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    Tiny Oatmeal Cream Pies

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    Soft, chewy oatmeal cookies sandwiched together with a luscious, creamy filling—these Tiny Oatmeal Cream Pies are a nostalgic treat packed into a bite-sized version. Inspired by the classic Little Debbie snack, these mini-sized pies are perfect for a dessert, snack box, or party platter.

    Origin of Oatmeal Cream Pies

    Oatmeal cream pies gained popularity in the 1960s when they were introduced by Little Debbie. These soft, spiced oatmeal cookies with a marshmallow-like cream filling became an American favorite. While the original ones are store-bought, this homemade version enhances the flavor with real butter, warm spices, and a creamy vanilla filling.

    What I Love About This Recipe

    These tiny treats are the perfect combination of chewy, sweet, and creamy. Their small size makes them great for portion control (if you can resist eating just one!). Plus, they’re made with real ingredients—no preservatives—giving them a rich, homemade taste that beats any store-bought version.

    Also Read : Harissa Butternut Squash Soup

    Tiny Oatmeal Cream Pies
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    Tiny Oatmeal Cream Pies

    Recipe by RecipeWikki
    Servings
    +
    –

    45

    servings
    Prep time

    30

    minutes
    Cooking time

    50

    minutes
    Calories

    144

    kcal

    Ingredients

    • 1 cup (225g) unsalted butter, softened

    • 3/4 cup (150g) brown sugar

    • 1/4 cup (50g) granulated sugar

    • 1 l arge egg

    • 1 tbsp molasses (or honey for a milder flavor)

    • 1 tsp vanilla extract

    • 1 1/2 cups (190g) all-purpose flour

    • 1 tsp baking soda

    • 1/2 tsp salt

    • 1 tsp cinnamon

    • 1/4 tsp nutmeg (optional)

    • 1 1/2 cups (135g) quick oats

    Directions

    • Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
    • Make the cookie dough: In a bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
    • Add wet ingredients: Mix in the egg, molasses, and vanilla extract.
    • Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Gradually add to the wet ingredients.
    • Fold in oats: Stir in quick oats until combined.
    • Scoop and bake: Drop small teaspoons of dough onto the baking sheet, keeping them 2 inches apart. Bake for 8-10 minutes, or until the edges are golden. Let cool completely.

    Notes

    • Storage: Store in an airtight container at room temperature for 2 days or refrigerate for up to a week.

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