a creamy filling, you’ll love these Mini Oatmeal Cream Pies Recipe. They are small, bite-sized versions of the classic treat, perfect for snacking. The cookies are soft and chewy, while the filling is light and fluffy. Every bite is sweet, creamy, and packed with warm oatmeal flavor.

These homemade Mini Oatmeal Cream Pies Recipe are better than store-bought ones. They have no preservatives, only fresh and simple ingredients. They are easy to make, great for kids, and perfect for lunchboxes or parties. You can even customize them with different flavors

Benefits of This Recipe

✅ Quick and Easy:

Simple ingredients and steps make this recipe beginner-friendly.

✅ Soft & Chewy Texture :

The cookies stay moist and tender, even after adding the filling.

✅ No Preservatives :

Fresh, homemade, and free from artificial additives.

✅ Perfect for Kids :

Small size makes them great for lunchboxes and snacks.

✅ Customizable:

Add chocolate, nuts, or spices for extra flavor.

✅ Great for Any Occasion :

Ideal for parties, holidays, or an everyday treat.

✅ Make-Ahead Friendly:

Store well for later, keeping their soft texture.

Cautions to Keep in Mind

⚠ Don’t Overbake:

Remove when edges are golden; they will firm up as they cool.

⚠ Cool Before Assembling :

Warm cookies will melt the filling and make a mess.

⚠ Use the Right Oats:

Old-fashioned oats work best for a chewy texture.

⚠ Avoid Overmixing :

Overworked dough makes cookies tough instead of soft dough

⚠ Store Properly:

Keep in an airtight container to maintain freshness.

⚠ Balance the Sweetness ;

The filling is sweet, so don’t add extra sugar to the cookies.

⚠ Adjust Filling Consistency ;

If too thick, add a little milk; if too thin, add powdered sugar.

This version is clear, bold, and easy to skim.

History of Mini Oatmeal Cream Pies

Origins of Oatmeal Cream Pies

The classic oatmeal cream pie has been a favorite for generations.The idea came from simple, home-baked cookies filled with cream to make them extra special.

In 1960, Little Debbie made oatmeal cream pies popular across America. These treats became a lunchbox favorite for kids and a comforting snack for adults. Over time, many people started making Oatmeal Cream Pies Recipe at home for a fresher and healthier version.

How Mini Oatmeal Cream Pies Became Popular

As baking trends changed, people wanted smaller, bite-sized treats. Mini Oatmeal Cream Pies Recipe became a great option for portion control and easy snacking. They offered the same delicious flavor in a fun, small size.

With the rise of homemade and preservative-free desserts, many bakers started making their own versions. Homemade Mini Oatmeal Cream Pies have better ingredients, a richer taste, and no artificial preservatives.

Cultural Significance of Mini Oatmeal Cream Pies

A Classic American Snack

Oatmeal cream pies are a big part of American snack history. They remind people of childhood, lunchbox treats, and family gatherings. Many parents enjoy making Oatmeal Cream Pies for their kids, just like their parents did for them.

A Symbol of Comfort Food

These treats bring back warm memories of home. The soft, chewy cookies and creamy filling give a perfect balance of flavor and texture. Many people bake them to share with loved ones or enjoy as a cozy snack.

A Popular Holiday and Celebration Treat

Mini desserts are great for parties, and Oatmeal Cream Pies are no exception. They are often served at Christmas, birthdays, and bake sales. Some people even add festive flavors like pumpkin spice or chocolate drizzle for special occasions.

A Homemade Alternative to Store-Bought Treats

Many people prefer homemade Mini Oatmeal Cream Pies over store-bought versions. Baking at home allows for healthier ingredients and custom flavors. Plus, homemade treats always taste fresher and more delicious!

Prep Time 20 mins

Cook Time 10 mins

Rest Time 10 mins

Total Time 40 mins

Cooking Method: Baking

Cuisine: American

Courses: Desert, Snack

Difficulty: Intermediate

Cooking Temp: 175 C

Servings: 24

Estimated Cost: $ 15

Calories: Approximately 150 kcal per serving

Best Season: Suitable throughout the year

Dietary: Contains Dairy, Contains eggs, Contains gluten

Description

These tiny oatmeal cream pies are a delightful twist on the nostalgic snack, featuring soft, chewy oatmeal cookies sandwiched together with a rich and fluffy marshmallow filling. Perfectly portioned for snacking, these mini treats bring all the classic flavors of Little Debbie's famous Oatmeal Creme Pies in a homemade version that’s even better!

Ingredients

For the Oatmeal Cookies:

1 cup Butter (unsalted, room temperature)
1 cup Light sugar (200g)
½ cup Granulated sugar (100g)
1 Egg (large, room temperature)
1 tsp Vanilla –extract
2 cups All-purpose –flour (250g)
¼ cups Old-fashioned oats (125g)
½ teaspoon Ground cinnamon –
½ teaspoon Baking soda
½ teaspoon Fine sea salt

For the Cream Filling:

½ cup Butter (unsalted, room temperature)
2 cups Powdered – sugar (240g)
1 jar Marshmallow –creme (7 oz / 200g)
1 teaspoon Vanilla – extract

Instructions

Step 1: Prepare the Cookie Dough

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1.1 Cream the Butter and Sugars
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In a large mixing bowl, add 1 cup (226g) unsalted butter, 1 cup (200g) light brown sugar, and ½ cup (100g) granulated sugar.
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Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for about 2-3 minutes until the mixture becomes light, creamy, and fluffy.
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Scrape down the sides of the bowl with a spatula.
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1.2 Incorporate the Egg and Vanilla
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Add 1 large egg and 1 teaspoon vanilla extract to the butter-sugar mixture.
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Beat on medium speed until fully combined (about 30 seconds).
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Scrape down the bowl again to ensure even mixing.
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1.3 Mix the Dry Ingredients
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In a separate medium-sized bowl, whisk together:
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2 cups (250g) all-purpose flour
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1 ¼ cups (125g) old-fashioned oats
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½ teaspoon ground cinnamon
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½ teaspoon baking soda
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½ teaspoon fine sea salt
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Stir well to distribute the ingredients evenly.
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1.4 Combine Wet and Dry Ingredients
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Gradually add the dry ingredients to the wet mixture in three additions, mixing on low speed after each addition.
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Stop mixing as soon as the dough comes together. Overmixing will make the cookies tough.

Step 2: Shape and Bake the Cookies

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2.1 Preheat the Oven and Prepare the Baking Sheets
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Preheat the oven to 175°C (350°F).
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Line two baking sheets with parchment paper or silicone baking mats.
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2.2 Scoop the Dough
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Use a teaspoon-sized cookie scoop or roll small dough balls (about ¾ inch in diameter).
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Place the dough balls 2 inches apart on the lined baking sheets.
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2.3 Bake the Cookies
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Place the baking sheets in the middle rack of the oven.
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Bake for 8-10 minutes, or until the edges are light golden brown, but the centers remain soft.
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Pro Tip: If baking two trays at once, rotate them halfway through for even baking.
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2.4 Cool the Cookies
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Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

Step 3: Prepare the Cream Filling

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3.1 Beat the Butter
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In a clean mixing bowl, add ½ cup (113g) unsalted butter.
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Beat on medium speed for 1-2 minutes until it becomes soft and creamy.
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3.2 Add Powdered Sugar Gradually
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Slowly add 2 cups (240g) powdered sugar, ½ cup at a time, beating on low speed to prevent mess.
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Once incorporated, increase to medium speed and mix for 1 more minute.
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3.3 Incorporate Marshmallow Creme and Vanilla
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Add 1 jar (7oz / 200g) of marshmallow creme and 1 teaspoon vanilla extract.
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Beat on medium-high speed until the filling is fluffy and smooth (about 1-2 minutes).

Step 4: Assemble the Oatmeal Cream Pies

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4.1 Match the Cookies
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Pair cookies based on similar sizes and shapes for a uniform look.
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4.2 Pipe or Spread the Filling
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Using a piping bag fitted with a round tip, pipe about 1 teaspoon of filling onto the flat side of a cookie.
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If you don’t have a piping bag, use a small spoon or an offset spatula to spread the filling.
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4.3 Sandwich the Cookies
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Gently press another cookie on top, flat side down, to form a sandwich.
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Lightly press until the filling reaches the edges but does not overflow.
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4.4 Let the Cookies Set
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Allow the oatmeal cream pies to rest at room temperature for 10-15 minutes to help the filling firm up.

Step 5: Storing and Serving

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Storing Instructions
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps fresh for up to 1 week (let them come to room temp before serving).
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Freezer: Store in a sealed container for up to 2 months. Thaw at room temperature before eating.
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Serving Suggestions
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Enjoy with a glass of cold milk for a classic treat.
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Serve at parties or as a lunchbox snack for kids.
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For an extra indulgence, dip half in melted chocolate!

Nutrition Facts

Servings 24

Amount Per Serving
Calories 150kcal

% Daily Value *
Total Fat 6g10%
Saturated Fat 3g15%
Cholesterol 15mg5%
Total Carbohydrate 20g7%
Dietary Fiber 1g4%
Sugars 12g
Protein 2g4%

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

Note

1. Recipe Overview

Tiny Oatmeal Cream Pies are a miniature version of the nostalgic classic that many people grew up loving. These small, bite-sized treats feature soft and chewy oatmeal cookies sandwiched together with a light, fluffy, marshmallow-based filling. This homemade version is free from preservatives, making it healthier and fresher than store-bought versions.

2. Why You’ll Love This Recipe

a) Nostalgic Flavor with a Homemade Touch

If you grew up eating Little Debbie’s Oatmeal Creme Pies, these homemade versions will bring back memories while offering a richer and more natural taste. The homemade cookies have a deeper buttery, oat, and cinnamon flavor without artificial ingredients.

b) Perfectly Sized for Snacking

Since these are mini versions, they are ideal for portion control, kid-friendly snacks, and party desserts. Their size makes them easy to pack in lunchboxes or serve at events without being too heavy.

c) Balanced Texture

One of the best things about these cream pies is their texture contrast:

The cookies are soft and slightly chewy, thanks to the oats.
The filling is creamy, fluffy, and melts in your mouth.
When assembled, the cookies remain tender and don’t become overly hard like some store-bought versions.

d) Simple Ingredients, No Preservatives

Unlike mass-produced versions that contain preservatives and additives, this recipe relies on butter, sugar, oats, and marshmallow creme for its flavor and texture.

3. Key Ingredients and Their Roles

a) Oatmeal – The Star Ingredient

Old-fashioned oats give the cookies their signature chewy texture.
Avoid quick oats, as they are too fine and won’t provide the right chewiness.
If you like a more delicate texture, pulse the oats in a food processor for a few seconds before adding them to the dough.

b) Butter – The Flavor Enhancer

Unsalted butter is recommended to control the salt level.
It should be at room temperature for proper creaming with sugar.

c) Brown Sugar – For Moisture and Chewiness

Brown sugar has molasses, which helps create moist and chewy cookies.
Using dark brown sugar instead of light will result in a richer flavor.

d) Cinnamon – The Secret Flavor Booster

Even though the amount is small, cinnamon enhances the oatmeal cookie flavor.
If you love warm spices, you can add a pinch of nutmeg for extra depth.

e) Marshmallow Creme – The Creamy Filling

This provides the light, fluffy texture in the filling.
If you don’t have marshmallow creme, you can use a homemade buttercream frosting instead.

4. Pro Tips for Success

a) How to Keep the Cookies Soft

Don’t overbake! The cookies should be slightly underbaked in the center when removed from the oven. They will firm up as they cool.
Store in an airtight container to prevent them from drying out.

b) Getting the Perfect Size and Shape

Use a teaspoon-sized cookie scoop to ensure uniform size.
To make cookies extra round, lightly roll the dough into balls before baking.
If cookies spread unevenly, use a spoon to gently reshape them while they’re still warm.

c) Making the Cream Filling Extra Fluffy

Beat the butter for at least 1-2 minutes before adding other ingredients.
Sift the powdered sugar before adding it to prevent lumps.
If the filling is too stiff, add ½ teaspoon of milk at a time until the desired consistency is reached.

d) Storing and Freezing

Store at room temperature for up to 3 days in an airtight container.
Refrigerate for up to 1 week, but allow them to come to room temperature before serving.
Freeze assembled cookies for up to 2 months. Let them thaw before eating.

5. Flavor Variations

a) Chocolate-Dipped Oatmeal Cream Pies

Dip half of each cookie sandwich in melted dark chocolate and let it set.

b) Peanut Butter Oatmeal Cream Pies

Add 2 tablespoons of peanut butter to the cream filling for a nutty twist.

c) Pumpkin Spice Version

Replace cinnamon with pumpkin spice and add ¼ cup of pumpkin puree to the cookie dough.

6. Common Mistakes to Avoid

a) Using Quick Oats Instead of Old-Fashioned Oats

Quick oats absorb moisture too fast and can make cookies dry.

b) Overmixing the Dough

Overmixing creates dense, tough cookies instead of soft ones.
Mix just until combined after adding the dry ingredients.

c) Overbaking the Cookies

If the cookies look completely baked in the oven, they might turn too hard once cooled.
Remove them as soon as the edges turn light golden brown, even if the centers look soft.

d) Not Letting the Cookies Cool Before Assembling

If the cookies are too warm, the filling will melt and become messy.

7. Best Occasions to Serve These Cookies

Lunchbox Treats – Perfect for kids or an on-the-go snack.
Birthday Parties – Serve mini versions for an easy-to-eat dessert.
Holiday Baking – Make these during Christmas, Thanksgiving, or any festive season.
Potlucks & Bake Sales – These are crowd-pleasers that always get compliments!

Keywords: oatmeal cookies, cream pies, mini desserts, homemade Little Debbie, marshmallow filling, chewy cookies, nostalgic treats, sandwich cookies

Read it online: https://aroundrecipe.com/recipe/mini-oatmeal-cream-pies-recipe/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.